烤羊腿色泽改善的研究

烤羊腿色泽改善的研究结果表明,用羊腿重2.0%的蜂蜜和4.0‰的红曲作为表面发色剂,发色的最佳条件为180℃、20min,可以获得棕红色的最佳表面色泽。烤羊腿的内层肉发色剂选用柠檬酸铁和麦芽酚,最佳用量为柠檬酸铁0.12%、麦芽酚0.15%,其色泽均匀且稳定。

The results show that the optimum formulation of surface coloring materials is 2.0% honey and 4.0‰ red kojic .The optimum coloring condition is to roast sheep leg 20 min at 180℃ after sheep leg being coated with surface coloring materials. The surface color of roast sheep leg is redbrown. Ferric citrate and maltol are the desirable coloring materials that make the inner color of roast sheep leg even and stable, and the optimum amount is 0.12% and 0.15% perfectively.