湖北农业科学
湖北農業科學
호북농업과학
2014年
10期
2386-2388
,共3页
周桃英%陈年友%王梓林
週桃英%陳年友%王梓林
주도영%진년우%왕재림
鸡肉串%持水性%滚揉时间%腌制时间%复合磷酸盐
鷄肉串%持水性%滾揉時間%醃製時間%複閤燐痠鹽
계육천%지수성%곤유시간%업제시간%복합린산염
preset fast-food chicken string%hold water%roll kneading time%curing time%compound phosphate
研究滚揉和腌制时间对鸡肉串持水性的影响，采用单因素试验可以确定滚揉时间和腌制时间分别控制在15 min和4 h左右最好；采用正交试验研究使用复合磷酸盐对肉品持水性的影响，确定复合磷酸盐配方为0.06%焦磷酸钠、0.01%三聚磷酸钠、0.02%六偏磷酸钠，在此条件下油炸失水率为17.3%，鸡肉串持水性最佳。
研究滾揉和醃製時間對鷄肉串持水性的影響，採用單因素試驗可以確定滾揉時間和醃製時間分彆控製在15 min和4 h左右最好；採用正交試驗研究使用複閤燐痠鹽對肉品持水性的影響，確定複閤燐痠鹽配方為0.06%焦燐痠鈉、0.01%三聚燐痠鈉、0.02%六偏燐痠鈉，在此條件下油炸失水率為17.3%，鷄肉串持水性最佳。
연구곤유화업제시간대계육천지수성적영향，채용단인소시험가이학정곤유시간화업제시간분별공제재15 min화4 h좌우최호；채용정교시험연구사용복합린산염대육품지수성적영향，학정복합린산염배방위0.06%초린산납、0.01%삼취린산납、0.02%륙편린산납，재차조건하유작실수솔위17.3%，계육천지수성최가。
Effects of roll kneading time and curing time on hold water of meat were studied with single factor experiment. Results showed that the optimal roll kneading time was 15 min and the optimal curing time was about 4 h. The influences of composite phosphate holds water of meat were studied with the orthogonal experiment. Results showed that the ratio of compound phosphate sodium was 0.06% pyrophosphate, 0.01% sodium hexametaphosphate and 0.01% sodium tripolyphosphate.
