Preparation process of low 4-methylimidazole caramel pigment

A methyl imidazole caramel, preparation technology technology, applied in the direction of organic dyes, chemical instruments and methods, natural dyes, etc., can solve the problems of complicated operation, high cost of membrane filtration technology, high application pressure and the like

Active Publication Date: 2014-04-23
广州华糖食品有限公司 +1
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  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

However, the cost of membrane filtration technology is high, the operation is relatively compl

Method used

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  • Preparation process of low 4-methylimidazole caramel pigment

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[0020] The preparation technology of low 4-methylimidazole caramel pigment of the present invention comprises the following steps:

[0021] (1) Dilute the molasses with an appropriate amount of water, settle, and take the supernatant liquid;

[0022] (2) Transfer the sugar liquid into the reaction kettle, add ammonium carbonate solution with 0.5-1% sugar liquid mass, and control the temperature at 115-120°C for 5-10 minutes; continue to add ammonium carbonate solution with 1-1.5% sugar liquid mass, Control the temperature at 120-122°C for 10-15 minutes; continue to add ammonium carbonate solution with a sugar solution mass of 1.5-2.0%, control the temperature at 122-125 °C for 15-20 minutes; continue to add sugar solution mass of 1-1.5% ammonium carbonate solution solution, control the temperature at 120-122°C for 10-15 minutes; then control the temperature at 115-120°C for 20-30 minutes, and end the reaction to obtain caramel pigment with low 4-methylimidazole content.

[00...

Embodiment 1

[0033] The preparation technology of low 4-methylimidazole caramel coloring:

[0034] (1) Pretreatment of molasses: Take 4kg of refined sugar molasses, add 1kg of water to dilute, add dilute sulfuric acid, adjust the pH value to 1.5, raise the temperature to 105°C and maintain it for 60min, cool down to about 80°C and put it into the settling tank, after settling Take the supernatant sugar solution for use;

[0035] (2) Brix adjustment: add an appropriate amount of water to adjust the Brix to 60°Bx, and pump it into the reactor;

[0036] (3) Reaction stage: first heat the sugar solution to 115°C quickly, then slowly add a saturated aqueous solution of ammonium carbonate with 1% of the mass of the sugar solution dropwise, and control the temperature at 115°C for 10min; , control the temperature at 120°C for 15 minutes; continue to add dropwise a saturated aqueous solution of ammonium carbonate with a mass of 2.0% of the sugar solution, and control the temperature to react at 1...

Embodiment 2

[0039] The preparation technology of low 4-methylimidazole caramel coloring:

[0040] (1) Pretreatment of molasses: Take 5kg of refined sugar molasses, add 1kg of water to dilute, add dilute sulfuric acid, adjust the pH value to 2.0, raise the temperature to 105°C and maintain it for 60min, cool down to about 60°C and put it into the settling tank, after settling Take the supernatant sugar solution for use;

[0041] (2) Brix adjustment: add an appropriate amount of water to adjust the Brix to 63°Bx, and pump it into the reactor;

[0042] (3) Reaction stage: first heat the sugar liquid to 120°C quickly, then slowly add 0.5% sugar liquid saturated ammonium carbonate aqueous solution dropwise, control the temperature at 120°C for 5 minutes; continue to drop the sugar liquid 1% ammonium carbonate saturated aqueous solution , control the temperature at 122°C for 10 minutes; continue to add dropwise a saturated aqueous solution of ammonium carbonate with a mass of 1.5% of the sugar...

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Abstract

The invention discloses a preparation process of low 4-methylimidazole caramel pigment, wherein an ammonium carbonate catalyst is added step by step, the reaction temperature and reaction time are controlled strictly, a caramel reaction is carried out stage by stage, the prepared caramel pigment has a bright red color (the haematochrome index is higher than 5.5), the 4-methylimidazole content is low (smaller than 100 ppm), and all the physical and chemical indexes reach the GB8817-2001 national standard.

Description

technical field [0001] The invention belongs to the technical field of food colorant production, in particular to a preparation process of low-4-methylimidazole caramel pigment. Background technique [0002] Caramel, commonly known as caramel color, is a thick reddish brown colloidal substance with a special burnt aroma. Its color is not affected by acid and alkali, and has the characteristics of uniform coloring, light resistance, and heat resistance. It is the most used in the food industry. A natural food coloring, widely used in beverages, soy sauce, rice wine, balsamic vinegar, beer and some baked foods, accounting for more than 90% of the sales of the entire food coloring agent market, among which cola beverages are the most used. [0003] At present, the preparation of caramel coloring usually adopts ammonia-free method, ammonium salt method, ammonia method, hydrogenation method and so on. According to the classification of the International Technical Caramel Color A...

Claims

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Application Information

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IPC IPC(8): C09B61/00
Inventor 赵壁秋谭文兴邓广华梁达奉农立忠黄玉南蔡碧云钟映萍蚁细苗陆镇霆李雨虹常国炜
Owner 广州华糖食品有限公司
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