白鹜鸭常压杀菌保鲜技术的研究  

Studies on Fresh- keeping Technique of White-duck Product by Normal Pressure Sterilization

作　　者：吕峰[1] 郑宝东[1] 王梅英[1] 陈慧斌[1] 何瑞芳[1] 

机构地区：[1]福建农林大学食品科技研究所,福州350002

出　　处：《中国食品学报》2005年第4期58-63,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省教委科研项目(JA00184)

摘　　要：为获得软包装白鹜鸭在常压杀菌工艺下的最佳品质,采用微波脱水与预杀菌处理技术并结合使用乳酸链球菌素(Nisin),对产品品质及保鲜防腐的应用效果进行了研究。结果表明,在微波脱水6.5min后,加入净鸭质量0.02%的乳酸链球菌素和0.08%的柠檬酸,真空包装后采用常压杀菌,使白鸭产品的保鲜防腐效果达到预期目的,且产品的品质、口感和风味均达到最佳。To realize the best quality of the soft-package white-duck product under the condition of normal pressure sterilization, an ortbogonal experiment was carried out to study the effects of microwave dehydration and Nisin on the quality and preservation of the product in this paper. The results showed that microwave dehydration 6.5min, adding 0.02% Nisin and 0.08% citric acid, and combining with normal pressure sterilization after vacuum packing not only could prolong the shelf-life of white-duck product, but also could keep the best quality, taste and flavor.

关 键 词：连城白鹜鸭 常压杀菌 微波脱水 乳酸链球菌素 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]