| 兔肉香肠发酵剂添加方式及配比的优化研究 |
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| 引用本文： | 董杰,蒋云升,张文娟,张伍金,刘玉凤.兔肉香肠发酵剂添加方式及配比的优化研究[J].安徽农业科学,2012(30):14971-14972,14981. |
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| 作者姓名： | 董杰 蒋云升 张文娟 张伍金 刘玉凤 |
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| 作者单位： | 扬州大学旅游烹饪学院 |
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| 摘 要： | 目的]以木糖葡萄球菌C18(Staphylococcus xylosus)、植物乳杆菌L26(Lactobacillus plantarum)、德巴利汉逊氏酵母Y163(Debaryo-myces Hansenula)为发酵剂制作兔肉发酵香肠。方法]采用预试验、单因素试验测定产品的pH,并结合感官分析,评价制作兔肉香肠的发酵剂及其添加方式和添加配比。结果]在总接种量为1×107cfu/g条件下,采用同时添加的方式加工兔肉香肠,添加配比L∶C∶Y=1∶2∶1,效果最好。结论]研究可为兔肉的开发利用提供理论依据。
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| 关 键 词： | 发酵剂 发酵香肠 pH 感官评定 |
Study on the Addition of Rabbit Sausage Fermentation Agent and Proportion Optimizaiton |
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| Institution: | DONG Jie et al(School of Tourism and Culinary Science,Yangzhou University,Yangzhou,Jiangsu 225127) |
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| Abstract: | Objective] The aim was to use C18(Staphylococcus xylosus),L26(Lactobacillus plantarum),and Y163(Debaryomyces Hansenula) as fermentation agent to produce rabbit sausage.Method] Based on pre-treatment and single factor experiment,the pH value of the product was determined.Considering the sensual analysis,the fermentation agent,addition method and proportion were evaluated to produce rabbit sausage.Experiment] Under the background of 1×107 cfu/g of total inoculation amount and based on the addition method to process rabbit sausage,the optimum effect was when the proportion was L∶C∶Y=1∶2∶1.Conclusion] The study provided theoretical basis for the development and utilization of rabbit meat. |
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| Keywords: | Fermentation agent Fermented sausage pH Sensory evaluation |
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