| 响应面法优化发酵鸭的工艺 |
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| 引用本文： | 杨士章,张焕新,施帅,陈玉勇.响应面法优化发酵鸭的工艺[J].食品研究与开发,2010,31(2). |
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| 作者姓名： | 杨士章 张焕新 施帅 陈玉勇 |
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| 作者单位： | 江苏畜牧兽医职业技术学院,食品科技系,江苏,泰州,225300 |
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| 基金项目： | 江苏畜牧兽医职业技术学院院级课题 |
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| 摘 要： | 研究用复合发酵剂生产发酵鸭的工艺条件.通过正交试验确定鸭胚腌制的最佳条件为食盐浓度5%,蔗糖3%,复合香辛料4%,腌制时间16h.通过单因素试验与响应面分析确定最佳的发酵条件:植物乳杆菌、戊糖乳杆菌、变异微球菌与汉逊德巴利氏酵母菌之间的菌种比例1:2:1:2,接种量3.15%,发酵温度31.5℃,发酵时间22.7h.
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| 关 键 词： | 发酵鸭 腌制 复合发酵剂 响应曲面法 |
Research on Fermentation Technology with Response Surface Analysis in Fermented Duck |
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| YANG Shi-zhang,ZHANG Huan-xin,SHI Shuai,CHEN Yu-yong.Research on Fermentation Technology with Response Surface Analysis in Fermented Duck[J].Food Research and Developent,2010,31(2). |
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| Authors: | YANG Shi-zhang ZHANG Huan-xin SHI Shuai CHEN Yu-yong |
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| Affiliation: | YANG Shi-zhang,ZHANG Huan-xin,SHI Shuai,CHEN Yu-yong (Food Science Department,Jiangsu Animal Husb,ry , Veterinary College,Taizhou 225300,Jiangsu,China) |
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| Abstract: | Complex microbial agents were studied for fermented duck in this experiment. Conditions of the best curing for the duck were determined according to orthogonal design. The curing parameters were salt 5 % , sucrose 3 %, compound condiment 4 %, curing hours 16 h. The best fermentation conditions of fermented salted duck were studied with single factor experiments and response surface experiment design successively. The experimental results showed that the ratio of Lactobacillus plantarum, Lactobacillus pentos... |
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| Keywords: | fermented duck cure complex microbial agents response curve surface design |
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