新型肉制品发色剂的制备工艺  

Study on preparation process of new meat color fixative

作　　者：李庆娟[1] 王玮玮[1] 朱海侠[1] 

机构地区：[1]双汇集团技术中心,河南漯河462000

出　　处：《肉类工业》2012年第3期29-31,共3页Meat Industry

摘　　要：研究以猪血为原料,提取血红蛋白并在特定条件下与一氧化氮反应制取亚硝基血红蛋白的条件。通过试验确定血红蛋白的分离条件、亚硝基血红蛋白合成参数,以变性淀粉、麦芽糊精等为主要壁材,对发色进行微胶囊包埋处理并进行喷雾干燥,制备稳定性和发色效果优良的肉制品发色。The nitroso -hemoglobin preparation condition was studied by extracting hemoglobin from pig blood, and reacting with nitrogen monoxidum on definite condition. And the separation condition of he- moglobin and synthesis parameter of nitroso - hemoglobin were determined by experiment. Modified starch and maltodextrin were taken as raw materials, color fixative was microencapsulated and spray dried, to make meat color fixative with good stability and coloring ability.

关 键 词：猪血 血红蛋白 亚硝基血红蛋白 发色 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]