摘要
磷酸盐是目前世界各国应用最广泛的食品添加剂,对食品品质的改良起着重要的作用。一般将用于肉制品的磷酸盐:焦磷酸钠、三聚磷酸钠、六偏磷酸钠,以一定的比例配成复合磷酸盐使用。着重阐述了磷酸盐在肉制品中的作用机理、性状特征及使用方法,这些知识的掌握对提高肉制品的质量大有益处。
The phosphate is an applied most extensive food additive of international community currently. It is important to improve the food quality. The common phosphates used in the meat were：sodium pyrophosphate,sodium tripolyphosphate,ealgon. Generally, they were used in certain proportion as compound phosphate. This text emphasized to elaborate the function mechanism,character＇and method of phosphate in meat product. It was beneficial to improve the quantity of the meat.
出处
《黑龙江农业科学》
2008年第4期101-102,共2页
Heilongjiang Agricultural Sciences
关键词
磷酸盐
肉制品
作用
phosphate
meat product
function
