发酵驴肉肠的工艺优化

淀粉、水和蔗糖是发酵驴肉香肠的主要配料，但目前加工过程中三者的添加量一直没有明确的指标限制，均以适量添加。本研究在现有加工条件下，以戊糖片球菌和干酪乳杆菌2 种乳酸菌作为混合发酵剂，研究不同添加量马铃薯淀粉、水和蔗糖对发酵驴肉肠的硬度、弹性、水分活度等特性的影响，对适宜添加量进行3因素3水平的正交试验。结果表明：在淀粉添加量6%、蔗糖添加量2.0%、水添加量10%的优化条件下制备的发酵驴肉肠呈枣红色，外形饱满、结构紧密、切面平整、有丰富的发酵风味和良好的食用品质，感官品评优。

Optimization of Main Ingredients for the Manufacture of Fermented Donkey Sausage

Starch, water and sucrose are the main ingredients of fermented donkey meat sausage. However, in the current process, there are no clear limits to the amount of these three ingredients, and they are all added in an appropriate amount. Under the existing processing conditions, a mixed starter culture of Lactobacillus casei and Pediococcus pentosaceus was used. The effect of adding different amounts of potato starch, water and sucrose on the hardness, springiness and water activity of fermented donkey meat sausage was investigated. The levels of these three variables were optimized using a three-level orthogonal array design. The results showed that the product prepared with 6% potato starch, 2% sucrose and 10% water had a jujube red-like color with a plump shape, dense structure and flat cross-section, and it had a rich fermented flavor and good eating quality and was highly accepted by sensory panelists.