摘要
以兔肉为受试原料,以传统发酵肉制品中分离得到的乳酸菌和葡萄球菌为发酵剂菌株,加工发酵兔肉酱,采用Box-Behnken试验设计及响应面分析,得出优化的工艺参数:食盐添加量2.0%,发酵温度23.1℃,发酵时间46.5h。在此条件下发酵产品的pH为4.97,氨基酸态氮含量为0.1102g/100g,发酵兔肉酱的综合品质最佳。
With rabbit meat as tested material, the lactic acid bacteria and Staphylococcus isolated from traditional fermented meat products are used as fermentation strains, and the fermented rabbit meat sauce is processed. Through Box-Behnken test design and response surface analysis, the optimized process parameters are as follows, salt additive amount is 2. 0%, fermentation temperature is 23. 1 ℃, fermentation time is 46.5 h. Under these conditions, the pH of fermented product is 4. 97, the amino acid nitrogen content is 0. 1102 g/100 g, and the comprehensive quality of fermented rabbit meat sauce is the best.
出处
《中国调味品》
北大核心
2017年第12期121-128,共8页
China Condiment
基金
肉类加工四川省重点实验室开发基金(15-R11)
关键词
兔肉酱
发酵工艺
条件优化
rabbit meat sauce
fermentation process
condition optimization
