三种天然红色素在素肉肠中的应用比较研究  

Comparative Study on the Application of Three Natural Red Pigments in Vegetarian Meat Sausage

作　　者：张紫阳 齐立军 骆霜霜 高伟 柴燃 常世敏 ZHANG Ziyang;QI Lijun;LUO Shuangshuang;GAO Wei;CHAI Ran;CHANG Shimin(Handan Key Laboratory of Natural Products and Functional Food,College of Life Science and Food Engineering,Hebei University of Engineering,Handan 056038,China;Chenguang Biotechnology Group Co.,Ltd.,Handan 056250,China;Hebei Natural Pigment Technology Innovation Center,Handan 056250,China)

机构地区：[1]河北工程大学生命科学与食品工程学院邯郸市天然产物与功能性食品开发重点实验室,河北邯郸056038 [2]晨光生物科技集团股份有限公司,河北邯郸056250 [3]河北省天然色素技术创新中心,河北邯郸056250

出　　处：《现代食品》2024年第5期55-61,共7页Modern Food

摘　　要：为探究天然红色素在素肉制品中的着色效果,比较了番茄红、红曲红、高粱红在素肉肠熟化前后,不同光照、真空度、贮藏温度及反复冻融条件下的着色稳定性,以感官评分为指标评价了3种色素在素肉肠中应用效果。结果表明,番茄红素肉肠在熟化前后,不同光照、真空度、贮藏温度及反复冻融条件下的稳定性优于红曲红及高粱红。In order to explore the coloring effect of tomato red in vegetarian meat products,the coloration stability of tomato red,red yeast red and sorghum red before and after the ripening of vegetarian meat sausage,under different light,vacuum,storage temperature and repeated freeze-thaw conditions,and the application effect of the three pigments in vegetarian meat sausage was evaluated by sensory score.The results showed that the stability of lycopene sausage before and after ripening and under different light,vacuum,storage temperature and repeated freeze-thaw conditions was better than that of red yeast red and sorghum red.

关 键 词：番茄红 红曲红 高粱红 素肉制品 

分 类 号：TS202.3[轻工技术与工程—食品科学]