普通法焦糖色-NaCl溶液体系的颜色特性  

Color characteristic of plain caramel-NaCl solution system

作　　者：周彦斌 郭峰 叶晓蕾 罗建勇 连晓东 程世杰 

机构地区：[1]广州双桥股份有限公司,广东广州510280

出　　处：《食品与发酵工业》2015年第12期153-157,共5页Food and Fermentation Industries

基　　金：广东省技术创新项目(2013389002)

摘　　要：以焦糖色质量分数、Na Cl含量、保温时间为因素,探究普通法焦糖色-Na Cl溶液体系颜色特性在常温条件及95℃保温过程的变化。常温条件下,体系的Na Cl含量增加,色率明显下降,红色指数基本不变;体系的焦糖色质量分数增加,对色率有影响,对红色指数无明显影响。保温过程中,不同焦糖色质量分数的体系色率都呈上升趋势,红色指数总体呈下降趋势,焦糖色质量分数越高的体系色率增长速度越慢,相同保温时刻焦糖色质量分数越高的体系色率越低、红色指数越高;不同Na Cl含量的体系色率均呈上升趋势,红色指数呈下降趋势,相同保温时刻Na Cl含量越高的体系色率越低,红色指数基本不变。保温过程中,Na Cl含量越高、焦糖色质量分数越低,体系发生絮凝现象的时间越早。In this paper,impacts of content of caramel,sodium chloride and heating time on color characteristic of plain caramel- sodium chloride solution system（ CNAS） were studied. Experiment was carried out at room temperature and 95 ℃. At room temperature,color index（ CI） of CNAS decreased as content of sodium chloride increased,red index（ RI） of CNAS almost remained the same. The increase of content of caramel had impact on CI but no impact on RI. With heating time prolonging,CI in different caramel concentration increased and RI decreased. The higher content of caramel,the slower CI increased. At the same heating time,the higher content of caramel,the lower CI and higher RI it presented. During heating,CI of CNAS contained different content of sodium chloride increased while RI decreased. With the same heating time,CI decreased with the content of sodium chloride increasing,RI remained almost the same. During heating,flocculation occurred earlier if sodium chloride and caramel content were low.

关 键 词：普通法焦糖色 NACL 溶液体系 色率 红色指数 

分 类 号：TS264.4[轻工技术与工程—发酵工程]