焦糖色对老抽类酱油品质影响的研究

Study on the Effect of Caramel Coloring on the Quality of Dark Soy Sauce

该文通过将几种焦糖色样品分别加入到生抽酱油中进行试验,观察其对酱油沉淀现象、气味及染色等感官指标的影响。认为酱油的感官指标受所加焦糖色品质的影响较大。优质焦糖色可提高老抽酱油的品质,其中以蔗糖制的焦糖质量最好,红色指数高,染着性好。

The paper observed the effect of caramel color on the organoleptic properties such as sedimentary phenomenon, odor and dye of soy sauce, and suggested that the organdeptic properties were affected greatly by the quality of caramel color. High quality caramel could improve the quality of dark soy sauce. The caramel color made of sucrose has the best quality with the high red color index and the dieing activity on the soy sauce.