| 用发酵剂改良的风干香肠微生物特性的研究 |
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| 引用本文： | 井乐刚,孟岳成.用发酵剂改良的风干香肠微生物特性的研究[J].东北农业大学学报,2003,34(1):77-80. |
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| 作者姓名： | 井乐刚 孟岳成 |
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| 作者单位： | 1. 东北农业大学食品学院,哈尔滨,黑龙江,150030
2. 杭州娃哈哈集团有限公司,杭州,310009 |
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| 摘 要： | 为了改良风干肠的品质 ,试验把发酵剂人工接种入风干肠中 ,并且以自然发酵肠和直接烘烤的干肠作对照 ,通过对发酵和烘烤过程中微生物指标的研究 ,以及对产品的感官评定来鉴定其品质。结果表明 ,在发酵和烘烤过程中 ,乳酸菌为优势菌群
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| 关 键 词： | 发酵剂 风干香肠 微生物特性 |
| 文章编号： | 1005-9369(2003)01-0077-04 |
| 修稿时间： | 2001年12月19日 |
Study on microbiological properties of air-dried sausage improved by stater cultures |
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| JING Le gang,MENG Yue cheng.Study on microbiological properties of air-dried sausage improved by stater cultures[J].Journal of Northeast Agricultural University,2003,34(1):77-80. |
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| Authors: | JING Le gang MENG Yue cheng |
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| Abstract: | In this experimentation,starter cultures were artificially inoculated into air dried sausages,compared with naturally fermented sausage and directly baked sausage.Microbiological properties during fermenting and baking were studied.The results indicated that lactic acid bacter were dominant bacteria during fermenting and baking. |
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| Keywords: | starter cultures air dried sausage microbiological properties |
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