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Preparation method of caramel pigment

A technology of caramel pigment and caramelization reaction, applied in chemical instruments and methods, functions of food ingredients, azo dyes, etc., can solve the problems of low color yield and high red pigment index, achieve low reaction temperature and simple operation , the effect of saving energy consumption

Inactive Publication Date: 2017-04-26
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Ordinary caramel pigment is a kind of caramel pigment produced by dehydration and deacidification with sucrose and glucose as raw materials. The caramel pigment has a high red pigment index and good coloring property, but its color yield is low

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0034] A preparation method of caramel coloring, comprising the following steps:

[0035] 1) Primary reaction of caramelization reaction:

[0036] While stirring, add white sugar to a three-necked flask with stirring, reflux, and a thermometer, use an oil bath as the heating medium, and control the temperature of the oil bath to 200°C. When the temperature of the reaction system is 165°C, the white sugar begins to melt. When the temperature rises When the temperature is 185°C, the white granulated sugar is completely melted. As time goes on, the system temperature rises to 198°C. Condensate appears in the cooling pipe, and the system temperature drops to 160°C at a rate of 1.5°C / min. At this time, the temperature is basically stable. Between 160-170°C, react at this temperature for 2h.

[0037] 2) Add alkali to remove the acid produced in the caramelization process and promote the caramelization reaction

[0038] Slowly add 15 mL of 10% Na to the reaction system at a rate of...

Embodiment 2

[0042] A preparation method of caramel coloring, comprising the following steps:

[0043] 1) Primary reaction of caramelization reaction:

[0044] While stirring, add white sugar to a three-necked flask with stirring, reflux, and a thermometer, use an oil bath as the heating medium, and control the temperature of the oil bath to 198°C. When the temperature of the reaction system is 164°C, the white sugar begins to melt. When the temperature rises When the temperature is 185°C, the white granulated sugar is completely melted. As time goes on, the system temperature rises to 197°C, condensate appears in the cooling pipe, and the system temperature drops to 160°C at a rate of 1-2°C / min. At this time, the temperature It is basically stable at 160-170°C, and reacts at this temperature for 2.5h.

[0045] 2) Neutralize with alkali to promote the formation of caramel pigment

[0046] Slowly add 12 mL of 12% Na to the reaction system at a rate of 0.5 drops / s while stirring. 2 CO 3 ...

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Abstract

The invention provides a preparation method of caramel pigment, and belongs to the field of foodstuff additive technology. The method comprises the following steps: (1) a caramelization reaction primary phase, white sugar is added into a reactor, heating is carried out with continuous stirring to 190-200 DEG C, insulation is carried out and condensate liquid is collected at the same time, and till the temperature of the reaction system reaches 175-185 DEG C; (2) alkali is added for neutralizing, formation of caramel pigment is promoted, a Na2CO3 solution is added dropwisely into the reaction system with stirring, the temperature of the reaction system is reduced to 110-120 DEG C, and the reaction is carried out for 3-4 hours at the temperature with continuous stirring; 3) water is added for dilution, in order to prepare the product, purified water is added dropwisely into the reaction system with stirring, after uniform mixing, heating is continuous, the temperature of the system is 110-115 DEG C, a reaction is carried out with stirring for 0.5-1 hour, and the caramel pigment whose color yield percentage is 30000 or above and haematochrome index is 6.2 is obtained. The method has the advantages of simple operation, low reaction temperature, saved energy consumption, the pH value of the prepared caramel pigment is 5.1-5.5, and salt resistance and acid resistance accord with national standard of the caramel pigment.

Description

technical field [0001] The invention belongs to the technical field of food additives, in particular to a method for preparing high-quality and safe caramel pigment. Background technique [0002] Caramel coloring is an additive widely used in food, beverages, and brewing products. Its production methods can be divided into four categories according to raw materials: ①Ordinary caramel coloring; ②Sulphite caramel coloring; ③Ammonia caramel coloring; ④ Ammonium sulfite caramel coloring. Among them, ③ and ④ are likely to produce by-products—4-methylimidazole during the caramelization reaction process due to the presence of amine compounds. 4-Methylimidazole is a neuroconvulsant. Experiments on mice have found that it can cause cancer in mice and is a potential carcinogen. ② Due to the large amount of addition, production is prohibited in my country. ① At high temperature, white granulated sugar is dehydrated and polymerized to form macromolecular brown compounds, which do not...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00A23L5/43A23L2/58
CPCC09B61/00A23L2/58A23V2002/00A23V2200/042
Inventor 李祥马倩鹤豆静茹
Owner SHAANXI UNIV OF SCI & TECH
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