不同种类的糖对发酵牛肉香肠发酵的影响.PDFVIP

200 2009, Vol. 30, No. 17 食品科学 ※生物工程 1 2 1 2 , 张凤宽 ，易小艳 ，陈海燕 ，刘学军 * (1.吉林农业大学发展学院，吉林长春 130600 ；2.吉林农业大学食品科学与工程学院，吉林长春 130118) 以干酪乳杆菌(Lactobacillus casei)和木糖葡萄球菌(Staphylococcus xylosus)为发酵牛肉香肠的混合发酵剂。通 过正交试验设计，探讨不同种类的糖对发酵牛肉香肠发酵的影响。结果确定出最佳糖比例为葡萄糖0.6% 、蔗糖 0.8% 、乳糖0.6% 、麦芽糖0.4% 。 干酪乳杆菌；木糖葡萄球菌；发酵牛肉香肠；糖；发酵 Effects of Different Sugars on Fermentation of Beef Sausages 1 2 1 2, ZHANG Feng-kuan ，YI Xiao-yan ，CHEN Hai-yan ，LIU Xue-jun * (1. College of Development, Jilin Agricultural University, Changchun 130600, China； 2. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China) Abstract ：A mixed fermentation starter of Lactobacillus casei and Staphylococcus xylosus were applied for the production of beef sausages. The effects of 4 sugars on the fermentation were investigated by single-factor method and their addition amounts were optimized using an orthogonal array design involving 9 experiments of four factors at three levels. The results showed that the optimum sugar compositions for the fermentation of beef sausages were determined as follows: glucose 0.6%, sucrose 0.8%, lactose 0.6% and maltose 0.4%. Key words ：Lactobacillus casei ；Staphylococcus xylosus ；fermented beef sausage ；sugar ；fermentation 中图分类号：TS251.65 文献标识码：A 文章编号：1002-6630(2009)17-0200-04 发酵香肠是指香肠在加工过程中经过生物发酵，由 的影响尚无发现详细的报道。本实验通过探讨不同糖类 特殊细菌或酵母，将糖转化为各种酸、醇等物质，使 及蔗糖添加量对发酵牛肉香肠发酵期间p H 值的影响， 香肠的pH 值降低，并经低温脱水使水分活度(aw)值降低 并对不同蔗糖用量对产品风味的影响进行感官评价，旨在 而加工成的一类香肠[1] 。发酵香肠因其较低的aw 值和较 为生产出适合