肉类工业
肉類工業
육류공업
MEAT INDUSTRY
2015年
8期
25-29
,共5页
无亚硝午餐肉%工艺配方%工业化生产
無亞硝午餐肉%工藝配方%工業化生產
무아초오찬육%공예배방%공업화생산
nitrite-free luncheon meat%technical formula%industrial production
以红曲红、维生素C、异抗坏血酸钠、柠檬酸代替亚硝酸盐研制开发无亚硝午餐肉。结合感官评定方法，采用单因素试验及正交试验分析红曲红、维生素C、异抗坏血酸钠、柠檬酸添加量对产品品质的影响。结果表明：无亚硝午餐肉的工艺配方参数为红曲红0．010％、维生素C 0．015％、异抗坏血酸钠0．02％、柠檬酸0．07％。
以紅麯紅、維生素C、異抗壞血痠鈉、檸檬痠代替亞硝痠鹽研製開髮無亞硝午餐肉。結閤感官評定方法，採用單因素試驗及正交試驗分析紅麯紅、維生素C、異抗壞血痠鈉、檸檬痠添加量對產品品質的影響。結果錶明：無亞硝午餐肉的工藝配方參數為紅麯紅0．010％、維生素C 0．015％、異抗壞血痠鈉0．02％、檸檬痠0．07％。
이홍곡홍、유생소C、이항배혈산납、저몽산대체아초산염연제개발무아초오찬육。결합감관평정방법，채용단인소시험급정교시험분석홍곡홍、유생소C、이항배혈산납、저몽산첨가량대산품품질적영향。결과표명：무아초오찬육적공예배방삼수위홍곡홍0．010％、유생소C 0．015％、이항배혈산납0．02％、저몽산0．07％。
Monascus colors, Vitamin C, sodium erythorbate and citric acid were taken to replace nitrite to research and develop nitrite-free luncheon meat. Combined with sensory evaluation single fac?tor experiment and orthogonal experiment were taken to analyze the effect of the addition of monascus col?ors, Vitamin C, sodium erythorbate and citric acid on the quality of the products. The results showed that the technical formula parameters of nitrite -free luncheon meat were 0. 010% monascus colors, 0. 015% Vitamin C, 0. 020% sodium erythorbate and 0. 07% citric acid.
