植物乳杆菌发酵牛肉工艺条件的研究

Conditions of Lactobacillus fermentation beef processing

选用植物乳杆菌作为发酵剂,考察了香辛料、食盐、亚硝酸盐、葡萄糖、菌种接种量、发酵温度、发酵时间对发酵的影响。结果表明:植物乳酸菌能明显改善牛肉的品质,其最佳发酵条件为:香辛料0.3%,食盐3%,亚硝酸盐0.015%,接种量0.06%,葡萄糖3%,温度20℃,时间60 h。

Choose Lactobacillus as starter cultures, and examine the influence of fermentation from the spices, salt, nitrite, glucose, Lactobacillus inoculation, fermentation temperature and fermentation time. The results showed that： Lactobacillus can obviously improve the quality of beef, and its best processing conditions were spices 0.3%, salt 3%, nitrite 0.015%, Lactobacillus inoculation 0.06%, glucose 3%, fermentation temperature 20 ℃ and fermentation time 60 h.