摘要
以鸡肉为主要原料 ,采用植物乳杆菌 (Lactobacillusplan tarum)和干酪乳杆菌 (Lactobacilluscasei)双菌混合 (1∶1 ,v/v ,接种活菌数达 1 0 9cfu/ml)发酵制备香肠 ,主要研究菌种接种量(Z1 )、发酵时间 (Z2 )和酸性蛋白酶添加量 (Z3 )
Sausage was prepared by fermenting the chicken as main material by the the mixture seed starter of Lactobacillus plantarum and Lactobacillus casei(1∶1,v/v) which amounts to 10 9cfu/ml. The main fermenting factors effecting on the pH and sensory quality of product such as seed volume(Z 1), fermenting time(Z 2) and the addition of acid protease(Z 3) were studied.
出处
《食品与机械》
CSCD
2004年第2期31-33,共3页
Food and Machinery