摘要
在食品加工中,为了使食品制品颜色看上非常诱人,用食品着色剂赋予食品色泽或改善食品色泽,适量添加可以使制品具有良好的感官品质。例如,肉类贮存一段时间后就会从鲜红色变为暗红色至棕褐色,当用肉类原料制做香肠、火腿、午餐肉等食品时,就要改善其色泽,在这类食品中往往加入硝酸钠、亚硝酸钠作为护色剂,使产品颜色美观。在我国,从古代开始,就使用“硝盐”来对肉制品护色,在肉制品的生产和发展中起到一定作用。
In food processing,in order to improve or protect the color of food,in addition to the use of food coloring directly on the food coloring,sometimes also need to use a color,adding an appropriate amount of color can make the product has a good sensory quality.For example,meat storage after a period of time will change from bright red to dark red to brown,when meat raw materials to make sausage,ham,lunch meat and other food,it is necessary to improve its color,in this kind of food often add sodium nitrate,sodium nitrite as a color protection agent,make product color beautiful.In China,since ancient times,the use of"saltpeter"to protect the color of meat products,in the production and development of meat products play a certain role.
作者
王瑞军
WANG Ruijun(Heilongjiang Biotechnology Vocational College,Harbin,Heilongjiang 150000,China)
出处
《农产品加工》
2021年第23期76-77,80,共3页
Farm Products Processing
关键词
食品
护色
机理
food
color protection
agent mechanism
