天然草莓红色素应用到香肠中的工艺条件优化

摘要

将天然草莓红色素应用到香肠中，观察其对香肠感官评价和色泽的影响。选用天然草莓红色素的添加量、煮制温度、煮制时间进行单因素和正交试验对香肠的制备工艺进行优化。结果表明，最佳工艺条件为天然草莓红色素的添加量0．01％、煮制温度85℃、煮制时间40min。%A commercial strawberry pigment was used in pork sausages to observe its effect on the sensory evaluation and color of pork sausages. Using one-factor-at-a-time method combined with orthogonal array design, the addition amount of the pigment, cooking temperature and cooking time were optimized to be 0.01%, 85 ℃ and 40 min, respectively.