大米的酸催化水解及焦糖化条件研究

在酸性条件下水解大米粉，其中的碳水化合物降解为分子量较小的还原糖，然后与碳酸铵反应，制备焦糖色素．实验结果表明最佳水解条件为：液固比等于4．5，盐酸用量为3．5%，反应温度为100℃左右，反应时间为3．5h水解产物中还原糖（以葡萄糖计）的量可以达到大米质量的82％焦糖化反应最佳条件为：碳酸铵用量占大米的10％，反应时间为3h，反应温度为100℃左右．制得的焦糖溶液可以分散到5％乙醇溶液、20％NaCl溶液、4％醋酸溶液、铂柠檬酸溶液、磷酸溶液和可口可乐饮料中．制得的焦糖溶液与1％单宁溶液作用会部分形成沉淀．

Research of factors affecting acid-catalyzed hydrolysis of rice and following caramelization reaction

By way of acid hydrolysis, the carbohydrate contained in rice powder was degraded into reducing sugars with low-molecular weight. The reaction product reacts with ammonium carbonate to prepare caramel pigment. According to the experimental result, the optimum conditions for rice hydrolysis can be regarded as following, the temperature should be taken as 100℃ or so, the ratio of liquid to solid was chosen as 4.5, 3.5% concentrated hydrochloric acid as a catalyst should be used, the reacton was sustained for 3.5 hours. The reducing sugars（ counting it as glucose ） in hydrolysis product account for 82% of rice powder. As the optimum conditions for caramelization reaction, the amount of ammonium carbonate should account for 10% of rice powder, at 100℃ or so, caramelization reaction should go on for 3 hours. The prepared aqueous caramel solution can be dispersed into 5%solution of ethanol, 20% sodium chloride solution, 4% aqueous acedic acid, 2% aqueous citric acid solution, phosphoric acid solution and Coca-Cola drink. While 1% aqueous tannic acid was mixed with prepared aqueous caramel solution, as a result, partial composition of the caramel pigment can form deposition.