中文摘要：

在传统发酵香肠工艺的基础上，通过添加适量绿茶提取液获得了一种具有绿茶风味的发酵香肠。以重量变化和pH值为评价指标通过单因素优化试验确定了绿茶风味发酵香肠最佳肥瘦比为3：7；通过感官评价和对pH值的影响确定绿茶浸提液添加量与猪肉比为4：6；以绿茶风味发酵香肠的感官评价结果为评价指标，通过L9（3^4）正交试验最终确定发酵香肠的最佳发酵工艺为乳糖添加量0．75％，接种量为4％，发酵温度为37℃，发酵时间为6h。并结合产品实际制定了绿茶风味发酵香肠的产品质量标准.

英文摘要：

In this article, a kind of fermented sausage with green tea flavor was obtained by adding moderate green tea extract based on the traditional technique of fermented sausage. The best ratio of fat to lean was 3：7, which was obtained by single factor experiment. Through the sensory evaluation and the effects of pH, the best ratio of green tea extract to pork weight was obtained. Sensory evaluation results served as indexes according to the L9 （34） orthogonal experiment, the optimum fermentation technology of the sausage was that 0.75% lactose, 4% inoculation quantity, and fermented at 37℃ for 6 h. Combined with the actual conditions, the quality standard of fermented sausage with green tea flavor was established.