猪肉干发酵工艺
Fermenting Technology of L.acidlophilus and S.carnosus in Pork Jerky
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摘要: 以嗜酸乳杆菌和肉糖葡萄球菌作为混合发酵剂添加到猪肉干中,研究了发酵时间、发酵温度、接种量和食盐添加量4个因素,通过测定pH值和感官分析来确定猪肉干的最适发酵条件。结果显示:发酵温度30 ℃,发酵时间36 h,发酵剂接种量2.5%,食盐添加量1.5%,pH值5.2~5.3时,达到猪肉干的最佳发酵工艺条件。Abstract: Combinations of L.acidlophilus and S.carnosus were added in pork jerky.The temperature fermenting,time fermenting,inoculum size and amount of salt were studied.The result presented that temperature fermenting was 30 ℃,time fermenting was 36 h,inoculum size was 2.5% and amount of salt was 1.5%.After ferments being finished,fermented pork jerky pH value was worth for 5.2—5.3,all of which achieved processing technical optimization.
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Keywords:
- Lactobacillus /
- Staphylococcus /
- Pork jerky /
- Fermenting technology
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