| 果葡糖浆对焦糖色素质量影响的研究 |
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| 引用本文： | 张金云,曾祥燕. 果葡糖浆对焦糖色素质量影响的研究[J]. 现代食品科技, 2006, 22(3): 67-69 |
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| 作者姓名： | 张金云 曾祥燕 |
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| 作者单位： | 通标标准技术服务有限公司广州分公司食品部,广东广州510663;广州双桥股份有限公司研发中心,广东广州510280 |
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| 摘 要： | 本文利用双酶法生产的果葡糖浆(DE值相同、果糖和葡萄糖含量不同)制作焦糖色素,在相同制备工艺下,对焦糖色素的吸光度进行了比较.发现相同的DE值条件下,果糖和葡萄糖含量越高,吸光度就越大;果葡糖浆的DE值越高,吸光度也越大.
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| 关 键 词： | 果葡糖浆 焦糖色素 吸光度 |
| 文章编号： | 1007-2764(2006)03-0067-021 |
| 修稿时间： | 2006-03-26 |
The Influence of the Fructose Corn Syrup on the Quality of Caramel |
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| Zhang Jin-yun,Zen Xiang-yan. The Influence of the Fructose Corn Syrup on the Quality of Caramel[J]. Modern Food Science & Technology, 2006, 22(3): 67-69 |
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| Authors: | Zhang Jin-yun Zen Xiang-yan |
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| Abstract: | This paper compared the caramel performance of produced by fructose corn syrups (same DE value, but different of the content and ratio of fructose and glucose) which were produced by the method of double-enzymatic. In the same processes of preparation, from the result of the caramel absorbency, it was found that higher of the content of fructose and glucose, the greater of the absorbency; .and higher of the DE value, the greater of the absorbency. |
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| Keywords: | Fructose corn syrup Caramel Absorbency |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
