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
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.
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引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据