发酵猪肉汉堡饼的研制

The development of the fermented pork hamburg cake

用嗜酸乳杆菌作为发酵剂 ,对猪肉汉堡饼中的精肉进行前发酵 ,分析了不同工艺条件对制品的质构、色泽和风味的影响。结果表明 :前发酵精肉的配方 :食盐 1 .5 % ,葡萄糖1 .3% ,嗜酸乳杆菌加入量 1 .5× 1 0 5个 / g ;前发酵温度为2 7℃ ,发酵 1 7h。猪肉汉堡饼的配方 :前发酵精肉 5 5 % ,脂肪 1 2 % ,玉米淀粉 1 2 % ,冷水 1 5 % ,卡拉胶 0 .2 % ,磷酸盐0 .4 % ,调味料 5 %。

Lactobacillus acidophilus were used as starter culture for pre fermenting lean meat which was used in fermented pork hamburg cake.The results indicated that optimum formula of pre fermenting lean meat was salt 1.5% ,glucose 1.3%,lactobacillus acidophilus size 1.5×10 5/g;the optimum condition was 27 ℃, 17 h 。And the formula of fermented pork hamburg cake was pre fermented lean meat 55%,fat 12%,starch of maize 12%,water 15%,carragheen 0.2%,phosphate 0.4% and condiment 0.5%.