摘要
采用单因素试验和正交试验设计对人工发酵生产传统捆蹄的加工工艺进行研究。通过测定产品的pH、亚硝酸盐含量、氨基态氮含量,优化其生产工艺参数。结果表明:最佳发酵条件为乳酸菌与葡萄球菌比例7∶3,接种量30mL/kg,发酵温度35℃,发酵时间32h。在此条件下制作出的发酵捆蹄酸度适宜,营养丰富。
The processing technology of bound hoof fermented with yeast and lactobacillus is investigated through the single factor test and orthogonal test. The process parameters are optimized by determining pH, the content of nitrite and amino nitrogen in the product. The results show that the optimum fermentation parameters are as follows, the ratio of lactobacillus and Staphylococcus aureus is 7 ： 3, the inoculation amount is 30 mL/kg, the fermentation temperature is 35℃, and the fermentation time is 32 h. Under the optimized fermentation conditions, the acidity of fermented bound hoof is suitable, and the nutrition is rich.
出处
《中国调味品》
CAS
北大核心
2016年第9期92-97,共6页
China Condiment
基金
江苏苏北科技发展计划(BN2014098)
2014年江苏省高校青蓝工程资助
江苏省食品资源开发与质量安全重点建设实验室开放课题(SPKF201403)
徐州市第六届拔尖人才((2014)RC-106)
关键词
乳酸菌
葡萄球菌
发酵
捆蹄
lactic acid bacteria
Staphylococcus aureus
fermentation
bound hoof
