富硝芹菜粉加工过程中脱色工艺的研究及其在肉制品中的应用  

Study of Decolorization of the Celery Powder Enriched in Nitrate and Its Application in the Meat Products

作　　者：孙冬梅[1] 郇延军[1] 闫晓蕾[1] 赵亚娟[1] 许伟[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2011年第8期178-183,共6页Food and Fermentation Industries

基　　金：国家自然科学基金课题(31071569)

摘　　要：研究了温度、时间和pH值对叶绿素的影响,并对芹菜粉在肉制品中的应用效果进行了测定。首先通过单因素实验得出每个因素的适宜范围,然后,根据Box-Behnken中心组合设计原理,采用3因素3水平的响应面分析法,运用Design-Expert分析软件对试验数据进行响应面分析。结果显示:以上3个因素均能对叶绿素的稳定性产生影响,只是作用存在差异性。最后,通过响应曲面法筛选得到的工艺参数为:温度为56℃,时间为50min,pH值为2.88。芹菜粉对促进肉制品色泽的生成具有一定作用,并能显著降低肉制品中亚硝酸盐的残留量。The stability of the chlorophyll in the processing of celery and its effect on the meat products were studied. Temperature,time and pH were three main factors. Box-Behnken central composite design was used to optimize the experiment based on the single factor experiment results. The result showed that three factors can affect the stability of the chlorophyll. Through the response surface method, the optimal processing conditions were ： 56℃ for 50min at pH 2. 88. The celery powder which added into the meat product helped the formation of meat color and reduced the residual nitrite greatly.

关 键 词：芹菜粉 叶绿素 硝酸盐 肉制品 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程] TS251.5[轻工技术与工程—食品科学与工程]