制取红枣焦糖色素的各因素对色率的影响

Study on the effects of different factors during preparing caramel pigment from jujube on color ratio

研究了以红枣为原料,尿素为催化剂,制备焦糖色素的各因素对色率的影响。在单因素实验基础上,通过正交实验得出制备高色率红枣焦糖的最佳条件是:枣汁浓度60°Brix,反应温度118℃,反应时间2h,尿素添加量为红枣汁浓度为60°Brix时的1%,pH4.2,焦糖色素的色率可以达到71228.1EBC。

With the raw material from jujube on color ratio were by orthogonal experiment was preservation 118℃,the time of caramel pigment was obtained of jujube and carbamide,the effects of the factors of preparing caramel pigment studied.On the basis of mono-factor experiments,the optimum conditions obtained as follows： the concentration of jujube solution 60° Brix, the temperature of heat heat preservation 2h and the addition amount of carbamide 1%.pH was 4.2.The with the color intensity of 71228.1 EBC.