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食品研究与开发:2016,37(13):-
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熟肉加工中硝酸盐替代物的选择及配套使用技术
(山西省农业科学院农产品加工研究所,山西太原030031)
Choice and Combined Use of Different Nitrite Substitutes in Cooked Meat Products
(1.meat product;2.antimicrobial;3.color;4.antioxidant;5.combined use)
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投稿时间:2015-05-15    
中文摘要: 以乳酸菌素(Nisin)、双乙酸钠(SDA)、红曲红(red kojic)、焦糖色(caramed)、丁羟基茴香醚(BHA)、二丁羟基甲苯(BHT)等多种天然为主的食品添加剂,经试验取代对人体有害的亚硝酸盐,提高食品安全性。其中Nisin用量为200 mg/kg配合SDA 1 200 mg/kg抑菌,以红曲红200 mg/kg配合焦糖色20 g/kg着色,以BHA与BHT各100 mg/kg抗氧化,并配以VC和柠檬酸各60mg/kg作抗氧化助剂,蔗糖脂肪酸酯1.5g/kg为乳化助剂,起到配套全面替代亚硝酸盐的抑菌、着色和抗氧化等多种作用。
中文关键词: 肉制品  抑菌  着色  抗氧化  配套技术
Abstract:Beacuase of harm of nitrite to human,it was substituted by a variety of natural food additives according to our experimental results to enhance food security.As nitrite substitutes,the food additives include Nisin,sodium diacetate(SDA),monascus red pigment,caramel,butyl hydroxy anisd(BHA),butylated hydroxytoluene(BHT),and so on.The results showed that nitrite could be completely substituted by a set of nitrite sub stitutes.Inthesetofnitritesubstitute,200mg/kgNisinmatchedwith1200mg/kgSDAaspreservatives,200mg/kg monascus red pigment matched with 20 g/kg caramel as colorants,100 mg/kg BHA matched with 100 mg/kg BHT as antioxidants,60 mg/kg vitamin C and 60 mg/kg as antioxidant additives and 1.5 g/kg sucrose fatty acid ester as emulsifying additives play antibacterial,coloring and antioxidant roles.
文章编号:201613046     中图分类号:    文献标志码:
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