风鸭的腌制发酵工艺研究  

Procesing Technology of Pickled and Fermented Air-drying Duck

作　　者：徐海祥[1] 杨士章[1] 施帅[1] 吴明亮[1] 

机构地区：[1]江苏畜牧兽医职业技术学院,江苏泰州225300

出　　处：《现代食品科技》2012年第8期1035-1039,共5页Modern Food Science and Technology

基　　金：江苏畜牧兽医职业技术学院院级课题(ZD201108)

摘　　要：本试验研究了用复合发酵剂生产风鸭的工艺条件。通过正交试验确定了鸭胚腌制的最佳条件为食盐浓度8%,蔗糖3%,复合香辛料(花椒八角1:1混合)1.5%,腌制时间12 h。通过单因素试验与正交试验确定了最佳的发酵条件:植物乳杆菌、戊糖乳杆菌、变异微球菌与汉逊德巴利氏酵母菌之间的菌种比例1:2:1:2,接种量1.5%,发酵温度22℃,发酵时间73 h,所得风鸭pH值为5.18,氨基酸态氮含量为0.75%。Complex microbial agents were studied for air-drying duck in this experiment. Conditions of the best curing for the duck were determined according to orthogonal design. The curing parameters were salt 8%, sucrose 3%, compound condiment （chinese pricey ash-illicium verum ratio, 1：1） 1.5% and curing hours 12 h. The best fermentation conditions of fermented salted duck were studied with single factor experiments and orthogonal experiment design successively. The experimental results showed that the best proportion of Lactobacillus plantarum, Lactobacillus pentosus, Micrococcus varians, Dabaryanyces hansenula was 1：2：1：2. The optimum inoculation amount of complex microbial agents, fermentation temperature and time were 1.5%, 22℃ and 73 h, respectively. Under these conditions, the air-drying duck is processed with pH of 5.18 and N content of amino acid being of 0.75%.

关 键 词：风鸭 发酵 腌制 复合发酵剂 

分 类 号：TS251.68[轻工技术与工程—农产品加工及贮藏工程]