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投稿时间:2014-10-21
投稿时间:2014-10-21
中文摘要: 为了获得低酸且保质期长的发酵干香肠,以感官评分、pH 和水分活度(Aw)为指标,考察发酵温度、发酵时间、 干燥温度和干燥时间对香肠发酵工艺的影响。通过正交试验得到发酵香肠的最佳生产工艺为:发酵温度 25 ℃,发酵时 间 48 h,干燥温度 60 ℃,干燥时间 4 h,所加工的发酵香肠常温下保质期可以达到 2 年以上。
Abstract:In order to obtain fermented sausage with low pH and long shelf-life, the influence to processing technology caused by fermented temperature, fermented time, drying temperature and drying time were investigated. Through orthogonal test, the optimized processing technology was 25 ℃ for fermented temperature, 48 h for fermented time,60 ℃ for drying temperature and 4 h for drying time. The shelf life of fermented sausage was 2 years under room temperature.
文章编号:201602026 中图分类号: 文献标志码:A
基金项目:
Author Name | Affiliation |
MU Hui-ling, DU Peng, LUO Li-hua, YANG Chang-lin, LI Tong, WANG Ruo-yong | Institute of Aviation Medicine, Air Force, Beijing 100142, China |
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