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酸肉生产主发酵期发酵条件的确定
The definition of acid flesh in main fement time
【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。
【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?
【关键词】 酸肉;
乳酸菌;
发酵条件;
正交试验;
【Key words】 Acid flesh; Lactic acid fungus; Ferment condition; Orthogonal eperiment;
【Key words】 Acid flesh; Lactic acid fungus; Ferment condition; Orthogonal eperiment;
- 【文献出处】 肉品卫生 ,Meat Hygiene , 编辑部邮箱 ,2005年06期
- 【分类号】F203
- 【被引频次】5
- 【下载频次】157