正交实验法优化酱油用焦糖色素的制备工艺

以葡萄糖和碳酸铵为原料,优化酱油用焦糖色素的制备工艺。采用正交实验法,研究保温温度、保温时间、助剂质量分数及糖液质量浓度对焦糖色素的色率和红色指数的影响。结果表明:在保温温度140℃,保温时间70min,助剂质量分数7%,葡萄糖质量浓度为50%(w/v)的条件下可获得具有较好色率的产品,色率可达76579BEC。在保温温度130℃,保温时间60min,助剂质量分数5%,葡萄糖质量浓度为40%(w/v)的条件下可获得具有较好红色指数的产品,红色指数可达5.569。在保温温度135℃,保温时间60min,助剂质量分数6%,葡萄糖质量浓度为50%(w/v)的条件下可获得同时具有高色率和高红色指数的产品,色率可达43632BEC,同时红色指数达到5.34,优于市售焦糖色素。

Orthogonal array design tests for optimizing the preparation of caramel used in sauce

Glucose and ammonium carbonate were used for preparing caramel color.Orthogonal array design was employed for investigating the effects of the temperature of heat preservation,the time of heat preservation,the mass fraction of catalyst and the mass concentration of glucose on color intensity and red index.The results showed that under the conditions of heating at 140℃ for 70min,using 7% catalyst and 50%(w/v) glucose,the product had the highest color intensity as 76579BEC.Heating at 130℃ for 60min,using 5% catalyst and 40%(w/v) glucose,the product had the highest red index as 5.569.Heating at 135℃ for 60min,using 6% catalyst and 50%(w/v) glucose,the product had both high color intensity and high red index,The color intensity was 43632BEC,while the red index reached 5.34,which was better than the current commercial caramel.