发酵香肠及其发酵剂的研究进展

The Research Advances of Fermented Sausages and its Starter Culture

发酵香肠大多属于高档肉制品,具有独特的风味、营养等优势。国内关于发酵香肠的研究主要是汲取国外的研究成果和技术,筛选出具有中国地域特色的优良微生物菌种,并结合我国发酵香肠的传统工艺和技术,研发适合各地口味的中式发酵香肠。综合相关文献资料,主要介绍国内外发酵香肠的发展状况、工艺条件,进行比较,指出我国在发酵香肠研究方面的特色和不足,并阐述发酵香肠常用的发酵剂及发酵剂的研究方向等。

Fermented sausages are mostly of high-grade meat products,and it has unique flavor,nutrition and other advantages. Domestic research on the fermented sausage is mainly to learn from foreign research achievements and technology,then filter out the good mixed starter culture with the regional characteristics,and developed a kind of Chinese-style fermented sausages combined with the traditional processing technology. Integrating literature data,this paper mainly introduced the development of domestic and foreign fermented sausages,compared their process conditions,pointed out the characteristics and weaknesses of fermented sausages in our country,and then made a brief description of starter culture commonly used in fermented sausage and its research direction.