红曲黄色素在方便面中的应用研究

Application research of Monascus yellow pigment in instant noodles

红曲黄色素由微生物利用大米、黄豆等发酵提取而得,属于聚酮类物质,是桔红色颗粒,溶液呈橙红色至黄褐色,抗光和热降解能力强,具有良好的着色和抑菌性能,能赋予肉类食品、方便米面制品良好的外观色泽和风味,可以提高产品的档次和增加使用效果。通过对红曲黄色素在方便面中的应用情况进行研究,从添加剂的添加顺序、油炸时间及红曲黄色素的添加量进行试验。结果表明:强面精的添加顺序会影响面饼的颜色;油炸温度145~150℃、时间70s最为适宜;红曲黄色素的添加量为0.02%时,颜色较为诱人,且在保质期内褪色不明显。通过生产工艺及色素添加量等对面饼颜色影响的试验,为方便面生产企业提供技术参考。

Monascus yellow pigment was extracted from rice and soybean by microorganism fermentation.It belonged to polyketide substance,and it was orange red particle,and solution showed orange red to yellowish brown.The ability of light resistance and thermal degradation was strong,and it had the good coloring and antibacterial properties,and it could give good appearance color and flavor to meat products and instant rice and flour products,and it could improve the grade of products and increase the use effect.The application situation of Monascus yellow pigment in instant noodles was studied,and the addition order of additives,frying time and the addition amount of Monascus yellow pigment were tested.The results showed thatthe adding order of strong flour essence would affect the color of the cake;When frying temperature was 145~150℃and time was 70s,it was the most suitable;when the addition amount of Monascus yellow pigment was 0.02%,the color was more attractive,and the fading was not obvious within the shelf life.The effect of production technology and addition amount of pigment on the color of instant noodles was studied,and it provided the technical reference for the instant noodle manufacturers.