乳酸菌接种量对发酵猪耳西式火腿品质的影响

The effect of the total pitching rate of lactobacillus strain on fermented-pig-ear sandwich ham

以猪耳为原料经乳酸菌发酵加工西式火腿,探讨了在发酵猪耳西式火腿加工过程中乳酸菌接种量对产品的物性(包括硬度、弹性、咀嚼性、凝聚性、粘着性和脆性)、出品率、pH值以及感官品质的影响。结果表明:以保加利亚乳杆菌(Lactobacillus bulgaricus)和植物乳杆菌(Lactobacillus planta-rum)按1∶1的比例组合,发酵24h计,乳酸菌接种量为15%(菌种培养液体积∶浸泡液体积×100)时,产品可获得较为理想的酸度和感官评分,而乳酸菌接种量对产品的物性和出品率没有明显规律性影响。

Using common texture analyzer, through single-factor experi- ment, the effect of the total pitching rate of lactobacillus strain on the sense quality, physical and chemical characteristics of the lactobaeillus fermented pig＇s ears sandwich ham, including hardness, cohesiveness, springiness, chewiness, adhesiveness and fracturability, and its productive rate, pH value and sensory quality were investigated in this paloer. The results indicated that While inoculating, when the total pitching rate was 15%, in the circumstances that Laetobacillus bulgaricus ： Lactobacillus plantarum was 1 ： 1, and the time of fermentation was 24 h, the products could obtain more satisfactory pH value sensory perception;While fermenting, the total pitching rate had no obvious and disciplinarian effects on productive rate and the physical character of the product.