Research On Fermentation Technology And Maturation Technique Of Chinese Sausage

This paper studied the activities conditions of leaven in the fermented sausage. The research mainly based on temperature,period,quantity of the substrate. Those factors affected the activity of acid producing of the sausage. Result showed that there were significant difference (P<0.05) in the temperature and time. The quantity of the substrate affected to the activity of acid producing was not significant. If the quantity of the substrate was at the level of 80ml/kg, the organoleptic quality declined quickly. The activity of acid producing was stronger by the temperature from 22℃to 33℃, while the temperature was higher, the activity of acid producing became lower. At the level of 3～9h, the time gone up, the pH gone down obviously. By the time of 9h, the pH dropped down to 5.27. When the time gone up to 15h, the pH became to a stable level. The activity of acid producing can be strong enough if those factors were controlled properly. These factors were as follows:degreased milk as substrate with the quality of 40ml/kg,continuous cultivation at the temperature of 32℃and 12 hours. At the same time, the organoleptic quality was the best.The fermentation process of the fermented sausage was studied, which based on fermentation temperature, the quantity of the hametz, the quantity of GDL. Three factor and three level orthogonal test was designed. Result showed that the fermentation conditions were as follows: fat:muscle as 15:85, fermentation temperature 32℃, the quantity of the hametz 107cfu/g, the quantity of GDL 1‰. At this condition, the cut surface was lustrous, fat was white with pink, the special fragrance of fermented sausage was significant. Moreover, the sausage in witch produced under those factors the amount of residue of the sodium nitrite was 9.1mg/kg. This level meets the requirements of the national standards, at a high level of security.The maturation of fermented sausage was studied. The process was studied by two ways as low temperature drying and baking. The effect of sensory grade, TPA and security on maturation was studied. The result showed that low temperature drying can make the fermented sausage better sensory grade and security. The effect of different times of low temperature maturation on TPA, effect of color, amount of water, sensory grade, flavor components was studied. The results as follows: during the storage time, the springiness and adhesiveness raised at begging and then decreased. The two indexes reached the top at 7d. At the end of the fermentation process, the value L was 43.26 and the color is dark. During the storage time, the sausage became brighter and stable after 7d. Moreover, during the maturation process, volatile substance raised at begging and then decreased. At the time of 7d, volatile substance reached the top as 22 kinds. In sum, the maturation conditions of fermented sausage were as follows: the duration of fermentation is 7 days with the temperature of 12℃.