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现代化发酵工艺
相关语句
  modern fermentation technology
     Study on the Changes in Microbial Flora of Jinhua Ham in Modern Fermentation Technology
     金华火腿现代化发酵工艺中微生物区系变化研究
短句来源
  “现代化发酵工艺”译为未确定词的双语例句
     A Study of Microbial Flora of Jinhua Ham from Modern Processing Technology
     金华火腿现代化发酵工艺中微生物区系研究
短句来源
  相似匹配句对
     fermentation technical conditions;
     发酵工艺条件 ;
短句来源
     A Study of Microbial Flora of Jinhua Ham from Modern Processing Technology
     金华火腿现代化发酵工艺中微生物区系研究
短句来源
     TECHNOLOGICAL IMPROVEMENT OF MAIDIMEISU FERMENTATION
     麦迪霉素发酵工艺改进
短句来源
     Study on the Changes in Microbial Flora of Jinhua Ham in Modern Fermentation Technology
     金华火腿现代化发酵工艺中微生物区系变化研究
短句来源
     Elementary Description on the Advanced Method in Process Planning
     浅谈工艺设计现代化途径
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The changes in microbial flora in Jin hua ham during fermentation under controlled temperature and humidity were monitored and the microbial amount and species were investigated.The results showed that few microbes were detected on the surface ans in the interior of the ham after preservation with the modern technology.But they increased sharply in the stage of dehydration in controlled temperature and humidity room after the processing step of washing and hanging to a maximum of 1.39×106 cfu/g,and the microbes...

The changes in microbial flora in Jin hua ham during fermentation under controlled temperature and humidity were monitored and the microbial amount and species were investigated.The results showed that few microbes were detected on the surface ans in the interior of the ham after preservation with the modern technology.But they increased sharply in the stage of dehydration in controlled temperature and humidity room after the processing step of washing and hanging to a maximum of 1.39×106 cfu/g,and the microbes in the interior of the ham decreased to 2.0×103 cfu/g during ripening,or the period of accelerating ripening.Lactic acid bacteria predominated in the interior bacteria throughout the modern process,followed by Staphylococcus.The predominant Lactic acid bacteria were Pediococcus.pentosaceus,P.urinaeequi and Lactobacillus pentosus.S.equorum,S.gallinarum and S.xylosus predominated in Staphylococcus.Candida ernobii,Rhodotorula glutinis,Hansenula sydowiorum,Bullera alba,Hansenula polymorpha and Debaryomyces hansenii predominated in the yeast flora in Jinhua ham.Mould was detected in the raw material only,while no mould was found throughout the processing procedures.The aroma of Jinhua ham produced with modern technology was slightly inferior to that of the ham produced with traditional technology.

金华火腿是我国最著名火腿品种,与宣威火腿、如皋火腿称为我国“三大火腿”,是世界著名传统肉制品.传统产品走向工业化是发展趋势,因此,开展金华火腿现代加工工艺研究十分重要.本试验通过对现代化控温控湿发酵库中火腿发酵过程中微生物区系变化的研究,检测了不同发酵过程中微生物数量及种类,并进行了菌种鉴定.结果表明,金华火腿腌制工艺过程中内部及表面微生物很少;洗腿、晾腿工艺进入控温控湿库后,前期脱水阶段,火腿内部微生物数量急剧增加,达到1.39×106cfu/g,在火腿成熟生香的时期,火腿内部微生物数量降至2.0×103cfu/g,内部的优势细菌是乳酸菌,其次是葡萄球菌.经鉴定乳酸菌主要是戊糖片球菌,马脲片球菌和戊糖乳杆菌等,葡萄球菌主要是马胃葡萄球菌,鸡葡萄球菌和木糖葡萄球菌等组成,内部优势酵母菌是欧诺比假丝酵母、红酵母、赛道威汉逊酵母、白色布勒掷孢酵母、多形汉逊酵母和汉逊德巴利酵母等.金华火腿现代化发酵工艺过程中仅在原料腿上检测到霉菌,整个加工过程中没有检测到霉菌,现代化发酵工艺成品腿香气略次于传统工艺成品腿,其它风味尚可,该研究为金华火腿现代化加工奠定了理论基础.

 
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