摘要：對酸性蛋白酶、風味蛋白酶、脂肪酶促進發酵香腸成熟期的影響效果進行研究。以非蛋白氮的含量和游離脂肪酸含量為試驗指標，在單因素的基礎上，通過L9(34)正交試驗確定了外源酶促進香腸發酵的最佳工藝條件：脂酶添加量為0.10%，酸性蛋白酶添加量為0.05％，風味蛋白酶添加量為0.02％，發酵溫度為30℃。再通過外源酶發酵香腸與未加酶自然發酵香腸進行比較，結果表明，在第21d時加酶香腸比不加酶香腸游離脂肪酸高出20%，非蛋白氮含量高35.9%，通過感官評定表明，添加外源酶在加速香腸成熟的基礎上不僅能改善香腸的營養和風味，而且不改變香腸的質地和色澤。

關鍵詞：外源酶；發酵香腸；非蛋白氮；游離脂肪酸

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)