工艺条件对金黄糖浆色值的影响
摘要
本文开展试验研究柠檬酸的添加量、反应温度和反应时间对金黄糖浆色值的影响,结果表明:柠檬酸添加量为0.3%、反应温度为120℃、反应时间为15 min时,在实际生产中能获得色值在400～600 IU的金黄糖浆。
出处
《食品安全导刊》
2018年第33期142-142,共1页
China Food Safety Magazine
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共引文献5
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5王忠合,刘谋泉,王军,郭维盛,谢丹.仙草润喉糖的制备工艺及体外抗氧化活性[J].食品工业,2022,43(1):66-69. 被引量：2
