盐焗鸡用天然色素着色及护色研究
Research on coloring with natural pigment and color-fixation for salt-baked chicken
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摘要: 以天然黄色素代替合成色素对盐焗鸡进行着色,利用天然抗氧化剂对其进行护色,通过单因素试验和正交试验优化复合护色剂配比,并分析复合护色剂对色素光稳定性、热稳定性及着色盐焗鸡块色泽稳定性的影响.结果表明:添加量为0.015%的栀子黄对盐焗鸡具有良好的着色效果;添加量为0.025%的GY60也具有较好的着色效果,但其光稳定性不如栀子黄;红曲黄和AY152都因色泽和稳定性较差而不适用于盐焗鸡的着色;由添加量为0.010%的异抗坏血酸钠、0.015%的茶多酚和0.010%的植酸钠复配而成的复合护色剂,对盐焗鸡的护色效果良好,其汤料煮后吸光度残存率为89.8%,经日光照射4 d后吸光度残存率为71.6%,均高于空白组,鸡块在室内自然光下的色泽褪色也比空白组缓慢,4 d后仍保持较好的色泽.Abstract: Natural yellow pigments were used instead of synthetic pigments to color salt-baked chicken,and the natural antioxidant was used to protect the color.The ratio of compound color fixatives was optimized through single factor test and orthogonal test,and the effect of compound color fixatives on the light stability,thermal stability and color stability of the colored salt-baked chicken nuggets was analyzed.The result showed that the addition of 0.015% gardenia yellow had a good coloring effect on salt-baked chicken,and GY60 with an addition amount of 0.025% also had a good coloring effect,but its light stability was not as good as that of gardenia yellow,monascus yellow and AY152 were not suitable for salt-baked chicken because of their poor color and stability.The compound color preserving agent made up of 0.010% sodium erythorbate,0.015% tea polyphenol and 0.010% sodium phytate had a good color preserving effect on salt-baked chicken.The residual absorbance rate of the soup after boiling was 89.8%,and the residual absorbance rate after 4 days of sunlight exposure was 71.6%,both higher than the blank group.The color fade of the chicken nuggets under natural light indoors was also slower than that of the blank group,and they still had a better color after 4 days.
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