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Method for producing caramel

A technology of sugar material and technology, applied in chemical instruments and methods, chemical/physical/physicochemical processes of energy application, azo dyes, etc., can solve the problem that the working parameters are not easy to master, and achieve uniform heating without temperature gradient, Less heat loss and faster heating

Inactive Publication Date: 2010-08-11
李松 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The screw extrusion method is not easy to master in terms of product repeatability, catalyst, and selection of working parameters

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] Microwave heating of sugar material to produce ammonium-free caramel can be divided into two types: heating under normal pressure and heating under pressure. Microwave heating is internal heating, which can generate high temperature and high pressure in an instant, and is prone to explosion under pressure conditions, which requires high equipment.

[0016] 1. Making ammonium-free caramel by heating sugar with microwave at normal pressure

[0017] Put 200g of glucose powder and 6g of sodium hydroxide into the Erlenmeyer flask, and place a watch glass on the top. Put the reaction system into a microwave oven. The microwave frequency is 2450±10MHz, and the microwave output power is 1.2KW. The upper limit of the reaction temperature is 180°C, and the lower limit is 140°C. The time is set to 30 minutes. After cooling the product for 30 minutes the measured EBC reached 10000.

[0018] 2. Microwave pressure heating sugar material to produce ammonium-free caramel

[0019]...

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Abstract

The invention relates to a method for producing ammonium-free caramel. Sugar materials are heated in a microwave heating mode, so that the sugar materials are subjected to pyrogenic reaction in an internal heating mode under the condition of atmospheric pressure or heating, thereby obtaining the product. The invention has the advantages of good repetitiveness, low energy consumption, short response time and high color ratio.

Description

technical field [0001] The invention relates to a method for producing caramel. Background technique [0002] Microwave is an electromagnetic wave with a frequency of about 300MHz to 300GHz, that is, an electromagnetic wave with a wavelength in the range of 1000 to 1mm. It is located between infrared light waves and radio waves in the electromagnetic spectrum. The frequency of civilian microwaves such as industrial, scientific research, medical and household microwave ovens is stipulated internationally. 915±15MHz and 2450±50MHz. In the 1980s, people began to systematically use microwaves in the research of organic reactions. Microwave technology is applied to organic reactions, and the reaction speed can be several times faster than conventional methods, and the selectivity and yield are better than conventional methods. Microwave is a kind of internal heating, which has the characteristics of fast heating speed, uniform heating without temperature gradient, and no hyster...

Claims

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Application Information

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IPC IPC(8): C09B61/00B01J19/12
Inventor 李松张洪波
Owner 李松
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