非氨法制备蔗糖基焦糖色素工艺研究  

Study on the Preparation of Sucrose Caramel by Nonammonia Method

作　　者：钟映萍[1] 谭文兴[1] 蚁细苗[1] 李雨虹[1] 吴兆鹏[1] 黄玉南[1] 

机构地区：[1]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：《广西科学》2016年第2期111-114,共4页Guangxi Sciences

基　　金：现代农业产业技术体系建设专项经费项目(CARS-20-4-5)资助

摘　　要：【目的】探讨一种蔗糖基焦糖色素的非氨法绿色加工工艺。【方法】以纯天然产物蔗糖为原料,研究蔗糖在油脂作为导热载体进行焦糖化反应及其产物在热辐射条件下产生的焦糖色素的性质。【结果】得到一种不含4-甲基咪唑的焦糖色素产品,其pH值为5.53,锤度为79.6°Bx,色率为19 474EBC,黄色指数为8.93,红色指数为5.70,对DPPH·自由基的半数抑制率为0.6mg/mL。【结论】本实验得到的焦糖色素产品不含4-甲基咪唑,且具有一定的抗氧化活性,为焦糖色素的安全生产提供一种绿色加工方法。【Objective】A green processing was developed to produce non-sugar-based caramel with non-ammonia method.【Methods】The natural cane sugar was used as raw material,and caramelized in oil,which served as heat conducting carrier.The properties of products from caramelization reaction were studied under the conditions of thermal radiation.【Results】A caramel product without 4-methyl imidazole was obtained,and it was characterized by the pH at5.53,Brix of 79.6°Bx,color ratio of 19 474 EBC,yellow index of 8.93,red index of 5.70 and half DPPH·radical inhibition rate of 0.6 mg/mL.【Conclusion】The caramel product obtained from this experiment does not contain 4-methyl imidazole and has certain activity of anti-oxidation.The processing provides a green machining method for safe production of caramel.

关 键 词：甘蔗糖基 焦糖色素 非氨法 抗氧化 

分 类 号：TS264.4[轻工技术与工程—发酵工程]