焦糖色素的研究进展  

Research Progress of Caramel Pigment

作　　者：陈专 刘胜梅 朱庆宁 何奕响 李艳 黄超冠 余金方 黄芳毅 

机构地区：[1]中国科技开发院广西分院,广西南宁530022 [2]来宾市百盛食品有限公司,广西来宾546100 [3]来宾市科技开发中心,广西来宾546100 [4]广西科技大学,广西柳州545006

出　　处：《大众科技》2023年第6期40-43,51,共5页Popular Science & Technology

基　　金：广西重点研发计划项目“甘蔗糖蜜生产高品质焦糖色素关键技术研究与产业化应用”(桂科AB20297060)。

摘　　要：广西拥有制糖过程副产的大量糖蜜原料,同时焦糖色素的需求量随着市场需求日益增大,为了适应焦糖色素标准化、规模化生产的发展趋势,结合生产实际,文章论述了焦糖色素的生产原理及工艺,质量控制,理化性质及其产品的种类;并简述了焦糖色素在食品工业中的应用,同时对焦糖色素技术的国内发展现状及前景进行了展望。以废糖蜜为原料,利用美拉德反应生产焦糖色素是一种可行的产业化工艺路线,将其进一步开发具有高附加值产品的前景十分广阔。Guangxi has a large amount of molasses raw materials produced by the sugar production process,and the demand for caramel pigment is increasing with market demand.In order to adapt to the development trend of standardized and large-scale production of caramel pigment,combined with production practice,the article discusses the production principle and technology,quality control,physical and chemical properties,and product types of caramel pigment;the application of caramel pigment in the food industry was briefly described,and the domestic development status and prospects of caramel pigment technology were also prospected.Using waste molasses as raw material to produce caramel pigment by Maillard reaction is a feasible industrial process,and the prospect of further developing caramel pigment with high added value is very broad.

关 键 词：糖蜜 焦糖色素 美拉德反应 

分 类 号：TS202.3[轻工技术与工程—食品科学]