【作者】 张红梅；

【导师】 范贵生； 孙宝忠；

【作者基本信息】 内蒙古农业大学 ， 食品科学， 2007， 硕士

【摘要】 黎巴嫩香肠生产的主要原料是奶牛肉,该产品对于消耗我国大量淘汰奶牛具有重要的经济意义。但用传统工艺加工的黎巴嫩香肠,加工周期长,不利于工业化生产,需要进行配方及工艺的改进。通过腌制与非腌制工艺产品的对比研究,其结果表明腌制对酸度、氨基酸态氮、pH值、水分含量和水分活度等理化指标具有明显影响作用。腌制是一个不可缺少的工艺过程。在腌制过程中加入氯化钙和复合磷酸盐可以加快腌制过程,从而缩短整个加工时间。通过正交实验初步确定了氯化钙和复合磷酸盐最佳添加量均为0.3%,腌制时间可以从10d缩短到6d。在腌制期间和发酵期间分别加入发酵剂(植物乳杆菌和木糖葡萄球菌),可以缩短发酵时间。其发酵时间可由原来的4d缩短到3d。考虑黎巴嫩香肠的发酵成熟度和质地更适合市场的要求,建议发酵时间为4d。本研究建议黎巴嫩香肠的加工配方为:母牛肉、食盐3.0%、糖2.5%、芥末1.4%、白胡椒粉0.10%、肉豆蔻粉0.063%、姜0.063%、硝酸纳0.016%、亚硝酸钠0.172%。加工工艺:腌制期间添加0.3%氯化钙和0.3%复合磷酸盐,腌制为6d,发酵为4d。更多还原

【Abstract】 The main raw material of Lebanon Bologna is female beef, which has important economic meaning to consume great disuse milk cows in our country. But the processe of Lebanon Bologna in traditional craft is long, it go against with the industrialization. So, improvement of formulation and craft need to be carried on.Contraction researches on the products of cured and non-cured craft have been done. It resulted that cured craft has obvious influence on acidity、amino acids nitrogen、pH value、water content、water activity and so on. Curing is a necessary craft.Adding calcium chloride and phosphate composite in cured period can accelerate cured process, whole craft process can be shortened too. 0.3%calcium chloride and 0.3% phosphate composite is the best quantity, which has been made sure by an orthogonal experiment. In this way, cured time can be shortened to 6 d from 10d.Fermented time can be shortened to 3 d from 4 d by adding leaven(xglose coccus and plant lactobacillus) in cured period and fermented period respectively. Considering mature degree and quality request of Lebanon Bologna, 4 d fermented time is suggested.This research suggests the formulation of Lebanon Bologna for: Cow meat, salt 3.0%、sugar 2.5%、mustard 1.4%、white pepper 0.10%、nutmeg powder 0.063%、ginger 0.063%、nitric acid 0.016%、sodium nitrate is 0.172%. Craft: adding 0.3% calcium chlorides and 0.3% phosphate composite in cured period cure 6 d and ferment 4 d.更多还原