摘要
板鸭作为传统腌腊制品,富含维生素B和维生素E,但在提倡健康饮食的今天,传统板鸭加工已不能满足需求。混合菌株发酵板鸭可以增加风味,提升板鸭品质,推动传统腌腊制品行业发展的重要技术支撑。介绍了发酵板鸭优势菌种、混合菌株发酵对板鸭品质影响以及混合菌株发酵板鸭工艺优化研究现状。并对混合菌株发酵板鸭未来发展做出展望,以期为传统板鸭加工工艺改进提供一定的参考。
As a traditional cured food,the dry-cured duck is rich in vitamin B and vitamin E.However,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 research on status of advantageous strains for fermenting duck,the impact of mixed strains fermentation 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.
作者
文静
许恒毅
甘蓓
周渊坤
张锦峰
WEN Jing;XU Hengyi;GAN Bei;ZHOU Yuankun;ZHANG Jinfeng(State Key Laboratory of Food Science and Resources,Nanchang University,330047,Nanchang,PRC;The Food Safety Commission Office of Dean Jiujiang City,330400,Jiujiang,Jiangxi,PRC;Jiangxi General Institute of Testing and Certification,330052,Nanchang,PRC)
出处
《江西科学》
2024年第4期710-715,共6页
Jiangxi Science
关键词
板鸭
混合菌株发酵
品质
工艺
dry-curd duck
mixed strains fermentation
quality
process
作者简介
文静(1984—),女,硕士研究生,主要从事营养与食品卫生学研究;通信作者:许恒毅(1981—),男,博士,研究员,主要从事食品生物技术及纳米生物技术研究。E-mail:kidyxu@163.com。
