Fermentation characteristics of low-temperature fermented venison product were studied. Venison and pork were chosen as raw materials. Lactobacillus plantarum (Lp) , Bifidobacterium(Bb), lactic acid Streptococcus(St) and dry yeast (Bs) were starters in the fermented venison product. Changes of water content, pH value, volatile basic nitrogen,sodium nitrite content, amino acid content and POV during the fermentation were investigated by four-factor three-level orthogonal experiment. Optimal procession parameters were as follows: total inoculation of Bs and St was 0.3% , Bs: St=1: 1 ,inoculation of Lp was 0.5×107, temperature during the fermentation was 25℃, and fermenta-tion duration was 24 h. Optimal proportions of primary materials were:pork to venison ratio 6:4, pig fat 10%, potato starch 9%, and glucose 8%.%以鹿肉和猪肉为原料,在植物乳杆菌Lp、双歧杆菌Bb、乳酸链球菌St和高效干酵母菌Bs的综合发酵作用下,研究发酵中水分、pH值、挥发性盐基氮、亚硝酸盐含量、氨基酸含量和过氧化值随时间变化的规律.通过四因素三水平正交试验和重复验证试验得最佳工艺参数为:粉状菌种Bs和St质量配比为1:1、二者总接种量为0.3%、Lp接种量为0.5×107,发酵温度25℃,发酵时间24 h;发酵鹿肉制品主要原料质量比为猪肉:鹿肉=6:4,猪肥膘10%,马铃薯淀粉9%,葡萄糖8%.
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