摘要
本文以精炼糖糖蜜为原料,采用氨法成功制备出低4-甲基咪唑含量的焦糖色素。通过单因素试验研究,确定了影响焦糖色素中4-甲基咪唑含量的主要因素及其合理的正交实验水平范围,再以正交实验确定制备低4-甲基咪唑含量焦糖色素的工艺为:反应温度115℃,反应时间90 min,在反应过程中逐滴加入铵盐,铵盐添加量为6%。
Low 4-methyl imidazole caramel pigment was prepared with refined sugar molasses as raw materials by means of ammonia method. Through the single factor experiments, main factors that affect the 4-methyl imidazole of caramel pigment and their levels of following orthogonal experiment were determined. The orthogonal experiment results showed that the preparation conditions of caramel pigment with low 4-methyl imidazole were as follows： the reaction temperature of 115℃, reaction time of 90 min, dropwise adding of ammonium salt during reaction and ammonium salt content of 6%.
出处
《甘蔗糖业》
2013年第6期23-28,共6页
Sugarcane and Canesugar
基金
现代农业产业技术体系建设专项资金(CARS-20-4-5)资助
关键词
焦糖色素
4-甲基咪唑
糖蜜
碳酸铵
Caramel pigment
4-Methyl imidazole
Molasses
Ammonium carbonate
