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The preparation method of the caramel coloring that reduces 4-methylimidazole content

A caramel coloring, methylimidazole technology, applied in chemical instruments and methods, azo dyes, organic dyes, etc., can solve the problems of complex caramel coloring production process, complicated physical removal method operation, difficult to control reaction conditions, etc. , to achieve the effect of inhibiting the formation of 4-methylimidazole, improving food safety and easy operation

Active Publication Date: 2017-07-04
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production process of caramel pigment is relatively complicated, the reaction conditions are difficult to control, and the physical removal method is relatively cumbersome, which leads to increased production costs and is difficult to popularize.
At present, the content of 4-methylimidazole in caramel pigment produced by traditional ammonia method and ammonium sulfite method almost exceeds the national standard (GB8817-2001 stipulates that the content of 4-methylimidazole in caramel pigment produced by ammonium (ammonia) method cannot exceed 200ppm)

Method used

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  • The preparation method of the caramel coloring that reduces 4-methylimidazole content
  • The preparation method of the caramel coloring that reduces 4-methylimidazole content

Examples

Experimental program
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Effect test

Embodiment 1

[0031] Glucose and water are mixed to prepare a glucose solution with a concentration of 50% (w / v). 4 + Amount and the mass meter of sugar liquid dry matter) add ammoniacal liquor (the aqueous solution containing 25%~28% (mass %) of ammonia, the following cases are all equal) as catalyst, simultaneously press sugar liquid 6% (with the quality of glycine and Glycine is added in proportion to the mass meter of sugar liquid dry matter), fully dissolved, and stirred evenly. Rapidly raise the temperature of the reaction solution (that is, control the heating rate to 3-4°C / min) to 140°C, and control the temperature to 140±2°C for 60 minutes. After the reaction, rapidly cool down (complete the cooling within 5 minutes) to below 50°C. The above reaction solution was concentrated in vacuum (at 40°C) to a viscous liquid (33-38°Bé, the same below), and freeze-dried to obtain solid caramel pigment powder.

[0032] Remarks: Glycine is added at a ratio of 6% of the sugar solution (based o...

Embodiment 2

[0034] Glucose and water are mixed to prepare a glucose solution with a concentration of 50% (w / v). 4 + The ratio of the amount and the mass of sugar liquid dry matter) is added ammoniacal liquor as catalyst, simultaneously adds lysine in the ratio of sugar liquid 3% (in the mass meter of the quality of lysine and sugar liquid dry matter), fully dissolves, Stir well. Rapidly raise the temperature of the reaction solution to 140°C, control the temperature at 140±2°C and react for 60 minutes. After the reaction, quickly cool down to below 50°C, concentrate the above reaction solution in vacuum (at 40°C) to a viscous liquid, and freeze-dry to obtain Solid caramel coloring powder.

Embodiment 3

[0036] Glucose and water are mixed, and the glucose solution that is prepared into concentration is 50% (w / v), and above-mentioned sugar solution is transferred to reaction kettle, by the quality 6% of sugar solution (in NH 4 +The ratio of the amount and the mass of the sugar liquid dry matter) is added as a catalyst, and at the same time, alanine is added in a ratio of 6% of the sugar liquid quality (in terms of the quality of alanine and the mass of the sugar liquid dry matter), fully dissolved , stir evenly, quickly raise the temperature of the reaction solution to 140°C, control the temperature at 140±2°C for 60 minutes, after the reaction, quickly cool down to below 50°C, concentrate the above reaction solution in vacuum (at 40°C) to a viscous liquid, Freeze drying to obtain solid caramel powder.

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Abstract

The invention discloses a preparation method of caramel pigment with a reduced 4-methylimidazole content. The method includes the steps of: firstly preparing raw material sugar into a sugar solution, then adding ammonia water serving as the catalyst and adding amino acid, stirring the substances evenly, then rapidly raising the temperature to 140+ / -2DEG C and carrying out heat preservation reaction for 55-65min; cooling the reaction product to lower than or equal to 50DEG C rapidly, and concentrating the cooled reaction product to obtain a concentrated caramel pigment solution; and further drying the concentrated caramel pigment solution to a water content of less than or equal to 5% so as to obtain solid caramel pigment. According to the invention, the level of 4-methylimidazole in caramel pigment is significantly lowered by means of adding amino acid in the production link, thereby realizing production of high quality and safe edible caramel pigment with low 4-methylimidazole content without changing the existing production process and facilities.

Description

technical field [0001] The invention provides a method for controlling the formation of 4-methylimidazole in the production process of caramel pigment, and belongs to the technical field of food safety manufacturing process reconstruction and hazard control. Background technique [0002] Caramel coloring is a very widely used coloring, flavoring and aroma additive in the food industry. It is a liquid or powder pigment made from glucose, maltose, sucrose, starch syrup, xylose syrup, etc., using ammonium sulfite method, ammonia method, sulfite method, common method, etc. One of the largest additives, it is widely used in condiments, carbonated beverages, brewed wine, baked goods, candy and other foods to increase sensory quality and increase commodity value. In the 1960s, caramel coloring was banned by some countries because it contained 4-methylimidazole, and its safety issues have also aroused widespread concern worldwide. 4-Methylimidazole is a nitrogen-containing heteroc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C09B61/00
Inventor 张英庞美蓉陈纯
Owner ZHEJIANG UNIV
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