焦糖色素在调味品中的应用

介绍了以淀粉、葡萄糖母液（或木糖母液）及糖蜜废液等为原料生产制得的焦糖色素，其特性为深褐色至黑色的液体、块状、粉末状或糊状物质，无臭或略带异臭（焦糖香味），具有愉快的苦味。焦糖色素的特征指标为色率、红色指数、波美度、粘度和盐水沉淀等。根据所使用催化剂的不同将焦糖色素分为普通法（不加氨法）、铵盐法（亚硫酸铵法）和氨法等几类，根据型号的不同将焦糖色素分为普通单倍型、普通双倍型、酿造型、老抽红型和特红型等，并介绍了不同型号焦糖色素在酱油、食醋和黄酒等调味品中的应用。

The application of caramel pigment in condiment

Caramel pigments use starch,mother liquor glucose and waste liquid of molasses as raw materials.With a color of dark brown and black,caramel pigment has various states,such as liquid solid state,powder state and paste state.It smells of special caramel pigment flavor.The relative norms of caramel pigment are chromatist,reddish index,stickiness and precipitation of salt solution.Caramel pigment can be produced with different catalysts,according to which,there are normal approaches(no ammonia),ammonia hydrochloric process(sub ammonium sulphate) and ammonia method.According to different types,there are average single type,average double type,fermenting type,soy sauce type and super-red type.The application of different caramel pigments in the production of soy sauce,vinegar and millet wine etc are also discussed in this article.