蔗糖晶体吸附焦糖色素的规律与呈香呈色糖的制备工艺研究

摘要

ClassⅠcaramel color and white granulated sugar were used to studied the rules of the absorption between sucrose and caramel. Orthogonal array design was employed to investigate three factors (oversaturation, the mass of caramel, and the cooling rate) about their effects on the color of brown sugar in Japan Asahi crystallizer. The results showed that BET model can explain the absorption in this work, adjusting the saturation will lead to an critical point that the absorption is the least, higher caramel concentration and lower cooling rate will both benefit the absorption.%以Ⅰ类焦糖色素和成品白砂糖为原料，初步探究降温养晶过程中蔗糖晶体吸附焦糖色素的规律。采用日本Asahi结晶器研究以Ⅰ类焦糖色素为辅料的呈色呈香糖的制备工艺，采用正交试验法，研究色素添加量、降温时间和初始过饱和度3个因素对糖品色值的影响。结果表明：BET 理论可以解释本体系吸附，改变起始过饱和度会出现临界点使吸附量最少，实验范围内，较高的色素量或较低的降温速率有助于提高吸附量。本文所研究的呈色呈香糖工艺具有操作简单、周期短的特点，所制备的产品质量符合相关标准规定。