| On the bases of traditional production process this paper studied modernfermentation technology of Xiangxi Nanx Wudl at four aspects, including formerfermentation process, influence of different inoculating methods on later fermentation,influence of Nisin and Chitosan on later fermentation, and choosing of thesupplementary materials. The process in correspondence of modern production andconsuming requirement was determined through studying the acidity rate duringformer fermentation and the quality during later fermentation. So it was useful fortraditional Nanx Wudl to be industrialized. The conclusions were as follows:1 Five influential factors during former fermentation of Nanx Wudl weredetermined by single-factor and orthorgonal experiments, which were concentrationof salt and glucose, inoculating amount, time and temperature of fermentation. Theresults showed that the best process conditions were 0% or 1% of salt concentration,1% of glucose concentration, 8% of inoculating amount (Lactobacillus sake:Pediococcoi pentosaceus=3:1), 18h of time fermentation, and 34℃of temperaturefermentation.2 Comparison of different inoculating methods of Nanx Wudl were studied,which were: (1) inoculating supplementary material only,(2) inoculating raw meatonly,(3) inoculating both raw meat and supplementary material (4)naturalfermentation. The results showed that the method of inoculating both raw meat andsupplementary material had some benefits to acidity rate, yet sensory evaluationshowed the product was a little over acid during later fermentation. The acidity rate oftraditional product was slow and the acid flavor of it was soft. There was no obviousdifference on AN among different inoculating methods, and later fermentation timewas needed for better flavor. 3 Single-factor experiments about effects of salt, Nisin and Chitosan on laterfermentation showed that there were no much benefits by using any sort ofpreservative. Orthorgonal experiment showed that the best levels of the multiplepreservative were conformed as: 2% of salt concentration, 0.08% of Nisin and 2% ofChitosan. Under the best later fermentation condition, the product had thecharacteristics as follows: 4.48 of pH, 13.8mg/100g of TVB-N, 0.35mg/100g of TBA,136.2mg/100g of AN, 6.7×10~5 cfu/g of bacteria amount, colifrom＜30/100g, andsensory evaluation value of 85.4 Corn powder, maize, glutinous rice powder and nonglutinous rice powder hadeffects on biochemical characteristics and sensory evaluation of the product. Theirstarch and protein content were the main influent factors. It showed that the morecontent of starch and protein, the more total acidity and reducing rate of pH value.Also the more content of protein, the more AN value. Sensory evaluation manifestedthat glutinous rice powder was most suitable among those supplementary materials.5 There were obvious changes of free-amino acid between raw meat and fermentedproduct. Free-amino acid content of Nanx Wudl aider fermented for 30d was about1.58 times that of raw meat. Except for the reduction of Cys content, the contents ofthe other free-amino acid increased in different degree. And the contents of Glu, Thr,Arg, Val and His were increased by 2-5 times. It meant that the nutrient value ofproducts was greatly enhanced.6 The production technolory of Xiangxi Nanx Wudl inoculated with Lactic acidbacteria was that: raw meat→slicing→mixed with glutinous rice powder→addedwith glucose(1%)→added with starter culture (8%, Ls: Pp=3:1)→formerfermentation (34℃, 18h)→added with salt(2%), Nisin(0.08%) and Chitosan(2%)→later fermentation (25℃, 20d)→packaging→product...
|
PDF Full Text Request