| 乳酸菌在羊肉发酵香肠中的应用 |
| |
| 引用本文： | 孙来华. 乳酸菌在羊肉发酵香肠中的应用[J]. 农产品加工．学刊, 2010, 0(6): 47-50. DOI: 10.3969/j.issn.1671-9646(X).2010.06.014 |
| |
| 作者姓名： | 孙来华 |
| |
| 作者单位： | 新疆轻工职业技术学院,食品工程系,新疆,乌鲁木齐,830021 |
| |
| 摘 要： | 用乳酸菌作发酵剂制作发酵香肠,不仅能缩短发酵时间,改善产品的色泽和风味,延长产品的保存期,而且能抑制有害菌的生长,防止毒素产生,提高营养价值,具有降低胆固醇、抗肿瘤、免疫赋活、保证肉制品食用安全性的作用,因此乳酸菌在发酵肉制品生产中被广泛用作发酵剂。
|
| 关 键 词： | 乳酸菌 羊肉 发酵香肠 |
Application of Lactobacillus in Mutton Fermented Sausage |
| |
| Sun Laihua. Application of Lactobacillus in Mutton Fermented Sausage[J]. Nongchanpin Jlagong.Xuekan, 2010, 0(6): 47-50. DOI: 10.3969/j.issn.1671-9646(X).2010.06.014 |
| |
| Authors: | Sun Laihua |
| |
| Abstract: | The lactobacillus was used as the ferment in the sausage fermentation. Not only the fermentative period was shortened,the color and lustre flavor of products were improved,the conservation period was extended,but also the deleterious bacteria were restrained,the toxin production was prevented,the nutritional value was improved. So the lactobacillus was used as the ferment extensively in the meat products fermentation. |
| |
| Keywords: | lactobacillus mutton sausage fermentation |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
