用精炼糖糖蜜制备高色率和高红色素指数焦糖色素的工艺研究  

Study on Preparation Technology of High Color Rate and High Red Index Caramel Pigment Using Refined Sugar Molasses as Raw Material

作　　者：农立忠 谭文兴[2] 邓广华 陆镇霆 蚁细苗[2] 钟映萍[2] 梁达奉[2] 

机构地区：[1]广州市华侨糖厂,广东广州510760 [2]广州甘蔗糖业研究所广东省甘蔗改良与生物炼制重点实验室,广东广州510316

出　　处：《甘蔗糖业》2013年第5期13-19,共7页Sugarcane and Canesugar

摘　　要：焦糖色素的色率和红色素指数是衡量焦糖色素品质的2个重要指标，但这2个指标是相互制约的。本文以精炼糖糖蜜为原料，利用氨法制备焦糖色素。通过单因素实验研究，确定影响焦糖色素色率和红色素指数的主要因素为反应温度、反应时间和催化剂的量，然后以此设计正交实验，确定制备高色率焦糖色素的工艺为反应温度120～125℃，反应时间1.5 h，铵盐添加量为10%（以NH4＋的质量与糖蜜干固物质量计算）；制备高红色素指数焦糖色素的工艺为反应温度110～115℃，反应时间0.5 h，铵盐添加量3%（以NH4＋的质量与糖蜜干固物质量计算）。Color rate and red index are the two important quality indicators of caramel pigment, but the two indicators are mutually restricted. This paper prepared caramel pigment by ammonia method using refined sugar molasses as raw materials. Main factors that affect the color ratio and red index of caramel pigment were determined as reaction temperature, reaction time and catalyst dosage, through the single factor experiments. The orthogonal experiment results show that the preparation conditions for caramel pigment with high color ratio are as follows：the reaction temperature of 120~125℃, reaction time 1.5 h, ammonium salt content 10%. Preparation conditions for high red index caramel pigment are：reaction temperature of 110~115℃, reaction time 0.5 h, ammonium addition 3%.

关 键 词：焦糖色素 色率 红色素指数 

分 类 号：TS249.3[轻工技术与工程—制糖工程]