【摘要】 本文就影响发酵的因素:盐浓度、葡萄糖浓度、接种量、发酵时间和发酵温度对酸肉pH值的影响进行了研究,通过正交试验,确定了最佳发酵条件,即盐浓度0或1%,葡萄糖浓度2%,接种量8%,发酵时间16h,发酵温度34℃。并对优化工艺条件的酸肉发酵前后进行比较,说明了发酵肉制品的优越性。更多还原

【Abstract】 This article studies on the fermentation factors:the affection of salt concentration,glucose concentration,inoculation volume,fermentation time and temperature to Nanx Wuds PH Value?By orthogonal experiment ,the optimum condition of Nanx Wud fermentation were defined:salt concentration is 0 or 1%,glucose concentration is 2%,inoculation volume is 8%,termentation time is 16h,frtmentation temperature is 34℃?We also compare the improved technique condition before and after fermentation,it illustrates the superority of termentated flesh products?更多还原