猪肉干发酵工艺

Fermenting Technology of L.acidlophilus and S.carnosus in Pork Jerky

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.