【摘要】 对发酵香肠加工工艺和发酵香肠配方中GDL、葡萄糖添加量以及发酵剂用菌种组合对发酵香肠的品质影响进行了研究。结果显示 ,在香肠的基本配方中添加 0 6 %～ 0 9%的葡萄糖、0 4 %GDL ,并选用LK 30发酵剂可以生产出适合我国国情的快速发酵香肠更多还原

【Abstract】 During the manufacture of fermented sausage, the effects of processing techniques, GDL and glucose in basic formula and some microbial mixtures used as starter cultures on quality of fermented sausage were discussed. It was indicated that the basic formula including 0 6%～0 9% glucose, 0.4% GDL and LK 30 starter cultures could produce a kind of fast fermented sausage which favored the taste of Chinese consumers. At the same time an optimal procedure was established.更多还原