Production technology of bright caramel

A production process, caramel technology, applied in the production process of colorants, can solve the problems of poor brightness, poor appetite, high red index and yellow index, etc., and achieve the effect of red, yellow and strong coloring

Inactive Publication Date: 2011-04-20
YUEYANG XIANGYU CARAMEL IND
View PDF3 Cites 16 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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, p

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] The bright caramel production process steps of the present invention are mainly as follows:

[0012] (1) Molasses treatment of sucrose: After the molasses and water are diluted at about 1:0.1 (mass ratio), the steam is heated to 60~80℃, and the diluted sulfuric acid is added to adjust the pH value to 3.0~3.2, and the temperature is raised to 100℃ and maintained at 40℃. ~60min, cool down to about 80℃, put it into the sedimentation tank; after sedimentation, take the supernatant for use;

[0013] (2) Concentration of sugar water: the supernatant is vacuum concentrated to the required concentration, and pumped into the reactor;

[0014] (3) Reaction stage: First add compound ammonium salt catalyst, at about 110°C, close the kettle to react to a color rate of about 8000 EBC, cool down and adjust the pH value to 4.5-5.0: then add compound sulfite reactant, react to another After the stage (with the color rate EBC as the main indicator), check the salt tolerance, adjust the ...

Embodiment 2

[0017] The bright caramel production process steps of the present invention are mainly as follows:

[0018] (1) Molasses treatment of sucrose: After the molasses and water are diluted at about 1:0.15 (mass ratio), the steam is heated to 60~80℃, and the diluted sulfuric acid is added to adjust the pH value to 3.0~3.2, and the temperature is raised to 100℃ and maintained at 40℃. ~60min, cool down to about 80℃, put it into the sedimentation tank; after sedimentation, take the supernatant for use;

[0019] (2) Concentration of sugar water: the supernatant is vacuum concentrated to the required concentration, and pumped into the reactor;

[0020] (3) In the reaction stage, add compound ammonium salt catalyst first, at about 110°C, close the kettle to react to a color rate of about 8000 EBC, cool down and adjust the pH value to 4.5-5.0: then add compound sulfite reactant to react to another stage After (using the color rate EBC as the main indicator), check the salt tolerance, adju...

Embodiment 3

[0022] The bright caramel production process steps of the present invention are mainly as follows:

[0023] (1) Molasses treatment of sucrose: After the molasses and water are diluted at about 1:0.2 (mass ratio), the steam is heated to 60-80°C, and the diluted sulfuric acid is added to adjust the pH value to 3.0-3.2, and the temperature is raised to 100°C and maintained at 40°C. ~60min, cool down to about 80℃, put it into the sedimentation tank; after sedimentation, take the supernatant for use;

[0024] (2) Concentration of sugar water: the supernatant is vacuum concentrated to the required concentration, and pumped into the reactor;

[0025] (3) Reaction stage: First add compound ammonium salt catalyst, at about 110°C, close the kettle to react to a color rate of about 8000 EBC, cool down and adjust the pH value to 4.5-5.0: then add compound sulfite reactant, react to another After the stage (with the color rate EBC as the main indicator), check the salt tolerance, adjust t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C09B61/00
Inventor 黄世安
Owner YUEYANG XIANGYU CARAMEL IND
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap