摘要
以葡萄糖和尿素为原料,利用微波独特的加热机制制备焦糖色素。探讨了工艺条件对焦糖色素色率的影响,结果显示:调节体系含水量15%、pH8.0,在中火条件下辐射14min,制得色率为93132EBC单位的焦糖色素,产品带正电荷;同时,观察了NaCl、KCl、FeCl3、CaCl2等盐的存在对焦糖色素色率的影响,研究表明:这些金属氯化物均能增加焦糖色素的色率,其中FeCl3的影响最显著,其次为NaCl;稳定性试验显示:不加盐和加入NaCl制备得到的焦糖色素耐酸性和耐盐性均良好,而加入FeCl3制备得到的焦糖色素耐酸性和耐盐性差。
The caramel pigments were produced by microwave irradiation with glucose and urea as materials, and the process of microwave irradiation was investigated. The results showed that the optimum conditions of irradiation were material water content 15 %, pH8.0, irradiation 14 rain under medium fire, color intensity of the caramel pigment reached 93132 EBC units, and the products had positive charge. At the same time, effects of the salts such as NaCl, KCl, FeCl3, CaCl2 on the color intensity were discussed. These salts could increase the color intensity of caramel pigments, in which the influence of FeCl3 was the most remarkable, and NaCl was the secondly. The stability test demonstrated that the acid resistance and the salt endurance of the caramel pigments produced by adding NaCl or no salt were good, but the stability of produce that added FeCl3 was bad.
出处
《中国调味品》
CAS
北大核心
2006年第12期44-47,共4页
China Condiment
关键词
焦糖色素
微波辐射
色率
caramel pigment
microwave irradiation
color intensity
