混合菌种发酵板鸭工艺优化及品质分析  

Optimization and Quality Analysis of Mixed Bacteria Fermentation of Salted Duck

作　　者：王涵钰 苏伟 母应春 郑璞 赵驰 WANG Han-yu;SU Wei;MU Ying-chun;ZHENG Pu;ZHAO Chi(School of Liquor and Food Engineering,Guizhou University,Guiyang Guizhou 550025,China;Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products,Guizhou University,Guiyang Guizhuo 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州省农畜产品贮藏与加工重点实验室,贵州贵阳550025

出　　处：《食品与发酵科技》2021年第1期29-35,共7页Food and Fermentation Science & Technology

基　　金：贵州省科技计划项目(黔科合平台人才[2019]5203号)。

摘　　要：以三穗麻鸭为原料,植物乳杆菌和戊糖片球菌作为发酵剂,通过单因素和正交实验,以板鸭的感官评分和pH值作为评价标准,确定其最佳工艺配方,测定其理化指标,并对其品质特性进行研究。结果表明:最佳工艺条件为菌种接种量3.0%、植物乳杆菌-戊糖片球菌接种比例1∶2、发酵温度30℃,发酵时间20 h。此工艺下制得的发酵板鸭水分含量为35.50±2.25%,pH值为5.58±0.09,L^(*)为36.85±2.45,a^(*)为14.55±2.45,b^(*)为7.70±0.80,过氧化值为0.08±0.00 g/100 g,挥发性盐基氮(TVB-N)为19.36±0.01 mg/100 g。与对照组对比,实验组的硬度、弹性、内聚性及咀嚼性更好,此条件下生产的板鸭颜色均匀,风味浓郁,品质得到提高。Taking Sansui duck as raw material, Lactobacillus plantarum and Pentococcus pentose as leaveners,through single factor and orthogonal experiments,and taking the sensory score and pH value of salted duck as evaluation criteria, the optimum technological formula was determined, physical and chemical indexes were determined, and its quality characteristics were studied. The results showed that the optimum technological conditions were the inoculation amount of strain 3.0%, the inoculation ratio of Lactobacillus plantarum to Pentococcus pentose tablets 1∶ 2, the fermentation temperature 30℃, and the fermentation time 20 h. The moisture content,pH value,L^(*),a^(*)and b^(*)were 35.50±2.25%,5.58±0.09,36.85±2.45,14.55±2.45,7.70±0.80,peroxide value 0.08±0.00 g/100 g,and volatile base nitrogen(TVB-N) were 19.36±0.01 mg/100 g. Compared with non-inoculated group, the salted duck produced under this condition had uniform color, rich flavor and improved quality.

关 键 词：混菌发酵 板鸭 工艺优化 品质分析 

分 类 号：TS251.68[轻工技术与工程—农产品加工及贮藏工程]