Preparation method for oil solution containing black jack pigment

A caramel coloring, oil solution technology, applied in food preparation, application, food science and other directions, can solve the problems of inaccurate explanation of caramel reaction, unpredictable complexity, and can only be used as a water-soluble food additive, etc. The effect of saving food, saving energy and expanding the scope of application

Inactive Publication Date: 2009-02-18
MASSON GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Caramel pigment can be dissolved and dispersed in water, but it is completely insoluble in oil, especially liquid oil, so it can only be used as a water-soluble food additive, and many foods that require oil-soluble food additives cannot act on caramel pigment, and still can only be used as a water-soluble food additive. original traditional method
Some people have also set out to research and develop oil-soluble caramel pigments, but so far science and technology have not been able to explain the mechanism of caramel reaction exactly, and the structure and composition of caramel have not yet been known, and its complexity cannot be predicted. No published reports on oil-soluble caramel coloring found

Method used

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  • Preparation method for oil solution containing black jack pigment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The first step is to prepare oil-soluble powder containing caramel coloring

[0035] Weighing according to weight percentage: caramel pigment 18%, unsaturated molecular distillation monoglyceride 23%, sucrose ester 8%, Span 80: 8%, Tween 80: 8%, soybean oil 18%, gum arabic 8% , xanthan gum 9%, a total of 300 grams.

[0036] Swell the Arabic gum and xanthan gum with double the weight of cold water, heat to 80°C the next day, dissolve the weighed caramel pigment in the colloid solution, keep the temperature of 65°C for 50 minutes, and filter to remove the insoluble Keep the temperature of 55°C for later use.

[0037] Then prepare the emulsifier oil solution: weigh the unsaturated molecule distilled monoglyceride, sucrose ester, Span 80, and Tween 80, dissolve it in edible oil, and heat it to 78°C until the emulsifier is completely dissolved.

[0038] Keep the temperature of the upper oil and water, add the emulsifier oil solution to the caramel pigment colloid solution,...

Embodiment 2

[0042] The first step is to prepare oil-soluble powder containing caramel coloring

[0043] Weighing according to weight percentage: caramel pigment 10%, unsaturated molecular distillation monoglyceride 10%, sucrose ester 12%, Span 80: 9%, Tween 80: 9%, peanut oil 30%, gum arabic 10%, Xanthan Gum 10%, total 300g.

[0044] Swell Arabic gum and xanthan gum with twice the weight of cold water, heat to 70°C the next day, dissolve the weighed caramel pigment in the colloid solution, keep the temperature of 65°C for 30 minutes, filter to remove insoluble Keep the temperature at 50°C for later use.

[0045] Then prepare the emulsifier oil solution: weigh the unsaturated molecule distilled monoglyceride, sucrose ester, Span 80, and Tween 80, dissolve it in peanut oil, and heat it to 70°C until the emulsifier is completely dissolved.

[0046]Keep the temperature of the upper oil and water, add the emulsifier oil solution to the caramel pigment colloid solution, stir, emulsify, 30 min...

Embodiment 3

[0050] The first step is to prepare oil-soluble powder containing caramel coloring

[0051] Weighing according to weight percentage: caramel pigment 12%, unsaturated molecular distillation monoglyceride 27%, sucrose ester 7%, Span 80: 8%, Tween 80: 8%, peanut oil 25%, gum arabic 6%, Xanthan gum 7%, total 300g.

[0052] Swell Arabic gum and xanthan gum with twice the weight of cold water, heat to 70°C the next day, dissolve the weighed caramel pigment in the colloid solution, keep the temperature of 65°C for 30 minutes, filter to remove insoluble Keep the temperature at 50°C for later use.

[0053] Then prepare the emulsifier oil solution: weigh the unsaturated molecule distilled monoglyceride, sucrose ester, Span 80, and Tween 80, dissolve it in peanut oil, and heat it to 70°C until the emulsifier is completely dissolved.

[0054] Keep the temperature of the upper oil and water, add the emulsifier oil solution to the caramel pigment colloid solution, stir, emulsify, 30 minut...

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PUM

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Abstract

The invention relates to a method for preparing an oil solution containing caramel pigments, and the pigment oil can be safely used as a food additive. The preparation method disclosed by the invention comprises: (1) oil soluble powder containing caramel pigments is prepared, wherein edible oil is taken as a carrier, the caramel pigments are emulsified in the edible oil by a mixed type emulsifier, and then the mixture is dried by the powder spraying by a spray tower; and (2) the obtained powder is added in the oil needing to be colored, and subjected to micro emulsification to obtain the clear edible oil with caramel color. The caramel pigment can be used as an additive for oil soluble food, thereby widening the application range of the caramel pigment, simultaneously reducing the maillard reaction in the food baking and saving food and energy.

Description

technical field [0001] The invention relates to an external coloring agent for baked food. Background technique [0002] Baked food, such as bread, barbecue, etc., produces a layer of caramel color on its skin to match people's perception of the first item of food "color, aroma, and taste" and stimulate people's desire to buy. The traditional method is to coat the outer surface of the food with maltose, then put it in the oven and bake it at a high temperature above 280°C until the color of the maltose layer changes to caramel. This method has been followed from ancient times to the present and has never changed. Pass. The raw materials of this method are easy to obtain and the price is cheap, but this method also has a disadvantage, that is, it takes a lot of grain to make maltose in order to color the baked food. Baking at a high temperature above 280°C consumes a lot of energy. Today, when the world's energy is becoming increasingly tense, people have to think more. In...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/275A23L5/43
Inventor 胡勇刚
Owner MASSON GROUP
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