摘要：我国传统的发酵香肠大都存在着发酵周期长，产品质量稳定性差的问题，本实验研究了酸性蛋白酶、风味蛋白酶、脂肪酶对发酵香肠成熟期的影响。通过L9(34)正交试验确定了复合酶的最优组合为：脂肪酶0.1%，酸性蛋白酶0.05%，风味蛋白酶0.02%，并测定了添加外源酶后发酵香肠在成熟过程中的理化指标和感官指标发生的变化。使用微波干燥和常规烘烤两种不同方法对发酵香肠进行脱水杀菌处理，测定分析两种方法脱水杀菌后常温贮藏过程中pH、硫代巴比妥酸(TBA)、挥发性盐基氮（TVB）和色差的变化，结果表明微波杀菌干燥的香肠与常规烘烤的相比，pH上升较慢、TBA和TVB值上升明均减缓，对提高成品的贮藏稳定性有明显的作用；且色泽和质构与烘烤制品相比无差异；风味和感官品质有一定的改善。
关键词 香肠；外源酶；微波干燥；低温烘烤；保质期和品质
Abstract：In China traditional fermented sausages natural drying time is long, unstable product quality and other technical issues, experimental studies of the impacts of acid protease, flavor protease, lipase on the maturity of fermented sausage. By orthogonal test analysis to determine the optimal combination of the complex enzyme：0.1% of the lipase, acid protease 0.05%, 0.02% of the flavor protease; and determination of the physicochemical and sensory indicators of changes in the maturation process of the exogenous enzymes, fermented sausage. Determine the mass fraction of the fermented sausages exogenous enzyme added as follows: microwave drying and conventional baking of fermented sausage dehydration sterilization processing, determination of dehydration at room temperature after sterilization during storage, pH, TBA,TVB. the results show that microwave sterilization, drying and conventional baked sausage compared to pH increased slowly, the TBA,TVB value increased significantly slow down, extend the role of the finished product shelf life; and color and texture of baked products was no difference; flavor and sensory quality some improvement.
Keywords Sausage Exogenous enzymes Microwave drying Temperature baking Shelf life and quality
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