纳豆发酵猪肉脯的工艺优化

为丰富肉脯品种，提高肉脯营养价值，本文以剪切力、水分含量、色差和感官评分为指标，研究水与纳豆的添加比例、纳豆液添加量、发酵时间和蔗糖添加量对纳豆发酵猪肉脯（NDMS） 品质的影响。并采用响应面分析法优化发酵工艺条件，以剪切力和感官评分为响应值，得到纳豆发酵猪肉脯最佳工艺技术为:水与纳豆的添加比例1.5:1、纳豆液添加量8.0 g/100 g、发酵时间18 h、蔗糖添加量20.7 g/100 g，此条件下，制得猪肉脯的色泽清亮红色，具有纳豆特有的香气和滋味，嫩度佳，口感好，高蛋白38.6 g/100 g，低脂8.4 g/100 g，测得剪切力（49.86±0.29）N，感官评分（93.25±0.58）分，与模型预测值无显著性差异，模型拟合度好，实验结果可靠。

Processing Optimization of Fermented Dried Meat Slice with Natto

In order to enrich the varieties of dried meat slice and improve the nutritional value of dried meat slice, the effects of water to natto ratio, natto liquid addition, fermentation time and sucrose addition on the quality of natto fermented dried meat slice (NDMS) were studied with shear force, moisture content, color difference and sensory score as indexes. On this basis, the shear force and sensory score were used as response values, the fermentation process condition was optimized by using response surface design. The results showed that the optimal technology of natto fermented dried meat slice were as follows: the ratio of water to natto was 1.5:1, the amount of natto liquid was (8.0 g/100 g), the fermentation time was 18 h, and the amount of sucrose was (20.7 g/100 g). Under these conditions, the prepared dried meat slice has bright red color, unique aroma and taste of natto, good tenderness, good taste, high protein (38.6 g/100 g) and low fat (8.4 g/100 g), the measured shear force was (49.86±0.29) N, and the sensory score was (93.25±0.58). There was no significant difference with the predicted value of the model. The model has good fitting and reliable test results.