| 发酵香肠的工艺优化及微生物的预测预报 |
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| 引用本文： | 王令建,李素娟,李开雄. 发酵香肠的工艺优化及微生物的预测预报[J]. 肉类研究, 2008, 0(5) |
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| 作者姓名： | 王令建 李素娟 李开雄 |
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| 作者单位： | 1. 双汇集团技术中心,河南,漯河,462000
2. 石河子大学食品学院,新疆,石河子,832003 |
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| 摘 要： | 用SAS软件中的响应曲面试验设计,研究了盐浓度、水分活度、发酵温度、发酵时间和糖浓度等环境因子对发酵香肠发酵过程中的细菌总数、乳酸细菌和球菌的影响,建立了科学的数学模型。优化了发酵香肠的生产条件,得到最佳参数是:NaCl:5%;Aw:0.95;发酵成熟温度t:14℃;发酵时间d:20d;Sugar:2%。将最佳工艺条件生产的发酵香肠产品与传统工艺生产的香肠产品进行了感官鉴评,结果显示新工艺发酵20d的产品与传统工艺发酵30d的产品之间,感官鉴评没有显著性差异,新工艺可行。用建立的数学模型对发酵过程中的微生物进行了预测,结果可靠。此模型有利于发酵香肠发酵过程的控制,提高其安全性,缩短生产周期,同时也是微生物预报的重要基础。
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| 关 键 词： | 发酵香肠 工艺优化 微生物 预测预报 SAS软件 |
Optimizating the Technology of Fermented Sausage and the Predict & Forecast of Microorganism |
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| Wang Ling-jian,Li Su-juan,Li Kai-xiong. Optimizating the Technology of Fermented Sausage and the Predict & Forecast of Microorganism[J]. Meat Research, 2008, 0(5) |
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| Authors: | Wang Ling-jian Li Su-juan Li Kai-xiong |
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| Affiliation: | Wang Ling-jian1; Li Su-juan1; Li Kai-xiong2 (1.The center of technology; Group of Shuanghui; Luohe 462002; Henan province; PR China; 2.College of food; Shihezi University; Shihezi 832003; Xinjiang province; PR China); |
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| Abstract: | Effect of environment factors,such as salt concentration,water activity,temperature and time of fermentation,sugar concentration on total bacteria count,lactic acid bacteria and micrococcus was studied with response surface experiment design of SAS software.Scientific mathematical models were founded.Optimization the process conditions of traditional fermented sausage,it can be found that the best technology was salt concentration 5%,Aw 0.95,fermentation temperature 14℃,fermentation time 20d,sugar concentra... |
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| Keywords: | Fermented sausage Technology optimization Microorganism Predict & forecast SAS software. |
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