摘要
以干酪乳杆菌和肉糖葡萄球菌为发酵剂生产牛肉发酵香肠,并对该工艺进行了研究。结果表明,最佳工艺为:接种量为1.5*107,葡萄糖酸-δ-内酯(GDL)的添加量为0.6%,葡萄糖(GLC)的添加量为0.25%。
The craft to produce Muslim fermented beef sausage was studied using Lactobacillus casei and Staphylococcus carnosus as fermentation agent in this paper. The results revealed that the optimal technological parameters were 1.5×10^7 inoculum size, 0. 6% gluconic acid - δ- lactone, 0.25% glucose.
出处
《肉类工业》
2008年第1期28-30,共3页
Meat Industry
基金
兵团工业科技攻关计划
关键词
牛肉发酵香肠
干酪乳杆菌
肉糖葡萄球菌
发酵工艺
fermented beef sausage
lactobacillus casei
staphylococcus carnosus
fermented technology
