CAJ | 학술논문

研究了液态烹调专用糖产品不同温度条件下结晶情况，与蔗糖比较美拉德反应色值情况，同时比较了在炒制、凉拌、红烧、炖汤4种烹调条件下产品与蔗糖感官影响评价。结论：产品在4~20℃范围内储藏均不结晶，与蔗糖比较，二者烹调产生的色值接近，在烹调应用上与蔗糖比较具有一定的特色，甜度虽然稍低，但甜味清新，滋味和香气更为丰富且不易导致烹调糊锅现象。
연구료액태팽조전용당산품불동온도조건하결정정황，여자당비교미랍덕반응색치정황，동시비교료재초제、량반、홍소、돈탕4충팽조조건하산품여자당감관영향평개。결론：산품재4~20℃범위내저장균불결정，여자당비교，이자팽조산생적색치접근，재팽조응용상여자당비교구유일정적특색，첨도수연초저，단첨미청신，자미화향기경위봉부차불역도치팽조호과현상。
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.