焦糖色对老抽酱油色度的影响  

Effect of caramel colour on colour of Laochou soy sauce

作　　者：纪凤娣[1] 鲁绯[1] 张建[1] 李东文[1] 黄持都[1] 

机构地区：[1]北京市食品酿造研究所,北京100050

出　　处：《中国酿造》2009年第8期49-52,共4页China Brewing

摘　　要：对添加焦糖色配制的老抽酱油的色度(L、a、b及ΔE值)变化进行了研究。研究结果表明:焦糖色品种、浓度均对老抽酱油的色度产生显著影响。配制后加热温度达85℃以上后,对老抽产品的L、a和b值影响不显著,加热时间对老抽产品L、a和b值影响不显著,但添加焦糖色后老抽酱油L、a和b值在贮存期间稳定性不佳。本试验得到添加焦糖色的L、a和b值理论拟合曲线,可作为配制老抽酱油的指导。The effect of caramel colour on the colour of Laozhou soy sauce was investigated. It was shown that the effects of different variety and concentration of caramel colour on the colour of Laochou soy sauce were significant. The addition of caramel colour and heating time had no obvious effect on the L, a and b value of Laochou soy sauce when the heating temperature was up to 85 ℃ The stability of L, a and b value of Laochou soy sauce added caramel colour was poor during the storage time. The logarithmic and quadratic curve of L, a and b value was obtained, and it could be used as guidance for mixing Laochou soy sauce.

关 键 词：老抽酱油 焦糖色 色差 

分 类 号：TS264.2[轻工技术与工程—发酵工程]