红曲米粉在饼干中的着色研究  

Red yeast rice flour used as a colorant in biscuit

作　　者：李剑 高向阳[1] 黄国平[2] 杨昭[2] LI Jian;GAO Xiangyang;HUANG Guoping;YANG Zhao(School of Food,South China Agricultural University,Guangzhou 510642;Guangdong Food and Drug Vocational College,Guangzhou 510520)

机构地区：[1]华南农业大学食品学院,广州510642 [2]广东食品药品职业学院,广州510520

出　　处：《中国食品添加剂》2023年第3期205-220,共16页China Food Additives

摘　　要：红曲米粉是由早稻米经加工,固态发酵、通风制曲而成,多呈暗红色,有强着色、延长贮藏期功效。为探究红曲米粉在饼干着色应用,设置五个贮存条件(常温曝光、常温避光、冷藏曝光、冷藏避光、冷冻避光),考察添加红曲米粉对成品口感、色差、质构、风味、贮藏期影响。采用单因素实验法、正交试验法,利用感官系统评价,研究发现:添加0.5%红曲米粉,在pH 8,95%(v/v)乙醇浓度,冷冻避光贮藏,感官评定、色泽、贮藏期、风味最佳。随贮藏时间延长,1~180 d间,不同条件饼干,L^(*)、b^(*)值波动增大,a^(*)值波动变小;第一循环硬度减小,可恢复形变增大;有助延长贮藏期。红曲饼干强着色、红曲风味,有实际应用前景,为新型天然色素在烘焙产品运用开发新路径。Red yeast rice powder is processed from early season rice and fermented by solid-state fermentation technology. It is dark red,with strong dyeing and antibacterial effect. In order to explore the application of red yeast rice powder as a colorant in biscuits,five different storage conditions(at room temperature in the light,at room temperature in the dark,refrigerated in the light,refrigerated in the dark,and frozen in the dark)were set for coloring bakery food with different moisture content. The effects of adding red yeast rice powder on product taste,color difference,texture,flavor and storage were investigated. By single factor experiment and orthogonal method and combined with sensory evaluation system,the results showed that adding 0.5% red yeast rice flour,under the condition of pH 8,95%(v/v)alcohol concentration,and stored in freezer and in dark,its sensory evaluation,color,storage and flavor were the best. With prolonged storage time,during 1 ~ 180 d,the red yeast biscuits under different conditions,their L^(*)value and b^(*)value were increased,a^(*)value was decreased;the hardness in the first cycle became smaller,and recoverable deformation was increased which helped prolong the storage shelf life. Red yeast rice powder has strong coloring effect on biscuits,with characteristic flavor,which has potential application in the development of a new way of using natural coloring in bakery products.

关 键 词：红曲米粉 着色 贮藏期 感官评定 

分 类 号：TS205[轻工技术与工程—食品科学]