Production technology of bright caramel

Abstract

The invention discloses a production technology of bright caramel, comprising the following steps: (1) cane sugar molasses processing: after the molasses and the water are diluted at weight ratio of 1:(0.1-0.2), directly feeding steam to heat to 60-80 DEG C; adding dilute sulphuric acid to adjust pH value to 3.0-3.2; heating to 100 DEG C, and maintaining the temperature for 40-60min; cooling to about 80 DEG C, putting into a sedimentation tank, and taking out supernate after being subsided; (2) syrup concentration: concentrating the supernate in vacuum to about 40-degree Be, and pumping into a kettle; (3) reaction stage: firstly, adding a composite ammonium salt catalyst; at the temperature of about 110 DEG C, reacting in a closed kettle until colour ratio is about 8000 EBC; cooling to adjust the pH value to 4.5-5.0; then, adding a composite sulfite reactant accounting for 2-7 wt% of the syrup; checking salt tolerant situation until the colour ratio is about 8000 EBC; slightly adjusting the pH value, and further reacting until the colour ratio is about 9000-11000 EBC; and (4) caramel finished product: carrying out reaction until the colour ratio and the red index reach the requirements, and then cooling and compressing in a finished product jar. The bright caramel produced by the production technology is bright red and yellow, natural, and unchangeable and permanent in colour and lustre after being coloured, thus attracting people.

Description

technical field [0001] The invention relates to a production process of a coloring agent used in food, in particular to a production process of caramel. Background technique [0002] Caramel, commonly known as caramel, is a coloring agent widely used in food, accounting for more than 90% of the sales of the entire food coloring agent market. Caramel is a man-made natural food additive. At present, the caramels used in food processing industries such as soy sauce and stewed products are mainly divided into three categories: one is the positively charged caramel produced by starch sugar (glucose) ammonia method, and this kind of caramel generally has a higher color rate (about 30,000 EBC), the red index and yellow index are low, and the color of cooking is black and easy to turn black. It is suitable for low-grade dark soy sauce or mature vinegar; the second type is treated with white sugar and a small amount of acid agent, and then added a small amount of ammonium salt to ca...

AI Technical Summary

Problems solved by technology

Big-brand manufacturers generally use caramel with a color rate of 8,000 to 11,000 EBC to make high-grade soy sauce. Caramel with a low color rate has a higher red index and yellow index, and stir-fried vegetables, poultry, and meat are mostly red and yellow. Some, natural coloring, its main disadvantages are red, yellow and strong, poor brightness, especially after a long time, it will darken, and the appetite is slightly poor