Process Optimization for Caramel Color Formulation
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Abstract:
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.
