不同配料及发酵剂对发酵香肠品质特性的影响

Effect of Different Ingredients and Mixed Culture Starters on Quality Characteristics of Fermented Sausage

胶原蛋白和燕麦都是具有良好保健价值和营养价值的健康食品,把二者加入到猪肉香肠中,并使用复合发酵剂进行发酵,考察其对香肠品质特性的影响。经过对各个样品进行pH值、水分含量等理化指标测定以及感官评定,在单因素实验与正交实验的基础上得到最佳的制作工艺是:在原料猪肉中加入一定量调料及香辛料,添加10%燕麦粉及6%胶原蛋白粉(型号1000-S-01),接种4%复合发酵剂(乳酸菌∶酵母菌为1∶2)后,于30℃环境中发酵13h,在60℃环境中干燥2h后150℃烤30min左右至熟。所得产品色泽红润,组织紧密,口感细腻,有烤肠特有滋味,发酵香味浓郁,咸中带甜,酸度适中。复合发酵剂的使用可使发酵香肠的质量提高,色泽、风味改善,生产周期缩短,而胶原蛋白的添加可提高发酵香肠的弹性和嫩度。

Collagen and oat are health foods with good nutritional and health care values. In this paper, these two materials are added in to pork sausage which is fermented by compound starter, and the effects of these adding materials on the quality of sausage is also investigated. After performing sensory evaluation and determining pH value, moisture content and other physical and chemical indicators of each sample, the optimum production process is obtained based on single factor experiments and orthogonal experiments, by adding a certain amount of seasonings and spices in raw pork, the sausage is mixed with 10% oat flour, 6% collagen powder （Type 1000-S-01） and 4% compound starter （Lactobacillus ： yeast is 1： 2）, and then fermented at 30 ℃ for 13 h, dried at 60 ℃ for 2 h and roasted at 150 ℃ for 30 rain until it is ripe. The final product is red in color, salty and sweet, and well organized. It has delicate taste, enjoyable fermentation flavor and moderate acidity. The use of compound starter could improve the quality, color, flavor of fermented sausage, and shorten the production cycle, while adding collagen in it could improve the elasticity and tenderness of fermented sausage.