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天然色素—焦糖色不仅为我国传统的食用色素之一,而且国外也广泛地用于食品工业,如汽水、啤酒、果汁、各种烘烤食品、罐头肉制品、调味品、糖果及糖浆等。一般在不同的温度及压力下,用葡萄糖、转化糖或淀粉在催化剂存在下水解而制得。虽然在1972年美国FDA重新审查GRAS物质时提到:氨法生产的焦糖色中约含50%消化的糖类,25%未消化的糖类,25%为黑色物质。然而至今焦糖色还没有确定的化学规格,
Natural pigment - caramel color is not only one of the traditional food coloring in China, but also widely used abroad in the food industry such as soft drinks, beer, fruit juice, various baked goods, canned meat products, condiments, candy and syrup. Generally at different temperatures and pressures, using glucose, invert sugar or starch hydrolysis in the presence of the catalyst obtained. Although the FDA reviewed the GRAS substance in 1972, it was mentioned that 50% of digested sugars, 25% of undigested sugars and 25% of black caramel are produced by the ammonia method. However, caramel color has yet to determine the chemical specifications,