红曲红色素、番茄酱对法兰克福肠发色和风味的影响

Effect of monascus red and tomato paste on the color and flavor of Frankfort

主要研究了红曲红色素、番茄红素和亚硝酸钠对法兰克福肠发色和风味的影响。通过单因素实验确定了红曲红色素、番茄酱、亚硝酸钠对法兰克福肠发色的作用范围,再通过正交实验优化了三种发色剂添加比例,结果表明,红曲红色素、番茄酱和亚硝酸钠最佳发色配比分别为0.001%、10%和0.0005%。在最佳发色比例确定的基础上,考察了添加不同还原糖对法兰克福肠风味的影响,结果显示葡萄糖为最佳糖原;通过TPA模型测定不同水平葡萄糖组分法兰克福肠的硬度、内聚性、咀嚼力等,确定葡萄糖最佳添加量为10%。

The experiment has investigated the effect of monascus red ,tomato paste and sodium nitrite on the color and the local flavor of Frankfort.The effect of monascus red,tomato paste and sodium nitrite on the color has been studied by the single factor experiment .We have ascertained that the best matches ratio is 0.001%, 10% ,0.0005% when three kinds colour former（monascus red,tomato paste , sodium nitrite）were put into use at the same time. The experiment also has compared the impact of different deoxidation candy over Frankfort＇s local flavour on the basis of monascus red,tomato paste and sodium nitrite＇s best matches ratio, we have been ascertained that the best candy source was glucose and the addition amounts was 10% by the fact that the TPA model has determined the hardness ,cohesion nature and the chew force respectively.