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Method for preparing caramel colorant by using multistage membrane separation

A caramel pigment and membrane separation technology, applied in chemical instruments and methods, azo dyes, organic dyes, etc., can solve problems such as non-removal, achieve low turbidity, increase product yield, and solve unstable effects

Active Publication Date: 2010-10-20
上海爱普食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method only uses one-step membrane separation operation, and does not remove small molecular harmful substances such as 5-hydroxymethylfurfural in caramel coloring products

Method used

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  • Method for preparing caramel colorant by using multistage membrane separation
  • Method for preparing caramel colorant by using multistage membrane separation
  • Method for preparing caramel colorant by using multistage membrane separation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Take 9 kg of maltose, mix it with 15 L of pure water to prepare a maltose solution, add glycine to the maltose solution in an amount of 10.0% of the mass of the maltose, and obtain a mixed reaction solution. Put the mixed solution in a high-pressure reaction kettle, seal it, heat the material, and simultaneously turn on the magnetic stirring device, set the reaction temperature to 130° C., and hold the temperature for 80 minutes. After the reaction is completed, the obtained liquid material is cooled and subjected to membrane separation. The membrane separation steps are as follows: firstly separate the reaction solution through membrane A, collect the intercepted component and filtrate al, and homogenize the intercepted component through a colloid mill, the homogenization pressure is 10 bar, and the temperature of the homogenized material is 50°C; after homogenization The components are then separated by membrane A. Membrane A is a flat membrane with a molecular weigh...

Embodiment 2

[0040] Take 16kg of sucrose, mix it with 20L of pure water to prepare a solution, add glutamic acid in the sucrose solution, the dosage is 2.0% of the sucrose mass, to obtain a mixed reaction solution. The mixed solution was placed in a collector type constant temperature heating magnetic stirrer for heating in an oil bath, the reaction temperature was set at 140° C., and the holding time was 70 minutes. After the reaction is completed, the obtained liquid material is cooled and subjected to membrane separation. Membrane separation conditions are as follows: Separation of membrane A is performed first, the intercepted component and filtrate a1 are collected, and the intercepted component is homogenized by an ultra-high pressure micro-fluidizer with a homogenization pressure of 5000 bar; the temperature of the homogenized material is 25°C. The homogenized components are then separated by membrane A. Membrane A is a flat membrane with a molecular weight cut-off of 4,400,000 Da ...

Embodiment 3

[0043] Take 10kg of glucose, mix it with 10L of pure water to prepare a glucose solution, add ammonium sulfite to the sugar solution, and the dosage is 6.0% of the glucose mass to obtain a mixed reaction solution. The mixed solution was placed in a high-pressure reactor, sealed, and heated for reaction. The reaction temperature was set at 150° C., and the holding time was 60 minutes. After the reaction is completed, the liquid material is cooled and subjected to membrane separation. Membrane separation steps are as follows: Separation of membrane A is carried out first, the intercepted component and filtrate a1 are collected, and the intercepted component is homogenized by an ultra-high pressure micro-fluidizer, with a homogenization pressure of 2500 bar; the temperature of the homogenized material is 80°C; after homogenization The components are then separated by membrane A. Membrane A is a flat membrane with a molecular weight cut-off of 4400000Da produced by Shanghai Xinya ...

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Abstract

The invention discloses a method for preparing a caramel colorant by using multistage membrane separation. The method comprises the following steps of: mixing sugar sources and amino acid or ammonium salt, heating the mixture in solution or suspension state to the temperature of between 110 and 150 DEG C, and holding the temperature; passing an obtained reaction liquid through a membrane A under the pressure of between 0 and 5 bar and at the temperature of between 4 and 60 DEG C, and collecting an entrapped component and filtrate; homogenizing the entrapped component by using a colloid mill, an ultra-high pressure microfluidizer or an ultra-high pressure homogenizer, passing the homogenized component through the membrane A again for filtration, and collecting a filtered component; merging the filtrate, passing the filtrate through one or more of membranes B, C and D step by step under the pressure of between 0 and 5 bar and at the temperature of between 4 and 60 DEG C, and collecting an entrapped component and a filtered component; and concentrating or drying the entrapped component to prepare a caramel colorant product. Through the selection of multistage membranes, the aim of preparing the caramel colorant which meets the requirements of different color ratios, red indexes and yellow indexes, and improves food quality and safety is fulfilled.

Description

technical field [0001] The invention relates to caramel pigment in the field of food green processing, in particular to a method for preparing high-quality caramel pigment by a multi-stage membrane separation method. The prepared caramel pigment products can meet the requirements of different color ratios, red index and yellow index, and are of high quality and safe to eat. Background technique [0002] Caramel color, commonly known as caramel color, is one of the food colorings with the longest history used by human beings. It is also the most widely used and most popular coloring in food additives used by people. Cooking wine, marinated sauce, pickled products, baked food, candy, medicine, beverage, etc. Caramel pigment is a multi-component compound. Its physical properties are dark brown to black liquid, block, powder or paste. It uses high-quality sucrose, glucose or other starch sugar as the main raw material. It adopts special formula and Natural pigments produced by...

Claims

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Application Information

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IPC IPC(8): C09B61/00C09B67/54
Inventor 于淑娟史文慧管永光徐献兵
Owner 上海爱普食品工业有限公司
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