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| 低胆固醇发酵鹅肉香肠工艺参数优化 | |
| 引用本文： | 李颖,满永刚,林国峰,于长青.低胆固醇发酵鹅肉香肠工艺参数优化[J].农产品加工．学刊,2011(3):40-43,47. |
| 作者姓名： | 李颖 满永刚 林国峰 于长青 |
| 作者单位： | 1. 黑龙江八一农垦大学,食品学院,黑龙江,大庆,163319 2. 九三集团天津大豆科技有限公司,天津,300461 3. 九三集团大连大豆科技有限公司,辽宁,大连,116600 |
| 基金项目： | 大庆高新区创新基金资助项目 |
| 摘 要： | 以鹅肉为原料制成鹅肉香肠,确定了以植物乳杆菌、戊糖片球菌、木糖葡萄球菌为复合菌种的最佳条件,并在单因素试验的基础上选择了菌种配比、接种量、发酵温度和时间4个因素进行正交试验。结果表明,制作鹅肉香肠的最佳的条件为:发酵时间为24h,接种量1.5%,发酵温度为30℃。 |
| 关 键 词： | 复合菌种 鹅肉香肠 低胆固醇 |
Low Cholesterol Sausage Fermentation Optimization of Process Parameters Goose |
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| Li Ying,Man Yonggang,Lin Guofeng,Yu Changqing.Low Cholesterol Sausage Fermentation Optimization of Process Parameters Goose[J].Nongchanpin Jlagong.Xuekan,2011(3):40-43,47. | |
| Authors: | Li Ying Man Yonggang Lin Guofeng Yu Changqing |
| Institution: | 1 (1.College of Food Science,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China;2.Jiusan Group Tianjin Soya Science and Technology LTD.,Tianjin 300461,China;3.Jiusan Group Dalian Soybean Technology LTD.,Dalian,Liaoning 116600,China) |
| Abstract: | In this experiment,goose as raw material,goose sausage is made.Lactobacillus plantarum,Pediococcus pentosaceus,Staphylococcus xylose are the best conditions for the complex species,and in the single-factor test is selected on the basis of strain ratio,inoculum size,fermentation temperature and time of the four orthogonal factors.The results show that the production of the best goose sausage conditions are fermentation time 24 h,1.5% inoculum,fermentation temperature 30 ℃. |
| Keywords: | complex strains goose sausage low cholesterol |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |