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A method for preparing sucrose-based caramel pigment by non-ammonia method

A technology based on caramel and sucrose, which is applied in the field of green food processing to achieve the effects of large-scale production, broadened approaches and product stability.

Inactive Publication Date: 2017-03-08
GUANGDONG PROVINCIAL BIOENGINEERING INST (GUANGZHOU SUGARCANE IND RES INST)
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the market of non-ammonia caramel coloring products has not been reported

Method used

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  • A method for preparing sucrose-based caramel pigment by non-ammonia method
  • A method for preparing sucrose-based caramel pigment by non-ammonia method
  • A method for preparing sucrose-based caramel pigment by non-ammonia method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] 1) Mix and dissolve high-purity sucrose raw material (refined white granulated sugar, in which the sucrose purity is 99.88%) and water at a mass ratio of 1:0.75;

[0056]2) Mix the completely dissolved sugar solution and palm oil in a mass ratio of 0.618:1;

[0057] 3) Put the mixed sample of sugar and oil in a reactor with a high-speed disperser, start the high-speed disperser, heat, stir, and perform a pyrolysis caramelization reaction; when the reaction temperature reaches 150°C, add 50g of Boiling water, continue to stir the reaction; when the reaction temperature reaches 150°C again, add the same amount of boiling water, repeat the addition of boiling water 15 times, then stir and keep warm for 20 minutes, and the reaction is over; the entire first pyrolysis caramelization reaction The heating temperature in the process is 110°C~180°C;

[0058] 4) Move the mixed product after the reaction to the oil-water separator, let it stand still, and separate the bottom prod...

Embodiment 2

[0063] 1) Mix and dissolve the high-purity sucrose raw material (R4 syrup in the sugar refinery, in which the sucrose purity is 93.73%) and water at a mass ratio of 1:0.53;

[0064] 2) Mixing completely dissolved sugar liquid with food grade paraffin oil in a mass ratio of 0.618:0.382;

[0065] 3) Put the mixed sample of sugar and oil in a reactor with a high-speed disperser, start the high-speed disperser, heat, stir, and perform a pyrolysis caramelization reaction; when the reaction temperature reaches 145°C, add 50g of Boiling water, continue to stir the reaction; when the reaction temperature reaches 145°C again, add the same amount of boiling water, repeat the addition of boiling water 10 times, then stir and keep warm for 20 minutes, and the reaction is over; the entire first pyrolysis caramelization reaction The heating temperature in the process is 110°C~180°C;

[0066] 4) Move the mixed product after the reaction to the oil-water separator, let it stand still, and se...

Embodiment 3

[0072] 1) Mix and dissolve high-purity sucrose raw material (secondary white granulated sugar, in which the sucrose purity is 99.53%) and water at a mass ratio of 1:0.61;

[0073] 2) fully dissolving the sugar solution and coconut oil in a mass ratio of 0.382:0.618;

[0074] 3) Put the sugar and oil mixed sample in a reactor with a high-speed disperser, start the high-speed disperser, heat, stir, and perform a pyrolysis caramelization reaction; when the reaction temperature reaches 140°C, add 50g of hot water water, continue to stir the reaction; when the reaction temperature reaches 140°C again, add the same amount of boiling water, repeat the addition of boiling water 15 times, then stir and keep warm for 25 minutes, and the reaction is over; the entire first pyrolysis caramelization reaction The heating temperature in the process is 110°C~180°C;

[0075] 4) Move the mixed product after the reaction to the oil-water separator, let it stand still, and separate the bottom pro...

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Abstract

The invention discloses a method for preparing a cane sugar-based caramel pigment by an ammonia method. The method takes sugar with high cane sugar fraction as a raw material, the sugar is dissolved by water to a sugar solution with certain concentration, edible oil is taken as a direct heating carrier, then non honogneous phase mixing and a pyrolysis caramelization reaction are carried out on the sugar solution and the edible oil, then a cane sugar-based caramel pigment crude product is obtained, the crude product is performed with heat radiation for secondary pyrolysis caramelization reaction, then is processed and concentrated or dehydrated, dried to obtain the cane sugar-based caramel pigment without 4-methylimidazole. The cane sugar-based caramel pigment does not contain 4-methylimidazole after determination by a third party detection mechanism, and eating security of the caramel pigment product is enhanced. The prepared cane sugar-based caramel pigment does not generate foaming phenomenon and wall hanging phenomenon, and a color index accords with GB8817-2001.

Description

technical field [0001] The invention relates to caramel pigment, in particular to a preparation method of non-ammonia sucrose-based caramel pigment, which belongs to the field of green food processing. Background technique [0002] Caramel coloring, also known as caramel color, occupies an important position in the food coloring market. It is currently the food additive with the widest application range and the largest quantity in the food industry. It is widely used in condiments, food, beverages, pharmaceuticals and other industries. [0003] At present, the production of caramel pigment is mainly based on sucrose, glucose, fructose, fructose syrup and starch sugar as the main raw materials, and the ammonia method (with ammonia water, ammonium sulfite, etc. as the catalyst) is used to process and prepare caramel pigment. 4-Methylimidazole has been reported to cause cancer in animal tests because sugar reacts with ammonia at high temperatures to produce a by-product of a ch...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C09B61/00
Inventor 钟映萍黄玉南谭文兴梁达奉蚁细苗李雨虹吴兆鹏
Owner GUANGDONG PROVINCIAL BIOENGINEERING INST (GUANGZHOU SUGARCANE IND RES INST)
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