| 常压制备焦糖色素的工艺研究 |
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| 引用本文： | 林若慧,吴克刚,柴向华,段雪娟,翟柱成,张文.常压制备焦糖色素的工艺研究[J].中国食品添加剂,2010(2). |
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| 作者姓名： | 林若慧 吴克刚 柴向华 段雪娟 翟柱成 张文 |
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| 作者单位： | 广东工业大学轻工化工学院食品添加剂与食品质量安全研究室,广州,510006 |
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| 摘 要： | 焦糖色素是广泛应用于食品工业中的天然着色剂。本文探讨了在常压下,以蔗糖为原料制备焦糖色素的工艺条件。通过单因素实验研究了蔗糖含量、pH值、催化剂的添加量和反应时间对焦糖色素色率(EBC)的影响,通过正交实验确定了制备焦糖色素的最佳反应条件。结果表明,各因素对焦糖色素色率的影响大小为:蔗糖含量催化剂添加量pH值反应时间;且蔗糖含量为60%,pH=5.0,添加催化剂6%的条件下反应9h,可制备出EBC达到29474、pH为4.28、耐盐性好、符合国标GB8817-2001色率要求的优质焦糖色素。
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| 关 键 词： | 蔗糖 常压 焦糖色素 焦糖色素色率(EBC) |
Study on the preparation of caramelunder normal pressure |
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| LIN Ruo-hui,WU Ke-gang,CHAI Xiang-hua,DUAN Xue-juan,ZHAI Zhu-cheng,ZHANG Wen.Study on the preparation of caramelunder normal pressure[J].China Food Additives,2010(2). |
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| Authors: | LIN Ruo-hui WU Ke-gang CHAI Xiang-hua DUAN Xue-juan ZHAI Zhu-cheng ZHANG Wen |
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| Affiliation: | LIN Ruo-hui,WU Ke-gang,CHAI Xiang-hua,DUAN Xue-juan,ZHAI Zhu-cheng,ZHANG Wen(Laboratory of Food Additives , Food Quality , Safety,Faculty of Chemical Engineering , Light Industry,Guangdong University of Technology,Guangzhou 510006) |
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| Abstract: | Caramel is a natural edible pigment which is widely used in the food processing industry.The optimal method of using sugar as raw material to prepare caramel under normal pressure was studied in this paper.Effects of sugar content(S),pH,catalyst content(C)and reaction time(T)on the rate of caramel color were studied by the mean of single factor test and the best reaction conditions of Caramel preparation was confirmed by orthogonal experiment.Results showed that the effects of different factors in the rate ... |
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| Keywords: | sucrose normal pressure caramel color and luster(EBC) |
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