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A kind of salt-tolerant common caramel coloring and its preparation method and application

A caramel coloring and salt-tolerance technology, which is applied in the field of salt-tolerant common caramel coloring and its preparation, can solve the problems of poor salt-tolerance of common caramel coloring, improve the salt-resistant stability, increase the solubility, increase the The effect of stability

Active Publication Date: 2019-08-27
QINGDAO RICHEN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to overcome the defects in the above-mentioned prior art, the object of the present invention is to provide a salt-tolerant common caramel pigment and its preparation method and application. This method solves the technical problem of poor salt tolerance of common caramel pigment caused by raw materials. Adding sodium hydroxide solution before melting sucrose can effectively control the formation of foam in the production process, which is beneficial to industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Set up a reflux device, take 50g of first-grade soft white sugar (beet sugar, Xinjiang Fangcaohu Sugar Factory) in a three-neck flask with stirring and a thermometer, and slowly add 10mL of 1% NaOH solution under the condition of constant stirring. Continue heating in the pot until the sucrose is completely melted, change the reflux device to a distillation device, collect fractions, and when the reaction temperature reaches 160°C, remove the distillation device and change to a reflux device, continue the reaction at 150°C for 2 hours, and add 0.5 % sodium tripolyphosphate solution 25mL, reflux reaction for 30min, to obtain ordinary caramel pigment without 4-methylimidazole, color rate 14800EBC, yellow pigment index 9.41, red pigment index 5.75, good salt tolerance.

Embodiment 2

[0028] Set up a reflux device, take 50g of secondary sucrose (Yunnan Fuping Sugar Industry Co., Ltd.) into a three-necked flask with stirring and a thermometer, and slowly add 8mL of 2% NaOH solution in an oil bath while stirring continuously. Continue heating until the sucrose is completely melted, change the reflux device to a distillation device, collect fractions, and when the reaction temperature is 158°C, remove the distillation device and replace it with a reflux device, continue the reaction at 150-155°C for 2.5h, add 25 mL of 0.8% sodium tripolyphosphate solution was refluxed for 25 minutes to obtain a common caramel pigment without 4-methylimidazole, a color rate of 15000 EBC, a yellow index of 9.51, a red index of 5.75, and good salt tolerance.

[0029] Adopt 4-methylimidazole to measure according to gas chromatography, do not appear 4-methylimidazole peak in the product that present embodiment makes, illustrate that there is no 4-methylimidazole in the product, elem...

Embodiment 3

[0033] Set up a reflux device, take 50g of secondary sucrose (Guangxi Tiandong County Sugar Co., Ltd.) in a three-necked flask with stirring and a thermometer, and slowly add 1.5% NaOH solution 10mL under the condition of constant stirring, and put it in an oil bath Continue heating until the sucrose is completely melted, change the reflux device to a distillation device, collect fractions, and when the reaction temperature is 160°C, remove the distillation device and change to a reflux device, continue the reaction at 155-160°C for 1.5h, add 25 mL of 1% sodium tripolyphosphate solution was refluxed for 30 minutes to obtain a common caramel pigment without 4-methylimidazole, with a color rate of 14874EBC, a yellow index of 9.33, and a red index of 5.74. It has good salt tolerance.

[0034] Sodium hydroxide solution is added before the sucrose is melted, no foam is generated during the experiment, which is beneficial to industrial production.

[0035]In summary, the present inv...

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Abstract

The invention discloses a preparation method and an application of a salt-resistant common caramel pigment, and belongs to the technical field of food additives. The method comprises the following steps: 1) constructing a refluxing device, placing sucrose in a three-necked flask, and slowly adding a sodium hydroxide solution while stirring, and carrying out an oil-bath heating refluxing reaction until the sucrose is completely thawed; 2) changing the refluxing device to a distillation device, collecting the obtained reaction fraction until the reaction temperature rises to 150-160 DEG C, removing the distillation device, changing the distillation device into the refluxing device, and continuously carrying out a reaction at 150-160 DEG C for 1.5-2.5 h; and 3) adding a sodium tripolyphosphate solution to the above reaction system, and carrying out a refluxing reaction for 20-30 min to prepare the salt resistance improved common caramel pigment. The method improves the color ratio of the caramel pigment and effectively controls the foam in the production process; and the common caramel pigment prepared through the method has the advantages of good safety, bright color, good roundness and good salt resistance.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to a salt-tolerant common caramel pigment and its preparation method and application. Background technique [0002] Caramel pigment is a food coloring agent widely used in industries such as low-alcohol wine, soy sauce, vinegar, and baking. It is divided into: 1. Ordinary caramel pigment. Under acidic (citric acid) or alkaline (NaOH) conditions, it can be polymerized into brown or black substances at high temperature. Since no ammonium (ammonia) compounds are used in the production process, it does not form 4-methylimidazole. It is a safe coke Sugar pigment production method. The caramel pigment produced by this method has low color rate, but higher red pigment index and yellow pigment index, better stability in alcohol and acid, but poor salt tolerance. 2. Sulfite caramel pigment, which is a dark brown substance formed by caramelization with sulfurous acid as a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C09B57/00A23L27/50A23L5/48
Inventor 李祥抗新新蔺旺梅卢瑞
Owner QINGDAO RICHEN FOODS