| 天然草莓红色素应用到香肠中的工艺条件优化 |
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| 引用本文： | 周存六,章林,汪慧,陈从贵.天然草莓红色素应用到香肠中的工艺条件优化[J].肉类研究,2012(2):23-26. |
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| 作者姓名： | 周存六 章林 汪慧 陈从贵 |
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| 作者单位： | 合肥工业大学生物与食品工程学院,安徽合肥,230009 |
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| 基金项目： | 合肥市2010年农业与社会发展科技专项，宿迁市百名领军人才集聚计划项目 |
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| 摘 要： | 将天然草莓红色素应用到香肠中,观察其对香肠感官评价和色泽的影响。选用天然草莓红色素的添加量、煮制温度、煮制时间进行单因素和正交试验对香肠的制备工艺进行优化。结果表明,最佳工艺条件为天然草莓红色素的添加量0.01%、煮制温度85℃、煮制时间40min。
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| 关 键 词： | 天然草莓红 感官评价 色泽 添加量 煮制温度 煮制时间 |
Optimization of Process Conditions for the Application of Strawberry Pigment in Pork Sausages |
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| ZHOU Cun-liu,ZHANG Lin,WANG Hui,CHEN Cong-gui.Optimization of Process Conditions for the Application of Strawberry Pigment in Pork Sausages[J].Meat Research,2012(2):23-26. |
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| Authors: | ZHOU Cun-liu ZHANG Lin WANG Hui CHEN Cong-gui |
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| Affiliation: | (School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China) |
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| Abstract: | A commercial strawberry pigment was used in pork sausages to observe its effect on the sensory evaluation and color of pork sausages. Using one-factor-at-a-time method combined with orthogonal array design, the addition amount of the pigment, cooking temperature and cooking time were optimized to be 0.01%, 85 ℃ and 40 min, respectively. |
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| Keywords: | strawberry oizment sensory evaluation: color: amount: cooking temverature: cooking time |
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