复合发酵香肠加工工艺与发酵特性研究

为研制肉蛋奶于一体、营养风味俱佳的新型复合发酵香肠,将猪肉、鸡肉、牛奶和鸡蛋的混合原料经植物乳杆菌L1和双歧杆菌L2综合发酵,研究其加工工艺,通过单因素试验探讨各因素对发酵特性的影响,得出理想的工艺和配方及各参数对发酵特性的影响规律:发酵时间延长,水分、PH值、亚硝酸盐逐渐降低,氨基酸和过氧化值逐渐增大;发酵温度升高,水分、pH值、亚硝酸盐降低幅度增大,氨基酸和过氧化值增加显著;菌种用量增大,水分、pH值、亚硝酸盐降低显著,氨基酸和过氧化值升高显著;菌种L1与L2最佳配比为2:1.

Process and fermentation properties of compund fermented sausages

In order to develop a new composited fermented sausages with meat, egg, milk and full of nutrition and well flavor. Fermentation characteristics and processing crafts of compoaited fermented sausages were studied in the paper. The pork, chicken, milk and egg were chosen as raw materials, and the Lactobacillus and Bifidobacteria as starters. Through the single factor experiment, the optimal formula, process and influence rule of each parameter on fermented properties were obtained. With fermentation temperature, time and vaccination quantity increment, pH value and the content of water and nitrite reduced, while peroxide value and the content of amino acids increased greatly. The optimal ratio of Lactobacillus to Bifidobaeteria was 2 : 1.