发酵里脊火腿菌种的筛选及工艺优化

Selection of cultures and optimum of technology of fermented Liji ham

研究发酵里脊火腿菌种的筛选及工艺优化。利用耐盐试验、耐亚硝酸盐试验、产酸率和拮抗性试验对植物乳杆菌(Lp)、啤酒片球菌(Pc)、乳酸链球菌(St)、嗜酸乳杆菌(La)进行菌种筛选试验,应用正交试验对滚揉工艺和发酵工艺进行优化研究。菌种筛选表明Lp、Pc在6%NaCl,150mg/kgNaNO2下能够存活;Lp比Pc耐NaCl、NaNO2性强,产酸率Lp大于Pc,植物乳杆菌(Lp)和啤酒片球菌(Pc)可以作为发酵肉制品的发酵剂。发酵火腿最佳工艺条件为: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%、发酵时间为30h、滚揉速度8r/min,滚揉温度设一定值为5℃。

Fermented ham was studied in cultures sieved and optimum process parameter, sieving cultures test was done by resisting NaCl and NaNO2 , restraining test ; producing acid ratio test. The optimum technological parameters were obtained by ortbogonal design and analysis of variance. Sieving cultures show that Lp and Pc can live under the 6% of NaCl and 150 mg/kg of NaNO2, Lp is better than Pc in the producing acid and resisting NaCl and NaNO2. Lp and Pc can been used as fermented regent of fermenting meat products. The optimum technological parameters were obtained by orthogonal design and analysis of variance on the results. They are as follows ： Temperature of ferment 30 ℃ ; Roll time 40 min ; Inoculate amount 10^7 CFU/g; Roll temperature 5 ℃ ;RH 〉 85% ; Roll velocity 8 r/min,inject ratio 15%.