富硒发酵香肠的工艺研究

在普通发酵香肠的基础上添加富硒活性乳酸菌发酵剂，通过改进发酵香肠生产工艺，研究开发功能性富硒发酵肉制品。通过活性乳酸菌的生物转化，使其富集成有机硒，再把富硒活性乳酸菌发酵剂加工制成富硒功能性香肠。通过对不同菌种的富硒试验和富硒发酵剂配方及工艺的研究，得出最佳发酵剂的配方：硒添加量为10μg/ml的乳酸片球菌发酵剂，在38℃的恒温箱培养36h，发酵剂的硒转化率为96.14%。富硒发酵香肠的配方与工艺：富硒发酵剂接种量为1%，灌装的富硒香肠在37℃条件下发酵36h，经烘干、蒸煮等工艺，硒的转化率为100%，此时富硒发酵香肠的硒含量达到100μg/kg，产品具有较高的硒含量和较好的品质。

Investigation of Processing Techniques for Selenium-enriched Fermented Sausages

In order to obtain functional selenium-enriched sausages, selenium was enriched in Pediococcus acidilactici through biotransformation, and the Se-enriched strain was then used to ferment sausages. Totally 96.14% of selenium at the addition amount of 10 μg/ml was converted after 36 h of fermentation at 38 ℃. The optimum processing for Se-enriched fermented sausages was based on sequential steps of packaging, fermentation for 36 h at 37 ℃ with an inoculation amount of 1%, baking and cooking. The obtained product exhibited good quality attributes and a high selenium content of 100 μg/kg with a conversion rate of 100%.