| 南安板鸭发酵工艺技术研究 |
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| 引用本文： | 钟卫民,曾爱民.南安板鸭发酵工艺技术研究[J].江西农业学报,2008,20(6):79-81. |
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| 作者姓名： | 钟卫民 曾爱民 |
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| 作者单位： | 1. 抚州职业技术学院生物与食品工程系,江西,抚州,344106
2. 抚州市知识产权局,江西,抚州,344100 |
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| 摘 要： | 利用植物乳杆菌、戊糖片球菌、木糖葡萄球菌和变异微球菌混合发酵生产发酵型南安板鸭。采用正交试验,得到最佳的发酵工艺条件为：植物乳杆菌、戊糖片球菌、木糖葡萄球菌与变异微球菌之间的比例为1∶1∶2∶2,发酵温度为30℃,发酵时间为18 h,接种量为3%。经混合发酵后,氨基酸态氮含量增加,板鸭风味增强,营养价值提高。
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| 关 键 词： | 植物乳杆菌 戊糖片球菌 木糖葡萄球菌 变异微球菌 南安板鸭 发酵工艺 |
Study on Fermentation Technology of Nan' an Pressed Salted Duck |
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| ZHONG Wei-min,ZENG Ai-min.Study on Fermentation Technology of Nan'' an Pressed Salted Duck[J].Acta Agriculturae Jiangxi,2008,20(6):79-81. |
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| Authors: | ZHONG Wei-min ZENG Ai-min |
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| Institution: | ZHONG Wei -min ,ZENG Ai -min ( 1. Fuzhou Vocational and Technological College, Fuzhou 344106, China; 2. Intellectual Property Rights Bureau of Fuzhou, Fuzhou 344100,China) |
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| Abstract: | Nan'an pressed salted duck was fermented by co-fermentation of Lactobacillus plantarum,Pediococcus pentosaceus,Staphylococcus xylosus and Micrococcus varians.The best process conditions determined by orthogonal test were that the ratio of Lactobacillus plantarum,Pediococcus pentosaceus,Staphylococcus xylosus and Micrococcus varians was 1∶1∶2∶2,the fermented temperature was 30 ℃,the fermented time was 18 h,inoculation amount was 3%.After co-fermentation,the content of free amino acid increased,the flavor of pressed salted duck enhanced and its nutritive value was improved. |
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| Keywords: | Lactobacillus plantarum Pediococcus pentosaceus Staphylococcus xylosus Micrococcus varians Nan'an pressed salted duck Fermentation technology |
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