肉类研究
肉類研究
육류연구
MEAT RESEARCH
2012年
2期
23-26
,共4页
周存六%章林%汪慧%陈从贵
週存六%章林%汪慧%陳從貴
주존륙%장림%왕혜%진종귀
天然草莓红%感官评价%色泽%添加量%煮制温度%煮制时间
天然草莓紅%感官評價%色澤%添加量%煮製溫度%煮製時間
천연초매홍%감관평개%색택%첨가량%자제온도%자제시간
strawberry oizment%sensory evaluation: color: amount: cooking temverature: cooking time
将天然草莓红色素应用到香肠中，观察其对香肠感官评价和色泽的影响。选用天然草莓红色素的添加量、煮制温度、煮制时间进行单因素和正交试验对香肠的制备工艺进行优化。结果表明，最佳工艺条件为天然草莓红色素的添加量0．01％、煮制温度85℃、煮制时间40min。
將天然草莓紅色素應用到香腸中，觀察其對香腸感官評價和色澤的影響。選用天然草莓紅色素的添加量、煮製溫度、煮製時間進行單因素和正交試驗對香腸的製備工藝進行優化。結果錶明，最佳工藝條件為天然草莓紅色素的添加量0．01％、煮製溫度85℃、煮製時間40min。
장천연초매홍색소응용도향장중，관찰기대향장감관평개화색택적영향。선용천연초매홍색소적첨가량、자제온도、자제시간진행단인소화정교시험대향장적제비공예진행우화。결과표명，최가공예조건위천연초매홍색소적첨가량0．01％、자제온도85℃、자제시간40min。
A commercial strawberry pigment was used in pork sausages to observe its effect on the sensory evaluation and color of pork sausages. Using one-factor-at-a-time method combined with orthogonal array design, the addition amount of the pigment, cooking temperature and cooking time were optimized to be 0.01%, 85 ℃ and 40 min, respectively.
