Composite fermentation agent and application thereof to fermented sausage products

Abstract

The invention relates to a composite fermentation agent, which is prepared by mixing lyophilized bacteria powder of Staphylococcus xylosus, Lactobacillus plantarum and Debaryomyces hansenii according to a certain proportion, and an application of the composite fermentation agent to fermentation of a sausage product. A process for producing the fermented sausage is simple, and the fermentation period is shortened to two weeks; the composite fermentation with a fixed ratio can be used for producing fermented sausages with stable production quality, pathogenic bacteria, pH value, peroxide value, total volatile basic nitrogen, and nitrite residual quantity in the fermented sausage accord with corresponding foodstuff safety standards, and the product has high safety.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a composite starter and the application of the composite starter in fermented sausage products. Background technique [0002] Traditional fermented sausages rely on the natural fermentation of raw meat and microorganisms in the natural environment, and fermented strains often only exist in high-quality raw meat, with a content of only 10 2 –10 3 CFU / g, resulting in longer growth cycle of fermented sausage (≥ 30 days), higher processing cost, and poor control of safety and quality. [0003] Vacuum freeze-drying is widely used in the preservation of starter, and the dry starter produced by vacuum freeze-drying requires a vacuum freeze-drying machine, which is easy to operate and easy to use. However, vacuum freeze-drying is a very complicated physical process, and the effect of freeze-drying is affected by many factors, such as the culture medium of the strain, cell con...

AI Technical Summary

Problems solved by technology

[0002] Traditional fermented sausages rely on the natural fermentation of raw meat and microorganisms in the natural environment, and fermented strains often only exist in high-quality raw meat, with a content of only 10 2 –10 3 CFU / g, resulting in a longer growth cycle of fermented sausages (≥30 days), higher processing costs, and poor control of safety and quality

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