亚硫酸铵法焦糖色素稳定性研究  

Study on the Stability of Caramel Pigment by Ammonium Sulfite Method

作　　者：严景臣 黄永春[1,2] 杨锋 YAN Jing-chen;HUANG Yong-chun;YANG Feng(College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China;Key Laboratory of Green Processing of Sugar Resources in Guangxi Province, Liuzhou 545006, China)

机构地区：[1]广西科技大学生物与化学工程学院,广西柳州545006 [2]广西糖资源绿色加工重点实验室,广西柳州545006

出　　处：《中国调味品》2019年第5期54-57,共4页China Condiment

基　　金：焦糖色素中胶体物质的性质及其形成机制研究(KY2015ZD068)

摘　　要：以亚硫酸铵法焦糖色素为对象,研究不同温度、pH等条件下的稳定性。结果表明:在40℃以上,色素不稳定;pH值为2～10时,焦糖色素基本稳定。不同浓度的磷酸二氢钠、无水硫酸钠中焦糖色素稳定;随氯化钠浓度的增大,焦糖色素的色率先增大后减小;随柠檬酸钠浓度的增大色率增大,红色指数、黄色指数降低;随抗坏血酸、无水亚硫酸钠浓度的增大,焦糖色素基本稳定;过氧化氢对焦糖色素的稳定性影响较大;果胶对焦糖色素的稳定性影响较小。The stability of caramel pigments prepared by ammonium sulfite method at different temperatures and pH values is studied. The results show that the pigments are unstable above 40 ℃. The caramel pigments are basically stable at pH value of 2~10. The caramel pigments in different concentration of sodium dihydrogen phosphate and anhydrous sodium sulfate are stable,the color index of caramel pigments increases firstly and then decreases with the increase of sodium chloride concentration,the color index of caramel pigments increases with the increase of sodium citrate concentration, and the red index and yellow index decrease.The caramel pigments are basically stable with the increase of ascorbic acid and anhydrous sodium sulfite concentration, and hydrogen peroxide has a great influence on the stability of caramel pigments. Pectin has little effect on the stability of caramel pigments.

关 键 词：焦糖色素 稳定性 色率 红色指数 黄色指数 

分 类 号：TS202.3[轻工技术与工程—食品科学]