摘要
在普通发酵香肠的基础上添加富硒活性乳酸菌发酵剂,通过改进发酵香肠生产工艺,研究开发功能性富硒发酵肉制品。通过活性乳酸菌的生物转化,使其富集成有机硒,再把富硒活性乳酸菌发酵剂加工制成富硒功能性香肠。通过对不同菌种的富硒试验和富硒发酵剂配方及工艺的研究,得出最佳发酵剂的配方:硒添加量为10μg/ml的乳酸片球菌发酵剂,在38℃的恒温箱培养36h,发酵剂的硒转化率为96.14%。富硒发酵香肠的配方与工艺:富硒发酵剂接种量为1%,灌装的富硒香肠在37℃条件下发酵36h,经烘干、蒸煮等工艺,硒的转化率为100%,此时富硒发酵香肠的硒含量达到100μg/kg,产品具有较高的硒含量和较好的品质。
In order to obtain functional selenium-enriched sausages, selenium was enriched in Pediococcus acidilactici through biotransformation, and the Se-enriched strain was then used to ferment sausages. Totally 96.14% of selenium at the addition amount of 10 μg/ml was converted after 36 h of fermentation at 38℃. The optimum processing for Se-enriched fermented sausages was based on sequential steps of packaging, fermentation for 36 h at 37 ℃ with an inoculation amount of 1%, baking and cooking. The obtained product exhibited good quality attributes and a high selenium content of 100 μg/kg with a conversion rate of 100%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第20期471-474,共4页
Food Science
基金
河南省教育厅基金项目(2006550005)
河南科技学院大学生课外科技活动创新基金项目
关键词
富硒
乳酸菌
功能性
发酵香肠
selenium enrichment
Pediococcus acidilactici
function
fermented sausage
