摘要
本试验采用人工接种培养的多菌种发酵,筛选适用于肉品发酵的菌种组合,重点研究了发酵条件及发酵过程对肉制品的理化特性的影响,同时也探讨了腌制过程中食盐的动态变化并确定最佳腌制条件:即在4～6℃下腌制16h,食盐5%,蔗糖3%,复合香辛料4%时风味最佳;经过筛选确定使用于发酵的发酵剂组成为:植物乳杆菌、短乳杆菌、米曲霉。
Several ferment strains were used for inoculating ferment in this experiment. The best ferment agent for meat product was determined. The effects of ferment conditions and ferment processing on the physical and chemical characteristics of meat product were investigated, at the same time, the dynamic change of salt in the curing process and the regulation of the moisture changing in the drying process were discussed. The product has good flavor by curing 16 hours under 4-6℃. The ingredients are： salt： 5%, sucrose： 3% and compound condiment： 4% Lactobacillus brevis, Lactobacillus plantarum and Aspergillus oryzae are selected as the best fermentation agents for meat production.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第5期176-185,共10页
Food Science
关键词
板鸡
腌制
发酵
烘烤
salted chicken
curing
fermentation
roasting
