混合菌种发酵生产低酸度川味香肠的加工工艺

Processing technology of fermented low acidity Sichuan- type sausage with mixed strains

摘要: 将植物乳杆菌、戊糖片球菌和葡萄球菌接种到川味香肠中,采用单因素实验和正交实验对低酸度川味香肠的加工工艺进行优化。结果表明,发酵期最佳工艺条件为:发酵温度20℃,发酵时间12h,葡萄糖添加量0.10%,发酵相对湿度75%;成熟期最佳工艺条件为:成熟温度13℃,成熟时间4d,成熟相对湿度60%。最终得到低酸度的川味香肠p H5.50,感官评分为92分,产品酸味适中,麻辣爽口,具有传统四川香肠的特有风味。

Abstract: Single factor experiment and orthogonal experiment were used to optimize processing technology of low acidity Sichuan- type sausage which was inoculated Lactobacillus planetarium and Pediococcus pentosaceus and Staphylococcus. The results showed that the optimum production conditions for the fermentation period :fermentation temperature 20℃,fermentation time 12 h,glucose 0.10%,relative humidity 75%; for ripening period:ripening temperature 13℃,ripening time 4d,and relative humidity 60%.The final low acidity Sichuan- type sausage with moderate sour,spicy and refreshing,with characteristic flavor of traditional Sichuan- type sausage,the p H was5.50 and the sensory score was 92 points.