复合磷酸盐食品添加剂的开发及在肉类加工中的应用摘要肉制品的保水性对产品的成品率和质量至关重要。在加工肉制品时，除了选用较好的肉质外，还常常添加肉制品辅料如淀粉、卡拉胶、大豆蛋白、复合磷酸盐等，这些添加成分不仅对改善肉制品的结构、质地、保水性等功能特性有着重要意义，而且还能降低成本，在生产上是必不可少的。目前国内对提高肉制品保水率已做了很多研究，但是所涉及的添加剂的种类比较少。随着食品工业的飞速发展，单一的添加剂已经不能满足需要，因此采用复合添加剂来提高肉制品的保水率越来越受到人们的关注，也成为研究的一个热门方向。本文主要研究了淀粉、卡拉胶、大豆蛋白和复合磷酸盐多种食品添加剂复合对提高肉制品保水性的作用，同时还结合了口感、色泽、弹性等感官评定，来确定各组分的最适添加量。经过实验确定了各个组分的添加量依次为：淀粉6%、卡拉胶0.4%、大豆蛋白为2%、复合磷酸盐0.3%（其中三聚磷酸钠：焦磷酸钠：六偏磷酸钠=2:2:1）
关键词：复合磷酸盐，卡拉胶，大豆蛋白 ，淀粉 ，保水
Abstract
It’s critical important to the essential and quality of water-holding capacity .In the processing of meat, in addition to select better quality of meat, but also meat products are often added accessories such as starch, carrageenan, soy protein, compound phosphates, Adding the elements into the meat foods, it’s essential of improving the structure of meat products, but also increasing water functional properties and reduce production costs.
Meat products to improve the current water rates have done a lot of researches, however, involved relatively few types of additives. With the rapid development of the food industry, a single additive can no longer meet the need, therefore, the compound additives of water-rate products attracted more and more attentions, it has become a hot research direction. This paper studied the starch, carrageenan, soy protein and compound phosphates of food additives to enhance the role of water-holding capacity of meat, but also a combination of texture, color, flexibility, such as sensory evaluation to determine each component of optimum dosage. After the experiment to determine the amount of each component as follows: starch 6%, carrageenan 0.4%, 2% soy protein, 0.3% phosphate complex (which STP: SAP: HMP = 2:2:1)
Key words: Compound phosphate，carrageenan，soy protein，water-keeping
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