摘要：对酸性蛋白酶、风味蛋白酶、脂肪酶促进发酵香肠成熟期的影响效果进行研究。以非蛋白氮的含量和游离脂肪酸含量为试验指标，在单因素的基础上，通过L9(34)正交试验确定了外源酶促进香肠发酵的最佳工艺条件：脂酶添加量为0.10%，酸性蛋白酶添加量为0.05％，风味蛋白酶添加量为0.02％，发酵温度为30℃。再通过外源酶发酵香肠与未加酶自然发酵香肠进行比较，结果表明，在第21d时加酶香肠比不加酶香肠游离脂肪酸高出20%，非蛋白氮含量高35.9%，通过感官评定表明，添加外源酶在加速香肠成熟的基础上不仅能改善香肠的营养和风味，而且不改变香肠的质地和色泽。
关键词：外源酶；发酵香肠；非蛋白氮；游离脂肪酸
Abstract：To study the effects of acid protease, flavor protease, lipase to promote the maturity of fermented sausage. With nonprotein nitrogen and free fatty acid content of test index, in the single factor, and on the basis of then L9 (34) through an orthogonal test exogenous enzyme promote sausage fermentation the optimum technological conditions: lipase add content is 0.10%, acid protease add content is 0.05%, enzymatic add content is 0.02%, the fermentation temperature of 30 ℃. Research on enzyme fermented sausage and did not add natural fermented sausage enzyme compared, the results show that, in 21 days and enzyme sausage than do not add enzyme sausage free fatty acid is 20% higher, non-protein nitrogen is 35.9% higher, through the sensory added exogenous accelerated in the basis of sausage maturity can not only improve the nutrition and flavor and do not change the material quality, colour and lustre of sausage.
Key words： Exogenous enzyme Fermented sausage Non-protein nitrogen (NPN) Free fatty acid (FFA)
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