甜玉米发酵鱼肉肠工艺的研究

以干酪乳杆菌作为发酵剂,以鲢鱼及甜玉米为主要原料研究发酵鱼肉肠的制作工艺,通过接种干酪乳杆菌到液体MRS培养基中,并测定24h内pH值变化,确定最适的发酵温度为35℃;通过对接种量、发酵时间、发酵环境相对湿度及甜玉米添加量4项指标进行正交试验,确定发酵香肠的最佳复合发酵条件。结果表明:接种量1×107cfu/g,发酵时间16h,相对湿度90%,甜玉米添加量4%时,产品品质最佳,对于拓宽甜玉米新产品开发途径及促进淡水鱼加工具有重要的理论指导及实际应用价值。

Study on the Processing Technology of Fermented Fish Sausage Added with Sweet Corn

The casei was used as ferments,and the silver carp and sweet corn were used as the main raw material in this paper. The optimal fermentation temperature was 35 ℃ were determined with the inculation of casei into the liquid MRS medium by detection of the pH changes within 24 h,and the best composite fermentation conditions were obtained by using orthogonal experiments which contains four indicators,such as inoculations,fermentation time,relative humidity and the amount of sweet corn. The results showed that:with inoculation 107 cfu/g,fermentation time of 16 h,relative humidity 90% and add the amount of sweet core 4% with the best products. This study for the development of new products to broaden channels of sweet corn and the promotion of fish processing has important theoretical guidance and practical application value.