延缓酱猪肘产品光照褪色技术

分别测定红曲红、高粱红、红曲红与高粱红混合物强光照射0、24、48 h后色价,发现高粱红耐光性最优,光照48 h后色价仅下降1.3%。通过单因素试验、正交试验,确定了酱猪肘最优色素配方为红曲红0.05%、高粱红0.03%、自炒糖色1.5%。在此基础上,验证了该色素配方以及护色剂(β-环糊精0.04%+抗坏血酸钠0.04%+柠檬酸0.05%+海藻酸钠0.06%)可成功解决酱猪肘保质期内褪色问题。

Attempt to Prevent Spiced Pork Shoulder from Fading Under Light

The color values of monascus color, sorghumpigment and their mixture were measured after strong light exposure for 0, 24 and 48 h respectively. It was shown that the photostability of sorghumpigment was the highest, with a decline of only 1.3% after 48 h light exposure. Using single-factor experiments and orthogonal array design, the best pigment formula for spiced pork shoulder was determined to be composed of 0.05% monascus color, 0.03% sorghumpigment and 1.5% caramel sauce. Further it was confirmed that the problem of fading during the shelf life of spiced pork shoulder could be solved by applying the optimized pigment formula combined with a composite color fixative consisting of 0.04% β-cyclodextrin, 0.04% sodiumascorbate, 0.05% citric acid, 0.06% sodium alginate.