发酵鸭现代加工工艺及质量控制

Modern Processing Technology and Quality Control of Fermented Duck

[目的]研究用复合发酵剂生产发酵鸭的工艺条件。[方法]通过改进和优化传统加工工艺,量化各工艺配方及技术参数;设计的发酵鸭工业化加工生产线,采用先进的机械化设备,按照产品质量标准,并应用危害分析关键控制点(HACCP)的原理与方法,对生产全程进行质量监控。[结果]通过正交试验确定的鸭胚腌制最佳条件为:食盐浓度5%,蔗糖3%,复合香辛料4%,腌制时间16 h;通过单因素试验与响应面分析确定的最佳发酵条件: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的比例为1∶2∶1∶2,接种量为3.15%,发酵温度为31.5℃,发酵时间为22.7 h。发酵鸭加工工艺的关键点确定为清洗、腌制、发酵、烘烤、杀菌与熟制、冷却与检验。[结论]改进和优化了发酵鸭的传统加工工艺及质量控制,推进了发酵鸭加工的现代化进程。

[Objective] To study the production conditions of fermented duck with the compound starters.[Method] The traditional processing technology was improved and optimized,the technical formula and parameters were quantitatively defined,an industrialized production line of fermented duck was designed.By adopting the advanced equipments and according to the products quality standards,the principles and methods of HACCP were adopted to supervise the quality during the whole production process.[Result] The optimal conditions for pickling the duck determined by orthogonal experiment were： 5% salt concentration,3% sugar,4% compound species and 16 h pickling time;the best fermentation conditions determined by single factor experiment and response surface methodology were： Lactobacillus plantarum∶Lactobacillus pentosaceus∶Micrococcus varians∶Dabaryomyces hansenula=1∶2∶1∶2,the inoculum amount was 3.15%,the fermentation temperature was 31.5%,and the fermentation duration was 22.7 h.The critical points of the fermented duck processing technology were cleaning,pickling,fermentation,barking,sterilization,cooking,cooling and detection.[Conclusion] The improved and optimized processing technology of fermented duck and its quality control promote the modernization of fermented duck processing.