亚硫酸铵法焦糖色的储存特性研究  

Storage characteristics of sulfite ammonia caramel color

作　　者：周海军 陈志颖 周彦斌 叶晓蕾 郭峰 许永苗 何少清 

机构地区：[1]广州双桥股份有限公司,广东广州510280

出　　处：《食品工程》2017年第1期9-12,24,共5页Food Engineering

摘　　要：以亚硫酸铵法焦糖色为对象,研究了储存温度对其主要质量指标的影响。试验结果表明,储存温度对亚硫酸铵法焦糖色的色率、红色指数、黄色指数、p H、波美度、黏度均有影响,而且温度越高,指标的变化幅度越大。不同储存温度下亚硫酸铵法焦糖色色率的变化均呈上升趋势,其中储存温度为室温和高温试验组的色率在试验期内达到稳定;红色指数、黄色指数均呈先降后升的趋势,而且上升速度逐渐减缓;p H均有所下降,低温组下降速率较平均,室温和高温组在储存前期呈现出快速下降的趋势,后期下降速度有所减缓;波美度与黏度成正相关,两者均先降后升。储存温度对亚硫酸铵法焦糖色的耐盐性、耐酸性没有显著影响。Effects of different storage temperatures on main quality indexes of sulfite ammonia caramel color were studied. The results showed that different storage temperatures had impact on color index, red index, yellow index, pH,Baume degree, viscosity of sulfite ammonia caramel color. Higher temperature caused larger variation of quality indexes mentioned before. Color indexes of caramels stored at different temperatures rose in the storage experiment. Color indexes of experimental groups at room temperature and high temperature became stable in the end. Red indexes and yellow indexes decreased at first and then rose with rising rate gradually slowed down. The pH values of all samples went down as storage period prolonging. Dropping rate of pH of caramel at low temperature was smooth,while dropping rate of pH of caramel at room temperature and high temperature were fast at first and then slowed down. Baume degree was positively correlated to viscosity and both decreased at first and then rose. Storage temperature had no significant influence on salt resistance and acid resistance of sulfite ammonia caramel color.

关 键 词：亚硫酸铵法焦糖色 储存温度 质量指标 

分 类 号：TS202.3[轻工技术与工程—食品科学]