食品科学论文编号:SP006 字数:13672,页数:32
目 录 1 前言.................................................................... 1 1.1 人工发酵香肠的由来.....................................................1 1.2 发酵香肠...............................................................1 1.2.1 发酵香肠的优点.......................................................1 1.2.2 发酵香肠的营养 ......................................................2 1.2.3 发酵香肠的pH值 ......................................................2 1.2.4本试验采用混合菌的依据 ................................................2 1.2.5 发酵香肠的发展.......................................................3 1.3 本研究的意义与目的 ....................................................3 2 材料和方法...............................................................3 2.1 材料与设备 ............................................................3 2.1.1 试验原料和主要试验辅料...............................................3 2.1.2 试验菌种............................................................ 4 2.1.3 主要培养基...........................................................4 2.1.4 主要试验仪器 ........................................................4 2.1.5 其它仪器 ............................................................4 2.2 试验方法...............................................................5 2.2.1 工艺流程.............................................................5 2.2.2 香肠配方............................................................ 5 2.2.3 制备方法............................................................ 5 2.2.4 工艺操作要点.........................................................5 2.2.4.1 菌种的活化分离.....................................................5 2.2.4.2 菌种的驯化.........................................................5 2.2.4.3 种子液的制备(锥形瓶)...............................................6 2.2.4.4 灭菌、接种发酵.....................................................6 2.2.4.5 原材料的选择和处理 ................................................6 2.2.4.6 肠体重量的测定 ....................................................6 2.2.4.7 调配 ..............................................................6 2.2.4.8 肥瘦肉比的确定.....................................................6 2.2.4.9 影响发酵香肠的单因素试验...........................................6 2.2.4.10 发酵香肠乳酸发酵最佳发酵工艺参数的确定............................7 2.2.4.11 香肠干燥和成熟 ...................................................7 2.2.5 指标测定及数据处理方法 ..............................................8 2.2.5.1 感官评价.......................................................... 8 2.2.5.2 理化指标测定及微生物指标的测定方法 ................................8 2.2.6 数据处理方法........................................................ 8 2.2.6.1 试验数据及表格通过Excel处理........................................8 2.2.6.2 试验图表通过Origin软件分析处理.....................................8 3 结果与讨论...............................................................8 3.1 菌种培养基的选择.......................................................8 3.2 肥瘦肉比的确定.........................................................10 3.3 影响发酵香肠的单因素试验 ..............................................12 3.3.1 乳糖添加量的确定 ....................................................12 3.3.2 接种量的确定.........................................................13 3.3.3 发酵温度的确定 ......................................................15 3.3.4 发酵时间的确定.......................................................16 3.4 最佳发酵香肠发酵工艺参数的确定.........................................17 3.5 发酵香肠的产品指标.....................................................19 3.5.1 感官评价.............................................................19 3.5.2 理化指标及微生物指标 ................................................19 3.5.3 亚硝酸盐的测定.......................................................20 4 结论.....................................................................20 参考文献....................................................................22 英文摘要 ...................................................................24 致谢........................................................................27
摘 要 本研究利用自行筛选的保加利亚乳杆菌和嗜热链球菌作为发酵剂,以猪肉为原料进行发酵制备乳酸发酵香肠。研究确定了制品的最适配方:肥瘦肉100%、白砂糖2%、盐3%、味精0.2%、白胡椒粉0.25%。确定了最适工艺条件:乳糖添加量0.75%、接种量为3%、发酵温度37℃、发酵时间12h。制品色泽均匀,瘦肉切面呈玫瑰红色,香味浓郁纯正,有发酵型乳酸香肠持有的酸味,润滑的质构,口感舒适。 关键词:发酵香肠 乳酸菌 筛选