鹅肉发酵香肠工艺条件的研究

Research on Processing Technology of Fermented Goose Sausage

摘要:

以鹅肉为主要原料，选取鹅肉与猪背膘肉的比例、葡萄糖与蔗糖的添加比例、发酵剂添加量、发酵温度、发酵时间、嫩化剂添加量6个条件进行单因素实验，在此基础上选出4个主要影响因素进行正交试验L9（34），确定最佳工艺条件为：葡萄糖与蔗糖的添加比例 2∶3，发酵剂接种量3%，发酵时间20 h，发酵温度36 ℃，嫩化剂添加量0.006%，此时发酵香肠的风味和口感最好。

Abstract:

Selecting fresh goose as the main raw material, single factor experiments was conducted under six different factors such as the proportion of goose and fat, the proportion of sucrose and glucose, quantity of starter, fermented temperature, fermented time, and quantity of tenderness. Based on the results, orthogonal test of L9(34) was carried out , and the best technological conditions with perfect flavor and sour taste were as follows: the proportion of sucrose and glucose was 2∶3, quantity of starter was 3.0%, fermented time was 20 h, fermented temperature was 36 ℃, quantity of tenderness was 0.006%.