摘要
采用发酵肉传统制作工艺,考察了糖添加量、微生物接种量和发酵温度对发酵肉pH的影响,并通过正交实验得到了发酵肉传统制作工艺的最佳工艺参数为:腌制阶段,食盐6%、复合磷酸盐0.5%、硝酸钠0.02%、亚硝酸钠0.003%、抗坏血酸0.04%;发酵阶段,糖4%、微生物接种量0.036%、发酵温度36℃、发酵时间96h。
The traditional method of fermented meat and the influence of sugar, lactic acid bacteria addition, fermentation temperature on pH of fermented meat were studied. According to perpendicular experiment, the fabrication technique parameters of the traditional method were as follows： curing phase, salt 6%, mixed phosphate 0.5%, sodium nitrate 0.02%, sodium nitrite 0.003%, cevitamic acid 0.04% ; fermentation phase, sugar 4%, lactic acid bacteria 0.036%, fermentation temperature 36℃,fermentation time 96h.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第1期202-204,共3页
Science and Technology of Food Industry
关键词
发酵肉
亚硝酸钠
发色率
乳酸菌
fermented meat
sodium nitrite
chromogenic rate
lactic acid bacteria
