如何使肉制品达到最佳的上色效果

How to make meat products to achieve best coloring results

通过对产品色泽的评审对比,发现配制色素液使用的水温、浸泡时间、使用方式等对产品的上色效果影响很大。通过红曲米粉稳定性实验和肉制品上色效果实验,对红曲米粉的稳定性和上色效果有了深入了解,找到了使肉制品达到最佳上色效果的工艺参数:色素液配制水温35℃左右,红曲米粉浸泡时间2h。

According to products color comparation and analysis, it found that water temperature, soaking time, using mode and so on of monascus rice flour solution compounding had important effects on coloring results. Through monascus rice flour stability properties and coloring results experiments, the stability of monascus rice flour and color effect were deeply understand, and the optimum technological parameters by which meat products could achieve the best coloring results were find out： monascus rice flour solution compounding water temperature was 35℃ or so, and monascus rice flour soaking time was two hours.