风鸭风干工艺条件的优化

A New Drying Technique Developed for Dry Duck

采用正交试验探讨了微生物菌种、风速、相对湿度、风干时间、温度对风鸭风味及游离氨基酸产生的影响 .结果表明 ,这些因素对风鸭风味及游离氨基酸产生均有显著的影响 .其最佳风干条件为 ,菌种 :乳酸链球菌 +丁二酮链球菌 +微球菌 ;风速 :5m/s;相对湿度 :68% ;风干时间 :75h ;温度 :1 6℃ .

In the present study, the effects of bacteria kinds, wind speed, relative humidity, drying time and temperature on flavor and free amino acid content of dry duck were investigated by orthogonal tests. Results showed that the flavor and free amino acid content were significantly influenced by above factors. The best flavor and free amino acid content were obtained in the presence of bacteria S.Lactics plus S. Diacetilactis and Microccus , dried under a wind speed of 6 m/s, and a humidity of 68% for 75 h at 16 ℃,respectively.