果葡糖浆对焦糖色素质量影响的研究

The Influence of the Fructose Corn Syrup on the Quality of Caramel

本文利用双酶法生产的果葡糖浆(DE值相同、果糖和葡萄糖含量不同)制作焦糖色素,在相同制备工艺下,对焦糖色素的吸光度进行了比较。发现相同的DE值条件下,果糖和葡萄糖含量越高,吸光度就越大;果葡糖浆的DE值越高,吸光度也越大。

This paper compared the caramel performance of produced by fructose corn syrups （same DE value, but different of the content and ratio of fructose and glucose） which were produced by the method of double-enzymatic. In the same processes of preparation, from the result of the caramel absorbency, it was found that higher of the content of fructose and glucose, the greater of the absorbency; .and higher of the DE value, the greater of the absorbency.