焦糖色素的生产工艺及其使用性能  

The Manufactured Technology and Properties of Caramel Pigment

作　　者：金惠平[1] 汪青[1] 

机构地区：[1]湖州职业技术学院理工分院,浙江湖州313000

出　　处：《湖州职业技术学院学报》2005年第3期88-91,共4页Journal of Huzhou Vocational and Technological College

摘　　要：介绍了焦糖色素的分类及其重要性能指标,对产品色率与红色指数、pH值与等电点的关系进行了阐述;同时介绍了液体焦糖色素、固体焦糖色素的生产工艺和国内焦糖色素产品的种类及其使用性能,并提出了我国焦糖色素今后的发展方向。This paper introduces the classification and the important properties of caramel pigment and explains the relation of color intensity and red index, and pH and the electronic point of the products. Besides, it also introduces the manufactured technology for caramel pigment of both liquid and solid, the category and properties of these products at home, and points out the direction of development in future on caramel pigment in China as well.

关 键 词：焦糖色素 色率 红色指数 生产工艺 使用性能 

分 类 号：TS202.3[轻工技术与工程—食品科学]