复合添加剂提高调理肉饼乳化性的工艺优化

为提高调理肉饼的乳化性（保水性和保油性），以卡拉胶、大豆分离蛋白、黄原胶和复合磷酸盐为添加剂，分别以水分流失率和脂肪流失率为指标，考察4 种添加剂对调理肉饼乳化性能的影响，并通过正交试验优化4 种添加剂的最佳配比。结果表明：单一添加组分能够改善调理肉饼的保水保油性；与单一添加相比，复合添加进一步提高了调理肉饼的乳化能力，其中以0.6%卡拉胶、4%大豆分离蛋白、0.6%黄原胶和0.5%复合磷酸盐组合的乳化性能较强，水分流失率和脂肪流失率分别为15.26%和11.17%。上述研究结果表明，将复合添加剂应用于调理肉饼加工中能提高其保水保油性，增强乳化性能。

Optimization of Combined Addition of Food Additives for Improved Emulsifying Properties of Pork Patties

Carrageenan, soy protein isolate (SPI), xanthan gum and mixed phosphate were added to improve the emulsifying properties of meat patties. The individual and combined effect of these additives on water loss rate and fat loss rate of patties was investigated. The optimum combination was determined by orthogonal array design method. The results showed that each of the additives was able to improve the water-holding and oil-holding capacity of patties. Compared with single additives, their combined addition further enhanced the emulsifying properties of patties. The combination of 0.6% carrageenan, 4% soy protein isolate, 0.6% xanthan gum and 0.5% mixed phosphate was found to optimal to obtain a lower water loss rate and fat loss rate of 15.26% and 11.17%, respectively. The above results show that the additive combination can be used to improve the emulsifying properties of meat patties.