生物技术在发酵鸭加工中的应用

Application of biological technology in fermented duck processing

研究了用复合发酵剂生产发酵鸭的工艺条件,以产品的pH值、氨基酸态氮含量和感官评分为考核指标,通过单因素试验和正交试验对工艺参数进行优化.结果表明:试验确定的最佳腌制条件为食盐添加量5.0%,蔗糖添加量3.0%,复合香辛料添加量4.0%,腌制时间16h;最佳发酵条件为植物乳杆菌、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3.0%,发酵温度32℃,发酵时间23h.在此优化工艺条件下制作的发酵鸭产品pH值为5.12,氨基酸态氮含量为0.72%,感官特性良好,理化及微生物指标均符合质量要求.

Processing conditions for fermented duck by complex microbial agents were studied in this experiment.The pH value,content of amino acid nitrogen and sensory score of products were taken as evaluation indexes,using single factor test and orthogonal test to optimize the process parameters.Conditions of the best curing for the duck were determined according to orthogonal design.The results showed that the curing parameters were salt 5.0%,sucrose 3.0%,composite spice 4.0%,curing time 16 h.The best fermentation conditions of fermented salted duck were studied with single factor experiment and orthogonal experiment design successively.The experimental results showed that the ratio of Lactobacillus plantarum,Lactobacillus pentosus,Micrococcus varians,Dabaryanyces hansenula was 1∶2∶1∶2,the inoculation amount of complex microbial agents was 3.0%,the fermented temperature was 32℃,the fermented time was 23 h.Under the optimum conditions of fermentation production,the pH value of fermented duck was 5.12,while the content of amino acid nitrogen was 0.72%,and the sensory characteristics,physicochemical and microbial index of the products were all accorded with quality requirement