摘要
对淀粉挤压法生产焦糖色素的机理进行了分析,然后采用挤压法试制出了焦糖色素,并对其色率和红色指数进行了考察,结果表明:采用挤压法可以生产出色率和红色指数均符合国家和行业标准的焦糖色素。
The mechanism which caramel pigment was produced from starch by extrusion is analyzed. Color intensity and red index of the caramel pigment were evaluated. The conclusions are as follow： caramel pigment from starch by extrusion can be produced, and both color intensity and red index of the product can meet national and industrial standards.
出处
《食品与发酵科技》
CAS
2010年第4期53-55,共3页
Food and Fermentation Science & Technology
关键词
挤压法
焦糖色素
淀粉
extrusion
caramel pigment
starch
