【摘要】 以葡萄糖和铵盐(氨)为原料在120℃的密闭条件下制备焦糖色素,用色差计分析其色泽(L*,a*,b*值)。通过改变铵盐(氨)的种类、反应时间、金属离子和抗氧化剂含量,观察制得的焦糖色素色泽的变化。结果显示:在实验范围内,葡萄糖与氯化铵反应制得的焦糖色素的亮度最大,黄色最强;葡萄糖与尿素反应制得的焦糖色素的红色最强;体系中存在金属离子,焦糖色素的亮度降低,红色减弱,黄色增强;加入抗坏血酸,焦糖色素的亮度提高,红色增强,黄色减弱;延长反应时间,焦糖色素的亮度降低,红色渐渐褪去,黄色逐渐增强。更多还原

【Abstract】 The caramel pigment is prepared with glucose-ammonium(ammonia)reaction model system at 120 ℃,while changing the class of ammonium(ammonia),reaction time,metal ion and antioxidant content.Its chromaticity(L*,a*,b*value)is determined by colorimeter.The results show that the brightness and yellowness are the highest in glucose-ammonium chloride reaction system;the redness is the strongest in glucose-urea reaction system.The brightness and redness of caramel pigment decreases,while the yellowness enhances by adding metal-salts or prolonging the reaction time.The brightness and redness improves,while the yellowness weakens by adding ascorbic acid.更多还原