Method and equipment for producing caramel pigment specially used for soybean sauce

A caramel coloring and equipment technology, applied in the field of producing special caramel coloring for soy sauce, can solve problems such as uneconomical, and achieve the effect of reducing heating time

Inactive Publication Date: 2016-03-30
GUANGXI XUANDA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Extraction of sucrose from cane molasses is uneconomical due to nectar-making by inorganic non-sugar components

Method used

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  • Method and equipment for producing caramel pigment specially used for soybean sauce
  • Method and equipment for producing caramel pigment specially used for soybean sauce
  • Method and equipment for producing caramel pigment specially used for soybean sauce

Examples

Experimental program
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Embodiment Construction

[0030] The equipment used in the method of producing special caramel pigment for soy sauce includes a material pre-melting tank, a spray heater, a laminar flow reaction kettle, a flash tank, a coking batching tank and a finished product tank, which are connected by pipelines in sequence, wherein the flash tank includes a plate Frame transfer tank, evaporation transfer tank and concentration transfer tank;

[0031] The laminar flow reaction kettle is heated by a coil, and the material is heated by heat exchange through the contact between the material and the coil through which steam is passed inside, and then the heated material is stirred evenly.

[0032] The plate and frame filter press includes a filter chamber, which is composed of alternately arranged filter plates and filter frames; the surface of the filter plate has grooves, and its protruding parts are used to support the filter cloth; the edges of the filter frame and the filter plate There are through holes in the c...

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PUM

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Abstract

The invention relates to a method and equipment for producing a caramel pigment specially used for soybean sauce. The equipment for producing the caramel pigment specially used for the soybean sauce comprises a material premelting tank, a spraying heater, a laminar flow reaction kettle, a flash tank, a coking material mixing tank and a finished product tank which are sequentially connected by virtue of pipelines, wherein the flash tank comprises a plate frame transfer tank, an evaporation transfer tank and a concentration transfer tank. The method and equipment for producing the caramel pigment specially used for the soybean sauce have the advantages that a sugar-containing substance is heated by adopting the spraying heater, then a plurality of long and thin main body combined laminar flow tanks are adopted for carrying out heat preservation, a high-temperature material enters a tank body from the lower part of the laminar flow tank body and then flows out from the upper parts of single tank bodies, and coking reaction is finished by controlling the quantity and flows of the tank bodies through which the high-temperature material flows out and heat preservation time in the coking reaction.

Description

technical field [0001] The patent of the invention relates to the field of producing caramel pigment, in particular to a method and equipment for producing special caramel pigment for soy sauce. Background technique [0002] Caramel pigment (Carame1), also known as caramel, is a colorant widely used in food, medicine and other industries. For the food industry, it is used in soy sauce, vinegar, cooking wine, sauce brine, pickled products, baking It is used in food, candy, medicine, carbonated beverages and non-carbonated beverages, etc. It not only imparts a specific color to the product, but also brings a specific caramel flavor. Caramel pigment is thick dark brown viscous substance, soluble in water, insoluble in organic solvents. In 1940, the U.S. Food and Drug Administration (FDA) issued regulations for caramel coloring. However, due to the toxicity of 4-methylimidazole contained in caramel coloring, its development is limited. After further in-depth research and expe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00
CPCC09B61/00
Inventor 农庭昌
Owner GUANGXI XUANDA FOOD CO LTD
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