Study on the production of caramel with glucose liquid waste 母液制取焦糖色素的研究
2.
I ' ll just stick with the teriyaki 我还是吃沾糖色烤好了
3.
I ' ll just stick with the teriyaki 我还是吃沾糖色烤好了
4.
Stir - fry sugar till brown , add water , white sugar and pear balls , simmer over a low heat till there is little juice left 炒糖色，加清水白糖梨球慢火收汁，浓稠时放入蜂蜜
5.
The content of levulinic acid in soy sauce , hydrolyzed vegetable protein ( hvp ) and caramel was determined 摘要对酱油、酸水解植物蛋白( hvp ) 、焦糖色素中乙酰丙酸的含量进行了测定。
6.
The content of levulinic acid was relatively lower in soy sauce and higher in hvp ( the maximum was 15 . 79 % ) 其中，酱油中乙酰丙酸含量较低，酸水解植物蛋白中乙酰丙酸含量较多（最高含量为15 . 79 % ） ，而焦糖色素中也测出含有乙酰丙酸（最高含量达8 . 02 % ） 。
Methods of utilization for molasses have been introduced in this paper , including simple utilization , such as feedstuff additive and concrete additive , and extraction of available component , for example sucrose , betaine and caramel pigment etc 主要介绍了糖蜜的初级利用，即直接作为饲料添加剂和混凝土外加剂，以及从糖蜜中提取有效成份，如：蔗糖、焦糖色素、甜菜碱以及制备液体糖和红糖粉的方法。
