摘要
对以葡萄糖为原料,复合氨基化合物为催化剂制备耐酸型焦糖色素的工艺进行了研究,在单因素实验基础上,通过正交实验得出较好的工艺条件为糖液浓度60%、保温温度145℃、保温时间3h、催化剂用量5%,得到色率达163626,带负电荷的耐酸焦糖色素产品。
With the raw material of glucose and catalyst of amide, the technology of the preparation of acidproof caramel color was studied. On the basis of mono-factor experiments, the optimum conditions obtained by orthogonal experiment were as follows： the concentration of glucose solution 60%, the temperature of heat preservation 145℃, the time of heat preservation 3h and the dosage of catalyst 5%. The electronegative acidproof caramel color was obtained with the color intensity of 163626.
出处
《食品科技》
CAS
北大核心
2007年第3期150-155,共6页
Food Science and Technology
基金
国家农业科技成果转化项目(02EFN213200236)
关键词
焦糖色素
耐酸
色率
葡萄糖
caramel color
acidproof
color intensity
glucose
