摘要
本文就酱油的调色功能进行探讨,研究了液体红曲红色素、砂糖酱色以及糖蜜酱色各以不同比例添加于酱油中的增色效应,结果表明红曲红色素和砂糖酱色对于提高酱油的色泽具有一定的作用。二者配合得当,可使酱油增色。
This paper studied about the color adjustment function of soysauce. When Monascus pigment, molasses caramel and sugar caramel, or two of them were added into soysauce with different proportion, Monascus pigment and sugar caramel played an active role in color improvement. With the suitable propotion, it can improve the color of soysauce much better.
出处
《食品工业》
北大核心
2003年第5期23-25,共3页
The Food Industry
