摘要
本文研究了甘蔗糖蜜生产焦糖色素的可行性,提出了去除糖蜜中灰分和胶体的预处理方案和优化的焦糖生产工艺。糖蜜以硫酸调节pH至2.3,同时添加适量的澄清剂,经离心获得的糖蜜清液适于制造澄清度极好的焦糖色素。正交试验结果表明,温度、反应时间和(NH4)2SO3添加量对焦糖色率和红色素指数都有显著的影响。在115℃,添加糖蜜量 的条件下反应120 min,可生产出澄清度高,色率为≥30000EBC,红色素指数≥5.5,耐酸性极好的优质焦糖色素。
The paper studied the possibility of producing caramel color using sugarcane molasses. The strategy of molasses pretreatment to remove ash and colloid and optimal processing have been researched. The pH of molasses adjusted to 2.3 with sulfate acid and added some clarifier, the supernatant of molasses after centrifugation was used to produce caramel color. The results of orthodox experiment showed that temperature and time of reaction and amount of (NH4)2SO3 have significant effects on tinctorial power and red tone. The temperature affected the acid resistance of caramel color. The tinctorial power and red index of the pigment at 115℃ with 2% (NH4)2SO3 for 180 min was over 30000 EBC and 5.5 respectively. The pigment has excellent acid resistance and clarity.
