低胆固醇发酵香肠工艺的研究

Study on processing technology of fermented sausage with low cholesterol

根据单因素实验和正交试验设计,以胆固醇分解率为指标,确定发酵香肠的最佳工艺条件:接种量1.4%、发酵温度36℃、发酵时间25h。在此条件下,胆固醇分解率为34.91%,发酵香肠p H值为5.17,风味良好。

According to the design of single factor experiment and orthogonal experimental, choles- terol decomposition rate was taken as index, the optimum process conditions were determined. The result showed that inoculation amount was 1.4%. The fermentation temperature was 36℃. The fermentation time was 25h. Under these conditions, the decomposition rate of cholesterol was 34.91%, pH value was 5.17 and the fermentation sausage flavor was good.