摘要
利用甘蔗废糖蜜为原料,探讨生产酿造型焦糖色素的可行性。通过单因素试验和正交试验确定最佳生产工艺。结果表明:废糖蜜经加硫酸、澄清处理后,调整pH值为8.0,在105℃下,添加糖蜜量的4%氨水催化,反应150min,可生产出红色指数≥4.8,色率≥26000,耐盐性和染色性均佳的优质焦糖色素。
The caramel for fermentation was made from scrap cane molasses. The optimal processing technology was studied by the single factor and orthogonal tests. The molasses was disassociated with sulphuric acid and centrifugal, The pH of molasses solution was adjusted to 8.0, The reaction producing caramel was done 150 min at 105℃ with catalysis of 4% ammonia. Red index and color ratio of caramel obtained under above conditions was over 4.8 and 26 000, respectively. And caramel had high the salt-tolerant and chromaticity.
出处
《食品工业》
北大核心
2008年第3期20-22,共3页
The Food Industry
关键词
糖蜜
焦糖色素
红色指数
色率
耐盐性
染色性
cane molasses
caramel
red index
color ratio
salt-tolerant
chromaticity