酱卤肉制品中复合护色剂的研制  

Study on Complex Color Retenting Agent on Traditional Pot-stewed Meat Products

作　　者：刘中科[1] 黄姝洁[1] 

机构地区：[1]四川大学食品工程系,四川成都610065

出　　处：《食品与发酵科技》2010年第6期40-42,共3页Food and Fermentation Science & Technology

摘　　要：以软包装卤制鸡腿为原料,对几种护色剂单体及它们的复配体对酱卤肉制品的护色效果进行研究,得到一种高效的复合护色剂:β-环糊精0.04%,海藻酸钠0.06%,异抗坏血酸钠0.04%,柠檬酸0.05%。Soft package stewed drumstick was taken as the research object,a high effective complex color retention agent containiong β-Cyclodextrin 0.04%,sodium alginate 0.06%,sodium erythorbate 0.04%,citric acid 0.05%,was obtained through studying on various single agents and their complex materials.

关 键 词：酱卤肉制品 红曲红色素 护色剂 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]