CAJ | 학술논문

为研制肉蛋奶于一体、营养风味俱佳的新型复合发酵香肠,将猪肉、鸡肉、牛奶和鸡蛋的混合原料经植物乳杆菌L1和双歧杆菌L2综合发酵,研究其加工工艺,通过单因素试验探讨各因素对发酵特性的影响,得出理想的工艺和配方及各参数对发酵特性的影响规律:发酵时间延长,水分、PH值、亚硝酸盐逐渐降低,氨基酸和过氧化值逐渐增大;发酵温度升高,水分、pH值、亚硝酸盐降低幅度增大,氨基酸和过氧化值增加显著;菌种用量增大,水分、pH值、亚硝酸盐降低显著,氨基酸和过氧化值升高显著;菌种L1与L2最佳配比为2:1.
위연제육단내우일체、영양풍미구가적신형복합발효향장,장저육、계육、우내화계단적혼합원료경식물유간균L1화쌍기간균L2종합발효,연구기가공공예,통과단인소시험탐토각인소대발효특성적영향,득출이상적공예화배방급각삼수대발효특성적영향규률:발효시간연장,수분、PH치、아초산염축점강저,안기산화과양화치축점증대;발효온도승고,수분、pH치、아초산염강저폭도증대,안기산화과양화치증가현저;균충용량증대,수분、pH치、아초산염강저현저,안기산화과양화치승고현저;균충L1여L2최가배비위2:1.
In order to develop a new composited fermented sausages with meat, egg, milk and full of nutrition and well flavor. Fermentation characteristics and processing crafts of compoaited fermented sausages were studied in the paper. The pork, chicken, milk and egg were chosen as raw materials, and the Lactobacillus and Bifidobacteria as starters. Through the single factor experiment, the optimal formula, process and influence rule of each parameter on fermented properties were obtained. With fermentation temperature, time and vaccination quantity increment, pH value and the content of water and nitrite reduced, while peroxide value and the content of amino acids increased greatly. The optimal ratio of Lactobacillus to Bifidobaeteria was 2 : 1.