[1]严景臣,杨锋.亚硫酸铵法焦糖色素稳定性研究[J].中国调味品,2019,(05):54-57.
 Study on Stability of Sulfite Ammonia Caramel Color[J].CHINA CONDIMENT,2019,(05):54-57.
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亚硫酸铵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05期
页码:
54-57
栏目:
出版日期:
2019-05-20

文章信息/Info

Title:
Study on Stability of Sulfite Ammonia Caramel Color
作者:
严景臣杨锋
文献标志码:
A
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。不同浓度磷酸二氢钠、无水硫酸钠中焦糖色素稳定;随氯化钠浓度增大焦糖色素色率先增大后减小;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、无水亚硫酸钠浓度度增大焦糖色素基本稳定;过氧化氢对焦糖色素稳定性影响较大。果胶对焦糖色素稳定性影响较小。
Abstract:
The stability of caramel pigments prepared by ammonium sulfite method at different conditions such as temperature, pH and so on was studied in this work. The results showed that the caramel pigments were unstable when the temperature was up to above 40℃; while the caramel pigments were stable when the pH value was in the range of 2 to 10. The caramel pigments were stable whatever at different concentration of sodium dihydrogen phosphate or anhydrous sodium sulfate; the color ratio of the caraml pigments first increased and then decreased with the increased of sodium chloride concentration; the red index and yellow index decreased whie the color ratio increased when the concentration of sodium citrate increased; as the concentration of anhydrous sodium sulfate or sodium sulfite anhydrous increased, the caramel pigments changed slightly; the color ratio decreased sensitively which was caused by hydrogen peroxide; the concentration of pectin had little effect on the color ratio of caramel pigments.
更新日期/Last Update: 2019-09-11