正交试验优化姜母鸭工业化生产工艺

Optimization of industrialization technology of ginger duck by orthogonal test

研制开发闽南传统特色产品姜母鸭,丰富鸭肉产品花式品种,提高姜母鸭档次。以番鸭为主要原料,结合感官评定方法,采用单因素试验以及正交试验分析食盐添加量、复合磷酸盐添加量、腌制时间、杀菌温度对产品品质的影响。结果表明:姜母鸭的最佳工艺参数为食盐1.8%、复合磷酸盐0.8%、腌制时间10h、杀菌温度116℃。

Ginger duck was a typical traditional characteristic product in Minnan. Research and de- velopment of it could enrich the varieties and improve the quality. Muscovy duck was taken as main raw materials. Through the single factor experiment and orthogonal experiment analysis, the effects of salt and compound phosphate addition, curing time, and sterilizing temperature on the product quality were stud- ied. The results showed that the optimum technological parameters were salt 1.8 %, compound phosphate 0.8%, curing time 10h, sterilizing temperature 116℃. Key words