为烹饪中的焦糖色标准化和科学化生产提供科学依据，对焦糖色的最优配方和制作工艺进行了研究。以感官评分为标准，通过单因素试验和响应面试验研究了白砂糖添加量、加热时间、沸水添加量的影响。确定焦糖色最佳制作配方和工艺条件为：白砂糖添加量为153.51 g，加热时间为8.91 min，沸水添加量为99.88 g。经此配方工艺制作的焦糖色感官评分高达98.7，具有焦香味浓郁，色泽呈深黑红棕色且富有光泽等特点。最后，以卤肉为载体，比较焦糖色与常用食品增色剂老抽酱油以及焦糖色和老抽酱油混合物(老抽:焦糖=1:1混合，m/m）对食品色泽参数包括亮度L*值、红度a*值、黄度b*值、彩度c*值的影响。结果表明，三种食品增色剂对卤肉的亮度L*值和黄度b*值和彩度c*值没有显著性差异（p>0.05），对卤肉的红度a*值差异显著（p<0.05），说明焦糖色能够提高卤肉的光泽度和红度，与感官评定结果一致。

In order to provide the scientific basis for the standardization and scientific production of caramel color, the optimal formula and production process of caramel color were explored. Using sensory score as the indicator, the influences of the amount of white sugar added, heating time and amount of boiling water added were studied by the single factor test and response surface method. The optimal formula and processing conditions for producing caramel color were: the amount of white sugar added 153.51 g, heating time 8.91 min, and amount of boiling water added 99.88 g. The caramel color product made by such a formula and processing conditions had a sensory score as high as 98.7, with a strong caramel flavor aroma, a dark reddish brown color and high luster. Finally, using halogen meat as the carrier, the effects of the caramel color, the commonly used food coloring agent dark soy sauce, and the caramel color-dark soy sauce mixture (dark soy: caramel color =1:1, m/m) on food color parameters including brightness (L* value), redness (a* value), yellowness (b* value) and chroma (c* value) were compared. Results showed that the three food coloring agents caused insignificant difference (p>0.05) in the brightness (L* value), yellowness (b* value) and chroma (c* value), but a significant difference (p<0.05) in redness (a* value) for the halogen meat, indicating that the caramel color could improve the gloss and redness of the halogen meat. These findings were consistent with the results of sensory evaluation.

四川省高等学校重点实验室科研项目(PRKX2017Z10)