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Process for producing liquid caramel

A liquid and caramel technology, which is applied in the direction of azo dyes, organic dyes, chemical instruments and methods, etc., can solve the problems of use restrictions and affect the application range of products, and achieve the effect of low equipment requirements, stable reaction, and expanded application range

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

AI Technical Summary

Problems solved by technology

It is limited to be used in end products with high odor requirements such as cooked food products, jams, biscuits, etc.
This burnt smell affects the scope of application of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0025] The specific implementation of the low-pressure ammonium method liquid caramel process is carried out according to the following steps:

[0026] Put 100kg of glucose powder (food grade) into the reactor, heat the temperature of the reactor to 130-140°C, close the vent valve of the reactor, turn on the stirrer, and within 20-30 minutes, pour 25kg-30kg of ammonia water ( The concentration is 20%) into the reaction kettle, the reaction pressure is controlled at 0.05-0.08Pma, and the temperature is maintained at 125-130°C. After adding ammonia water, continue heating for 30-45 minutes, keep the temperature in the kettle at 135-142° C., and control the reaction pressure at 0.05-0.08 Pma. Open the vent valve and add 400kg of water to the reactor. Heat the concentrated product, measure its absorbance once every 10 minutes, and stop heating when the EBC reaches 55,000 or more. Open the discharge valve and filter the product.

[0027] The specific implementation of low-pressu...

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PUM

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Abstract

The invention relates to a process for producing liquid caramel under low pressure. The process comprises the following steps: heating a sugar material to 130-140 DEG C (ammonia process) / 160-180 DEG C ( ammonia-free process) by utilizing a closed reaction kettle, and carrying out pyrogenetic reaction under the pressure of 0.08 Mpa; and after the reaction finishes, opening a bleed valve, adding water to dilute, and concentrating to the commercial-grade color ratio. The invention has the advantage of high product color ratio, and can increase the color ratio to more than 55000 (EBC) by the ammonia process and more than 15000 (EBC) by the ammonia-free process. The dehydrated and concentrated product does not have the burned taste, thereby widening the application range of the product.

Description

technical field [0001] The invention relates to a process for manufacturing liquid caramel. Background technique [0002] Caramel color is a natural pigment with a wide range of applications and plays an important role in food, beverage, wine and other fields. At present, there are ammonium method and non-ammonium method in caramel production technology. Ammonium production is widely used in my country because of its high color rate, low energy consumption, and low requirements on technology and equipment. Because the product contains 4-methylimidazole, the amount used in the end product must meet the national requirements. In some developed countries, the caramel produced by the ammonium process is not allowed to be used in food and other fields. The non-(ammonium) method production process does not contain 4-methylimidazole in its products, so its usage is not limited, but the product produced by the process method has low color rate, high energy consumption, high proces...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00
Inventor 李松张洪波
Owner 李松
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