响应面法优化复合食品添加剂对猪肉蒸煮出品率工艺研究

为了提高猪肉的蒸煮出品率,首先将三聚磷酸钠∶焦磷酸钠∶六偏磷酸钠按4∶3∶2比例复配成复合磷酸盐添加剂。以猪肉蒸煮出品率为评价指标,在单因素工艺试验的基础上,应用响应面分析法对复合磷酸盐、谷氨酰胺转胺酶、大豆分离蛋白、卡拉胶添加量进行优化,结果表明,最佳添加量为复合磷酸盐0.36%、TG酶0.60%、卡拉胶0.20%、大豆分离蛋白0.41%,在此条件下,猪肉蒸煮出品率可达到89.5311%。验证试验猪肉蒸煮出品率为(89.1±0.4)%,表明实验结果与软件优化结果相符。

Optimization of compound food additives for the yield of cooking pork by response surface methodology

In order to improving pork product rate of cooking,sodium tripolyphosphate(STP),sodium pyrophosphate(SAP)and sodium hexametaphosphate(HMP)were mixed as compound phosphate food additive by a ratio of 4 ∶3 ∶2.Using the yield of cooking pork as evaluation index,the effects of compound phosphates,transglutaminase,isolated soy protein and carrageenan on the yield of cooking pork was discussed through Box-Benhnken response surface analysis on the basis of single-factor experiments.The results shown that the optimal additive amount were obtained as follows:the addition of compound phosphates(STP ∶SAP ∶HMP=4 ∶3 ∶2)0.36%,the content of Transglutaminase(TG)0.60%,the content of carrageen 0.2% and the content of isolated soy protein 0.41%.Under these conditions,the predicted the yield of cooking pork was 89.5311%,which was consistent with the average value(89.1±0.4)from verification tests.