高品质焦糖色素(Ⅳ)的制备工艺优化

Optimization research of high quality caramel pigment (Ⅳ) ’s manufacturing technology

摘要: 为优化制备高色率焦糖色素的工艺,以葡萄糖为反应物,亚硫酸铵为助剂,制备焦糖色素（Ⅳ）。通过控制葡萄糖浓度、铵含量、反应温度、反应时间等因素,以色素色率为主要检测指标,红色指数和黄色指数为辅助检测指标对结果进行优化。结果表明,高品质焦糖色素（Ⅳ）的最佳工艺条件为:葡萄糖浓度1000g/L,亚硫酸铵添加质量分数（以NH4+的量计）为6%,反应温度为150℃,反应时间为60min。制成焦糖色素的色率达7.47×104EBC。

Abstract: Caramel, especially the high color ratio one, is used as pigment in food industry. In order to manufacture high quality caramel pigment, the effect of glucose levels, ammonium sulfite levels, heating time and heating temperature were investigated, taking red index and yellow index into accessorial consideration. The result counted out that under the condition of heating at 150℃ for 60min, using 1000g/L glucose and 6% ammonium sulfite, the caramel pigment (Ⅳ) had the highest color ratio, which was 7.47×104EBC.