Optimization of Preparation Technology of Caramel Color Decreasing 4-Methylimidazole
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摘要: 为研究减少焦糖色素中4-甲基咪唑(4-Methylimidazole,4-MeI)生成的工艺,以葡萄糖为原料,碳酸铵为催化剂,利用高压反应制备4-甲基咪唑含量低、色率及红色素指数高的焦糖色素。采用正交试验设计考察了反应温度、反应时间、催化剂添加量(以NH4+计)、葡萄糖液质量浓度四个因素对焦糖色素的色率、红色指数、4-甲基咪唑含量的影响。结果表明,利用综合平衡法确定生产参数为135 ℃、80 min、3% NH4+及500 g/L 葡萄糖浓度,制备得到的氨法焦糖色素色率6.73×104 EBC,红色素指数5.21,4-甲基咪唑的含量198.34 μg/mL。通过对焦糖色素的生产工艺进行优化,得到了4-MeI明显降低的焦糖色素,为其生产提供了理论依据。Abstract: To reduce the production of 4-methylimidazole(4-MeI)in caramel pigment,so as to solve the problem of toxicity caused by 4-methylimidazole. How to study the preparation of reduce 4-methylimidazole content in caramel color,glucose and ammonium carbonate were used for preparing caramel color with a high quality,and decreasing the 4-methylimidazole by high-pressure reaction technology. Orthogonal array design was employed for investigating the effects of heating temperature and time,the mass fraction of catalyst(calculated by NH4+)and the mass concentration of glucose on color intensity,red index and 4-methylimidazole(4-MeI)content. The results showed that:An optimized product,prepared at 135 ℃ for 80 min using 500 g/L glucose-water solution with 3% ammonium chloride(calculated by NH4+)as reactant,was obtained with the color intensity 6.73×104 EBC,red index 5.21 and 4-methylimidazole content as 198.34 μg/mL. This study optimized the caramel production process and obtained a good quality caramel with low 4-MeI,which provided a theoretical basis for the production of high quality caramel.
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