摘要
采用相同生产工艺对不同糖质进行生产焦糖试验。选用的工艺为非氨法、氨法两种,糖质为优质白砂糖、一级葡萄糖、转化糖三种。并分别对其生产的焦糖的一般特性、等电点、胶体特性等进行了观察测定,通过对试验结果的分析和讨论,得出了一些有益的结论,对焦糖生产和应用具有一定的指导作用。
Producing caramel form different types of sugar was studied under the same conditions. The technologies used were nonammonia and ammonia method. The sugar as raw material was the white granulated sugar of the best quality, the glucose of the first grade and the invert sugar. The normal properties and the other properties such as isoelectric point and colloidal property were determined. The conclusions obtained would be useful for producing and applying caramel pigment.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1993年第2期13-17,共5页
Food Science
