工艺条件对以赤砂糖为原料制备的焦糖色素品质影响研究-《中国调味品》

文章信息/Info

Title:: Study on the Influence of Technological Conditions on the Quality of Caramel Pigments Prepared from Brown Granulated Sugar

摘要:: 本文以赤砂糖为原料，通过普通法、氨法、亚硫酸铵法和苛性亚硫酸钠法制备焦糖色素，分析了pH、温度、时间对焦糖色素色率、粒径和Zeta电位的影响。结果表明：在pH=8时四种方法色率均达到最大；随时间和温度升高，普通法和氨法焦糖色素色率升高，亚硫酸铵法、苛性亚硫酸钠法色率先升高后降低。pH、温度、时间对普通法和氨法焦糖色素粒径影响较大，对亚硫酸铵法和苛性亚硫酸钠法粒径影响较小，普通法和氨法粒径大于亚硫酸铵法和苛性亚硫酸钠法。普通法焦糖色素电位低于其余三种方法，说明普通法焦糖色素稳定性较差。部分方法的焦糖色素特征值之间存在显著差异（p<0.05）。

Abstract:: Caramel pigments were prepared from brown granulated sugar by common method, ammonia method, ammonium sulfite method and caustic sodium sulfite method, and the effects of pH, temperature and time on the color ratio, particle size and Zeta potential of caramel pigments were analyzed. The results show that the color index of caramel pigments producted by four methods reached the maximun when the pH was 8; the color index of common and ammonia methods increased with the increase of time and temperature, while those of ammonium sulfite and caustic sodium sulfite methods increased at first and then decreased. pH, temperature and time had great influence on the particle sizes of caramel pigments prepared by common method and ammonia method, but had little influence on those of ammonium sulfite method and caustic sodium sulfite method. The particle sizes of common method and ammonia method were larger than those of ammonium sulfite method and caustic sodium sulfite method. The Zeta potential of caramel pigments producted of common caramel was lower than that of the other three methods, which indicates that the stability of caramel was bad. There were significant differences in the characteristic values of caramel pigments among some methods (p < 0.05)