清真发酵香肠的菌种优选及工艺研究
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摘要
本实验以我国传统发酵肉制品和西式发酵肉制品的加工理论及设备为基础,结合现代发酵技术,从菌种的优选,发酵工艺参数优化,清真发酵香肠的理化和微生物变化等方面进行了研究。主要内容和结果包括以下几个部分:
1.根据肉制品发酵剂的基本要求,对植物乳杆菌(Lp)、干酪乳杆菌(Lc)、瑞士乳杆菌(Lh)、嗜热链球菌(St)、乳酸乳球菌(Pl)、嗜酸乳杆菌(La)和德氏乳杆菌(Ld))进行了优选试验。结果表明:当NaCl的浓度达到6%时,植物乳杆菌、干酪乳杆菌、嗜酸乳杆菌和德氏乳杆菌还能正常生长,当耐亚硝酸盐浓度达到150mg/kg时,植物乳杆菌、干酪乳杆菌和嗜酸乳杆菌还能正常生长。但干酪乳杆菌的产酸性能要优于植物乳杆菌和嗜酸乳杆菌,所有供试的乳酸菌都没产气、产氨、产H2S的性质,也没有分解蛋白质和脂肪的性质。
2.将不同比例的干酪乳杆菌和肉糖葡萄球菌(Alx3)进行混合培养,48小时内对其pH值和菌数进行测定,干酪乳杆菌的所占比例越大,混合培养的pH值下降速度越快,但3:1、5:1、7:1之间差异不显著(p>0.05)。干酪乳杆菌和肉糖葡萄球菌的比例为3:1时菌数增长的最快,48小时后菌数达到8.7×10~8。
3.用响应曲面试验设计,研究了葡萄糖酸-δ-内酯、葡萄糖、接种量和发酵温度等环境因子对干酪乳杆菌产酸的影响,确定了有显著性影响的环境因子,建立了科学的数学模型,优化了干酪乳杆菌最佳生长条件。
4.以3:1的干酪乳杆菌和肉糖葡萄球菌为混合发酵剂生产发酵香肠,采用L9(33)正交实验设计确接种量,葡萄糖酸-δ-内酯(GDL)、葡萄糖(GLC)最佳组合为:接种量:1.5×107,葡萄糖酸-δ-内酯(GDL):0.6%、葡萄糖:0.25%。
5.本试验对发酵香肠发酵成熟和贮藏期间的理化和微生物指标进行研究,结果表明:发酵后产品的pH下降,实验组水分活度下降迅速,水分含量变化实验组和对照组差异不显著(p>0.05),细菌总数的变化实验组和对照组差异极显著(p<0.01),实验组个别氨基酸如天门冬氨酸、胱氨酸、酪氨酸、脯氨酸等显著增加,清真发酵香肠中主要的脂肪酸为棕榈酸、硬脂酸、油酸、亚油酸、亚麻酸和二十碳稀酸,发酵成熟后,对照组不饱和脂肪酸含量为47.7%,实验组香肠不饱和脂肪酸含量为49.7%,不饱和脂肪酸含量升高了2%,实验组亚硝酸盐的残留量为6.88mg/kg,贮藏过程中TVB-N值和TBA值均成上升趋势,贮藏120天后二者均低于国家标准。
Based on traditional and foreign fermented meat process theory and equipment combining modern fermented technology . The muslim fermented sausage was studied in cultures sieved .Optimum process parameter and the variation of physical、chemical and microbe character .The reseach and sesult including several parts as follows:
1.According meat fermentation of the basic requirements, Experimental Optimization had been done about Lactobacillus plantarum (Lp), Lactobacillus casei (Lc), Lactobacillus helveticus (Lh),Streptococcus thermophilus (St) ,Pediococcus lactis (Pl), Lactobacillu acidophilus (La), Lactobacillus dehrueckii(Ld) Sieving culture show that Lp,Lc,La,Ld can live under the 6% of NaCl , Lp , Lc ,La can live under the 150mg/kg of NaNO2 ,Lc is better than Lp and La in the producing acid .All cultures can not decompose protein and fat and they can not produce H2S ,NH3 and gas.
2.Fermentation activity of bacteria and pH between strains of Lc and ALX3 in 48 hours respectively. The greater the proportion of Lc, mixed culture of the faster decline in pH, But there was no significant difference among 3:1、5:1 and 7:1. Proportion 3:1the amount of bacteria increase the fastest.,it can reach 8.7×10~8 after 48 hours.
3.Effect of environment factors, such as GLC,GDL,Inoculate amount and temperature ect. Lp acid– producing was studied with response surface experiment design. Significant environmental factors were assured and scientific mathematical models were founded. Conditions of the best growth conditions of Lc was assured.
4.With proportion 1:1 of Lc and ALX3 as the mixed culture, the quantity of inoculation GDL,GLC are determined according to orthogonal design . The result is:inoculation 1.5×107 ,GDL 0.6%,GLC 0.25%.
5.Physico-chemical and microbial changes were studied during the processing and storage of fermented sausage . Water content ,water activity ,pH value was decreasing. During fermented process ,the total of free amio acid and fat acid do not vary obviously.But Asp Cys Pro etc increase obviously in the trial .contents of fatty acid in fermented sausage were analyzed , the content of unsaturated fatty acids were increasing.The content of residual nitrite was 6.88mg/kg. TVB-N value and TBA value were increasing in process of storage ,it is Lower than the national standard after 120 days.
