摘要
[目的]研究用异抗坏血酸钠、红曲色素替代部分亚硝酸盐的复合护色剂配方。[方法]采用单因素试验设计研究异抗坏血酸钠、红曲色素添加量对中式香肠护色效果的影响;在此基础上利用正交试验设计考察红曲色素、异抗坏血酸钠、亚硝酸钠添加量以及贮藏时间对中式香肠护色效果的影响,确定最佳复合护色剂配方。[结果]正交试验结果表明,各因素对中式香肠发色效果影响的主次顺序为异抗坏血酸钠〉贮藏天数〉红曲色素〉亚硝酸钠;最佳复合护色剂配方为：红曲色素0.24 g/kg、异抗坏血酸钠0.60 g/kg、亚硝酸钠40mg/kg,在0~5℃下贮藏天数可达60 d。[结论]研究结果为生产出替代部分亚硝酸盐的中式香肠提供了理论依据。
[Objective] Formula of complex color retention which replaced part of sodium nitrite by sodium erythorbate and red pigment were studied.[Method] Color retention effect of sodium erythorbate and red pigment on Chinese style sausage were studied by single factor experiments,and on that basis,the orthogonal test were carried out to study the color retention effect of red pigment,sodium erythorbate,sodium nitrite dosage and storage life on Chinese style sausage,and to ascertain the best formula of complex color retention.[Result] The orthogonal experiment results showed that the order of factors which affect the color retention effect of Chinese style sausage was sodium erythorbatestorage lifered pigmentsodium nitrite;the best formula of complex color retention was showed as follows：red pigment 0.24 g/kg,sodium erythorbate 0.60 g/kg,sodium nitrite 40 mg/kg,the shelf life was 60 d under 0～5 ℃.[Conclusion] These research results might provide the theoretic basis for the production of Chinese style sausage with less sodium nitrite.
出处
《安徽农业科学》
CAS
北大核心
2011年第5期3077-3078,共2页
Journal of Anhui Agricultural Sciences
关键词
中式香肠
护色剂
红度值
Chinese-style Sausage
Color retention agent
Red value
