食品科学 ›› 2010, Vol. 31 ›› Issue (20): 522-526.doi: 10.7506/spkx1002-6630-201020111

• 技术应用 • 上一篇    

盐焗鸡翅生产工艺优化

杨万根,孙会刚,王卫东,秦 杰,沈海鹏   

  1. 徐州工程学院食品工程学院
  • 收稿日期:2010-06-30 出版日期:2010-10-25 发布日期:2010-12-29
  • 通讯作者: 杨万根 E-mail:yangwangen08@163.com

Optimization of Processing of Salt-baked Chicken Wings

YANG Wan-gen,SUN Hui-gang,WANG Wei-dong,QIN Jie,SHEN Hai-peng   

  1. College of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China
  • Received:2010-06-30 Online:2010-10-25 Published:2010-12-29
  • Contact: YANG Wan-gen E-mail:yangwangen08@163.com

摘要:

为减少盐焗鸡翅中色素及磷酸盐的使用量,对盐焗鸡翅的生产工艺及复合磷酸盐配方进行优化。采用单因素和正交试验考察盐焗时间、温度和复合磷酸盐浸泡时间等因素对产品色差及感官指标的影响;采用正交试验考察不同磷酸盐配比对肉的持水力指标的影响。结果表明:盐焗鸡翅最佳生产工艺为盐焗时间110min、盐焗温度170℃、复合磷酸盐浸泡时间3h、复合磷酸盐最佳配比为焦磷酸钠:三聚磷酸钠:六偏磷酸钠=2:1:1,在此加工条件下,产品具有较佳的感官品质和较高的持水力。

关键词: 盐焗鸡翅, 加工工艺, 复合磷酸盐, 持水力

Abstract:

In order to reduce the amount of pigments and phosphate salts used in salt-baked chicken wings (SBCW), the technological processing and the formula of phosphate salts were optimized by single-factor and orthogonal experiments through evaluating the effects of baking time, baking temperature, soaking time in phosphate solution on color difference and sensory quality. Meanwhile, the effect of phosphate ratio on water-holding capacity of chicken was also explored through orthogonal experiments. Results indicated that the optimal parameters for producing SBCW were baking time of 110 min, baking temperature of 170 ℃ and soaking time of 3 h. The optimal ratio for sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate was 2:1:1. The excellent sensory quality and higher water-holding capacity of salt-baked chicken wings were achieved under the optimal processing conditions.

Key words: salt-baked chicken wings, technological processing, compound phosphates, water-holding capacity

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