红曲米粉在软欧包的着色研究  

Effects of red yeast rice powder used as a food colorant in soft European breads

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

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

出　　处：《中国食品添加剂》2023年第4期182-196,共15页China Food Additives

摘　　要：为探究红曲米粉在软欧包着色及应用,设置五个条件(常温曝光、常温避光、冷藏曝光、冷藏避光、冷冻避光)贮藏,采用单因素和正交试验法,考察添加红曲米粉对成品口感、色差、质构、风味物质、抑菌影响。研究发现:添加0.5%红曲米粉,在pH8,95%乙醇浓度,冷冻避光贮藏,软欧包感官、色泽、质构、风味、抑菌最佳。不同条件贮藏33 d,软欧包L^(*)、b^(*)值增大,a^(*)值减小;第一循环硬度增大;弹性减小;风味独特;常温曝光、常温避光贮藏,第4 d已霉变;冷藏曝光、冷藏避光、冷冻避光贮藏至第33 d,菌落总数和霉菌均未超标,抑菌效果良好。红曲米粉在软欧包中具有强着色、抑菌作用,应用前景大,为新型天然色素在烘焙产品应用开发新路径。In order to explore the application of red yeast rice powder as food colorant in European breads,five different storage conditions(room temperature with light,room temperature in dark,refrigerated with light,refrigerated in dark,and frozen in dark)was set for the study.Single factor and orthogonal test were used to investigate the effects of red yeast rice powder on taste,color difference,texture,flavor and bacteriostasis of breads.Results showed that the best sensory,color,texture,flavor,antibacterial effect of soft breads were as follows:0.5%red yeast rice powder,pH 8,95%(V/V)alcohol,and stored in freezer and in dark.After storage for 33 days,L^(*) value and b^(*) value increased,a^(*) value decreased.In the first cycle,hardness increased,the elasticity decreased and with a unique flavor.The soft breads had mildew in the 4th day under room temperature in the dark.The total number of colonies and mold did not exceed the standard when stored in refrigerated at light,refrigerated in dark and frozen dark until the 33 d.Therefore,the antibacterial effect was good.Red yeast rice powder has strong coloring and antibacterial effect on soft bread,which has potential to be used as a natural pigment in bakery products.

关 键 词：红曲米粉 软欧包 着色 抑菌 

分 类 号：TS202[轻工技术与工程—食品科学]