Production method of caramel
A production method and caramel technology, applied in chemical instruments and methods, azo dyes, organic dyes, etc., can solve the problems of high cost, loss of energy consumption in production processes, low production efficiency, etc., and achieve reduced energy consumption and production cycle. The effect of shortening and reducing equipment investment
Inactive Publication Date: 2012-10-10
GUANGXI BADI FOOD
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[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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[0023] Such as figure 1 Shown, a kind of manufacture method of caramel, comprises the following steps:
[0024] In step 1, the raw material molasses stored in the raw material tank is hydrolyzed.
[0025] Step 2, the raw material molasses after the hydrolysis treatment is filtered through a plate and frame filter press.
[0026] Step 3: Clean the reactor, add water and edible alkali to the reactor, and heat the reactor to 90°C for at least 2 hours; when cleaning the reactor, preferably add 1500kg of water and 90kg of edible alkali to the reactor.
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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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Inventor 余思华
Owner GUANGXI BADI FOOD
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