| The final molasses of the sugarcane is one of the three by-products in the sugar industry.It is a sugar raw material with the development potential,containing about 50%sugar,which is equivalent to5.5?6.0%of the sugar content of the sugar cane.However,with the increasing of market competition,the promotion of molasses diversification is especially important.In this study,caramel color was prepared from sugarcane final molasses by means of pretreatment,solid acid catalyzed hydrolysis and ammonia.Then,its physical and chemical indicators,sensory quality,antioxidant capacity and flavor components were analyzed,in order to provide a new reference for the multiple use of sugarcane final molasses.The research work is as follows:?1?The ion exchange resin was used for acid hydrolysis of the sucrose in the concentrated syrup.The optimum process parameters for acid hydrolysis were optimized by orthogonal experiments:the amount of resin is 59%,the reaction temperature is 80?,and the reaction time is 50 minutes.?2?Ammonia method is used to prepare caramel color,and the best process parameters were obtained through response surface optimization.Considering the actual situation,the temperature is 131?,the holding time is 121 minutes,and the amount of amino compounds is 6.1%.The pigment sample have a color ratio of 31935.4 EBC and a red index of 5.19.?3?The physical and chemical indexes of the caramel color prepared under the best conditions were analyzed,and the results showed that all the key indexes are in accordance with the requirements of GB1886.64-2015.The sensory quality of homemade caramel color was analyzed by fuzzy mathematics comprehensive evaluation method and compared with two commercially available caramel colors.The results showed that the ranking of sensory quality was commercial caramel color-1>Homemade caramel color>Commercial caramel color-2.The coloring experiment research found that the coloring performance of the home-made caramel color and the commercially available caramel color-1 were better than that of the commercially available caramel color-2.?4?The oxidation resistance of the self-made caramel pigment was measured by a free-radical scavenging experiment and was compared with the commercial two-ammonia-method caramel color.The results showed that the scavenging capacity of the three caramel colors for the DPPH indicated that the equivalent of VCwas 30.4 mg VCE·g-1,24.8 mg VCE·g-1,24.5 mg VCE·g-1.The scavenging capacity for NO2-was 62.7 mg VCE·g-1,48.8 mg VCE·g-1,39.2 mg VCE·g-1,and the reduction capacity for Fe3+was 57.7 mg VCE·g-1,46.4 mg VCE·g-1,43.4 mg VCE·g-1,respectively.?5?The flavor of the self-made caramel pigment was determined by HS-SPME-GC-MS,and compared with the commercial two-ammonia-method caramel pigment.The results showed that 276 kinds of volatile flavor substances were identified from self-made caramel pigment,293 species and 261 species of caramel pigment and caramel pigment-1,respectively.The positive and negative matching degree more than 800 of the three caramel pigments were 73 species,90 species and 68 species respectively.The flavor substances with relative content in the top five are aldehydes,ketones,alcohols,acids and pyrazines. |
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