摘要
为了充分利用猪血资源,并为肉制品提供色泽优良、富于营养的着色剂,该试验以新鲜猪血为原料,分离得到血红蛋白溶液后,不必先制备血红素,而以维生素C作还原剂,亚硝酸钠作发色剂,直接制备半干固体亚硝基血红蛋白(HbNO)。首先进行单因素试验,通过测定发色率,确定亚硝酸钠添加量、维生素C添加量、加热时间最佳范围;然后通过三因素、三水平正交试验,以确定最佳工艺参数。结果表明,其最佳制备工艺为:血红蛋白溶液中所含血红素∶亚硝酸钠∶维生素C的摩尔比为1∶3∶12,加热温度为85℃,保温时间为15min,所得半干固体亚硝基血红蛋白的发色率为90.42%。
In order to make use of pig blood sufficiently and provide colorant which possesses excellent color and is rich in nutrition for meat products, hemoglobin solution was seperated from fresh pig blood and semidry solid nitrosohemoglobin was prepared with vitamin C as reducer and sodium nitrite as color fixatives and the preparation of hemachrome is not necessary. Single factor experiment was conducted to determine the best range of additon of sodium nitrite, addtion of vitamin C and heating time in which chromogenic rate of the prepared nitrosohemoglobin is higher. orthogonal test of three factors and three levels was conduted to optimize the technology. The results show that the optimum technology is as follows： hemachrome, sodium nitrite and vitamin C should be mixed in hemoglobin solution as the mol ratio of 1：3：12, heating temperature is 85℃, and holding time is 15min. The chromogenic rate of the nitrosohemoglobin prepared under this condition is 90.42%.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2009年第1期276-280,共5页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家“十一五”科技支撑计划项目(2006BAD05A15)
关键词
血
固定
颜色
猪
亚硝基血红蛋白
制备工艺
blood, fixation, color, pig, nitrosobemoglobin, preparation technology
作者简介
郑立红（1966-），女，副教授，主要从事肉品科学研究。昌黎河北科技师范学院食品工程系，066600。Email：zhl-h2005@163．com
通讯作者：任发政，教授，博士生导师，主要从事肉品与乳品科学研究。北京中国农业大学食品科学与营养工程学院，100083
