果糖普通法焦糖色素制备工艺优化及特性研究

Study on Preparation Process Optimization and Characteristics of Fructose Common Caramel Pigment

为探究果糖普通法焦糖色素制备工艺及其产品特性,考察了反应温度、反应时间和果糖底料pH值对果糖普通法焦糖色素色率的影响,并通过响应面试验设计对果糖普通法焦糖色素制备工艺进行了优化,同时考察了焦糖色素的耐酸碱及耐盐特性。结果表明,果糖普通法焦糖色素制备工艺条件为反应时间62 min,反应温度154℃,果糖底料pH值2.96,在此条件下得到的焦糖色素色率为17894 EBC。果糖普通法焦糖色素耐酸碱及耐盐特性表明,焦糖色素处在pH值4~8时其色率会有稍微降低,果糖普通法焦糖色素在无水亚硫酸钠和氯化钠溶解中较稳定,在磷酸二氢钠和柠檬酸钠溶液中色率有增加,果糖普通法焦糖色素不会因盐分的存在导致色率的降低,耐盐性较好。本研究为果糖普通法焦糖色素的进一步开发和利用提供了一定的理论依据。

In order to explore the preparation process and product characteristics of fructose common caramel pigment,the effects of reaction temperature,reaction time and pH value of fructose-base on the fructose common caramel color index were investigated.The preparation process of fructose common caramel pigment was optimized by response surface test design,and the acid and alkali resistance and salt resistance characteristics of caramel pigment were also investigated.The results showed that the optimized process of fructose common caramel were as follows:reaction temperature 154℃,reaction time 62 min,fructose base pH value 2.96,and the color index of caramel was 17894 EBC under these conditions.The acid and alkali resistance and salt resistance characteristics of caramel pigment showed that the color index of caramel decreased slightly when the pigment was between pH value 4 and 8.Fructose common caramel was stable in the anhydrous sodium sulfite solution and sodium chloride solution,and the caramel color index increased slightly in the sodium dihydrogen phosphate and sodium citrate solution.The color index of fructose common caramel did not decrease at the presence of salt.This study provides a theoretical basis for the further development and utilization of fructose common caramel.