Position: Home > Articles > The Study and Quality Control on Salted Pig Liver and Intestines
MEAT RESEARCH
2009
(3)
23-26
猪肝醡的研制及质量控制
作 者：
孙海蛟;黄艾祥;苏琳琳;谷大海;史崇颖;李永强
单 位：
云南农业大学食品科技学院
关键词：
猪肝醡;发酵肉制品;配方;发酵剂;质量
摘 要：
猪肝醡是云南名特畜产品,目前对它的研究为空白。在实验中对猪肝醡的配方、加工工艺和产品的质量进行研究。将传统猪肝醡的盐含量降低到5%～8%、辣椒含量降至6%,同时添加多种辅料,将不影响产品的原有风味;在加工过程中接入2%混合发酵剂,产品发酵成熟时间大大缩短,发酵7 d后产品基本具有了猪肝醡的特有色泽、香味,但到了发酵后期,产品的风味发生了改变,具有酸香味,必须适量添加,添加量过高则不易控制发酵速度,影响产品的质量、风味;猪肝醡的质量可靠、安全。成品中的p H值是3.3～4.8,乳酸菌的菌落总数是4.4×10~6～1.01×10~8个/g。猪肝醡中最佳的食盐添加量为6%～7%,辣椒含量6%,可添加多种辅料;添加1%～1.5%混合发酵剂的可缩短发酵成熟时间;猪肝醡的质量可靠、安全。
译 名：
The Study and Quality Control on Salted Pig Liver and Intestines
作 者：
SUN Haijiao,HUANG Aixiang,SU Linlin,GU Dahai,SHI Chongying,LI Yongqiang (Faculty of Food Science and Technology,Yunnan Agricultural University,Kunming,650201)
关键词：
salted pig liver and intestines;;fermentation meat;;formula;;starter culture;;quality control
摘 要：
The salted pig liver and intestines is one of famous and traditional animal products in Yunnan province,There is no study on it recently.In this paper,the modified processing technology of salted pig liver and intestines was studied,the modified formula and processing were 5%-8%salt and 6%chili,the addition of starter culture of L.bulgaricus and Streptococcus thermophilus improved the color,flavor, and shorted the processing time,there was traditional products characteristic after 7 days fermentation, but excessed starter culture and longer fermentation time are harmful to product quality,the physic-chemical parameter of product were about were about pH 3.3-4.8,and total bacterium counts 4.4×10~6～1.01×10~8 cfu/g that met the Chinese milk drink standard.
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