摘要
研究以德州黑猪肉为原料,选用植物乳杆菌(Lactobacillus plantarum)、木糖葡萄球菌(Staphylococcusxylosus)、乳酸乳球菌(Lactococcus lactis)三菌株为混合发酵剂进行菌种配比试验,采用响应面分析法研究发酵温度、发酵时间、接种量三因素对发酵香肠发酵条件的影响,以pH和感官分值为评价指标,确定最佳的工艺条件,并利用统计学方法建立了二次多项数学模型。结果表明,结果表明,最佳菌种配比为植物乳杆菌:木糖葡萄球菌:乳酸乳球菌=2:2:1,最佳的发酵条件为发酵温度28℃,发酵时间24 h,接种量1×107cfu/g。在最佳工艺条件下,发酵香肠的pH为4.61,感官分值为86.2,香肠品质良好,预测值与实际测量值具有良好的拟合性。
The Texas Black pork is the material in this research. Lactobacillus plantarum, Staphylococcus xylosus and Lactococcus lactis were used as the mixed fermentation starter for fermented sausages. Based on Strains matching experiment, selected the fermentation temperature, fermentation time, inoculation quantity as 3 factors, the response surface methodology was adopted using pH and sensory evaluation as evaluating indicator to optimize the process and to establish a mathematical model. Results showed the optimal conditions for the strain ratio ofLactobacillus plantarum, Staphylococcus xylosus and Lactococcus lactis was 2 ： 2 ： I fermentation temperature 28 ℃, fermentation time 24 h, inoculation amount 1 × 107 cfu/g. Under the optimal conditions of fermented sausage, pH 4.61, sensory score was 86.2, the sausage quality was good, forecasting results and actual measurement value had a good fitness.
出处
《食品工业》
北大核心
2013年第6期31-35,共5页
The Food Industry
关键词
发酵香肠
种配比
响应面
发酵工艺
fermented sausage
strain ratio
response surface
fermentation process
