红曲霉和乳酸菌发酵低温猪肉火腿肠工艺优化及品质分析

为探究红曲霉和乳酸菌发酵工艺对低温猪肉火腿肠品质的影响，通过单因素研究红曲霉添加量、乳酸菌添加量、发酵温度对低温猪肉火腿肠理化指标、感官品质和质构的影响，以感官评分为响应值，通过Box-Behnken响应面设计优化发酵工艺。结果表明，低温猪肉火腿肠最佳发酵工艺为红曲霉添加量4.0%，乳酸菌添加量5.0%，发酵时间44 h。在此最佳发酵工艺条件下，低温猪肉火腿肠呈浅红色，口感柔和，感官评分为82.5分，pH值6.24，亚硝酸盐含量为4.9 mg/kg，且4.0%红曲霉和5.0%乳酸菌可替代84.31%亚硝酸盐对低温猪肉火腿肠进行发色。

Process optimization and quality analysis of low-temperature pork ham sausage fermented by Monascus and lactic acid bacteria

To explore the influence of Monascus and lactic acid bacteria fermentation process on the quality of low-temperature pork ham sausage, the effect of Monascus addition, lactic acid bacteria addition and fermentation temperature on the physiochemical indexes, sensory quality and texture of low-temperature pork ham sausage was studied by single factor test. On the basis of single factor test, taking the sensory score as response value, the fermentation process was optimized by Box-Behnken response surface design. The results showed that the optimum fermentation process for low-temperature ham sausage was Monascus 4.0%, lactic acid bacteria 5.0%, and fermentation time 44 h. Under the optimal fermentation process, the low-temperature ham sausage was light red with soft taste, the sensory evaluation and pH was 82.5 and 6.24, respectively, and the nitrite content was 4.9 mg/kg. The 84.31% nitrite could be replaced by 4.0% Monascus and 5.0% lactic acid bacteria to color low-temperature pork ham sausage.