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Preparation method and production equipment of ammonia caramel pigment

A production equipment, caramel color technology, applied in chemical instruments and methods, confectionery, confectionery industry, etc., can solve the problems of affecting the scope of use, growing tumors in animals, and poor storage capacity, so as to improve the anti-resinization ability and apply Wide, less foaming effect

Inactive Publication Date: 2018-05-18
杨烨天
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Caramel color is divided into four categories according to different production methods, namely common method caramel color (commonly known as non-ammonia caramel color), ammonia method caramel color, ammonium sulfite method caramel color and caustic sulfite method caramel color. It was reported that high doses of 4-methylimidazole may cause tumors in animals. Although it was later confirmed that low doses would not bring cancer risks to humans, it also caused some panic, which also made the US Food The Drug Administration has made clear restrictions on its content, and 4-methylimidazole is an inevitable by-product of ammonia-based production of caramel coloring. Therefore, how to effectively reduce the formation of its by-products is one of the research directions of this industry; Another research direction of the sugar industry is to reduce the viscosity of caramel and improve the acid resistance of the product, so as to expand its application range. The current method of increasing the viscosity is mainly to shorten the heating time and reduce the polymerization of macromolecules, but this will lead to a decrease in color rate. , and when the caramel PH is less than 2.5, it will be resinized in a short time, the storage capacity is poor, and the acid resistance is poor, which affects its scope of use

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  • Preparation method and production equipment of ammonia caramel pigment

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Effect test

Embodiment 1

[0019] A production equipment for preparing ammonia-based caramel color, comprising a stirring motor 1, a reducer 2, a stirring shaft 3, an agitator 4, a through hole 5, a tank body 6, a feed port 7, an interlayer 8, and an interlayer feed port 9. Interlayer discharge port 10, heat distribution pipe 11, base 12, discharge port 13; wherein, the output end of the stirring motor 1 is equipped with a reducer 2, and the output end of the reducer 2 is equipped with a stirring shaft 3, and the stirring shaft 3 is connected to the stirring The mixer 4 is fixedly connected, the agitator 4 is provided with a through hole 5, the agitator shaft 3 passes through the tank body 6 and is flexibly connected to the upper end of the tank body 6, the upper end of the tank body 6 is also provided with a feed port 7, and the inner side of the tank body 6 is provided with an interlayer 8. The interlayer feed port 9 passes through the lower end on one side of the tank body 6 and communicates with the ...

Embodiment 2

[0024] A kind of preparation method of ammonia caramel color, 1000g sucrose is put into the production equipment described in embodiment 1, add the ammonium sulfite that the mass ratio of 30g is 6:1:2.5: ammonium acetate: glucoamylase mixture, then add Stir 1000g of water, raise the temperature to 100°C at a rate of 3°C, keep it warm for 45 minutes, cool it down to 85°C naturally, feed ammonia gas until the pressure in the tank is 0.3MPa, keep the pressure constant, and raise the temperature at 4°C Raise the rate to 155 degrees Celsius, after 4 hours of reaction, release the pressure, use circulating water to cool down to 95 degrees Celsius, add 0.5g of sucrose lipid, continue the reaction for 1.5 hours, cool to room temperature, discharge, press filter, concentrate to get coke sugar coloring.

Embodiment 3

[0026] A preparation method of ammonia caramel color, 1000g sucrose is put into the production equipment described in embodiment 1, the mass ratio that adds 50g is the ammonium sulfite of 6:1.5:2.5:1.5: ammonium acetate: glucoamylase: hydrogen Add 1000g of water to the mixture of sodium oxide, stir, raise the temperature to 100°C at a rate of 4°C, keep it warm for 30 minutes, cool it down to 75°C naturally, then feed ammonia gas until the pressure in the tank is 0.5MPa, then keep the pressure No change, the temperature rises to 165 degrees Celsius at a heating rate of 3 degrees Celsius, and after 6 hours of reaction, the pressure is released. After cooling to 115 degrees Celsius with circulating water, 0.3g of sucrose lipid is added, and after the reaction is continued for 1 hour, it is cooled to room temperature. Filter and concentrate to obtain caramel coloring.

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Abstract

The invention discloses a preparation method of caramel pigment. The preparation technology of the caramel pigment is optimized, and the content of 4-methylimidazole can be effectively reduced. Besides, the invention also further optimizes a catalyst for preparing the caramel pigment, so that the acid resistance of products can be improved, the resinification resistant capacity is improved, and the practicality is extended; and in the process of a coking reaction, cane sugar ester is added, so that the stickiness during sugar yielding can be effectively reduced, the color ratio is not influenced, and the application scope of the products is further enlarged. Besides, the invention also discloses production equipment for preparing the caramel pigment. When the production equipment is used,reaction materials can be uniformly heated, little foam is generated during coking, the product quality is homogeneous, and the device is simple in structure and easy in industrialization.

Description

technical field [0001] The invention relates to a method for preparing caramel pigment, and meanwhile, the invention also designs a reaction kettle for preparing caramel pigment. Background technique [0002] Caramel color, also known as caramel color and caramel color, is a complex product formed by dehydration, decomposition and polymerization of sugar substances (such as maltose, white sugar, molasses, invert sugar, lactose, maltose syrup and starch hydrolyzate, etc.) at high temperature. Reddish-brown or dark-brown mixture, some of which are colloidal aggregates, are widely used semi-natural food coloring agents. In the food industry, caramel color has a wide range of applications and a large amount. According to the statistics of the China Colorant Professional Committee, the current production and sales of caramel color account for more than 90% of the entire edible colorant. Almost everyone’s three meals a day are inseparable from caramel-colored foods, so it is a m...

Claims

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Application Information

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IPC IPC(8): A23G3/32A23G3/02B01J8/10
CPCA23G3/0221A23G3/32B01J8/10B01J2208/00212
Inventor 杨烨天
Owner 杨烨天
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