复合磷酸盐食品添加剂对猪肉丸保水效果影响的研究  

Study on effects of food additives named mixed phosphates on water-holding porkballs

作　　者：王丽芳[1] 冯廷萃 王修俊[1] 郑君花[1] 李宝升[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]镇远县名城食品厂,贵州镇远557700

出　　处：《食品工业科技》2014年第12期320-323,共4页Science and Technology of Food Industry

基　　金：贵州省星火科技项目;黔科合农字〔2013〕5080号

摘　　要：为了提高猪肉丸的含水量,将淀粉、卡拉胶、大豆分离蛋白、三聚磷酸钠(STP)、焦磷酸钠(SAP)和六偏磷酸钠(HMP)不同功能的食品添加剂进行复配添加到猪肉丸中。结果表明:当淀粉、卡拉胶、大豆分离蛋白、复合磷酸盐的添加量分别为6%、0.4%、6%,0.2%,复合磷酸盐(STP∶SAP∶HMP)的最佳配比为0.75∶1∶1时,达到提高肉丸含水量的作用;三种磷酸盐中影响肉丸保水效果的因素主次关系为STP>SAP>HMP,且STP对肉丸的保水效果有显著影响。In order to improve moisture content of porkballs, several food additives, such as starch, carrageenan, isolated soybean p rotei n, sod ium tri polyphosphate （STP）, sod ium pyrophosphate （SAP） and sod ium hexameta- phosphate（HMP） were mixed and added in porkballs. Results showed that the optimal additive amount were obtained as follows..the content of starch 6% ,the content of carrageenan 0.4%,the content of isolated soybean protein 6% and the addition of compound phesphates（STP：SAP：HMP=0.75：1：1 ）0.2%. The order of phosphates affecting the moisture content of porkballs was STP〉SAP〉HMP. It was interested to see that the effects of STP was singnificantly different.

关 键 词：复合磷酸盐 猪肉丸 含水量 

分 类 号：TS202.3[轻工技术与工程—食品科学]