红曲黄色素在不同食品体系中的应用与探讨
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Application and Discussion of Monascus Yellow Pigment in Different Food Systems
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    摘要:

    将红曲黄色素油树脂以直接添加或制成微胶囊粉末添加到不同食品体系(液体、半固体和固体)中,采用分光测色仪考察颜色变化,分析其在不同食品体系中的稳定性,进一步对其变色的原因及机理进行探讨。结果表明,在软饮料体系中添加红曲黄色素能保持产品鲜艳的黄色,但在黄油曲奇饼干和卡仕达酱中,红曲黄色素的添加会使产品颜色变红,其中微胶囊在卡仕达酱中对色素的色调具有一定的保护作用。红曲黄色素(未知色素组分,非红曲素)能够与食品中未解离的氨基反应生成红色色素,从而导致其颜色色调变红。

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    Monascus yellow pigment oleoresin was applied in different food systems (liquid, semi-solid and solid) by either direct addition or encapsulated in powder. The color changes of Monascus yellow pigment oleoresinin various foods were investigated by spectrophotometer and the color stability was thus analyzed. Furthermore, the causes and mechanism of discoloration were discussed. The pigment could maintain bright yellow color in soft drink. When it was added into butter cookie and custard, a red tone was observed. The microcapsulated pigment effectively protected the color tone in custard. The unknown components in Monascus yellow pigment besides the Monascin pigments could react with unionized amino groups in food, which consequently produce red pigment and subsequently turn the color tone to red.

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徐菲菲,徐海笑,陈茂深,李玥,梁蓉,刘欢,钟芳.红曲黄色素在不同食品体系中的应用与探讨[J].食品与生物技术学报,2020,39(10):56-64.

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  • 在线发布日期: 2021-01-15

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