以硝酸钠、亚硝酸钠、D-异Vc钠、高粱红为中式香肠复合发色剂,通过正交试验确定最佳组合:硝酸钠250mg/kg,亚硝酸钠75mg/kg,D-异Vc钠750mg/kg,高粱红0.15mg/kg。按此配方做出的中式香肠L∗值为43.32,a∗值为12.03,亚硝酸盐残留量为4.86mg/kg。%Sodium nitrate, sodium nitrite, sodium D-erythorbate and sorghum pigment were taken as compound chromogenic reagent in Chinese sausage. The optimal combination was obtained through or⁃thogonal experiment. It consisted of 250mg/kg NaNO3 , 75mg/kg NaNO2 , 750mg/kg sodium D -ery⁃thorbate and 0. 15 mg/kg sorghum pigment. L∗ value of Chinese sausage made by this formula was 43. 32. And a∗value of it was 12. 03. And the residual amount of nitrite was 4. 86mg/kg.
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