| 中式快速发酵香肠最佳工艺参数的研究 |
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| 引用本文： | 刘战丽,赵丽丽. 中式快速发酵香肠最佳工艺参数的研究[J]. 农产品加工．学刊, 2005, 0(8): 45-47 |
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| 作者姓名： | 刘战丽 赵丽丽 |
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| 作者单位： | 1. 山东理工大学,轻工学院,山东,淄博,255049
2. 中国农业大学,食品营养与工程学院,北京,100083 |
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| 摘 要： | 根据美国肉类协会(AMI)为抑制金黄色葡萄球菌生长对发酵香肠生产时间和温度进行的限定,设计正交实验,对影响发酵香肠生产的3个主要因素(菌种比例、GDL添加量和葡萄糖添加量)进行讨论。对产品进行感官评价,确定发酵香肠生产的最佳配方为菌种比(5∶1),GDL(1.2%),GLC(0.6%)。按最佳配方生产的产品亚硝酸盐残留为7.13mg/L,符合国家对肠制品亚硝酸盐残留的规定。
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| 关 键 词： | 发酵香肠 工艺参数 感官评价 亚硝酸盐残留 |
| 文章编号： | 1671-9646（2005）08-0045-03 |
| 收稿时间： | 2005-09-06 |
| 修稿时间： | 2005-09-06 |
Research on Optimal Technological Parameters of China-style Accelerated Ripening Fermented Sausage |
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| Liu Zhanli,Zhao Lili. Research on Optimal Technological Parameters of China-style Accelerated Ripening Fermented Sausage[J]. Nongchanpin Jlagong.Xuekan, 2005, 0(8): 45-47 |
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| Authors: | Liu Zhanli Zhao Lili |
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| Abstract: | According to the limit of AMI for time and temperature of fermented sausage production so as to control S.aureus,the orthogonal test is designed. The three major factors affecting fermented sausage (the ratio of starter culture,GDL addition,glutose addition) are discussed. The sensory appraision is done. According to above results,the optimal formula are the ratio of starter cultures(5 ∶ 1);the addition of GDL(1.2 %); the addition of GLC(0.6 %). The remnance of nitrite is 7.13 mg/L,with accordance to national standard for sausage. |
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| Keywords: | fermented sausage parameters sensory appraision remnance of nitrite |
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