摘要
利用正交试验对挤压法焦糖色素的生产工艺进行了研究,确定了挤压法焦糖色素生产的工艺参数,研究发现挤压法生产的焦糖色素是饮料生产优良的着色剂。
The production technology of extruded caramel pigment was studied by the orthogonal tests. The technological parameters of extrusion were determined. It was found out that extruded caramel pigment is a high-quality colouring agent for beverages.
出处
《饮料工业》
2007年第4期21-23,共3页
Beverage Industry
基金
咸阳市科技局科研项目:"挤压法生产焦糖色素工艺研究"
项目编号0567。
关键词
饮料
焦糖色素
挤压法
beverage
caramel pigment
extrusion
