摘要
以猪肉为原料,植物乳杆菌和啤酒酵母菌为混合发酵剂,采用响应面分析法研究肥瘦比、红曲量、发酵剂接种量、淀粉量和加水量5个因素对发酵香肠配方的影响。以p H值和感官评分为指标,确定最佳配方。结果表明,发酵香肠的最佳配方为肥瘦比0.25,淀粉量8%,红曲量1.4‰,加水量20%,发酵剂接种量1×107CFU/g,在此条件下发酵香肠的p H值为5.49,感官评分为33.1分,发酵香肠品质良好,实际值与预测值具有良好的拟合性。
Taking pork as raw materials, Lactobacillus plantarum and beer yeast as mixed fermenting agent, using response surface analysis effects of tat and lean ratio, the amount of monascus, inoculation and fermentation, starch dosage quantity and water quantity five influence factors on the fermentation sausage formula. With the pH value and sensory score value as index to determine the best formula. The results show that： the best formula of fermented sausage is fat and lean ratio for is 0.25, the amount of starch 8%, the amount of monascus is 1.4 per thousand, the amount of water adds 20%, fermentation dose 1 × 10^7 CFU/g, under the condition of fermented sausage pH value 5.49, sensory score is 33.1, fermented sausage with good quality and actual values have a good fitting and forecast value.
出处
《农产品加工》
2015年第5期1-5,9,共6页
Farm Products Processing
基金
黑龙江省自然基金重点项目资助(ZD2012207)
黑龙江博士后专项经费资助项目(LBH-Q13133)
黑龙江省高校科技成果产业化前期培育项目(1254CGZH33)
关键词
发酵香肠
最优配方
响应面
植物乳杆菌
fermented sausage
optimal formula
response surface
Lactobacillus plantarum
