关键词: 发酵, 发酵剂, 中式香肠, 工艺

Abstract: L. Plantarum and p’cerevisiae were used as starter culture for fermenting chinese-style sausage’ The influence of ratio of strains on the products’ texture, color and flavor were analysed. Using pH value as criterion, the appropriate fermentation technology of meat was found. The results indicated that the suitable ratio of L. plantaum and P. cerevisiae are 1: 1 or 2 : 3, the appropriate fermentation temperature and hours are 35 ℃, 30-36h or 20℃, 96-- 110° h, the inoculum size is 106cfu/g.

Key words: fermentation, starter culture, chinese-style sausage, technology