摘要
焦糖色素是食品添加剂中着色剂的一个品种,属天然色素范畴。焦糖色素根据不同的工艺可以生产出从棕黑色到金红色系列色泽的产品,广泛地用于食品、药品中。通过阐述焦糖色素机理、生产工艺、化学性质与分类及其在酱油中的执行标准、使用情况,为如何选择酱油专用焦糖色提供理论依据。
The demand for soy caramel is a variety of food additives,colorants,is a natural pigment category. Caramel colors depending on the process can be produced from brown to red and gold color series products which are widely used in food,pharmaceuticals. This paper aims to elaborate on the role of caramel sauce and how to choose the special caramel sauce.
出处
《农产品加工》
2015年第9期28-30,共3页
Farm Products Processing
关键词
酱油
焦糖色素
生产工艺
应用前景
sauce
caramel colors
production process
prospects
