道寒羊肉发酵肠的发酵特性研究

Study on Fermentation Characteristics of Daohan Mutton Fermented Sausage

以道寒羊肉为主要原料,利用前期筛选得到的戊糖片球菌和植物乳杆菌制作发酵肠,通过正交试验优化发酵工艺,以期为羊肉提供新的产品开发参考。检测结果表明,发酵肠的营养、微生物、安全性、理化指标和感官指标良好,发酵优势显著。

Taking Daohan mutton as the main raw material,the fermentation sausages were made by using the pre-screened Streptococcus pentose and Lactobacillus plantarum,and the fermentation process was optimized by orthogonal test in order to provide a new product development reference for mutton.The test results showed that the nutrition,microorganism,safety,physicochemical index and sensory index of fermented sausages were good,and the fermentation advantage was significant.