发酵里脊火腿工艺和理化特性研究

Study on Technology and Physical and Chemical Propriety of Liji Tam

以植物乳杆菌和啤酒片球菌为混合发酵剂制作发酵里脊火腿,发酵火腿工艺条件为:菌种配比Lp∶Pc=1∶1、发酵温度30℃、菌种接种量107cfu/g、相对湿度85%或90%、滚揉时间为40min、注射率15%(v/v)、发酵时间为30h、滚揉速度8r/min。滚揉温度设一定值为5℃。并进行了理化特性研究。

Based on traditional and foreign fermented meat processing theory, the characteristics of fermented ham were studied with the optimum process parameters under varieties of physical and chemical conditions and microbe in storage. The optimum parameters were obtained by orthogonal design and variance analysis. Results are： fermentation temperature 30℃, roll time 40min; inoculate amount 107cfu/g, roll temperature 5℃; RH〉85%, roll velocity 8r/min, injection ratio 15%. Physical and chemical properties were also studied with optimum parameters.