发酵香肠的工艺优化及微生物的预测预报

Technology optimization of fermented sausage and forecast of microorganism

用SAS软件中的响应曲面试验设计,研究了盐浓度、水分活度、发酵温度、发酵时间和糖浓度等环境因子对发酵香肠发酵过程中的细菌总数、乳酸细菌和球菌的影响,建立了科学的数学模型。优化了发酵香肠的生产条件,得到最佳参数是:盐5%;水分活度0.95;发酵成熟温度14℃;发酵时间20d;糖2%。将最佳工艺条件生产的发酵香肠产品与传统工艺生产的香肠产品进行了感官鉴评,结果显示新工艺发酵20 d的产品与传统工艺发酵30 d的产品之间,感官鉴评没有显著性差异,新工艺可行。用建立的数学模型对发酵过程中的微生物进行了预测,结果可靠。此模型有利于发酵香肠发酵过程的控制,提高其安全性,缩短生产周期,同时也是微生物预报的重要基础。

Effects of environment factors, such as salt concentration, water activity, temperature, time of fermentation and sugar concentration, on total bacteria count, lactic acid bacteria and micrococcus were studied with response surface experiment design of SAS software, Scientific mathematical models were founded. The process conditions of traditional fermented sausage was optimized and it could be found the optimum parameters： salt concentration 5% , Aw 0.95, fermentation temperature 14℃ , fermentation time 20d, sugar concentration 2%, Compared the optimum conditions to produce fermented sausage products with the traditional process, the sensory evaluation of sausage products fermented for 20 days with new tech- nology was not significant different from the products fermented for 30 days with traditional process, which showed that new technology was feasible, Applying the mathematical model to predict the number of microorganism during fermentation, the result was credible. This model was beneficial to control the process of producing fermented sausage, improve the security and shorten production cycle, meanwhile it was foundation of forecasting microbiology.