| 发酵香肠的加工工艺及微生物特性 |
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| 引用本文： | 王卫. 发酵香肠的加工工艺及微生物特性[J]. 肉类研究, 2002, 0(3): 10-13,17 |
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| 作者姓名： | 王卫 |
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| 作者单位： | 成都大学生物工程系,四川,成都,610081 |
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| 摘 要： | 发酵香肠的加工伴随着复杂的微生物及理化过程,特别是乳酸菌等益生菌的生长,对产品保质防腐极为重要。优质可贮发酵香肠的加工主要取决于原料选择、加工温度、湿度及气流的适宜调控。本文对发酵香肠的加工工艺和微生物特性进行了综述。
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| 关 键 词： | 发酵香肠 加工工艺 微生物 发酵剂 |
Processing Technology of Raw Sausage and Characters of Microorganism |
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| Wang Wei. Processing Technology of Raw Sausage and Characters of Microorganism[J]. Meat Research, 2002, 0(3): 10-13,17 |
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| Authors: | Wang Wei |
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| Abstract: | During the processing of raw sausage,a complicated microbial growth and physical-chemical reaction are also simultaneously processed,especially the growth of some desirable bacteria,such as lacto-bacillus,which is quite important for the quality and antisepsis.The raw sausage with good quality is mainly due to raw material,temperature,humidity,and suitable ventilation.Both processing technology of raw sausage and characters of microorganism are stated. |
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| Keywords: | raw sausage processing technology microorganism startculture |
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