摘要
香肠的发酵伴随着极为复杂的理化和微生物进程,香肠由此而发生有益的酸化、特有风味形成,并具备可贮性。各类产品相异的特性主要取决于发酵方法,与发酵方法紧密相关的是香肠加工中各工艺参数,尤其是发酵温度和时间的调控。发酵香肠发酵机理及其对产品特性影响的揭示为发酵控制和工艺优化提供了可能。
Sausage ripening is bound to follow the complicated physicochemical and microbiological process, and sausage hereby became appropriate acidification, with characteristic flavor and storage stability. The technologies used for fermentedsausage production vary greatly, and depend largely on ripening conditions (a series of critical processing factors). Particu-larly, the temperature and duration of fermentation differ widely for the various products. To better control the production tounderstand the mechanism of raw sausages fermentation and to optimize the conditions for better product qualities have beestudied.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第8期294-298,共5页
Food Science
