液体焦糖色固形物含量、锤度、密度、比重、波美度检测方法的探讨
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摘要
对液体焦糖色的固形物含量、锤度、密度、比重、波美度的检测方法进行了初步探讨。实验结果表明:海砂法和卤素快速水分测定仪法可以测定液体焦糖色的固形物含量,其中海砂法的检测精度高但检测用时长,卤素快速水分测定仪法精确度低但检测用时短;折光率仪可以检测出焦糖色的锤度但并不能得出其固形物含量值;电子比重计可以测定出液体焦糖色的密度,并由此换算出比重、波美度等质量信息。
The detection method of solid content、brix、density、specific gravity and baume of liquid caramel colors were studied in this article. The experimental results showed that :the solid content of liquid caramel colors can be measured by halogen rapid moisture teller or sea sand method,and the sea sand method has high detection accuracy but long detection time,the halogen rapid moisture teller method has low accuracy but short detection time;the brix degree of caramel colors can be measured by the refractometer;the density of liquid caramel colors can be measured by densitometer,and the quality information such as specific gravity and Baume degree can be converted from it.
The detection method of solid content、brix、density、specific gravity and baume of liquid caramel colors were studied in this article. The experimental results showed that :the solid content of liquid caramel colors can be measured by halogen rapid moisture teller or sea sand method,and the sea sand method has high detection accuracy but long detection time,the halogen rapid moisture teller method has low accuracy but short detection time;the brix degree of caramel colors can be measured by the refractometer;the density of liquid caramel colors can be measured by densitometer,and the quality information such as specific gravity and Baume degree can be converted from it.
引文
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[2]W Kamuf,O Parker,G C Barnum. Overview of caramel colors[J]. Cereal Food World,2003,48(2):64-69.
[3]Landon.Caramel corn product and a method of making the caramel corn product[P]. US Pat No4416700,2004-06-08.
[4]Lisa M Crush. The development of a continuous system for the productionofpowdercaramelColor[D].BS,Universityof Louisville,2002.
[5]Additive:CaramelColours[S].FoodandAgriculture Organization of the United Nations,2000.
[6]GB1886.64-2015焦糖色国家标准[S].北京:中国标准出版社,2015.
[7]黄强,罗发兴,扶雄.焦糖色及其研究进展[J].中国食品添加剂,2004(3):43-46.
[8]金惠平,汪青.焦糖色素的生产工艺及其使用性能[J].湖州职业技术学院学报,2005(3):88-91.
[9]侯振建,岳春,王可.焦糖色素色率测定新方法研究[J].食品科学,2002(11):112-115.