作　　者： ; ; ; ; (农立忠）; (邓广华）; (陆镇霆）; (岑成福）;

机构地区： 广州甘蔗糖业研究所

出　　处： 《甘蔗糖业》 2013年第6期23-28,共6页

摘　　要： 本文以精炼糖糖蜜为原料,采用氨法成功制备出低4-甲基咪唑含量的焦糖色素。通过单因素试验研究,确定了影响焦糖色素中4-甲基咪唑含量的主要因素及其合理的正交实验水平范围,再以正交实验确定制备低4-甲基咪唑含量焦糖色素的工艺为:反应温度115℃,反应时间90 min,在反应过程中逐滴加入铵盐,铵盐添加量为6%。 Low 4-methyl imidazole caramel pigment was prepared with refined sugar molasses as raw materials by means of ammonia method. Through the single factor experiments, main factors that affect the 4-methyl imidazole of caramel pigment and their levels of following orthogonal experiment were determined. The orthogonal experiment results showed that the preparation conditions of caramel pigment with low 4-methyl imidazole were as follows： the reaction temperature of 115℃, reaction time of 90 min, dropwise adding of ammonium salt during reaction and ammonium salt content of 6%.

关 键 词： 焦糖色素 甲基咪唑 糖蜜 碳酸铵

领　　域： [轻工技术与工程] [轻工技术与工程]