Position: Home > Articles > Optimization of fermentation conditions during dry-cured ham basis flavoring preparation by fermentation combined with enzymatic hydrolysis
MEAT RESEARCH
2014
(8)
27-30
发酵酶解法制备干腌火腿风味基料过程中发酵条件的优化
作 者：
任利平;汪建明;赵慧
单 位：
天津科技大学食品工程与生物技术学院
关键词：
干腌火腿风味;植物乳杆菌;酿酒酵母;发酵条件优化
摘 要：
使用中性蛋白酶和中性脂肪酶酶解得到猪肉酶解液,酶解液使用植物乳杆菌和酵母菌发酵,经过氧化得到具有较好风味的干腌火腿风味基料。本研究对发酵的工艺条件进行了优化,优化的结果为:发酵时间48h,发酵温度35℃,接种量7%,菌种比例为4.5∶1,经验证试验得到感官评价值为85.2,此时,pH值为4.45。
译 名：
Optimization of fermentation conditions during dry-cured ham basis flavoring preparation by fermentation combined with enzymatic hydrolysis
关键词：
dry-cured ham flavoring%lactobacillus plantarum%saccharomyces%optimization of fer-mentation conditions
摘 要：
Neutral protease and neutral lipase was used to make the pork meat enzymatic hydroly-sate. The enzymatic hydrolysate was fermented by lactobacillus plantarum and Saccharomyces. Through oxidation, the ideal flavor of dry-cured ham was obtained. The fermentation process conditions were op-timized in this article. The result showed that fermentation time 48h, fermentation temperature 35℃, in-oculum size 7%, strain ratio 4. 5∶1. Under this condition, the sensory score was 85. 2 and pH value was 4. 45.
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