Knowledge graph
褐变
现象Machine-extracted糖分与胺类高温下的褐变反应
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Two sources, labelled separately on every card. Entries marked "From classical texts" come from public-domain Chinese medical classics; herbs are listed without dosages and compositions follow the common editions. Entries marked "Machine-extracted" are derived by a model from BIOSPHERE own-corpus material (formulation library, ingredient dossiers, compliance index, product catalogue). Neither is an efficacy claim or regulatory text — regulatory and safety conclusions follow the official texts and third-party test reports.
Relations it takes part in
操作Machine-extracted8 participants
投料操作规范
投料顺序有讲究：配料水先加螯合剂搅匀，再加提取物；粉末规格先用去离子水或丁二醇溶开再入锅；加热上限建议50℃，实际操作在降温到40-45℃的后段加入；锅具与管路开工前确认无锈斑，铜质配件禁用
配伍禁忌Machine-extracted5 participants
桦树汁-糖胺高温褐变
糖分与胺类在高温下褐变并产生焦甜气味
反应Machine-extracted5 participants
儿茶素氧化褐变
儿茶素在见光遇氧条件下发生氧化，导致含儿茶素的水剂放置后变黄、褐变；温度是加速因子，80℃以上短时间即可见色，45℃一个月加速试验可预测成品寿命
生产Machine-extracted5 participants
放大生产注意事项
放大生产时大锅顶空与循环时间比小样长，带氧量高，颜色批差比小样明显；香精与儿茶素同用时褐变会改变顶调感受，香精定型样需用放大批制作
稳定性Machine-extracted4 participants
二裂酵母-高温稳定性
耐热性差，长时间处于60℃以上会明显褐变、气味变重，功能组分随之损失，工艺上必须后段低温加入
稳定性Machine-extracted4 participants
桦树汁-高温灭菌褐变
高温灭菌会引发褐变与气味改变，破坏清透的产品定位
配伍禁忌Machine-extracted4 participants
酵母发酵产物配伍禁忌-氧化剂变色
酵母发酵产物滤液与强氧化剂、高浓度过氧化物同用会使颜色迅速加深
稳定性Machine-extracted3 participants
乳酸杆菌发酵产物的褐变风险
与含还原糖较高的其它发酵料叠加时，高温下更容易褐变
稳定性Machine-extracted3 participants
褐变风险
pH低于3.5长期储存易褐变并伴异味；比滤液型更易褐变
配伍禁忌Machine-extracted3 participants
酵母大米发酵产物配伍禁忌-铁离子显色
酵母/大米发酵产物滤液与铁离子接触显色发暗
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