安徽农业科学Issue(12)：7375-7376,7379,3.
发酵鸭现代加工工艺及质量控制
Modern Processing Technology and Quality Control of Fermented Duck
摘要
Abstract
[Objective] To study the production conditions of fermented duck with the compound starters. [Method] The traditional processing technology was improved and optimized, the technical formula and parameters were quantitatively defined, an industrialized production line of fermented duck was designed. By adopting the advanced equipments and according to the products quality standards, the principles and methods of HACCP were adopted to supervise the quality during the whole production process. [ Result] The optimal conditions for pickling the duck determined by orthogonal experiment were; 5% salt concentration, 3% sugar, 4% compound species and 16 h pickling time; the best fermentation conditions determined by single factor experiment and response surface methodology were; Lactobacillus plantarum: Lactobacillia penlosaceus- Micrococcus varians- Daharyomyces hansenula = 1: 2:1 2, the inoculum amount was 3. 15% , the fermentation temperature was 31. 5% , and the fermentation duration was 22.7 h. The critical points of the fermented duck processing technology were cleaning, pickling, fermentation, barking, sterilization, cooking, cooling and detection. [Conclusion] The improved and optimized processing technology of fermented duck and its quality control promote the modernization of fermented duck processing.关键词
发酵鸭/加工工艺/质量控制Key words
Fermented duck/ Processing technology/ Quality control分类
农业科技引用本文复制引用
杨士章,刘亚华,徐海祥,王海蓝..发酵鸭现代加工工艺及质量控制[J].安徽农业科学,2012,(12):7375-7376,7379,3.基金项目
江苏畜牧善医职业技术学院院级课题(ZD201108). （ZD201108）
