轻工学报2018，Vol.33Issue(2)：27-34,8.DOI:10.3969/j.issn.2096-1553.2018.02.005
调味海藻色泽品质提高及其安全性研究
Study on color quality improvement and safety of seasoned seaweed
摘要
Abstract
In the processing and storage of seasoned seaweeds,their color often deteriorates into brown.Through sensory evaluation and application of bionic technology,it was concluded that by adding 0.085 g/kg tartrazine and 0.009 68 g/kg brilliant blue in seasoned seaweeds,the optimum dyeing formula could be gotten.Based on The Measures for the Administration of New Varieties of Food Additives,an conservative exposure risk assessment of tartrazine and brilliant blue was conducted.The result showed in this formula,daily theoretical maximum exposure of tartrazine and brilliant blue were lower than allowable maximum ADI value,meeting the security requirement.关键词
调味海藻/色泽品质/仿生技术/食品添加剂Key words
seasoned seaweed/color quality/bionic technology/food additives分类
轻工纺织引用本文复制引用
尹伟,启航,姜鹏飞..调味海藻色泽品质提高及其安全性研究[J].轻工学报,2018,33(2):27-34,8.基金项目
海洋公益性行业科研专项(201505030-5) （201505030-5）
