木耳菜果实红色素在西式肉制品中的应用研究  

Application of Basella rubra mature fruit red pigment in ham sausage

作　　者：张孔海[1] 魏宗烽[1] 吴斌[1] 

机构地区：[1]信阳农业高等专科学校食品科学系,信阳464000

出　　处：《食品科技》2009年第3期144-146,共3页Food Science and Technology

摘　　要：木耳菜果实红色素色泽鲜艳,着色力强,生产成本低廉,原料来源丰富,安全无毒。为了更好地利用该色素,以红曲红和甜菜红等色素为对照,在不同条件下进行稳定性及肉制品中应用对比实验。结果表明:木耳菜果实红色素相对其他天然食用色素具有较好的耐光性与耐热性,适宜于低温肉制品中应用。The red pigment from Basella rubra mature fruit is brightl in color, tinting strenth, low cost, broad source of raw materials, safe and non-toxic. Inorder to develop and utilize the pigment, the stability under different conditions of the pigment was investigated in this paper. The results indicated that the red pigment was more stable than other natural pigment in light resistance and heat resistance. It can be applied to meat products for low-temperature sterilizing.

关 键 词：木耳菜果实红色素 西式火腿肠 应用研究 

分 类 号：TS202.3[轻工技术与工程—食品科学]