摘要
分析了目前市场上常见的国内外焦糖产品的二氧化硫含量,以及添加焦糖给酱油品质带来的影响,检测了6种酱油中的二氧化硫含量,对焦糖的安全使用量和酱油中二氧化硫含量的标准提出了建议。并对国内外焦糖中的亚硝酸盐含量进行了对比检测,对不同酱油品种中添加焦糖品种及添加量提出了建议。
In this paper, the content of sulfur dioxide in caramel in the market at home and abroad and the effect of caramel addition on the quality of soy sauce were analyzed. The content of sulfur dioxide in six kinds of soy sauce was determined and the safe content of caramel and sulfur dioxide in soy sauce was suggested. There is no definite regulation on the content of nitrite in soy sauce in China. The method of determing nitrite was proposed in this article and the nitrite content in caramel at home and abroad was comparably determined. The kind and content of caramel added into different soy sauce were suggested.
出处
《中国酿造》
CAS
北大核心
2005年第9期53-58,共6页
China Brewing
关键词
焦糖
二氧化硫
亚硝酸盐
酱油
caramel
sulfur dioxide
nitrite
soy sauce
