火腿发酵过程理化性质研究

Analysis the Physical and Chemical in Ham Fermentation Process

本试验通过直接加发酵剂发酵的方法,利用从火腿中分离、筛选出的汉氏德巴利酵母属酵母菌、克氏微球菌和变异微球菌作为发酵剂,按4%(1∶1∶2)的接种量接种到肉块中,在30℃的培养箱中模拟火腿的发酵过程,并对相应理化指标的变化进行分析,确定微生物在发酵过程中的作用。得到发酵结束后的微球菌数为2.3×10~7;酵母菌数为1.4×10~5;含水量为35%;pH为6.53;酸价为4.1。

In this experiment, the method of fermentation by adding starter directly was studied,the use of isolated from Yunnan ham, filter is suitable for the production of ham fermentation of yeast, gram micrococcus and mutation micrococcus as starter cultures, according to 4%(1 ∶ 1 ∶ 2) the quantity of inoculation to the pieces, in 30 ℃ incubator simulated ham fermentation process, and analyzed the corresponding changes in physical and chemical indicators, to determined the role of microbes in the fermentation process. After fermentation, total number of colonies for the 2.3×10^7;Yeast was 1.4×10^5;Water content was 35%;pH of 6.53;Acid value was 4.1.