磷酸盐在烘焙食品、海产品及肉制品中的应用研究

Application study of phosphate salts in baking, seafood ＆ meat products

本研究通过特种食品磷酸盐在烘焙、海产品和肉制品中的应用试验，结果表明该类产品在沙琪玛、天妇罗粉、鱿鱼以及速冻肉制品中具有优异的应用性能。它不但对沙琪玛具有很好的膨松作用，而且与对照泡打粉相比醒发时间缩短了3．5小时，同时在色泽、口感、成形方面均有改善；应用于天妇罗粉，使油炸鸡肉制品色泽呈现金黄色，口感更酥脆，外观效果佳，吸油率低，比目前传统产品在品质上有很大的改善；对海产品鱿鱼具有明显的增白效果，增重达到30％。在肉制品加工方面，比目前传统的磷酸盐在持水方面增加5％。以上实验结果证明，特种磷酸盐在烘焙产品中不但能起到很好的化学膨松作用，还可缩短醒发时间，提高产品质量；在海产品的应用中，不但持水还起到了增白、改善口感等功效；在肉制品中可以起到很好的持水作用。该结果将为我国食品加工业在烘焙、海产品及肉制品加工行业对产品质量的提升提供一定的理论和技术依据。

The application experiments on specialty food phosphates in baking, seafood and meat products showed good performance in the application of sachima, Showa Tempura KO and instant - frozen meat products. It not only can leavening, but also can decrease the proofing time by 3.5 hours compared with the traditional baking powder, improve the color, taste and appearance of the final products. Applied in Showa Tempura KO, it can produce fried chicken products with pleasing chryso color, more crumbly taste, nice appearance and low oil absorption rate, largely improving the qualities compared with the traditional products using at present. It has a distinct whitening effect and the maximum yield - increasing rate of 30% in the squid. In the processing of the meat products, the water holding rate of specialty food phosphate increases by 5% compared traditional phosphates. The experiment results proved that the specialty food phosphates are good chemical leavening acids for baking application, and also can decrease the proofing time and improve the quality of baking products. In the seafood application, it not only has water holding and whitening functions but also enhance the mouth feel. The specialty food phosphates show excellent water holding capacity in the meat products. These results will provide some theoretical and technical reference in the quality enhancement of baking, seafood and meat products in our Chinese food processing industry.