摘要
该文从理论上对焦糖色素的色率与红色指数的关系进行了论述 ,提出通过改变反应温度、时间、pH值、添加催化剂的种类和用量等因素 ,生产出满足不同需要的 ,颜色鲜艳、亮丽、质地均匀 。
After being studied the relationship between the color ration of the caramel pigment and its red index theoretically,caramel pigment was produce with fresh color,homogeneous texture and better halo-tolerant stability,which can cater for different requests by adjusting temperature,time,pH in the teaction and adding a kind of catalyzator.
出处
《中国酿造》
CAS
北大核心
2002年第2期40-42,共3页
China Brewing