| 焦糖色素使用过程中的亮度问题 |
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| 引用本文： | 谢长兴. 焦糖色素使用过程中的亮度问题[J]. 中国调味品, 2003, 0(11): 31-32,40 |
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| 作者姓名： | 谢长兴 |
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| 作者单位： | 桂林市红星化工总厂,广西,桂林,541001 |
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| 摘 要： | 列举了焦糖色素使用过程中表述亮度的五种类型，并从澄明度、水溶性、耐盐性、抗氧化性等方面对影响亮度的因素进行了阐述，为合理选用焦糖色素提供了经验和理论参考。
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| 关 键 词： | 焦糖色素 亮度 过程 |
| 文章编号： | 1000-9973(2003)11-0031-02 |
The brightness problem of caramel during the application process |
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| Xie Changxing. The brightness problem of caramel during the application process[J]. China Condiment, 2003, 0(11): 31-32,40 |
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| Authors: | Xie Changxing |
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| Affiliation: | Xie Changxing |
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| Abstract: | This article introduced five types involed the lightness in the process of using caramel,studied many factors which affected the lightness,such as the clearness,water-solubility,salt stability,antioxidation of caramel.The paper supplied experience and theoretic reference for consumers. |
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| Keywords: | caramel lightness process |
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