焦糖色

The results show that caramel produced by liquefaction of high temperature, saccharification of low temperature and ammoniation of ammonium sulfate has excellent colour rate and high p roduction efficiency.

本文就是对采用甘薯淀粉生产焦糖色素的工艺进行研究，用正交实验法确定了在高温液化、低温糖化和硫酸铵氨化的条件下生产出的焦糖色素色率好、收率高。

Soy sauce produced using high-tech requirements of the current after the first solid dilute flavor production process, product by consumers, for 3 years and Technical Supervision Guangxi Zhuang Autonomous Region was awarded "Product quality standards approved" award; newly developed Caramel production technology is a national leader in the production of single-fold red caramel color index as high as 6.2 or above, ranking first in similar products; natural spice star anise is a specialty of Guangxi as the basis for the deep processing of The main products have star anise oil, anethole brain, such as Artemisia and grass.

公司生产的酱油采用目前高新技术要求的先固后稀增香生产工艺，产品深受消费者喜爱，连续3年荣获广西区技术监督局"质量达标产品认可"殊荣；新开发的焦糖色素的生产技术更是处于全国领先地位，所生产的单倍色焦糖色素的红色指数高达6.2以上，居全国同类产品之首；天然香料是以广西的特产八角茴香为基础进行的深加工，主要产品有八角茴香油，茴香脑和草蒿脑等。

The main colors of a dish may include red, yellow, green, white and caramel color.

菜肴的主要颜色包括红、黄、绿、白和焦糖色。

Now turn the heat to medium high so the sugar foams up and begin to caramelize.

调至中高火煮糖至泛起泡沫变成焦糖色。

Mountains spring water, safflower oil, beeswax, lecithin, capsule (tapioca processed from Manihot utilissima root, glycerin, carrageenan and caramel color).

山泉水，红花油，蜂蜡，卵磷脂，胶囊（从木薯加工木薯utilissima根，甘油，卡拉胶和焦糖色）。

The effects of reaction temperature, pyrolusite dosage, initial concentration of caramel and sulphuric acid on the decolorizing rate of caramel were investigated.

结果表明，焦糖色素的降解脱色速率随焦糖色素初始浓度、硫酸浓度、软锰矿用量和反应温度的增加而增加。

The results showed that the decolorizing rate increased with the increase of reaction temperature, pyrolusite dosage, initial concentration of caramel and sulphuric acid...

对实验数据进行拟合，得到了焦糖色素降解脱色动力学模型，其脱色过程的表观活化能为24.4kJ/mol，焦糖色素、硫酸和软锰矿的表观反应级数分别为2.0，0.58和1.09。

Much of the soya sauce available in supermarkets is not true soya sauce but is made by chemical hydrolysis from defatted soya flour, caramel colouring, and corn syrup without any fermentation process .

大部分的酱油可在超市是不正确的，但酱油是由化学水解从脱脂大豆粉，焦糖色，和玉米糖浆没有任何发酵过程。

The research indicated that,the 36°Bè xylose mother liquor was used as material,9.60% catalyst M-16 was added,and after caramelized 180min at 120℃,a caramel...

研究表明，在36°Be′的木糖母液中，加入9.60%的M-16催化剂，于120℃下焦糖化反应180min，得到色率为2.8万EBC单位，红色指数达6.3以上的焦糖色素。

INGREDIENTS: skim milk, sugar, cream, chocolaty chips (sugar, coconut oil, cocoa processed with alkali, partially hydrogenated coconut oil, cocoa, salt, soy lecithin, natural flavor), corn syrup, cocoa processed with alkali, whey protein, egg yolks, tapioca maltodextrin, soy protein, natural flavor, Propylene Glycol Monostearate, guar gum, carrageenan, cellulose gum, mono and diglycerides, salt, malt extract, xanthan gum, molasses, vitamin A palmitate, dextrose, caramel color

成分：脱脂牛奶，糖，奶油， chocolaty芯片（糖，椰子油，可可碱处理，部分氢化的椰子油，可可粉，盐，酱油，卵磷脂，天然香料），玉米糖浆，可可碱处理，乳清蛋白，蛋蛋黄，木薯麦芽糊精，大豆蛋白，天然香料，丙二醇酯，瓜尔豆胶，卡拉胶，纤维素胶，单声道和diglycerides ，盐，麦芽提取物，黄原胶，糖蜜，维生素A棕榈酸酯，葡萄糖，焦糖色

Breath, muscle contraction of the buttocks; arch body, as far as possible to hold his head, right leg straight towards the ceiling (peg-leg knee in order to avoid muscle tension).

呼气，收缩臀部肌肉；拱起身体，尽量抬起头来，右腿伸直朝向天花板（膝微屈，以避免肌肉紧张）。

The cost of moving grain food products was unchanged from May, but year over year are up 8%.

粮食产品的运输费用与5月份相比没有变化，但却比去年同期高8％。