摘要
研究了半干鸡肉的生产方法。重点试验了用不同浓度的磷酸盐、丙三醇、丙二醇对鸡肉进行腌制处理 ,生产半干鸡肉 (含水量为 2 5 %～ 3 0 % )对制品水分活度的影响。结果表明 ,m [焦磷酸钠 (Na4P2 O7) ]∶m [三聚磷酸钠 (Na5P3 O10 ) ]∶m [六偏磷酸钠 ((NaPO3 ) 6) ]为5∶5∶4时 ,产品水分活度最低为 0 .5 7;丙三醇比丙二醇降低半干鸡肉水分活度的能力强 ,二者共同添加有协同作用 ,最佳添加量为丙三醇 3 % ,丙二醇 2 %。
The chicken was salted with phosphate, propylene glycol and glycerin in different concentrations for semisoft chicken in the experiment. The results showed that the composition of 5∶5∶4[(Na 4P 2O 7 )∶(Na 5P 3O 10 )∶((NaPO 3) 6)] and 2%+3%( propylene glycol and glycerin) had the best results, the A w of the products were respectively 0.57, 0.54.The ability of glycerin to reduce A w of semisoft chicken was better than propylene glycol. Addition of propylene glycol and glycerin together got the better result.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2002年第10期56-58,共3页
Food and Fermentation Industries
