红油色泽稳定性研究-《中国调味品》

文章信息/Info

摘要:: 研究了火锅红油在贮藏过程中色泽的变化，探讨了色泽在不同条件下贮藏时稳定性的变化情况和规律，为其贮藏应用提供合理化建议。结果表明：火锅红油耐光性差，尤其紫外光下褪色严重，建议贮藏时避光保存；抗氧化剂对红油色泽稳定性影响相对较小；光源颜色对红油色泽稳定性影响较大，红色光源能够有效减少红油褪色；4℃低温贮藏更加有利于保护红油色泽；铝箔包材和红色包材能够有效保护红油色泽，故包装时尽量选择阻隔性能较好或者红色包材对红油进行保护。

Abstract:: The color change of hot pot red oil during storage was studied, and the change and rule of color stability under different storage conditions were discussed, so as to provide reasonable suggestions for its storage and application. The results showed that: hot pot red oil had poor light resistance, especially serious fading under ultraviolet light, so it was recommended to keep away from light during storage; antioxidants had a relatively small impact on the color stability of red oil; red light source could effectively reduce the color fading of red oil; low temperature storage at 4 ℃ was more conducive to protecting the color of red oil; aluminum foil and red packaging materials were effective Protect the color of red oil, so choose better barrier performance or red packaging material to protect the red oil.