Research on Characteristics and Application of Liquid Cooked Special Sugar
Study the crystallization situations of liquid cooked special sugar under different temperature conditions;compare the color values of Maillard reaction with sucrose,meanwhile compare the sensory evaluation conditions of the product and sucrose in frying,salad,stewing and cooking situations. Conclusion:The product is non-crystallizable stored at 4 ℃ to 20 ℃ and the color value is close to that cooked by sucrose.In comparison with sucrose,it has certain characteristics in cooking applica-tion,though with slightly lower sweetness,sweetness is fresh,taste and aroma is richer and it isn′t easy to lead to paste pot phenomenon.
NETL
NSTL
万方数据
维普
