发酵风干鹅发酵工艺的研究

摘要

Inoculated fermentation,curing and air drying involved in the processing of fermented air-dried goose from whole goose carcass were optimized by one-factor-at-a-time and orthogonal array design method.The optimal fermentation conditions were determined as follows： fermentation for 36 h at 25 ℃ with an inoculum size of 1.5 × 107 CFU/g.The optimized product showed a pH of 5.23 and a shear force of 13.68 N.The sensory scores for its color,taste and smell,swallowing,chewiness and overall acceptability were 5.3,5.9,5.7,5.9 and 5.9,respectively,Therefore,a high consumer acceptance was achieved.%为了优化发酵风干鹅制品的发酵工艺,以白条鹅为原料,经过接菌、发酵、腌制、风干等工艺制得发酵风干鹅制品,在单因素试验基础上通过正交试验得出发酵风干鹅的最佳加工工艺为：混合发酵剂接菌量1.5×107CFU/g、发酵温度25℃、发酵时间36h,此工艺条件下制得风干鹅pH值为5.23,剪切力为13.68N;感官评价得分分别为：颜色5.3分、滋气味5.9分、可咽性5.7分、咀嚼性5.9分、总体可接受性5.9分,各项感官指标均达到5分以上,风干鹅可接受程度高。