延缓酱猪肘产品光照褪色技术  

Attempt to Prevent Spiced Pork Shoulder from Fading Under Light

作　　者：张厚军 田寒友[2] 史智佳[2] 乔晓玲[2] 郑刚 嵇春华 

机构地区：[1]武汉中粮肉食品有限公司,湖北武汉430200 [2]中国肉类食品综合研究中心,北京100068

出　　处：《肉类研究》2014年第4期23-26,共4页Meat Research

基　　金："十二五"国家科技支撑计划项目(2012BAD28B01)

摘　　要：分别测定红曲红、高粱红、红曲红与高粱红混合物强光照射0、24、48 h后色价,发现高粱红耐光性最优,光照48 h后色价仅下降1.3%。通过单因素试验、正交试验,确定了酱猪肘最优色素配方为红曲红0.05%、高粱红0.03%、自炒糖色1.5%。在此基础上,验证了该色素配方以及护色剂(β-环糊精0.04%+抗坏血酸钠0.04%+柠檬酸0.05%+海藻酸钠0.06%)可成功解决酱猪肘保质期内褪色问题。The color values of monascus color, sorghumpigment and their mixture were measured after strong light exposure for 0, 24 and 48 h respectively. It was shown that the photostability of sorghumpigment was the highest, with a decline of only 1.3% after 48 h light exposure. Using single-factor experiments and orthogonal array design, the best pigment formula for spiced pork shoulder was determined to be composed of 0.05% monascus color, 0.03% sorghumpigment and 1.5% caramel sauce. Further it was confirmed that the problem of fading during the shelf life of spiced pork shoulder could be solved by applying the optimized pigment formula combined with a composite color fixative consisting of 0.04% β-cyclodextrin, 0.04% sodiumascorbate, 0.05% citric acid, 0.06% sodium alginate.

关 键 词：酱猪肘 褪色 高粱红 红曲红 护色剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]