摘要
为提高速冻奥尔良鸡腿排的出品率和多汁性,增加产品竞争力,对速冻奥尔良鸡腿排的保水剂最佳使用方案进行了研究。以复合磷酸盐、卡拉胶、玉米淀粉、木薯淀粉和大豆分离蛋白为速冻奥尔良鸡腿排保水性的影响因素,以出品率和感官评分为评价指标,应用单因素和正交试验,确定保水剂的最佳使用配方。结果表明:复合磷酸盐为0.45%、玉米淀粉5%、卡拉胶为0.35%、大豆分离蛋白1.5%、及木薯淀粉4%。在此条件下产品的出品率达到104.67%。
In order to improve the production rate and juiciness of quick - frozen Orleans drumstick row, and increase product competitiveness, the best use plan of water retaining agent of quick - frozen Orleans drumstick row was studied. Compounded phosphate, carrageenan, corn starch, cassava starch and soy isolate protein were taken as influence factors of the water retaining property of quick - frozen Or- leans drumstick row, production rate and sensory value were taken as evaluation index, single factor and orthogonal experiment were applied, and the best use formula of water retaining agent was determined. The results showed that： compound phosphate was 0.45% , corn starch was 5%, carrageenan was 0. 35%, soy isolate protein was 1.5% and cassava starch was 4%. Under this condition, production rate of products could reach to 104.67%.
作者
丁健
王芮
常虹
池天奇
张红蕾
张根生
DING Jian WANG Rui CHANG Hong CHI Tianqi ZHANG Honglei ZHANG Gensheng
出处
《肉类工业》
2017年第5期14-19,共6页
Meat Industry
关键词
鸡腿排
保水剂
复合磷酸盐
感官评价
drumstick row
water retaining agent
compounded phosphate
sensory evaluation
