| 预酸化处理制作发酵香肠工艺的研究 |
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| 引用本文： | 樊军浩,闫少辉.预酸化处理制作发酵香肠工艺的研究[J].农产品加工．学刊,2010(7):91-93. |
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| 作者姓名： | 樊军浩 闫少辉 |
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| 作者单位： | 1. 河南科技学院,河南,新乡,453003;漯河职业技术学院,河南,漯河,462002
2. 漯河职业技术学院,河南,漯河,462002 |
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| 摘 要： | 制作发酵香肠时,加入适量的食用乳酸,可以降低原料肉的pH值,抑制部分杂菌的生长繁殖,保证发酵的稳定性。通过试验确定的最佳工艺条件为:食用乳酸0.1%,球菌、杆菌、霉菌的质量比为3∶1∶6,发酵温度为18℃左右。
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| 关 键 词： | 食用乳酸 发酵香肠 稳定性 |
Study on Process of Fermented Sausages Treated by Pre-acidification |
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| Fan Junhao,Yan Shaohui.Study on Process of Fermented Sausages Treated by Pre-acidification[J].Nongchanpin Jlagong.Xuekan,2010(7):91-93. |
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| Authors: | Fan Junhao Yan Shaohui |
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| Abstract: | When the fermention in sausages was processed,lactic acid was added,pH value of the raw meat decreased and the growth of mixed bacterium was inhibited,as the result the stability of fermentation could be ensured.The optimum conditions were as follows:the concentration of lactic acid was 0.1%,the ratio of cocci and bacillus and mould was 3∶1∶6,the forment temperature was about 18 ℃. |
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| Keywords: | edible lactic acid fermented sausage stability |
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