果胶改善玉米淀粉影响辣椒红在调理肉制品中呈色效果的研究  

Effect of Pectin to Improve Corn Starch to Affect the Color Presentation of Paprika Red in Prepared Meat Products

作　　者：吴永强 王少甲[1] 李苗苗 齐立军 黄乐琰 高伟 曹雁平[1] WU Yongqiang;WANG Shaojia;LI Miaomiao;QI Lijun;HUANG Leyan;GAO Wei;CAO Yanping(School of Food and Health,Beijing Technology&Business University,Beijing 100048,China;Chenguang Biotech Group Co.,Ltd.,Handan 057250,China)

机构地区：[1]北京工商大学食品与健康学院,北京100048 [2]晨光生物科技集团股份有限公司,河北邯郸057250

出　　处：《食品工业科技》2022年第18期233-240,共8页Science and Technology of Food Industry

摘　　要：为改善玉米淀粉对辣椒红在调理肉制品中呈色的不利影响,研究了玉米淀粉、果胶和辣椒红不同浓度对体系颜色影响的特性。采用均匀设计优化了三种成分的浓度,使用偏最小二乘二次多项式进行数据回归分析,建立了以玉米淀粉、辣椒红和果胶浓度为自变量,亮度L^(*)、红绿度a^(*)、黄蓝度b^(*)、色相h、总色差ΔE和散射率为因变量的预测模型。结果表明,该预测模型精度较高,最优呈色效果时各个因素组合为,玉米淀粉浓度5.37%,果胶浓度2.90%,辣椒红浓度0.27%。此时各色差指标为,L^(*)49.6024,a^(*)39.7159,b^(*)40.0236,h 44.6671,ΔE 10.3461,散射率0.2063。经实际体系验证该最优呈色条件能够有效改善玉米淀粉-辣椒红体系在调理肉制品中的呈色效果。本文通过预测模型筛选得到的最优呈色效果的原料配比能够有效的改善玉米淀粉-辣椒红体系的呈色效果。To improve the adverse effects of corn starch on the color presentation of paprika red in prepared meat products,the characteristics of the effects of different concentrations of corn starch, pectin and paprika red on the color of the system were studied. The uniform design was used to optimize the concentration of the three components, and the partial least squares quadratic polynomial was used for data regression analysis. The predictive model was established that taking concentration of corn starch, pectin and paprika red as independent variables, L^(*), a^(*), b^(*), h, ΔE and the scattering rate as dependent variable. Results showed that, the prediction model had high accuracy, the ratio of corn starch, pectin and paprika red at best color of system, was the combination of various factors: Corn starch concentration 5.37%, pectin concentration2.90%, paprika concentration 0.27%. At this time, the total color difference and scattering rate were: L^(*)49.6024, a^(*)39.7159, b^(*)40.0236, h 44.6671, ΔE 10.3461, scattering rate 0.2063. The optimal color conditions were verified to be effective in improving the color of corn starch-paprika red system in prepared meat products. In this paper, the ratio of corn starch, pectin and paprika red at best color of system obtained by the prediction model could effectively improve the color of corn starch-paprika red system.

关 键 词：调理肉制品 玉米淀粉 辣椒红 果胶 均匀设计 偏最小二乘 预测模型 

分 类 号：TS202.3[轻工技术与工程—食品科学]