摘要
葡萄糖、蔗糖、乳糖和麦芽糖对中式香肠发酵的影响进行了研究。结果表明,糖的添加有助于降低制品的pH值、增加乳酸量、减少亚硝酸盐残留量、促进良好风味的形成。37℃发酵36h后,其pH值、乳酸量和亚硝酸盐残留量均与对照组有显著差异(P<0.05)。发酵速率以葡萄糖组和蔗糖组较快,但这两者之间无显著差异(P>0.05)。不同蔗糖添加量(1,2,4%)时,经36h发酵,其PH值和乳酸量无明显差异(P>0.05)。蔗糖用量为6%～8%时制品风味最佳。
The effect of glucose, sucrose, lactose and maltose on the fetmentation of Chinese-style sausage were tested. The results showed that all sugars would reduce pH value, increase the production of lactic acid, decrease sodium nitrite residue and promote the formation of special flavor in sausage. After 36 hours fermentation under the temperature of 37 ℃, the pH value, amount of lactic acid and sodium nitrite residue of added sugar groups were significantly different （P〈0.05） from that of the control. The fermentation speed of glucose and sucrose groups were faster than others, but between of them had no significant differenee（P〉0.05）. When different sugar concentration were used （1,2,4 %）, the final pH values and lactic acid amount had no significant difference （P〉0.05）. For special flavor of product, 6 %-8 % of sucrose concentration was suitable.
出处
《食品研究与开发》
CAS
北大核心
2006年第3期39-41,共3页
Food Research and Development
关键词
中式香肠
乳酸菌
糖类
发酵
Chinese-style sausage
lactic acid bacteria
sugars
fermentation
