摘要
研究了液态烹调专用糖产品不同温度条件下结晶情况，与蔗糖比较美拉德反应色值情况，同时比较了在炒制、凉拌、红烧、炖汤4种烹调条件下产品与蔗糖感官影响评价。结论：产品在4～20℃范围内储藏均不结晶，与蔗糖比较，二者烹调产生的色值接近，在烹调应用上与蔗糖比较具有一定的特色，甜度虽然稍低，但甜味清新，滋味和香气更为丰富且不易导致烹调糊锅现象。
Study the crystallization situations of liquid cooked special sugar under different temperature conditions;compare the color values of Maillard reaction with sucrose,meanwhile compare the sensory evaluation conditions of the product and sucrose in frying,salad,stewing and cooking situations. Conclusion：The product is non-crystallizable stored at 4 ℃ to 20 ℃ and the color value is close to that cooked by sucrose.In comparison with sucrose,it has certain characteristics in cooking applica-tion,though with slightly lower sweetness,sweetness is fresh,taste and aroma is richer and it isn′t easy to lead to paste pot phenomenon.
出处
《中国调味品》
CAS
北大核心
2014年第8期58-60,65,共4页
China Condiment
基金
2012年度长沙环保学院科研项目(12KY005)
2013年量子高科合作项目
关键词
糖
烹调
结晶
美拉德反应
低聚果糖
sugar
cooking
crystallization
Maillard reaction
fructo-oligosaccharide
