摘要：我國傳統的發酵香腸大都存在著發酵周期長，產品質量穩定性差的問題，本實驗研究了酸性蛋白酶、風味蛋白酶、脂肪酶對發酵香腸成熟期的影響。通過L9(34)正交試驗確定了復合酶的最優組合為：脂肪酶0.1%，酸性蛋白酶0.05%，風味蛋白酶0.02%，并測定了添加外源酶后發酵香腸在成熟過程中的理化指標和感官指標發生的變化。使用微波干燥和常規烘烤兩種不同方法對發酵香腸進行脫水殺菌處理，測定分析兩種方法脫水殺菌后常溫貯藏過程中pH、硫代巴比妥酸(TBA)、揮發性鹽基氮（TVB）和色差的變化，結果表明微波殺菌干燥的香腸與常規烘烤的相比，pH上升較慢、TBA和TVB值上升明均減緩，對提高成品的貯藏穩定性有明顯的作用；且色澤和質構與烘烤制品相比無差異；風味和感官品質有一定的改善。

關鍵詞 香腸；外源酶；微波干燥；低溫烘烤；保質期和品質

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