In order to study the effects of compound phosphates on the yield of roasted chicken, the ratio of several sodium phosphates was optimized using Box - Behnken experimental design. Results showed the production can he increased by 11.38% when the ratio of sodium pyrophesphate ,Sodium tri- polyphosphate ,hexametaphosphate was 3：5 ： 1 and adding amount 0.45%.%采用Box—Behnken实验设计对焦磷酸钠、三聚磷酸钠、六偏磷酸钠的配比进行优化，研究复合磷酸盐对烧鸡成品率的影响。试验结果表明，复合磷酸盐（焦磷酸钠：三聚磷酸钠：六偏磷酸钠）的配比为为3：5：1，添加量为0．45％时，烧鸡成品率可提高11．38％。
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