【作者】 杨伟；

【导师】 顾正彪；

【作者基本信息】 江南大学 ， 制糖工程， 2008， 硕士

【摘要】 焦糖色素是人类使用历史最悠久的食用色素之一,也是目前人们使用的食品添加剂中用量最大、最受欢迎的一种,随着其使用范围的扩大,对它的原料来源、质量、生产方式的要求也逐步提高。本课题以葡萄糖和麦芽糖为原料制备焦糖色素,以色率和红色指数为考察指标,通过一系列试验制得色率或红色指数较好的四种焦糖产品,确定了它们的最佳工艺条件;同时对比研究了三类原料——葡萄糖、麦芽糖和糖蜜生产的焦糖色素产品独特的风味,为不同种类的焦糖色素在食品工业中的合理应用提供理论依据。首先探讨了硫酸铵等7种氨基化合物对以葡萄糖为原料制得的焦糖色素(GCP)和以麦芽糖为原料制得的焦糖色素(MaCP)产品性质的影响及相关机理,结合实际生产条件最终选择了碳酸铵作为本实验的氨基化合物。通过单因素实验分析了保温时间、保温温度、糖液浓度以及氨基化合物用量对两类产品色率和红色指数的影响,每因素设置三水平,采用两组L9(34)正交试验确定产品的最佳工艺参数,得到较好的四种产品:GCP的较好色率可达55263EBC,较好红色指数可达5.379;MaCP的较好色率可达64736 EBC,较好红色指数可达5.756。比较了在一定工艺条件下制备的GCP(GCPS)和MaCP(MaCPS)浓缩前后风味的差别。浓缩前的GCPS和MaCPS在风味物质类别上差异较小,但含量差异较大;其中吡嗪类风味化合物含量最丰富,它们赋予了GCPS和MaCPS特殊的焦香味;其次为酸、醛、醇、酮、酚类、呋喃类杂环化合物,两类焦糖色素具有浓淡不同的焦香味多与这些风味物质的存在有关。三类经浓缩的焦糖色素,即浓缩的GCPS(GCPS(C))、浓缩的MaCPS(MaCP(C))以及市售的以糖蜜为原料制得的焦糖色素(MoCPS(C)),风味各有特色:它们的主要风味物质分别是吡嗪类、醛类、酮类,这三类风味物质均占其相应焦糖色素总风味物质的50%以上,赋予了这三类焦糖色素独特的风味特征。通过对本法制备的焦糖色素的性质分析,表明以葡萄糖为原料制得的红色指数较好的焦糖色素(GCP-RI)、以麦芽糖为原料制得的色率较好的焦糖色素(MaCP-CI)以及以麦芽糖为原料制得的红色指数较好的焦糖色素(MaCP-RI)各项指标均符合GB8817-2001标准,带正电荷,耐盐能力好。与市售样品比较,GCP-RI和MaCP-RI的稳定性好,货架期在一年左右。应用效果表明GCP-RI和MaCP-RI可添加到酱油及酱包中,效果理想,稳定性较高。更多还原

【Abstract】 Caramel is one of the oldest edible pigment in human history,and is the most widely used pigment in food industry. With the usage increasing and widening, the caramel’s raw material source、product quality and mode of production need gradually improving. In this paper, using glucose and maltose as raw material, color intensity and red index as the index of investigation ,four caramels with high color intensity or high red index were prepared through the optimum process conditions. The unique flavors of three kinds of products(separately used glucose、maltose and molasses as raw material) were also studied in order to provide scientific basis for applications in food industry.The caramel pigment produced by glucose(GCP) and the caramel pigment produced by maltose(MaCP) were studied. Firstly, the influence of seven catalysts to the two productions’properties and relative theories were studied, ammonium carbonate was decided as the amino compounds of reactions on the basis of the practical operating conditions. The influences to productions’color intensity and red index of time of heat preservation,temperature of heat preservation, concentration of glucose and dosage of amino compounds catalyst were analyzed on the basis of mono-factor experiments. Through orthogonal experiment, the optimal technology parameters were determined. Four productions were obtained:the color intensity of GCP can reach 55263(EBC),and the red index of GCP can reach 5.379;the color intensity of MaCP can reach 64736(EBC),and the red index of MaCP can reach 5.756.The difference in flavors of the two caramel pigments,namely the one which was produced with glucose(GCPS) and the other one which was produced with maltose(MaCPS) were compared. The results show that the types of the flavors were no obvious difference,the contents of the flavors were remarkable; the most aboundant flavors were pyrazines, endowing GCPS and MaCPS with unique caramel aroma;and next came were heterocyclic compounds, including acids、aldehydes、alcohols、ketones、phenols and furans, the different proportions of the six flavor compounds endow the GCPS and the MaCPS’fragrance with different degrees.The flavors of the three caramels(the concentrated GCPS(GCPS(C))、the concentrated MaCP(MaCP(C)) and the commercial caramel pigment produced by molasses(MoCPS(C))) are obvious different:the main flavor materials were respectively pyrazines、aldehydes and ketones, endowing the three products unique flavor character.Through analyzing the properties of the caramels,the GCP of the maximal red index(GCP-RI)、the MaCP of the maximal color intensity(MaCP-CI) and the MaCP of the maximal red index(MaCP-RI) which indexes accord with GB8817-2001, have positive charge and strong ability of salt tolerance; Compared with the commercial caramel, GCP-RI and MaCP-RI have a shelf life of about one year.GCP-RI and MaCP-RI can be used in soy sauce and bags of beef stewed in soy sauce .They both have high stability and good effects.更多还原