| 白骛鸭常压杀菌保鲜技术的研究 |
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| 引用本文： | 吕峰, 郑宝东, 王梅英, 陈慧斌, 何瑞芳.白骛鸭常压杀菌保鲜技术的研究[J].中国食品学报,2005,5(4):58-63. |
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| 作者姓名： | 吕峰 郑宝东 王梅英 陈慧斌 何瑞芳 |
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| 作者单位： | 福建农林大学食品科技研究所,福州,350002 |
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| 基金项目： | 福建省教委科研项目(JA00184) |
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| 摘 要： | 为获得软包装白鹜鸭在常压杀菌工艺下的最佳品质,采用微波脱水与预杀菌处理技术并结合使用乳酸链球菌素(Msin),对产品品质及保鲜防腐的应用效果进行了研究.结果表明,在微波脱水6.5 min后,加入净鸭质量0.02%的乳酸链球菌素和0.08%的柠檬酸,真空包装后采用常压杀菌,使白鸭产品的保鲜防腐效果达到预期目的,且产品的品质、口感和风味均达到最佳.
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| 关 键 词： | 连城白鹜鸭 常压杀菌 微波脱水 乳酸链球菌素 |
| 文章编号： | 1009-7848(2005)04-0058-06 |
| 修稿时间： | 2004年4月7日 |
Studies on Fresh-keeping Technique of White-duck Product by Normal Pressure Sterilization |
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| Lv Feng,Zheng Baodong,Wang Meiying,Chen Huibin,He Ruifang.Studies on Fresh-keeping Technique of White-duck Product by Normal Pressure Sterilization[J].Journal of Chinese Institute of Food Science and Technology,2005,5(4):58-63. |
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| Authors: | Lv Feng Zheng Baodong Wang Meiying Chen Huibin He Ruifang |
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| Abstract: | To realize the best quality of the soft- package white- duck product under the condition of normal pressure sterilization, an orthogonal experiment was carried out to study the effects of microwave dehydration and Nisin on the quality and preservation of the product in this paper. The results showed that microwave dehydration 6.5min, adding 0.02% Nisin and 0.08% citric acid, and combining with normal pressure sterilization after vacuum packing not only could prolong the shelf- life of white- duck product, but also could keep the best quality, taste and flavor. |
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| Keywords: | Lianchen white- duck Normal pressure sterilization Microwave dehydration Nisin |
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