Study On Processing Technology Optimzation And Physical And Chemical Indices Of Sichuan-type Fermented Sausage

In this study, using pork as raw material with microbe fermentive culture starter addition in making the Sichuan-type fennented sausage and optimizing processing technology, include cure conditions,ferment conditions, roast conditions and flavor. Analyzing the effects of different microbe fermentive culture starter on sensory quality .physical indices, chemical indices and microbial indices of Sichuan-type fermented sausage and the effects of different processing technic on crude meat on sensory quality,physical and chemical indices .microbial indices of Sichuan-type fermented sausage .The main results of the study are as follows:1.Microbe fermentive culture starter include Streptococcus lactis (SlA) , Leuoconostoc mesenteroieds (LM) , Saccharomyces ellipsoideus (Se ) , Aspergillus oryza (Ao) and SlA: LM = 1: 2(v/v), LAB : Se : Ao = 3 : 1: l(v/v), the addition quantity of culture starter is 1%.2. On conducting orthogonal test, the optimum salt addition quantity is found to be 2.3%, the optimum sugar is the mixture of sucrose and glucose with a ratio of 3 : 1 (w/w), and its optimum quantity is 1%. In addition, the best cure temperature and time on crude meat are 7℃ and 24h.3. The best fermented temperature and time are 30℃ and 20h, the pH values of Sichuan-type sausage is 6.08 when fermentation is finished.4. The best flavor proportion is capsicum powder 0.6%, Chinese pepper powder 0.5%, ginger juice 1.5%, monosodium glutamate 0.1%, yellow wine 2%, iced water 5%.5. The best roasted constant temperature and time are 50℃ and 16h.6. The best sensory quality of Sichuan-type sausage is the group which culture starter include SLA, LM, Se and Ao, the sensory quality of the groups which culture starter be lack of Se or Ao are worse.7. The changes of physical indices, chemical indices and microbial indices of Sichuan-type fennented sausage during processing(ferment 20h, roast 16h) are as follows:(1) Changes of chroma: L*(bright chroma) begins to decrease when fermentation is finished and begins to rise during desiccation, a* (red chroma) begins to rise lentamente during fermentation and begins to rise fleetly during desiccation, b*(yellow chroma) begins to rise during fermentation and begins to decrease ceaselessly during desiccation till it is jarless.(2) Changes of rigidity: it begins to decrease to its minimum when fermentation is finished and begins to rise markedly during desiccation till reachs to its maximum.(3) Changes of water content: it begins to decrease lentamente during fermentation and begins to decrease apace during desiccation till it is jarless gradually.(4) Changes of pH values and acidity: pH values begins to decrease ceaselessly and acidity...