发酵香肠的制作

目录中文摘要······················································································Ⅰ英文摘要······················································································Ⅱ前言······························································································11材料与仪器··················································································41.1菌种···················································································31.2发酵剂的制备·······································································31.3原辅料················································································41.4主要仪器设备·······································································41.5分析项目2试验内容及方法2.1工艺流程··············································································2.2配料····················································································2.3操作要点··············································································2.4单一菌种研制发酵香肠····························································2.5混合菌种研制发酵香肠····························································2.6分析测试项目及方法·······························································3结果与分析··················································································73.1单一菌种发酵试验································································73.2混合菌种发酵试验·······························································124结论·························································································174.1单一菌种发酵试验结果·························································174.2混合菌种发酵试验结果·························································185.讨论························································································17参考文献······················································································18致谢····························································································20发酵香肠的工艺研究[摘要]本试验以我国中式发酵肉制品和西式发酵肉制品加工理论及设备为基础，结合现代发酵技术。先用纯种嗜酸乳杆菌和啤酒片球菌进行单因数试验，分析菌种作发酵剂的可行性以及其对香肠品质的影响。再采用混合菌种进行正交试验分析不同接种量、不同发酵温度以及不同菌种配比对香肠的质地、色泽以及风味的影响。试验中以ｐＨ值、含水量、感观评价为指标进行极差分析，得到发酵香肠的最佳工艺参数为：嗜酸乳杆菌和啤酒片球菌最佳配比为1∶1(或2∶3)；发酵的适宜温度为：30℃；菌种接种量为：107cfu/g。试验结果可供工厂生产参考，对指导工厂生产有较大的现实意义。关键词:嗜酸乳杆菌，发酵香肠，发酵，加工工艺，啤酒片球菌TheprocessresearchofFermentsausageTheresearchofFermentedSausageProcessingTechnique[Abstract]ExperimentoriginallywithourcountryChinesefermentmeatwareandwesternstyletofermentmeatwaretoprocesstheoriesandequipmentsforfoundation,combineamoderntofermentatechnique.Firstlovesourmilkrodbacteriaandbeersliceballgermtocarryonsinglefactortoexperimentwiththepurebreed,analysisgermkindthepossibilityanditsinfluencetosausagequalitywhichmaketoferment.Thentheadoptionmixturegermkindcarriesonishandingoverexperimentanalysisdissimilarityinoculatequantity,dissimilarityfermenttemperatureanddifferentgermkindandgotogetherwithratiotothesausageofquality,colorandlusterandtheinfluenceofthetaste.ExperimentmediumwithｐＨvalue,containamountofwater,feelingviewanevaluationfortheindexsigncarryondifferinganalysisverymuch,gettingthebestcraftparameteroffermentingthesausagefor:Lovesourmilkrodbacteriaandbeersliceballgermthebestgotogetherwithtocompareto1∶1;(or2∶3)Feattemperatureoffermentingis:30℃;Thegermkindinoculatesquantityfor:107cfu/g.Experimentingtheresultcanprovidethefactoryproductionthereference,toguidethefactoryproductioncontainbiggerandrealisticmeaning.前言肉类是人们膳食蛋白质的主要来源，肉类生产是我国菜蓝子工程的重点。自改革开放以来，我国肉类生产进入持续快速增长阶段，平均年增长率10.9%左右，继1985年，我国禽蛋产量跃居首位，1991年，我国肉类总产量超过美国，成为肉类生产大国。据资料统计显示，1993年全国肉类总产量达384.9万吨，比1980年增加了201%；1994年肉类总产量达到4300万吨，我国肉类生产取得了举世瞩目的成绩，肉类总产量跃居世界首位(1993)。比1993年增长11.9%，人均拥有量为35.83kg，首次超过世界人均占有量33.5kg的水平;1995~1997年间，肉类总产量持续快速增长，1997年，肉类总产量约5900万吨，创历史最高水平，人均年占有量约50kg，高出世界人均年占有量16.5kg，受东南亚金融危机影响，1998年，我国肉类生产总量略有下降，仍达到5514.1万吨，约占当年世界肉类总量的25%。近20年来，世界肉类总产量翻了两翻，世界肉类总产量的增加，约有50%来自中国。由此可见，我国肉类生产在世界肉类生产中的地位。我国肉类生产的迅猛发展，从根本上扭转了国内肉蛋奶供应紧缺的局面，提高了居民的消费水平。据1999年FAO统计显示，1998年，我国人均消费肉类为43.91kg，世界排名第16位，蛋类人均消费17.68kg，大大超过世界人均9kg的水平，居世界第3位。我国拥有13亿人口，肉类消费市场潜力巨大。预计今后5~10年，肉类消费年增长率将在10%以上。随着人民生活水平的提高，国内肉品市场已经进入了由数量与原料需求型向质量与制品需求型转变的新阶段。肉制品加工业发展的主要矛盾已由加工能力不足转变为加工转化质量不足，竞争能力低下。多数肉制品加工企业仍是生产大量的中低档制品，仍然走不出靠降低生产成本以开拓市场的老思路，导致了加工产品质量低,加工附加值不高。同时，随着人人们生活水平的提高，人们对肉制品的要求也随着提高。然而，目前在我国市场上销售的多为鲜香肠，这种产品的保质期短，易走油透油，甚至腐败生霉。随着制冷及脱水能源费用的增加，“发酵”作为肉类保存方法已越来越重要，因它具有不需冷藏，稳定性好，可提高制品的营养价值，改善制品品质及风味，货架期长等特点。在今后我国肉制品发展中肯定能起到关键作用。而人们需要食用品质高,风味独特，且具有一定的保健作用的新型肉制品。发酵香肠的生产有着悠久的历史，其传统工艺是依靠原料肉微生物区系中的乳酸菌和其它细菌的竞争作用。若条件适宜，乳酸菌占优势，则产品具有良好的品质和风味而当杂菌占优势时，则产品质量下降，甚至完全腐败变质。因此，用自然发酵法生产发酵香肠必然受到季节、地区和气候等条件所限制，生产多凭借经验，缺乏科学性。发酵香肠的现代生产工艺则是在原料中添加应用微生物纯培养技术而获得的乳酸菌，从而保证乳酸菌在整个发酵过程中占有绝对优势，使产品的食用安全性和质量得到保证。同时乳酸菌利用可转化糖，产生风味柔和的乳酸。在发酵过程中产生少量酷酸、丙酸等有机酸类。它们共同赋予产品柔和的酸味，同时还可与乳酸菌发酵过程中产生的醇、醛、酮等物质相互作用，形成独特的呈味物质，改善制品风味。乳酸菌产生的有机酸可以提高人体对钙、磷、铁的利用率。同时乳酸菌在代谢过程中还可产生多种氨基酸、维生素和酶类，增加制品营养价值。此外还有调整胃肠功能紊乱，维持肠道有益菌群平衡、抗肿瘤和提高机体免疫作用、降低胆固醇、延缓衰老等功能。所以发酵香肠的开发和生产的前景可谓一片光明。研究发现乳酸菌制作发酵肉制品，不仅可以改善制品外观、组织结构、色泽、风味，还可以降低亚硝酸盐残留量，抑制不良微生物的生长繁殖及毒素的产生。本试验选择嗜酸乳杆菌和啤酒片球菌作发酵剂，首先因为它们均能快速发酵葡萄糖产生乳酸而迅速降低香肠的pH值。而低pH值能够抑制有害微生物的生长繁殖，从而达