麻辣手撕羊肉护色工艺的研究  

The research on the color protection technology of the spicy shredded lamb

作　　者：罗魏[1] 刘学文[1] 王毅[1] 曾高英[1] 

机构地区：[1]四川大学食品工程系,成都610065

出　　处：《中国调味品》2011年第4期32-34,共3页China Condiment

摘　　要：以成都某公司提供的麻辣手撕羊肉为原料,通过单因素和正交实验对麻辣手撕羊肉护色工艺进行研究,确定最佳护色工艺条件:维生素C添加量0.7 g/kg,异Vc钠添加量0.3 g/kg,硝酸钠添加量0.15 g/kg。The spicy shredded lamb provided by a company in Chengdu was used as experimental material.And,the color protection formula of spicy shredded lamb was developed by single-factor methods and orthogonal test.The results show the optimum conditions for color protection are the addition of vitamin C 0.7 g/kg,the addition of iso-Vc sodium 0.3 g/kg,the addition of Sodium nitrate 0.15 g/kg.

关 键 词：麻辣 手撕羊肉 护色 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]