摘要
以软包装卤制鸡腿为原料,对几种护色剂单体及它们的复配体对酱卤肉制品的护色效果进行研究,得到一种高效的复合护色剂:β-环糊精0.04%,海藻酸钠0.06%,异抗坏血酸钠0.04%,柠檬酸0.05%。
Soft package stewed drumstick was taken as the research object,a high effective complex color retention agent containiong β-Cyclodextrin 0.04%,sodium alginate 0.06%,sodium erythorbate 0.04%,citric acid 0.05%,was obtained through studying on various single agents and their complex materials.
出处
《食品与发酵科技》
CAS
2010年第6期40-42,共3页
Food and Fermentation Science & Technology
关键词
酱卤肉制品
红曲红色素
护色剂
traditional pot-stewed meat products
red pigments
color retention agent
