酱卤肉制品复合护色剂的研制  

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：《安徽农业科学》2011年第4期2319-2321,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究酱卤肉制品复合护色剂的最佳配比。[方法]以软包装卤制鸡腿为原料,通过单因素及正交试验,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。[结果]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%。[结论]所研究的复合护色剂使酱卤肉制品在35℃的高温条件下保存60 d后仍保持良好的色泽,显著延长了酱卤肉制品的货架期。[Objective] This paper aimed to study the optimum ratio of complex color retenting agent on traditional pot-stewed meat products.[Method] Soft package stewed drumstick was taken as the research object to study various single agents and their complex materials.[Result] A high effective complex color retention agent containing β-Cyclodextrin 0.04%,sodium alginate 0.06%,sodium erythorbate 0.04%,citric acid 0.05%,was obtained.[Conclusion] The studied traditional pot-stewed meat products with complex color retenting agent still kept fine color under 35 ℃ after 60 days,which had prolonged the shelf life of traditional pot-stewed meat products.

关 键 词：酱卤肉制品 红曲红色素 护色剂 

分 类 号：S37[农业科学—农产品加工]