1.根据肉制品发酵剂的基本要求,对植物乳杆菌(Lp)、干酪乳杆菌(Lc)、瑞士乳杆菌(Lh)、嗜热链球菌(St)、乳酸乳球菌(Pl)、嗜酸乳杆菌(La)和德氏乳杆菌(Ld))进行了优选试验。结果表明:当NaCl的浓度达到6%时,植物乳杆菌、干酪乳杆菌、嗜酸乳杆菌和德氏乳杆菌还能正常生长,当耐亚硝酸盐浓度达到150mg/kg时,植物乳杆菌、干酪乳杆菌和嗜酸乳杆菌还能正常生长。但干酪乳杆菌的产酸性能要优于植物乳杆菌和嗜酸乳杆菌,所有供试的乳酸菌都没产气、产氨、产H2S的性质,也没有分解蛋白质和脂肪的性质。
2.将不同比例的干酪乳杆菌和肉糖葡萄球菌(Alx3)进行混合培养,48小时内对其pH值和菌数进行测定,干酪乳杆菌的所占比例越大,混合培养的pH值下降速度越快,但3:1、5:1、7:1之间差异不显著(p>0.05)。干酪乳杆菌和肉糖葡萄球菌的比例为3:1时菌数增长的最快,48小时后菌数达到8.7×10~8。
3.用响应曲面试验设计,研究了葡萄糖酸-δ-内酯、葡萄糖、接种量和发酵温度等环境因子对干酪乳杆菌产酸的影响,确定了有显著性影响的环境因子,建立了科学的数学模型,优化了干酪乳杆菌最佳生长条件。
4.以3:1的干酪乳杆菌和肉糖葡萄球菌为混合发酵剂生产发酵香肠,采用L9(33)正交实验设计确接种量,葡萄糖酸-δ-内酯(GDL)、葡萄糖(GLC)最佳组合为:接种量:1.5×107,葡萄糖酸-δ-内酯(GDL):0.6%、葡萄糖:0.25%。
5.本试验对发酵香肠发酵成熟和贮藏期间的理化和微生物指标进行研究,结果表明:发酵后产品的pH下降,实验组水分活度下降迅速,水分含量变化实验组和对照组差异不显著(p>0.05),细菌总数的变化实验组和对照组差异极显著(p<0.01),实验组个别氨基酸如天门冬氨酸、胱氨酸、酪氨酸、脯氨酸等显著增加,清真发酵香肠中主要的脂肪酸为棕榈酸、硬脂酸、油酸、亚油酸、亚麻酸和二十碳稀酸,发酵成熟后,对照组不饱和脂肪酸含量为47.7%,实验组香肠不饱和脂肪酸含量为49.7%,不饱和脂肪酸含量升高了2%,实验组亚硝酸盐的残留量为6.88mg/kg,贮藏过程中TVB-N值和TBA值均成上升趋势,贮藏120天后二者均低于国家标准。
Based on traditional and foreign fermented meat process theory and equipment combining modern fermented technology . The muslim fermented sausage was studied in cultures sieved .Optimum process parameter and the variation of physical、chemical and microbe character .The reseach and sesult including several parts as follows:
1.According meat fermentation of the basic requirements, Experimental Optimization had been done about Lactobacillus plantarum (Lp), Lactobacillus casei (Lc), Lactobacillus helveticus (Lh),Streptococcus thermophilus (St) ,Pediococcus lactis (Pl), Lactobacillu acidophilus (La), Lactobacillus dehrueckii(Ld) Sieving culture show that Lp,Lc,La,Ld can live under the 6% of NaCl , Lp , Lc ,La can live under the 150mg/kg of NaNO2 ,Lc is better than Lp and La in the producing acid .All cultures can not decompose protein and fat and they can not produce H2S ,NH3 and gas.
2.Fermentation activity of bacteria and pH between strains of Lc and ALX3 in 48 hours respectively. The greater the proportion of Lc, mixed culture of the faster decline in pH, But there was no significant difference among 3:1、5:1 and 7:1. Proportion 3:1the amount of bacteria increase the fastest.,it can reach 8.7×10~8 after 48 hours.
3.Effect of environment factors, such as GLC,GDL,Inoculate amount and temperature ect. Lp acid– producing was studied with response surface experiment design. Significant environmental factors were assured and scientific mathematical models were founded. Conditions of the best growth conditions of Lc was assured.
4.With proportion 1:1 of Lc and ALX3 as the mixed culture, the quantity of inoculation GDL,GLC are determined according to orthogonal design . The result is:inoculation 1.5×107 ,GDL 0.6%,GLC 0.25%.
5.Physico-chemical and microbial changes were studied during the processing and storage of fermented sausage . Water content ,water activity ,pH value was decreasing. During fermented process ,the total of free amio acid and fat acid do not vary obviously.But Asp Cys Pro etc increase obviously in the trial .contents of fatty acid in fermented sausage were analyzed , the content of unsaturated fatty acids were increasing.The content of residual nitrite was 6.88mg/kg. TVB-N value and TBA value were increasing in process of storage ,it is Lower than the national standard after 120 days.
引文
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