盐焗鸡用天然色素着色及护色研究  

Research on coloring with natural pigment and color-fixation for salt-baked chicken

作　　者：曾庆培 杨焕彬 许艺馨 解万翠 宋琳 杨锡洪 林光明 刘晓丽 ZENG Qingpei;YANG Huanbin;XU Yixin;XIE Wancui;SONG Lin;YANG Xihong;LIN Guangming;LIU Xiaoli(Guangdong Wuqiong Food Groups Co.,Ltd.,Chaozhou 515700,China;School of Food Science and Technology/State Key Laboratory of Food Science and Technology/Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University,Wuxi 214122,China;School of Marine Science and Bioengineering/Shandong Key Laboratory of Biochemical Engineering,Qingdao University of Science and Technology,Qingdao 266042,China)

机构地区：[1]广东无穷食品集团有限公司,广东潮州515700 [2]江南大学食品学院/食品科学与技术国家重点实验室/江苏省食品安全与质量控制协同创新中心,江苏无锡214122 [3]青岛科技大学海洋科学与生物工程学院/山东省生物化学工程重点实验室,山东青岛266042

出　　处：《轻工学报》2021年第3期20-27,共8页Journal of Light Industry

基　　金：中国博士后科学基金面上资助项目(2020M682924)。

摘　　要：以天然黄色素代替合成色素对盐焗鸡进行着色,利用天然抗氧化剂对其进行护色,通过单因素试验和正交试验优化复合护色剂配比,并分析复合护色剂对色素光稳定性、热稳定性及着色盐焗鸡块色泽稳定性的影响.结果表明:添加量为0.015%的栀子黄对盐焗鸡具有良好的着色效果;添加量为0.025%的GY60也具有较好的着色效果,但其光稳定性不如栀子黄;红曲黄和AY152都因色泽和稳定性较差而不适用于盐焗鸡的着色;由添加量为0.010%的异抗坏血酸钠、0.015%的茶多酚和0.010%的植酸钠复配而成的复合护色剂,对盐焗鸡的护色效果良好,其汤料煮后吸光度残存率为89.8%,经日光照射4 d后吸光度残存率为71.6%,均高于空白组,鸡块在室内自然光下的色泽褪色也比空白组缓慢,4 d后仍保持较好的色泽.Natural yellow pigments were used instead of synthetic pigments to color salt-baked chicken,and the natural antioxidant was used to protect the color.The ratio of compound color fixatives was optimized through single factor test and orthogonal test,and the effect of compound color fixatives on the light stability,thermal stability and color stability of the colored salt-baked chicken nuggets was analyzed.The result showed that the addition of 0.015%gardenia yellow had a good coloring effect on salt-baked chicken,and GY60 with an addition amount of 0.025%also had a good coloring effect,but its light stability was not as good as that of gardenia yellow,monascus yellow and AY152 were not suitable for salt-baked chicken because of their poor color and stability.The compound color preserving agent made up of 0.010%sodium erythorbate,0.015%tea polyphenol and 0.010%sodium phytate had a good color preserving effect on salt-baked chicken.The residual absorbance rate of the soup after boiling was 89.8%,and the residual absorbance rate after 4 days of sunlight exposure was 71.6%,both higher than the blank group.The color fade of the chicken nuggets under natural light indoors was also slower than that of the blank group,and they still had a better color after 4 days.

关 键 词：盐焗鸡 天然色素 天然抗氧化剂 复合护色剂 保存期 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]