摘要
以玉米面为原料,利用远红外加热机制制备焦糖色素。探讨了加热温度、反应时间、催化剂种类及加量对焦糖色素的影响。结果显示通过远红外加热机制大大的缩短了反应时间,相应的色率高达50000EBC单位以上,产品带正电荷,稳定性试验显示,耐酸及耐盐性能均良好。
The caramel pigment were produced by far-infrared irradiation with corn as material, and the process of far-infrared irradiation was investigated by temperature, reaction time, kinds of catalyst and the volume of adding. The results showed that the reation time was shortened by far-infrared irradiation, colour rate of caramel pigment reached 50000EBC units, and the products had positive charge. The stability test demonstrated that the acid resistance and the salt endurance of the caramel pigments were good.
出处
《中国调味品》
CAS
北大核心
2008年第7期57-60,共4页
China Condiment
关键词
焦糖色素
远红外加热
色率
caramel pigment
far-infared irradiation
colour rate
