益生菌发酵牦牛肉血肠的制作工艺优化

Optimization of Processing Conditions for the Probiotics Fermented Yak Blood Sausage

本研究采用牦牛血制作益生菌发酵牦牛血肠,优化发酵牦牛肉血肠生产过程中牦牛血添加量、发酵温度、发酵时间和菌种添加量,并探讨其对发酵牦牛血肠的品质影响。通过单因素和正交试验设计,确定发酵牦牛血肠的最优工艺参数条件为牦牛血添加量20%,发酵温度25℃,发酵时间16 h,发酵菌株接种量1.5%,在此条件下,发酵牦牛血肠的pH为5.10,蒸煮损失率为6.76%,感官评分为89.87分,发酵牦牛血肠质地口感适中、色泽良好、香味浓郁纯正,无血腥气味,综合品质较好。

This study were to make probiotics fermented yak blood sausage with yak blood,optimize the blood addition,fermentation temperature,fermentation time and inoculation amount of starter in the production of fermented yak blood sausage and to explore the effects of yak blood addition and fermentation on the quality of the sausage.Through single factor and orthogonal test,the optimal technological parameters for fermentation of yak blood sausage were adding 20% blood,inoculating 1.5% of starters,and fermented 16 h at 25℃.Under these conditions,the pH value of fermented yak blood sausage was 5.10,the cooking loss rate was 6.76%,and the sensory score was 89.87,which had good quality with moderate texture,good taste,color,and rich and pure aroma while without bloody smell.