发酵牛肉香肠生产工艺优化

Optimizing Fermentation Process Parameters of Fermented Beef Sausages

以干酪乳杆菌(Lactobacillus casei)和木糖葡萄球菌(Lactobacillus casei)为发酵牛肉香肠的混合发酵剂。通过正交试验,对发酵牛肉香肠的生产工艺进行优化。结果表明:添加干酪乳杆菌和木糖葡萄球菌发酵剂,并采用缓慢发酵法,可加工出质地口感适中、风味柔和、适应我国消费习惯的产品类型;确定最佳发酵条件为发酵时间16h、pH5.0、发酵温度30℃、菌种接种量107CFU/g、相对湿度85%、菌种混合配比(G:M)3:1。

Lactobacillus casei and Staphylococcus xylosus were used as the mixed fermentation starter for fermented beef sausages.The optimal fermentation process parameters of fermented beef sausages were determined by orthogonal array design method to be： fermentation time of 16 h,pH 5.0,fermentation temperature of 30 ℃,mixed fermentation starter amount of 107 CFU/g with a Lactobacillus casei-to-Staphylococcus xylosus ratio of 3：1 and relative humidity of 90%.In addition,the addition of mixed fermentation starter in a slow fermentation method could produce fermented beef sausages with excellent texture and taste as well as soft flavor,which is suitable for Chinese consumption habits.