腌肉色素制备工艺的研究  

作　　者：孔保华[1] 陶菲[1] 郑冬梅[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《食品科学》2002年第8期197-199,共3页Food Science

摘　　要：本试验主要研究了使用血色素和亚硝酸盐制备腌肉色素的最佳工艺条件。采用三因素三水平正交试验设计进行研究,结果表明,亚硝酸钠的添加量为2%,加热温度为85℃,加热时间为20min时合成的色素产量最高;柠檬酸摩尔浓度为0.1mol/L、pH值为4时提取的腌肉色素的产量和质量都较好。The orthogonal experiment L9 (34) design was used for studying CCMP(cooked cured-meat pigment )synthesistechnology. The result showed when 2% of nitrite sodium was added, heating temperature of 85 ℃, heating time of 20min, thepigment outcome was the highest. When the reaction mixture was acidified to pH 4.0 with citric acid of 0.1mol/L, its quantityand quality were both good.

关 键 词：血色素 亚硝酸盐 腌肉色素 制备 肉制品 工艺条件 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS264.4[轻工技术与工程—食品科学与工程]