复合发酵剂生产风干肠对产品质构及游离氨基酸的影响

被引：14

作者：

赵俊仁

孔保华

机构：

[1] 东北农业大学

来源：

食品工业科技 | 2007年 / 10期

关键词：

复合发酵剂; 风干肠; 游离氨基酸; 物性分析;

D O I：

10.13386/j.issn1002-0306.2007.10.029

中图分类号：

TS251 [屠宰及肉类加工工业];

学科分类号：

083203 ;

摘要：

采用从传统哈尔滨风干香肠中分离纯化的三种微生物制备成复合发酵剂,进行风干肠的生产,旨在缩短发酵时间,保证生产的稳定性以及提高产品的安全性。复合发酵剂由弯曲乳杆菌、木糖葡萄球菌和近平滑假丝酵母组成,接种量分别为肉重的106、107、107cfu/g。使用发酵剂生产的风干肠,pH在3d内达到理想水平,游离氨基酸含量明显提高,物性学特征也有所改善;水分活度没有显著变化。表明复合发酵剂生产风干肠有利于产品品质。

引用

页码：132 / 135

页数：4

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