现代食品科技2011，Vol.27Issue(8)：908-911,4.
盐焗鸡腿加工过程中食盐的渗透规律研究
Osmotic Law of Salt during the Processing of Salt Roasted Chicken Leg
摘要
Abstract
The osmotic law of salt and its influence on the taste of salt roasted chicken leg during the processing were studied to improve the processing technology of salt roasted chicken leg. A new evaluation method was developed for the sensory quality of salt roasted chicken leg and the content of salt was determined by physico-chemical analysis. The taste of salt roasted chicken leg was best when the concentration of salt solution was 8% and the optimal cooking time was 40 min. There was an obvious linear relationship between the osmotic rate and cooking time and the concentration of salt solution. The osmotic models were: Y=0.149X1-0.007X2-0.078 and Y=0.057X1-0.005X2+0.68, respectively. (Y was the osmotic rate of salt; X1 was the concentration of salt solution; and X2 was cooking time). It was difficult to fit the osmotic model of the outer layer of salt roasted chicken leg as the osmotic rate changed too quickly.关键词
盐煽鸡腿/食盐/渗透规律Key words
salt roasted chicken leg/salt/osmotic law引用本文复制引用
张勉,徐玉娟,刘忠义,唐道邦,吴继军..盐焗鸡腿加工过程中食盐的渗透规律研究[J].现代食品科技,2011,27(8):908-911,4.基金项目
广东省科技计划项目(2009B080509018、2010A020104002) （2009B080509018、2010A020104002）
中山市科技计划项目(20092A124) （20092A124）
