【摘要】 目的:为了探究辛料对香肠发酵菌降解亚硝酸盐的影响。方法:在模拟培养基中添加亚硝酸盐,接种香肠混合发酵菌剂,经控温发酵,测定亚硝酸盐含量,以亚硝酸盐的降解率为评价指标,在香肠发酵前添加辛料,探究辛料对香肠发酵菌降解亚硝酸盐的影响。结果:单因素试验结果表明,添加辛料组亚硝酸盐降解率均高于未添加辛料组,洋葱添加量为80g/L时亚硝酸盐降解率最高,为96.15%;生姜添加量为40g/L时亚硝酸盐降解率最高,为94.58%;大蒜添加量为80g/L时亚硝酸盐降解率最高,为98.21%。正交试验结果表明,洋葱50g/L、生姜50g/L、大蒜30g/L时,亚硝酸盐降解率高于单因素试验组,为98.54%。结论:在发酵香肠中添加辛料对香肠发酵菌降解亚硝酸盐具有促进作用,在发酵香肠的生产中具有实际应用价值。更多还原

【Abstract】 Objective:To explore the effect of spices on nitrite degradation by sausage fermentation bacteria.Methods:Nitrite is added into the simulated medium and mixed fermentation agents are inoculated into sausage.Nitrite content is determined by temperature-controlled fermentation,the degradation rate of nitrite is used as the evaluation index,spices are added before fermentation of sausage to investigate the effect of spices on the degradation of nitrite by sausage fermentation bacteria.Results:The single factor test results show that the nitrite degradation rate of the group added with spices is higher than that of the group without adding spices.The nitrite degradation rate is the highest of 96.15% when the onion additive amount is 80 g/L,the nitrite degradation rate is the highest of 94.58% when the ginger additive amount is 40 g/L,and the nitrite degradation rate is the highest of 98.21% when the garlic additive amount is 80 g/L.The orthogonal test results show that when adding 50 g/L onion,50 g/L ginger and 30 g/L garlic respectively,the nitrite degradation rate is 98.54%,which is higher than that of single factor test group.Conclusion:Adding spices into fermented sausage can promote the degradation of nitrite by sausage fermentation bacteria and has practical application value in the production of fermented sausage.更多还原