摘要
为提高汀州烧大块出品率,采用单因素试验,研究焦磷酸钠(SPP)、三聚磷酸钠(STP)和六偏磷酸钠(SHMP)的影响,确定SPP、STP、SHMP的最适添加量范围;并采用L9(34)正交试验设计确定烧大块中添加复合磷酸盐的最佳配比,结果显示,复合磷酸盐的配比为SPP∶STP∶SHMP为4∶2∶3;添加量为0.30%时,能显著提高烧大块出品率,出品率提高近17%,同时能明显改善烧大块的品质。
In order to improve the production rate of Ting - zhou sauce - boiled , single factor experiment was adopted to study the effects of sodium pyrophosphate （ SPP ） , sodium tripolyphosphate （ STP ） and sodium hexametaphosphate （SHMP） and determine the optimum addition Range. The optimum proportion was determined according to orthogonal design L9 （3^4）. The result showed that under the condition of the ratio of the mixed phosphates SPP： STP： SHMP ： 4： 2：3 and addition was 0.30% , yield of sauce - boiled increased near 17% , in the meantime , the quality improved obviously with the addition of mixed phosphates.
出处
《肉类工业》
2008年第7期11-14,共4页
Meat Industry
关键词
汀州烧大块
磷酸盐
出品率
Ting - zhou sauce - boiled
phosphates
yield
