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Process for producing caramel pigment

A production process, caramel pigment technology, applied in the direction of azo dyes, organic dyes, chemical instruments and methods, etc., can solve the problems of inability to meet the needs of downstream products, low starch extraction rate, low caramel pigment color rate, etc. Achieve the effect of improving raw material utilization rate, shortening production cycle and high color rate

Inactive Publication Date: 2012-01-25
ANHUI POLYTECHNIC UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] At present, my country mainly uses starch as raw material or mother liquors such as sugar-containing waste liquid and sugar molasses to produce caramel pigment under normal pressure. The color rate of caramel pigment produced by this method is low (generally less than 30,000 EBC unit), unable to meet the demand of downstream products
In addition, when starch is used as raw material for production, starch is usually extracted from the raw material first (the extraction rate of starch is not high), and then chemical hydrolysis methods such as acid are used to obtain sugar liquid, which makes the process complicated, and chemical substances such as acid have harmful effects on equipment. Corrosive, high requirements on equipment, resulting in high cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] a) Gelatinization process: take 200g of cooked purple sweet potato, mix it with 400mL of water, and gelatinize in a sterilizing pot at 121°C for 30 minutes;

[0026] b) Liquefaction and saccharification process: cool the gelatinized purple sweet potato to 70°C, adjust the pH value to 4.5, add 4.0g α-amylase and 3.6g glucoamylase to react for 30 minutes,

[0027] c) Hydrolysis process: Add 0.4g of cellulase and 0.2g of xylanase to the liquefied and saccharified purple sweet potato, at pH 4.8, temperature 50°C, hydrolyze the purple sweet potato for 10 hours, then boil for 10 minutes to kill Enzyme, add 200mL water, stir evenly and filter, the filtrate is concentrated to Baume degree 34;

[0028] d) Ammonification process: Add 16 grams of ammonium sulfate to the hydrolyzed purple sweet potato, mix well, put it into a pressure vessel, treat it at 150°C for 2 hours at a pressure of 100kpa, and concentrate the treatment solution by 1.5 times after cooling, to obtain A carame...

Embodiment 2

[0030] a) Gelatinization process: take 200g of cooked purple sweet potato, mix it with 400mL of water, and gelatinize in a sterilizing pot at 121°C for 45 minutes;

[0031] b) Liquefaction and saccharification process: cooling the gelatinized purple sweet potato to 80°C, adjusting the pH value to 5.5, adding 4.8g α-amylase and 4.8g glucoamylase to react for 45 minutes;

[0032] c) Hydrolysis process: Add 0.5g of cellulase and 0.3g of xylanase to the liquefied and saccharified purple sweet potato, at pH 4.8, temperature 50°C, hydrolyze the purple sweet potato for 12 hours, then boil for 10 minutes to kill Enzyme, add 200mL water, stir evenly and filter, and the filtrate is concentrated to Baume degree 35.

[0033] d) Ammonia addition process: add 20 grams of ammonia water to the hydrolyzed purple sweet potato, mix well, put it into a pressure vessel, treat it at 110kpa and 180°C for 1 hour, and after cooling, concentrate the treatment solution by 1.8 times to produce A caramel...

Embodiment 3

[0035] a) Gelatinization process: take 200g of cooked purple sweet potato, mix it with 400mL of water, and gelatinize in a sterilizing pot at 121°C for 30 minutes;

[0036] b) Liquefaction and saccharification process: cooling the gelatinized purple sweet potato to 95°C, adjusting the pH value to 6.0, adding 6.0g α-amylase and 6.5g glucoamylase to react for 60 minutes;

[0037] c) Hydrolysis process: Add 0.8g of cellulase and 0.5g of xylanase to the liquefied and saccharified purple sweet potato, at pH 4.8, temperature 50°C, hydrolyze the purple sweet potato for 18 hours, then boil for 10 minutes to kill Enzyme, add 200mL water, stir evenly and filter, the filtrate is concentrated to Baume degree 38;

[0038] d) Ammonia addition process: Add 30 grams of ammonia water to the hydrolyzed purple sweet potato, mix well and put it into a pressure vessel, treat it at a pressure of 125kpa and 160°C for 1.5h, and concentrate the treatment solution by 1.5 times after cooling, that is A...

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Abstract

The invention discloses a process for producing caramel pigment, comprising the following procedures of a) gelatinization procedure, b) liquefaction and saccharification procedure, c) hydrolysis procedure and d) ammonification procedure, wherein the b) liquefaction and saccharification procedure comprises the following steps: adding alpha-amylase and saccharifying enzyme to the gelatinized purplesweet potato with the pH of 4.5-6.0 and the temperature of 70-95 DEG C, and reacting for 30-60min, wherein the weight proportion of the purple sweet potato, the alpha-amylase and saccharifying enzymeis 1:0.01-0.04:0.01-0.04. Compared with the prior art, in the invention, the purple sweet potato is taken as the raw material, therefore the extraction procedure of starch is saved and the process flow is simplified; furthermore, the purple sweet potato contains natural pigment and has good acid resistance, salt resistance and good stability; the caramel pigment produced by taking the sweet potato as the raw material has high color ratio and good stability, generates no pollutants during the hydrolysis process, shortens the production period and saves the cost; and the caramel pigment prepared by utilizing the sugar solution through a high-pressure ammonia method has good color ratio and good product quality.

Description

technical field [0001] The invention relates to a production process of caramel pigment, in particular to a process for producing caramel pigment by using purple yam as a raw material. Background technique [0002] Caramel pigment, also known as caramel and caramel, is a dark brown black liquid or solid substance with a special sweet aroma and pleasant caramel aroma. It is soluble in water but insoluble in commonly used organic solvents. [0003] Caramel pigment is listed as natural food coloring by the Food and Agriculture Organization of the United Nations and the World Health Organization FAO / WHO. The Ministry of Health of my country also listed caramel pigment as natural edible coloring in the (86) Wei Fang Zi No. 66 document issued in August 1986. pigment. [0004] Caramel coloring is widely used in food, medicine, seasoning, beverage and other industries. It is the most widely used food coloring with the largest production and sales volume in the world. It occupies an ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P1/00C09B61/00
Inventor 汤斌张庆庆陈中碧潘海波
Owner ANHUI POLYTECHNIC UNIV
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