Study On Manufacture Processing Of Fermented Dried Beef Sausage And Storage Properties

In this dissertation, the processing conditions opitimizing and starter culture screening are studiedaccording to fermented meat products processing theory and equipments at abroad and home as well asfermentation technology. Chemical and physical properties and micro-organism changing are researchedin details.The research results are as follows:1. Starter culture is optimized by single factor and orthogonal experiments and Condiment recipe isdesigned as follows:0.1%white pepper,0.15%nutmeg,1%wine,0.1%garlic and2%β-orbiculardextrin. This optimum recipe can dispel foul-order2. Starter culture is optimized from Lactobacillus acidophilus, Lactobacillus plantarum and Beerpediococcus. Lactobacillus plantarum can tolerate6%salt solution and0.015%sodium nitrite solutionand cannot hydrolyze proteins and lipids. Lactobacillus acidophilus and Beer pediococcus can tolerate2%to4%solution and100mg/kg sodium nitrite to be as starter culture of dried fermented sausage. Theratio of La：Lp：Pc is1：0.5：3.3. Condiment recipe for beef dried fermented sausage is designed as follows:2.5%salt,0.014%sodiumnitrite,0.35%polyphosphate,0.05%sodium erythorbate,0.5%sodium glutamate,0.4%glucose,1%sugar,0.05%coriander seed powder,0.12%white pepper,0.01%garlic,0.12%nutmeg and2%β-CD.4. The optimal fermentation processing of dried sausage by lactic acid bacteria is as follows: the ratio ofLa：Lp：Pc is1：0.5：3, inoculation amount is107cfu/g. The initial fermentation temperature is32℃,the mid-term is30℃and the later is28℃. The initial fermentation humidity is90%, the mid-term is85%and the later is80%5. The processing conditions are determined by HACCP and the results are as follows: the driedfermented sausage is smoked at40℃, pH4.9-5.0for1hour, aged at12℃-14℃and RH70%-75%for45days6. They chemical and physical properties and micro-organism changing are researched. During lacticacid bacteria fermentation, the water content, water activity and pH value are declined. The amount offree amino acid and fatty acids, TVBN and TBA value raises and the residual amount of nitrite isdeclined. The final products get special fermentation flavor and good structure. The spoilage microbesare inhibited and shelf-life is prolonged.In this dissertation, the research of manufacture processing of fermented dried beef sausage canfound the base of lactic acid bacteria application in meat products and increases species of driedsausage.