摘要
将红曲红、胭脂虫红、诱惑红作为复合型色素加入到出品率为200%的索菲亚火腿中,通过不同贮藏期对火腿色差的测定与感官分析,研究对比不同复配色素对火腿色泽的影响效果。结果表明:选择0.006%红曲红、0.003%胭脂虫红、0.001%诱惑红作为复合色素的最佳添加配比时,能够达到互补而稳定的产品色泽。在45d保质期内,产品色泽稳定、鲜艳。将这一结果应用于生产实践中,可有效提升索菲亚火腿的品相。
In this paper, monascus red, carmines, fancy red were added to sophia ham with 200% product rate. The effect of the multiple type pigment on ham were studied by measuring chromatic aberration in different storage time and sense organs analysis. The results of experiment revealed that the product could achieve supplementary and stable product luster when the optimal composition of preservative contained 0. 006% of monaseus red, 0. 003% of carmines, and 0. 001% of fancy red. The color of the sophia ham was stable and bright in 45 days. The result could be put into practices which can promote the physical appearance of sophia ham efficiently.
出处
《肉类工业》
2010年第5期39-41,共3页
Meat Industry
