Method for quickly and continually preparing powdery caramel pigment by using spray drying technology

A caramel color, powder technology, applied in the direction of organic dyes, etc., to achieve the effect of easy product quality, short preparation time and process, and high solid content

Active Publication Date: 2012-02-08
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

However, none of the above-mentioned patent technologies involves the preparation of caramel pigment by controlling the degree of Maillard reaction in the spray drying equipment by regulating the temperature of the hot air inlet and the residence time of the mixture in the spray drying equipment.

Method used

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  • Method for quickly and continually preparing powdery caramel pigment by using spray drying technology
  • Method for quickly and continually preparing powdery caramel pigment by using spray drying technology

Examples

Experimental program
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Effect test

Embodiment 1

[0029] Take 1kg of glucose sample, add 2kg of distilled water to shake and mix and fully dissolve; then add 0.5kg of NH 4 Cl, to get glucose and NH 4Cl mixed solution, the mixed solution is pumped into the atomizer in the spray drying equipment with a peristaltic pump. The spray reaction conditions are as follows: the hot air inlet temperature is 270°C; the flow rate of the hot air entering the drying equipment is set at 1m3 / min; the flow rate of the mixed liquid pumped into the spray drying equipment is set at 30mL / min; The length of the heat preservation flow channel (12 cm in diameter) is 15 cm, the reaction time is 3 seconds, and the outlet temperature is 145° C. After the spray-drying reaction treatment, the water content in the Maillard product is measured to be 0.4% by mass; the obtained reactant is then fluidized and vibrated-dried to obtain a powdery caramel pigment product. Dissolve 0.01g of caramel pigment product in 10mL of distilled water, measure the absorbance...

Embodiment 2

[0031] Take 1 kg of fructose sample, add 6 kg of distilled water to shake and mix and fully dissolve; then add 0.1 kg (NH4)2SO4 to obtain a mixed solution of fructose and (NH4)2SO4, which is pumped into the spray drying equipment with a peristaltic pump for atomization device. The spray reaction conditions are as follows: the hot air inlet temperature is 250°C; the flow rate of hot air entering the drying equipment is set to 0.3m3 / min; the flow rate of the mixed liquid pumped into the spray drying equipment is set to 20mL / min; The length of the heat preservation channel (12 cm in diameter) is 1 m, the measured reaction time is 10 seconds, and the measured outlet temperature is 135° C. After the spray-drying reaction treatment, the water content in the Maillard product is measured to be 0.6% by mass; the obtained reactant is then fluidized and vibrated-dried to obtain a powdery caramel pigment product. Dissolve 0.01g of caramel pigment product in 10mL of distilled water, and m...

Embodiment 3

[0033] Take 1 kg of galactose sample, add 30 kg of distilled water to vibrate, mix and fully dissolve, then add 0.25 kg of urea to obtain a mixed solution of galactose and urea, and pump the mixed solution into the atomizer in the spray drying equipment with a continuous constant flow pump. The spray reaction conditions are as follows: the hot air inlet temperature is 230°C; the flow rate of hot air entering the drying equipment is set at 0.2m3 / min; the flow rate of the mixed liquid pumped into the spray drying equipment is set at 15mL / min; The length of the heat preservation channel (12 cm in diameter) is 1.5 m, the measured reaction time is 25 seconds, and the measured outlet temperature is 120° C. After the spray-drying reaction treatment, the water content in the Maillard product is measured to be 0.8% by mass; the obtained reactant is then fluidized and vibrated-dried to obtain a powdery caramel pigment product. Dissolve 0.01g of caramel pigment product in 10mL of distill...

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Abstract

The invention discloses a method for preparing a powdery caramel pigment by using a spray drying technology, belonging to the technical field food processing. In the method, the powdery caramel pigment is prepared by undergoing a Mailard reaction on reducing sugar or an oligosaccharide or polysaccharide which is hydrolyzed into reducing sugar under the acid condition and a compound for providing amino by adopting a spray drying technology. The spray drying reaction conditions are that: (1) the temperature of the hot air inlet of spray drying equipment is 160-270 DEG C; and (2) the reaction time is controlled at 3-60 seconds by controlling the flow of hot air entering the spray drying equipment and the flow of a mixed solution pumped into the spray drying equipment or selecting the lengths of heat-preserving flow channels of a spray drying chamber and a gas-solid separating system. The method has the characteristics of short time and flow needed for preparing a food caramel pigment, continuous reaction process, easiness for controlling the quality, high solid content, contribution to realizing industrial preparation, and the like.

Description

technical field [0001] The invention relates to the Maillard reaction in the field of food processing, in particular to a method for accelerating the Maillard reaction by using spray drying technology. Specifically, the spray drying technique is used to make Maillard reaction between reducing sugars or oligosaccharides or polysaccharides hydrolyzed into reducing sugars under acidic conditions and compounds providing amino groups to prepare caramel pigment raw materials required in food. Background technique [0002] Maillard reaction, also known as Amino-carbonyl reaction, refers to the condensation and polymerization of compounds containing hemiacetal hydroxyl groups (aldehydes, reducing sugars) and compounds containing amino groups to form high-molecular-weight polymers. Substance-Melanoidin (Melanoidin) reaction. The Maillard reaction was first discovered by the famous French chemist Maillard in 1912 when he heated a mixed solution of glycine and glucose. Today, the Mai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B69/10C09B67/06
Inventor 于淑娟张平军何树珍黄凯胡彪
Owner 上海爱普食品工业有限公司
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