响应面法优化酱卤牛肉色泽固化效果研究  

Optimization of Color Solidification Effect of Marinated Beef by Response Surface Methodology

作　　者：杨宁宁 武杰 马龙 徐梦祥 杨国辉 YANG Ning-ning;WU Jie;MA Long;XU Meng-xiang;YANG Guo-hui(School of Food and Biological Engineering,Bengbu University,Bengbu,233030,Anhui;Fengmu Cattle and Mutton Products Co.,Ltd,Bengbu,233000,Anhui)

机构地区：[1]蚌埠学院食品与生物工程学院,安徽蚌埠233030 [2]蚌埠市丰牧牛羊肉制品有限责任公司,安徽蚌埠233000

出　　处：《蚌埠学院学报》2021年第5期6-13,共8页Journal of Bengbu University

基　　金：安徽省科技厅重点研究与开发项目(201904a06020028);安徽省科技厅重大专项(201903a05020010)。

摘　　要：以酱卤牛肉的色度值为考察指标,在单因素实验基础上,分别选取酱油、红曲红色素和焦糖色素的添加量对酱卤牛肉进行Box-Behnken响应面实验。实验结果表明:当酱油添加量3.0832%、红曲红色素添加量0.0336%、焦糖色素添加量0.0301%时,酱卤牛肉的颜色最为鲜亮,色泽固化效果最好。Based on the single factor experiment,Box-Behnken response surface methodology was used to test the color value of sauced beef with the addition of soy sauce,monascus red pigment and caramel pigment.The results showed when the soy sauce content was 3.0832%,the monascus red pigment content was 0.0336%and caramel pigment content was 0.0301%,the color of stewed beef was the brightest and the color curing effect was the best.

关 键 词：酱卤牛肉 红曲红色素 焦糖色素 色度值 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]