植物乳杆菌发酵风干牛肉干工艺条件的研究

Study on Processing Technology of Fermented Beef Jerky by Lactobacillus

选用植物乳杆菌作为发酵剂发酵风干牛肉干,考察接种量、发酵温度、发酵时间、VC的添加量对发酵的影响。结果表明:植物乳杆菌能明显改善风干牛肉干的品质,其最佳发酵条件为:接种量0.2%、温度25℃、时间8 h、并添加0.05%VC。

Choose Lactobacillus as starter cultures fermentation beef jerky, and examine the influence of fermentation from the Lactobacillus inoculation, fermentation temperature, fermentation time and VC. The results showed that： Lactobacillus can obviously improve the quality of beef, and its best processing conditions were Lactobacillus inoculation 0.2 %, fermentation temperature 25 ℃,fermentation time 8 h and VC0.05 %.