天然食用色素在方便面中的应用研究  

Application of natural edible pigments in instant noodle

作　　者：陈旭华[1] 肖连军[1] 张陆霞[1] 

机构地区：[1]北京金晔生物工程有限公司,北京101119

出　　处：《中国食品添加剂》2007年第G00期349-352,共4页China Food Additives

摘　　要：对栀子黄、辣椒红、姜黄和焦糖色素等天然食用色素在方便面的应用情况进行了研究。研究了栀子黄色素添加量、面粉灰分和生产工艺等对面饼颜色的影响以及方便面调味包中焦糖色素、辣椒红和姜黄等色素的添加情况，以便为方便面企业的生产提供参考。The research on the application of natural edible pigments such as gardenia yellow, paprika red curcumin and caramel colour in instant noodle was investigated. The addition amount of gardenia yellow, ash content of flour and process technology showed significant effects on the color of noodle. The addition of caramel colour, paprika red and cureumin in the seasoning of instant noodle was also researched. The results could be used as a reference to the company manufacture instant noodle.

关 键 词：天然食用色素 方便面 栀子黄 辣椒红 焦糖色素 

分 类 号：TS202.3[轻工技术与工程—食品科学]