酱卤牛肉制品色泽固化技术的研究  

Study on Color Solidification Technology of Stewed Beef Products

作　　者：杨宁宁 武杰 邓源喜 马龙 徐静 杨国辉 周佳佳 YANG Ningning;WU Jie;DENG Yuanxi;MA Long;XU Jing;YANG Guohui;ZHOU Jiajia(School of Food and Biological Engineering,Bengbu University,Bengbu,Anhui 233030,China;Fengmu Cattle and Mutton Products Co.,Ltd.,Bengbu,Anhui 233000,China)

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：《农产品加工》2021年第21期45-48,55,共5页Farm Products Processing

基　　金：安徽省科技厅重点研究与开发项目“酱卤肉制品精深加工与新产品开发关键技术研究及产业化”(201904A06020028);安徽省科技厅重大专项项目“畜肉制品精深加工关键技术研究与新产品开发及产业化”(201903A05020010)。

摘　　要：以酱卤牛肉为研究对象,探究不同护色剂配方和冷却工艺对牛肉制品着色效果的影响。结果表明,在卤制过程中添加一定比例的红曲红色素、酱油及葡萄糖酸-δ-内酯有利于酱卤牛肉制品的色泽固化,改善产品的风味和色泽。当红曲红色素用量为0.3 g/kg,酱油用量为250 g/kg,葡萄糖酸-δ-内酯用量1.5 g/kg,酱卤牛肉外观呈酱红色,内部为浅红色,无色素沉着,具有诱人的色泽和风味。酱牛肉制品采取分段冷却方式,室温冷却15 min,于0~4℃下冷却1 h,使产品的色泽得到最大程度的保留。Taking stewed beef as the research object,this paper explored the influence of different color preserving agent formulas and cooling processes on the coloring effect of beef products.The results showed that the addition of a certain proportion of monascus red pigment,soy sauce and gluconic acid-δ-lactone in the marinating process was beneficial to the color curing of sauced beef products and improved the flavor and color of the product.The results showed that the content of monascus red pigment was 0.3 g/kg,soy sauce was 250 g/kg,gluconic acid-δ-lactone was 1.5 g/kg,the appearance of stewed beef was sauce red,and the interior was light red,without color spots,which had attractive color and flavor.The sauce beef products were cooled at room temperature for 15 min and then cooled at 0~4℃for 1 h to keep the color of the products to the maximum extent.

关 键 词：酱卤牛肉 红曲红色素 葡萄糖酸-Δ-内酯 色泽 冷却工艺 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]