摘要
对提高挤压机生产焦糖色素色率的方法进行了研究。结果表明,后续保温处理可有效提高产品色率,180℃保温效果最好;挤出物pH值对保温效果有影响;挤出物色率和含水量对保温效果影响不大,同时观察了保温过程中色率与红色指数的变化规律。
The method for increasing the color intensity of caramel pigment produced by extrusion was studied in this paper. The results showed that heat preservation after extrusion was an effective means to improve the color intensity, and the optimum temperature was 180 ℃. The pH of the extruded material had an influence on color intensity distinctly, but the original color intensity and moisture content of the middle product just come out from extrusion had no obvious influence on the final color intensity of caramel pigment. At the same time, the changed rules of color intensity and red index in the process of heat preservation were observed.
出处
《中国调味品》
CAS
北大核心
2004年第6期35-38,共4页
China Condiment
基金
科技部农业科技成果转化资金项目(02EFN213200236)
关键词
焦糖色素
色率
红色指数
挤压
保温
caramel pigment
color intensity
red index
extrusion
heat preservation
