红曲米粉在饼干中的着色研究

Red yeast rice flour used as a colorant in biscuit

红曲米粉是由早稻米经加工,固态发酵、通风制曲而成,多呈暗红色,有强着色、延长贮藏期功效。为探究红曲米粉在饼干着色应用,设置五个贮存条件(常温曝光、常温避光、冷藏曝光、冷藏避光、冷冻避光),考察添加红曲米粉对成品口感、色差、质构、风味、贮藏期影响。采用单因素实验法、正交试验法,利用感官系统评价,研究发现:添加0.5%红曲米粉,在pH 8,95%(v/v)乙醇浓度,冷冻避光贮藏,感官评定、色泽、贮藏期、风味最佳。随贮藏时间延长,1~180 d间,不同条件饼干,L^(*)、b^(*)值波动增大,a^(*)值波动变小;第一循环硬度减小,可恢复形变增大;有助延长贮藏期。红曲饼干强着色、红曲风味,有实际应用前景,为新型天然色素在烘焙产品运用开发新路径。

Red yeast rice powder is processed from early season rice and fermented by solid-state fermentation technology. It is dark red,with strong dyeing and antibacterial effect. In order to explore the application of red yeast rice powder as a colorant in biscuits,five different storage conditions(at room temperature in the light,at room temperature in the dark,refrigerated in the light,refrigerated in the dark,and frozen in the dark)were set for coloring bakery food with different moisture content. The effects of adding red yeast rice powder on product taste,color difference,texture,flavor and storage were investigated. By single factor experiment and orthogonal method and combined with sensory evaluation system,the results showed that adding 0.5% red yeast rice flour,under the condition of pH 8,95%(v/v)alcohol concentration,and stored in freezer and in dark,its sensory evaluation,color,storage and flavor were the best. With prolonged storage time,during 1 ~ 180 d,the red yeast biscuits under different conditions,their L^(*)value and b^(*)value were increased,a^(*)value was decreased;the hardness in the first cycle became smaller,and recoverable deformation was increased which helped prolong the storage shelf life. Red yeast rice powder has strong coloring effect on biscuits,with characteristic flavor,which has potential application in the development of a new way of using natural coloring in bakery products.