食品科学 ›› 2002, Vol. 23 ›› Issue (8): 197-199.
• 工艺技术 • 上一篇 下一篇
孔保华, 陶菲, 郑冬梅
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KONG Bao-Hua, TAO Fei, ZHENG Dong-Mei
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摘要： 本试验主要研究了使用血色素和亚硝酸盐制备腌肉色素的最佳工艺条件。采用三因素三水平正交试验设计进行研究,结果表明,亚硝酸钠的添加量为2%,加热温度为85℃,加热时间为20min时合成的色素产量最高;柠檬酸摩尔浓度为0.1mol/L、pH值为4时提取的腌肉色素的产量和质量都较好。
关键词: 血色素, 亚硝酸盐, 腌肉色素, 制备
Abstract: The orthogonal experiment L9 (34) design was used for studying CCMP(cooked cured-meat pigment )synthesistechnology. The result showed when 2% of nitrite sodium was added, heating temperature of 85 ℃, heating time of 20min, thepigment outcome was the highest. When the reaction mixture was acidified to pH 4.0 with citric acid of 0.1mol/L, its quantityand quality were both good.
Key words: Hemochrome , Nitrite , Cooked cured-meat pigment , Preparation
孔保华, 陶菲, 郑冬梅. 腌肉色素制备工艺的研究[J]. 食品科学, 2002, 23(8): 197-199.
KONG Bao-Hua, TAO Fei, ZHENG Dong-Mei. [J]. FOOD SCIENCE, 2002, 23(8): 197-199.
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