Preparation process of caramel pigment

A preparation process and technology of caramel coloring, applied in the functions of food ingredients, azo dyes, organic dyes, etc., can solve the problems of single salt-resistant caramel, no solid caramel, poor hygiene indicators, etc., and improve the red color. The effect of index or color ratio, reduced content, short process

Inactive Publication Date: 2018-02-02
广西顶俏食品科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

China's caramel industry is very backward. Most of the output is produced by workshop-style manual methods. There are very few manufacturers that can produce it with more scientific methods, and they can only produce a single salt-resistant caramel that is used in soy sauce. , the quality is poor, and the hygienic indicators are also very poor
A few years ago, the acid-resistant caramel used in cola beverages could not be produced, and it had to be imported at a high price. So far, there is no official manufacturer of solid caramel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of preparation technology of caramel pigment, it is characterized in that: comprise the following steps:

[0026] (1) Mix corn and potatoes with a weight ratio of 1:12, mix and pulverize, add 1% food grade hydrochloric acid, and hydrolyze at 95°C for 5 hours;

[0027] (2) Adjust the pH value of the hydrolyzate to 8 with food-grade sodium carbonate, and filter to obtain the filtrate;

[0028] (3) Add cysteine ​​to the filtrate in step (2) in an amount of 1%, and heat to 200° C. for 50 minutes; constantly stir the filtrate during heating to prevent local coking;

[0029] ⑷. Cool down step ⑶ liquid to room temperature within 5 minutes.

Embodiment 2

[0031] (1) Mix corn and potatoes with a weight ratio of 3:8, mix and pulverize, add 3% food grade hydrochloric acid, and hydrolyze at 85°C for 8 hours;

[0032] (2) Adjust the pH value of the hydrolyzate to 6 with food-grade sodium carbonate, and filter to obtain the filtrate;

[0033] (3) Add glycine to the filtrate in step (2) in an amount of 3%, heat to 190° C. for 85 minutes; constantly stir the filtrate during heating to prevent local coking;

[0034] ⑷. Cool down step ⑶ liquid to room temperature within 3 minutes.

Embodiment 3

[0036] A kind of preparation technology of caramel pigment, it is characterized in that: comprise the following steps:

[0037] (1) Mix corn and potatoes with a weight ratio of 1:12, mix and pulverize them, and hydrolyze them at 85°C for 8 hours;

[0038] (2) Add food-grade sodium carbonate dropwise at 1 drop / s to the hydrolyzate to adjust the pH value to 8, and filter to obtain the filtrate;

[0039] (3) Add alanine to the filtrate in step (2) in an amount of 1%, raise the temperature to 180° C., and maintain it for 10 minutes; continue to heat up to 190° C., and continue it for 75 minutes;

[0040] ⑷. Cool down step ⑶ liquid to room temperature within 5 minutes.

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PUM

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Abstract

The invention discloses a preparation process of caramel pigment. The preparation process is characterized by including the steps of firstly, crushing corn and potatoes, and hydrolyzing under 85-95 DEG C for 5-8 hours; secondly, regulating the pH of hydrolysate to be 6-8, and filtering to obtain filtrate; thirdly, adding 1-3% of amino acid into the filtrate obtained in the second step, heating to190-200 DEG C, and keeping the temperature for 50-85 minutes; fourthly, cooling the liquid obtained in the third step to room temperature within 3-5 minutes. The preparation process has the advantagesthat non-sucrose crops are used as the raw materials to extract natural pigment, and non-sucrose crops are wide in source; extraction is simple and short in flow; 4-methylimidazole content in the caramel pigment can be lowered, the red index or color index of the caramel pigment can be increased, the original flavor of the caramel pigment is unaffected, and the eating safety and quality of caramel pigment can be increased greatly.

Description

technical field [0001] The invention relates to the technical field of caramel pigment, in particular to a preparation process of caramel pigment. Background technique [0002] Caramel pigment, also known as caramel color and caramel color, is a complex red color formed by the dehydration, decomposition and polymerization of sugar substances (such as maltose, sucrose, molasses, invert sugar, lactose, maltose syrup and starch hydrolyzate, etc.) at high temperature. Brown or dark brown mixtures, some of which are colloidal aggregates, are widely used semi-natural food coloring agents. [0003] According to the definition in the Food Chemicals Codex of the United States, caramel coloring is usually a complex mixed type of compound, some of which exist in the form of colloidal aggregates, which can be produced by heating carbohydrates alone or in food acid, alkali, Salt is involved in the synthesis. Caramel coloring is usually a brownish-black to black liquid or solid with a b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00A23L5/43
CPCC09B61/00A23L5/43A23V2002/00A23V2200/042
Inventor 曾益洪
Owner 广西顶俏食品科技集团有限公司
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