【摘要】 以鸡肉为主要原料 ,采用植物乳杆菌 (Lactobacillusplan tarum)和干酪乳杆菌 (Lactobacilluscasei)双菌混合 (1∶1 ,v/v ,接种活菌数达 1 0 9cfu/ml)发酵制备香肠 ,主要研究菌种接种量(Z1 )、发酵时间 (Z2 )和酸性蛋白酶添加量 (Z3 )等发酵因素对产品pH值和感官质量的影响更多还原

【Abstract】 Sausage was prepared by fermenting the chicken as main material by the the mixture seed starter of Lactobacillus plantarum and Lactobacillus casei(1∶1,v/v) which amounts to 10 9cfu/ml. The main fermenting factors effecting on the pH and sensory quality of product such as seed volume(Z 1), fermenting time(Z 2) and the addition of acid protease(Z 3) were studied.更多还原