Abstract:

Adding the milk, egg, apple juice, mushrooms and kinds of accessories additives to the meat mixed with pork and chicken, the fruit and vegetable compound fermented sausage was developed by the fermentation of Lactobacillus and Bifidobacteria. Optimizing the craft and the formula and analyzing the properties of fermentation by the orthogonal experiment, range analysis and sensory evaluation, the optimal ratio of bacterium (1∶1),the optimal quantity of bacterium(1g/kg),the optimal time of fermentation(26 h), the optimal temperature for fermentation(35 ℃) were obtained. The optimal main formula were apple juice (6%), the ratio of pork to chicken (2∶1), mushrooms (10%), isomaltooligosaccharide (3%) (The percentage was compared with the pork and chicken). Increasing fermentation temperature, the reduce rate of the pH, water and nitrite increases, the amino acids and the peroxide value increase obviously; the amount of bacteria has significant effect on the amino acid; the fermentation time and temperature has significant effect on the product value,and the fermentation time has obvious effect on the nitrite reduction; The result of the analysis of physical and chemical properties of the optimal sample and the optimization of process parameters basically consistent.

Key words: food processing technology, fruit and vegetable compound fermented sausages, pork, chicken, craft optimization, physical and chemical properties