摘要
以南阳黄牛肉为原料,研究磷酸盐对酱卤牛肉出品率的影响,为利用磷酸盐提高酱卤牛肉出品率提供科学依据。采用正交试验法,研究焦磷酸钠、六偏磷酸钠和三聚磷酸钠对酱卤牛肉出品率的影响。结果表明:用焦磷酸钠、六偏磷酸钠和三聚磷酸钠(质量比为4∶4∶1)组成的复合磷酸盐,添加量为4.5 g/kg时,出品率可提高12.8%。
The effect of phosphate on yield of spiced beef with Nanyang yellow beef cattle was studied, which was to provide a scientific basis in order to improve yield of spiced beef with phosphate. The effect ofpyrophosphate, sodium henamephosphate and sodium tripolyphosphate on the improving yield with orthogonal design was studied, the results showed when the compound phosphate composed ofpyrophosphate, sodium henamephosphate and sodium Iripolyphosphate （4 ： 4 ： 1）, the add content was 4.5 g/kg, the improving yield of spiced beef was 12.8%.
出处
《食品工业》
北大核心
2014年第8期52-55,共4页
The Food Industry
