摘要
使用价廉的原料和安全易得的催化剂生产食品添加剂对于发展食品工业具有十分重要的意义。本文研究了用木糖母液催化合成酱油用焦糖色素的工艺条件,探讨了预处理方法、催化剂用量、反应温度、反应时间等参数对产品质量的影响。研究表明,在36°Be′的木糖母液中,加入9.60%的M-16催化剂,于120℃下焦糖化反应180min,得到色率为2.8万EBC单位,红色指数达6.3以上的焦糖色素。理化分析表明,该焦糖色带负电荷,耐盐性达26%以上,胶体特性合格,用之炒豆腐后色泽金黄不褪色,其它各项理化指标均符合GB8817-2001。通过计算机拟合出在120℃下,以木糖母液为原料生产焦糖色素的色率(X)、红色指数(R)随反应时间(t)变化的关系式分别是:X=-2.7×10-4t4+9.27×10-2t3-9.03t2+369.77t-1723.67,R=-1.6672×10-8t4+7.8564×10-6t3-1.17×10-3t2+4.571×10-2t+7.85917,通过该关系式可以方便地调控焦糖色生产过程中色率和红色指数。
Using cheap raw material and safety, easily obtain catalyst to produce food additive is very important to the food industry developing. Catalyzed and synthesized caramel for sauce process by the xylose mother liquor was studied, and the influence of pretreatment method, quantity of catalyst, reaction temperature and time to the product quality was discussed. The research indicated that, the 36°Be xylose mother liquor was used as material, 9. 60% catalyst M-16 was added, and after caramelized 180min at 120℃, a caramel of color index of 28,000 EBC units, and the red index above 6. 3 was gotten. The physical and chemical specific of it was fitted the G88817-2001, and the caramel took negative charge, salt endurance was 26%, the property of colloid was passed, the color of beancurd cooked by it was golden and depigment. The relations between color index（X）, red index（R） and reaction time（t） at 120℃ were fitted by computer, the equations were X=-2. 7×10^-4t^4 ＋9. 27× 10^-2t^3 -9. 03t^2 ＋369. 77t- 1723. 67,R=-1. 6672× 10^-8 t^4 ＋7. 8564× 10^-6t^3-1.17×10^-3t^2＋4. 571×10^-2t＋7. 85917, and the specific of caramel was controlled by the relations in the production process.
出处
《中国调味品》
CAS
北大核心
2007年第2期54-58,共5页
China Condiment
