生产焦糖

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 producing mechanism of the preparation of caramel pigment by screw extrusion was analyzed.

该文对螺杆挤压法生产固体焦糖色素的机理进行了分析。

The production technology of extruded caramel pigment was studied by the orthogonal tests.

利用正交试验对挤压法焦糖色素的生产工艺进行了研究，确定了挤压法焦糖色素生产的工艺参数，研究发现挤压法生产的焦糖色素是饮料生产优良的着色剂。

The principle,technology and processing parameters for the production of caramel pigment by extrusion from saccharose were discussed.

以蔗糖为原料，对挤压法生产焦糖色素的生产原理和工艺参数进行了研究，确定了适宜的生产工艺条件，即机筒Ⅰ区温度110℃，Ⅱ区温度170℃，Ⅲ区温度190℃，保温时间10min，原料水分含量20%p，H3.5，尿素添加量1.5%时，焦糖色素率为67891.7，EBC红色素指数为5.86，黄色素指数为10.22。

Caramelization of sugars and the development of unique flavors and aromas that are simply not achievable when using a drying kiln.

在使用炉窑时根本无法开发新的特别风味和香气，这便是用焦糖生产传统种类的黑麦芽汁所导致的结果

Therefore, this paper studied on scorched flavor boiled sunflower seed Processing Technology, tried to find out evidence of increase flavor by maillard reaction and caramelization, and analysed scorched flavor ...

为此，论文研究了焦香味煮制葵花籽的生产工艺、探寻美拉德与焦糖化反应增香的证据、并对焦香味进行GC／MS分析，得出如下结果：利用美拉德反应和焦糖化反应原理，优化葵花籽中的糖添加量，烘烤时间，烘烤温度，摊放厚度等因素，增强煮制葵花籽的焦香味。

Therefore, this paper studied on scorched flavor boiled sunflower seed Processing Technology, tried to find out evidence of increase flavor by maillard reaction and caramelization, and analysed scorched flavor content by GC/MS. The results obtained were as follows: Used maillard reaction and caramelization to optimize sunflower seed sugar addition, baking time, baking temperature, spreading thickness, increase scorched flavor of boiled sunflower seed.

为此，论文研究了焦香味煮制葵花籽的生产工艺、探寻美拉德与焦糖化反应增香的证据、并对焦香味进行GC／MS分析，得出如下结果：利用美拉德反应和焦糖化反应原理，优化葵花籽中的糖添加量，烘烤时间，烘烤温度，摊放厚度等因素，增强煮制葵花籽的焦香味。

The taste components comes from incomplete fermented residual sugar and dextrine, glycerin by fat splitting, amino acid by protein, acid and delicate flavour materials.

中添加的焦糖量、陈化时间不同而异及化学反应而呈色；②香来源于原料、麦曲、生产工艺及贮存发生的反应中；③味的形成及来源于未完全发酵的残糖和糊精、脂肪水解产生的甘油、蛋白质产生的氨基酸、酸和鲜味物质。

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。

In the negative and interrogative forms, of course, this is identical to the non-emphatic forms.

。但是，在否定句或疑问句里，这种带有"do"的方法表达的效果却没有什么强调的意思。

Go down on one's knees;kneel down

屈膝跪下。。。下跪祈祷