Production method of caramel

Abstract

The invention discloses a production method of caramel, which comprises the following steps: after filtering the hydrolyzed molasses serving as the raw material with a plate-and-frame filter press, extracting the filtered molasses into a reaction vessel for hydrolyzing and coking; and extracting the hydrolyzed and coked molasses serving as the raw material into a semi-finished product transit tank. The hydrolyzing and coking process comprises the following steps: the reaction vessel is washed, water and dietary alkali are added in the reaction vessel, and the reaction vessel is heated to 90 DEG C and preserving the temperature for at least two hours; the molasses serving as the raw material filtered by the plate-and-frame filter press is added in the reaction vessel, the reaction vessel is heated to 115-120 DEG C, and the reaction is regarded as the normal reaction when the reaction vessel is heated to 115 DEG C; time is started from the time when the reaction vessel is heated to 115 DEG C, and after one hour, samples are taken for test; and when the tested samples meet the specified eligibility criteria, the reaction vessel is cooled. The production cycle of the caramel prepared by the method provided by the invention is greatly shortened, the energy consumption is greatly reduced, one step of the whole production process is omitted, and the equipment investment is reduced.

Description

technical field [0001] The invention relates to caramel manufacturing technology, in particular to a method for making caramel. . Background technique [0002] The existing caramel production process is as follows: after the raw material molasses is hydrolyzed, it settles for 48-72 hours, then extracts the qualified supernatant and enters the reaction kettle for coking, and the semi-finished product enters the semi-finished transfer tank, and enters the three-effect evaporation after sedimentation again Concentration operation with the device, and finally the deployment of finished caramel. The disadvantage is that the entire production process has two energy losses, namely, the raw material sedimentation process and the semi-finished product transfer process, which will result in low production efficiency, high cost, and product quality. Instability, finished product production cycle process and complicated procedures. Contents of the invention [0003] Based on this, a...

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Problems solved by technology

[0002] The existing caramel production process is as follows: after the raw material molasses is hydrolyzed, it settles for 48 hours to 72 hours, then extracts the qualified supernatant and enters the reaction kettle for coking, and the semi-finished product enters the semi-finished transfer tank, and enters the three-effect evaporation after sedimentation again Concentrating operation in the device, and finally the finished product of caramel is prepared. The disadvantage is that there are two energy losses in the whole production process, that is, the raw material sedimentation process and the semi-finished product transfer process, which will result in low production efficiency, high cost and low product quality. Instability, finished product production cycle process and complicated process

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