1) Fresh and bright type caramel
鲜亮型焦糖色素
2) caramel
[英]['kærəmel] [美]['kærə'mɛl]
焦糖色素
1.
Producing high red index caramel for sauce from xylose mother liquor;
木糖母液生产酱油用高红色指数焦糖色素
2.
The Influence of the Fructose Corn Syrup on the Quality of Caramel;
果葡糖浆对焦糖色素质量影响的研究
3.
Research on the preparing of Caramel in Laboratory;
焦糖色素实验室制备工艺研究
3) caramel pigment
焦糖色素
1.
Study on the production of caramel pigment by extrusion;
挤压法焦糖色素生产工艺研究
2.
Studies on production technology of caramel pigment used in beverages;
饮料用焦糖色素的生产工艺研究
3.
Study on preparation caramel pigment from wheat B-starch;
小麦B淀粉制备焦糖色素研究
4) caramel color
焦糖色素
1.
Study on the preparation of acidproof caramel color;
耐酸型焦糖色素制备工艺的研究
2.
Research on the application of Fenton oxidation to remove Caramel color of sauce wastewater;
Fenton氧化法去除酱油生产废水中焦糖色素的研究
3.
An overview on the current situation, classification, manufacture methods, properties and application of caramel color is presented.
综述了国内外焦糖色素发展的现状、分类、生产方法、理化性质及在食品中的应用;着重介绍了焦糖色素制备中的反应机制、美拉德反应、焦糖化反应。
5) steady fresh red
鲜亮红色
1.
In order to produce a steady fresh red and a nearly nitrates-free sausage,VC-Na,VPP,VE,sodium tripolyphosphate,sodium pyrophosphate,tea polyphenols were added as additives to reduce dosage of nitrates when processing sausages.
研究通过在香肠的加工中加入:VC-Na、VPP、生育酚(VE)、三聚磷酸钠、焦磷酸钠、茶多酚以减少亚硝酸盐的添加量,使所得成品具有稳定的鲜亮红色,并且产品中亚硝酸盐的残留量极低;实验表明:VC-Na的较好使用范围在0。
6) caramel
[英]['kærəmel] [美]['kærə'mɛl]
焦糖色
1.
Photometric determination of 4-methylimidazole in caramel;
分光光度法测定焦糖色中4-甲基咪唑
2.
Technological study on the special caramel for soy sauce
酱油专用焦糖色的工艺研究
补充资料：鲜亮
1.鲜明，漂亮。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条