风味鹅肉发酵香肠的工艺研究_生物工程.doc

  • 需要金币1000 个金币
  • 资料包括:完整论文
  • 转换比率:金钱 X 10=金币数量, 即1元=10金币
  • 论文格式:Word格式(*.doc)
  • 更新时间:2016-11-03
  • 论文字数:9410
  • 折扣与优惠:团购最低可5折优惠 - 了解详情
  • 文档路径论文阅览室 > 学院专题 > 农业大学 >

提示:本站支持手机(IOS,Android)下载论文,如果手机下载不知道存哪或打不开,可以用电脑下载,不会重复扣费

摘要:本实验选用乳酸片球菌和啤酒酵母菌为复合发酵剂生产鹅肉发酵香肠,并以产品的丙二醛含量以及感官评分为指标,在单因素分析的基础上进一步设计正交试验,对制作鹅肉发酵香肠的发酵温度、发酵时间、菌种配比以及接种量进行了优化。最佳发酵工艺条件为:发酵温度为30℃,发酵时间为20h,菌种比例(乳酸片球菌:啤酒酵母菌)为1:2,接种量为2×107cfu/g。在此条件下,丙二醛含量为0.101mg%,感官评定得分为96分,总体来说香肠品质良好。

关键词 鹅肉;发酵香肠;丙二醛

 

Abstract:In the paper, fermentation characteristics of Pediococcus acidilactici and Saccharomyces cerevisiae were studied to determine its suitability as fermentation agent, by using a single factor and orthogonal tests to determine the optimum fermentation process, and to sensory evaluation, MDA and Sensory standard as indicators of value. The optimum fermentation condition as followed: ferment temperature was 30℃, ferment time was 20h, the ratio of Pediococcus acidilactici and Saccharomyces cerevisiae was 1:2, inoculation quantity was 2×107cfu/g. In this conditions, MDA value of the product was 0.101mg%, the sensory evaluation was 96. In general, the quality of sausage met the standard requirements.

Keywords  Goose  Fermented sausage  MDA

...
资料下载地址:

支付并下载