乳酸菌发酵羊肉香肠最佳工艺条件的研究

Optimization Processing Technique of Fermenting Mutton Sausage by Lactic Acid Bacteria

以新疆市面的羊肉作为原料肉,以乳酸菌作为发酵剂探索了生产羊肉发酵香肠的工艺条件,对该种发酵香肠的产品特性、接种量和pH值的变化特点进行了研究。通过控制加工过程,选择加工条件,确定最佳工艺条件为：接种量10^7cfu/g,菌种配比1∶1,发酵温度为30℃;相对湿度85%-90%,在这条件下生产香肠的各种指标符合发酵香肠的技术指标,具有较好的实用品质。

In this study, lactic acid bacteria were applied to mutton to explore the processing technique of fermented sausage and the detailed research was conducted on sausage characteristics, inoculation amount of bacteria and pH change during fermentation. The optimum conditions, inoculation amount 107cfu/g, microbial ratio 1 ： 1,fermentation temperature 30℃,% relative humidity 85%-90% were obtained through controlled processing and selection of processing conditions. The sausage fermented in this condition was in accordance with the standard of fermented sausage and had good edible quality.