摘要
从原料甘蔗糖蜜出发,经焦糖化反应,得到双倍焦糖色素,样品带负电荷,其着色率、耐酸性等各项指标均符合国家标准。本文讨论了反应所加催化剂量、反应温度、反应时间等主要工艺参数对产品质量的影响。
Begin with the molasses, after caramelizing, get double strength caramel, the sample with negative charge, and the index such as coloring property and acid-proofs match the standard. This text discussed fact that the dosage of catalyst, temperature and time influence the quantity of product.
出处
《中国调味品》
CAS
北大核心
2006年第2期37-39,共3页
China Condiment
关键词
糖蛮
双倍焦糖
耐酸性
molasses
double strength caramel
acid- proof
