[1]严景臣,杨锋.氨法焦糖色素稳定性研究[J].中国调味品,2019,(11):72-75.
 Study on the Stability of Caramel Pigment by Ammonia Method[J].CHINA CONDIMENT,2019,(11):72-75.
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氨法焦糖色素稳定性研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年11期
页码:
72-75
栏目:
出版日期:
2019-11-20

文章信息/Info

Title:
Study on the Stability of Caramel Pigment by Ammonia Method
作者:
严景臣杨锋
文献标志码:
A
摘要:
本文以氨法焦糖色素为对象,以其色率、红色指数和黄色指数的变化为评价标准,研究其在不同温度、pH、盐的种类和浓度、氧化还原剂种类和浓度、果胶浓度条件下的稳定性。结果表明:温度对氨法焦糖色素稳定性影响较大,且在80~100℃范围内影响最为显著。pH值为2~10时氨法焦糖色素性质基本稳定。不同种类盐溶液对氨法焦糖色素稳定性影响不同,其中柠檬酸钠影响较大,磷酸二氢钠和氯化钠影响较小。三种氧化还原剂(抗坏血酸、无水亚硫酸钠和过氧化氢)对氨法焦糖色素稳定性均存在一定影响,且以过氧化氢的影响较显著。果胶对氨法焦糖色素稳定性也存在一定影响。
Abstract:
In this paper, the change of color ratio, red index and yellow index were used as evaluation criterias to study the stability of caramel pigments prepared by ammonia method at different temperatures, pH, salt type and concentration, redox agent type and co ncentration, and pectin concentration. The results showed that temperature had a great influence on the stability of caramel pigments prepared by ammonia method, and the most significant effect was in the range of 80 ~ 100℃. When the pH value was 2-10, the properties of caramel pigments prepared by ammonia method were basically stable. Different kinds of salt solutions had different effects on the stability of caramel pigments prepared by ammonia process. Sodium citrate had greater influence than sodium dihydrogen phosphate and sodium chloride.Three redox agents (ascorbic acid, anhydrous sodium sulfite and hydrogen peroxide) had some effects on the stability of caramel pigments prepared by ammonia method, and hydrogen peroxide had a significant effect. Pectin also had some influence on the stability of caramel pigments prepared by ammonia method.
更新日期/Last Update: 2020-07-30