红曲色素及有机富硒粉对香肠的感官质量和补硒效果研究  

The Research on the Improvement Effects of Monascouruarin and the Selenium(Se)-rich Powder for the Sausage's Sense Impression and Se Complementation

作　　者：黄启超[1] 卢昭芬[1] 

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201

出　　处：《云南农业大学学报》2003年第3期294-297,共4页Journal of Yunnan Agricultural University

摘　　要：针对我国有72%地区属于缺硒或低硒地区,2/3的人口存在不同程度的硒摄入不足的现状,研制强化硒香肠。通过采用天然色素着色方法取代亚硝酸盐的发色,并在该香肠中添加有机富硒粉,制成无硝富硒香肠。经感官评定,具有较好的感官指标;人体试验表明无硝富硒香肠具有一定的补硒效果。这将对广大缺硒地区的人群提供一条方便和安全的补硒途径。In the situation of nonfullymet Seintaking in two third population and Se shortage in 70% areas of our country, we try to research on the Serich sausage techniques.The Serich sausage was colored with natural pigment monascouruarin instead of the nitrite color,and supplemented with organic Serich powder. This Serich sausage showed higher organoleptic index. The body experiment on human elucidated that the bloods and hairs from the Serich sausage eating human had higher Se containment. This Serich sausage bring a convenience and secure way of Sesupplementation for the Seshortage population and in the Seshortage areas.

关 键 词：红曲色素 有机富硒粉 香肠 感官质量 天然色素着色法 补硒效果 补硒途径 食品添加剂 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程] TS202.5[轻工技术与工程—食品科学与工程]