普通法焦糖色在老抽酱油中的热稳定性研究  

Study on the Thermal Stability of Common Caramel Colors in Dark Soy Sauce

作　　者：徐义 刘明宣 辜良燕 XU Yi;LIU Ming-xuan;GU Liang-yan(Qianhe Flavoring and Food Co.,Ltd.,Meishan 620010,China;Engineering Technology Research Center of Condiment Additives in Sichuan Province,Meishan 620010,China)

机构地区：[1]千禾味业食品股份有限公司,四川眉山620010 [2]四川省调味品添加剂工程技术研究中心,四川眉山620010

出　　处：《中国调味品》2021年第7期140-143,共4页China Condiment

摘　　要：老抽酱油生产过程中通常会加入较大量的普通法焦糖色以改善酱油的着色性能,而普通法焦糖色在老抽酱油中的热稳定性对老抽酱油的色率、红色指数、氨基酸态氮、总酸、感官质量、着色效果等有较大影响。由于不同普通法的焦糖色在老抽酱油中的热稳定性表现千差万别,所以选用普通法焦糖色生产老抽酱油时其热稳定性是必须考虑的重要因素之一。A large amount of common caramel colors is usually added in the production process of dark soy sauce to improve the coloring performance of soy sauce,and the thermal stability of common caramel colors in dark soy sauce has a great influence on the color ratio,red index,amino acid nitrogen,total acid,sensory quality and coloring effect of dark soy sauce.Because the thermal stability of different common caramel colors in dark soy sauce varies greatly,the thermal stability of common caramel colors in the production of dark soy sauce is one of the important factors that must be considered.

关 键 词：普通法焦糖色 老抽酱油 热稳定性 色率 红色指数 氨基酸态氮 

分 类 号：TS264.21[轻工技术与工程—发酵工程]