江西科学2024，Vol.42Issue(4)：710-715,6.DOI:10.13990/j.issn1001-3679.2024.04.004
混合菌株发酵板鸭的研究进展
Research Progress on the Dry-cured Duck Fermented with Mixed Strains
文静 1许恒毅 2甘蓓 3周渊坤 2张锦峰2
作者信息
- 1. 南昌大学食品科学与资源挖掘全国重点实验室,330047,南昌||九江市德安县食品安全委员会办公室,330400,江西,九江
- 2. 南昌大学食品科学与资源挖掘全国重点实验室,330047,南昌
- 3. 江西省检验检测认证总院,330052,南昌
- 折叠
摘要
Abstract
As a traditional cured food,the dry-cured duck is rich in vitamin B and vitamin E.How-ever,the traditional processing of dry-cured duck does not meet standards advocated in today's era of promoting healthy diets.A method known as mixed strains fermentation can be used to enhance the flavor and improve the quality of dry-cured duck,and is an important technical process that supports the development of the traditional cured food industry.This paper introduces the current re-search on status of advantageous strains for fermenting duck,the impact of mixed strains fermenta-tion on the quality of the dry-cured duck and the current status of optimizing the process of mixed strains fermentation for dry-cured duck.Furthermore,suggestions for the development of mixed strains fermented duck are provided to enhance the traditional processing technique of dry-curing duck.关键词
板鸭/混合菌株发酵/品质/工艺Key words
dry-curd duck/mixed strains fermentation/quality/process分类
轻工纺织引用本文复制引用
文静,许恒毅,甘蓓,周渊坤,张锦峰..混合菌株发酵板鸭的研究进展[J].江西科学,2024,42(4):710-715,6.
