摘要
利用从传统火腿中分离、筛选的微生物发酵剂对香肠进行发酵试验。通过对产品的感官、理化指标分析,以探讨发酵香肠的加工配方、工艺和微生物发酵剂。结果表明,发酵对香肠风味、色泽有一定的促进作用。
In this paper, the sausage was inoculated with microbial starter culture that selected from traditional ham. According to the results of sensory and chemical analysis, the testing groups (especial test 1) have much delicious flavor and rose color.
出处
《食品科技》
CAS
北大核心
2004年第1期39-41,共3页
Food Science and Technology
关键词
发酵剂
发酵香肠
感官评定
理化分析
starter culture
fermented sausage
sensory appraise
chemical analysis
