南安板鸭发酵工艺技术研究

Study on Fermentation Technology of Nan'an Pressed Salted Duck

利用植物乳杆菌、戊糖片球菌、木糖葡萄球菌和变异微球菌混合发酵生产发酵型南安板鸭。采用正交试验,得到最佳的发酵工艺条件为:植物乳杆菌、戊糖片球菌、木糖葡萄球菌与变异微球菌之间的比例为1∶1∶2∶2,发酵温度为30℃,发酵时间为18 h,接种量为3%。经混合发酵后,氨基酸态氮含量增加,板鸭风味增强,营养价值提高。

Nan＇ an pressed salted duck was fermented by co - fermentation of LactobaciUus plantarum, Pediococcus pentosaceus, Staphylococcus xylosus and Micrococcus variaus. The best process conditions determined by orthogonal test were that the ratio of Lactobacillus plantarum, Pediococcus pentosaceus, Staphylococcus xylosus and Micrococcus var/aus was 1 ： 1 ： 2： 2, the fermented temperature was 30℃, the fermented time was 18 h, inoculation amount was 3%. After co -fermentation, the content of free amino acid increased, the flavor of pressed salted duck enhanced and its nutritive value was improved.