作　　者： ; ; ; ; ;

机构地区： 徐州工程学院食品生物工程学院

出　　处： 《食品科学》 2010年第20期522-526,共5页

摘　　要： 为减少盐焗鸡翅中色素及磷酸盐的使用量,对盐焗鸡翅的生产工艺及复合磷酸盐配方进行优化。采用单因素和正交试验考察盐焗时间、温度和复合磷酸盐浸泡时间等因素对产品色差及感官指标的影响;采用正交试验考察不同磷酸盐配比对肉的持水力指标的影响。结果表明:盐焗鸡翅最佳生产工艺为盐焗时间110min、盐焗温度170℃、复合磷酸盐浸泡时间3h、复合磷酸盐最佳配比为焦磷酸钠:三聚磷酸钠:六偏磷酸钠=2:1:1,在此加工条件下,产品具有较佳的感官品质和较高的持水力。 In order to reduce the amount of pigments and phosphate salts used in salt-baked chicken wings （SBCW）,the technological processing and the formula of phosphate salts were optimized by single-factor and orthogonal experiments through evaluating the effects of baking time,baking temperature,soaking time in phosphate solution on color difference and sensory quality. Meanwhile,the effect of phosphate ratio on water-holding capacity of chicken was also explored through orthogonal experiments. Results indicated that the optimal parameters for producing SBCW were baking time of 110 min,baking temperature of 170 ℃ and soaking time of 3 h. The optimal ratio for sodium pyrophosphate,sodium tripolyphosphate and sodium hexametaphosphate was 2：1：1. The excellent sensory quality and higher water-holding capacity of salt-baked chicken wings were achieved under the optimal processing conditions.

关 键 词： 盐焗鸡翅 加工工艺 复合磷酸盐 持水力

领　　域： [轻工技术与工程] [轻工技术与工程]