| 发酵香肠中乳酸菌的应用研究 |
| |
| 引用本文： | 李应华,苏巧艳.发酵香肠中乳酸菌的应用研究[J].肉类研究,2009(5). |
| |
| 作者姓名： | 李应华 苏巧艳 |
| |
| 作者单位： | 1. 漯河职业技术学院,462000
2. 山西省阳泉市职业中专学校,045000 |
| |
| 摘 要： | 在香肠的配料中加入乳酸菌菌种,经过发酵可以制成具有稳定的微生物特性和典型的发酵香味的发酵香肠。可明显改善制品的风味,提高制品营养价值,延长保质期。
|
| 关 键 词： | 乳酸菌 发酵香肠 风味 保质期 |
Application on Lactic Acid Bacteria in Fermented Sausage |
| |
| LI Yinghua,SU Qiaoyan.Application on Lactic Acid Bacteria in Fermented Sausage[J].Meat Research,2009(5). |
| |
| Authors: | LI Yinghua SU Qiaoyan |
| |
| Abstract: | The ingredients in the sausage into lactic acid bacteria strains can be produced through fermentation with stable characteristics of microbial fermentation and the typical fermented sausage flavor.Products can significantly improve the flavor and nutritional value of products enhance and prolong durability. |
| |
| Keywords: | lactic acid bacteria fermented sausage flavor durability |
| 本文献已被 维普 万方数据 等数据库收录！ |
