摘要
通过复合食品添加剂来提高鸡胸肉的保水性,改善油炸鸡胸肉的品质。实验采用了多种具有保水性的食品添加剂进行复配研究,通过对产品的出品率、失水率和样品感官评定进行综合评价分析。综合实验结果确定最佳的复合食品添加剂及添加量,即复合磷酸盐0.3%,氯化钙0.4%,卡拉胶0.90%,山梨糖醇0.52%。
For enhanceing the chicken breast meat the retention water property by Compound food additive, and the improvement fries in oil the chicken breast meat the quality as a goal. The experiment used many kinds of water retention property food additive to conduct the compound research, through the product rate, the dehydration rate and the sample sense organ evaluation carried on the quality synthetic e- valuation analysis. Synthesis experiment result determination best compound food additive and recruitment. 0.3% Compound phosphate, 0.4% calcium chloride,0.90% Carrageenan, 0.52% sorbitol.
出处
《肉类工业》
2009年第2期37-39,共3页
Meat Industry
关键词
鸡胸肉
复合食品添加剂
保水性
chicken breast meat
compound food additive
retention water property
