摘要
采用L16(45)正交试验设计探讨了乳酸链球菌、丁二酮链球菌、微球菌、风速、相对湿度、风干时间、温度对风鹅风味及游离氨基酸产生的影响,结果表明它们对风鹅风味及游离氨基酸产生均有显著性的影响。其最佳风干条件如下。菌种类为乳酸链球菌+丁二酮链球菌+微球菌;风速6m/s;相对湿度68%,风干时间75h,温度16℃。
In the present study,effects of bacteria species,wind speed,relative humidity,drying time and tempera-ture on flavor andfree amino acid con tent of dry goose were investigated b y orthogonal test method.Results sh owed that the flavor and free amino acid conten t were significantly affected by the above factors.The optimum flavor an d free amino acid content obtained fromthwere S.Lactics plus S.Diacetilactis plu s Microccus,6m /s,68%,75hr and16℃r espectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第7期63-65,共3页
Food Science
基金
江苏省教育厅自然科学基金项目(2000JNY0002SJ1)