Preparation method of low-viscosity caramel pigment and production device thereof

Abstract

The invention discloses a preparation method of caramel pigment. By optimizing the preparation process of the caramel pigment, the content of 4-methylimidazole can be effectively reduced; in addition,in the coking reaction process, by adding saccharose ester, viscosity during sugar discharging is effectively reduced, color rate is not influenced, and the application range of products is improved;meanwhile, the invention further discloses a production device for preparing the caramel pigment, the production device comprises a kettle body, a spiral stirring piece, a material discharge valve, amobile layer, a fixed layer and the like, by adopting the production device, reaction materials can be uniformly heated, less foam is produced during coking, and product quality is uniform; double-layer design is adopted for the material discharge valve in the production device, the fixed layer and the mobile layer are provided with one-to-one corresponding through holes, the mobile layer can berotated to enable the one-to-one corresponding through holes to be staggered, the closure of the material discharge valve is realized, the one-to-one corresponding through holes are communicated by rotating the mobile layer, the opening of the material discharge valve is realized, the coked large-particle defective products can be effectively filtered, the quality of products is guaranteed, meanwhile, waste products are convenient to recycle, waste is reduced, and the production cost is saved.

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...

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Problems solved by technology

[0003] It is reported that in the caramelization process, the by-product of 4-methylimidazole will inevitably be produced. High doses of this by-product may cause tumors in animals. Although it was later confirmed that low doses of the content will not bring cancer risks to humans, but by This also caused some panic. At the same time, the US Food and Drug Administration has limited its content; in addition, caramel factories are focusing on reducing the viscosity of caramel, thereby expanding its scope of use, such as caramel coloring used in baking. Low, high fluidity, good stability, uniform coloring, easy to mix evenly with flour, but the color rate is too low, in order to improve the color rate, the heating time of caramel was prolonged, but the fluidity also decreased, the main reason is that the caramel With the prolongation of heating time, the color rate of sugar increases, but high temperature tends to polymerize macromolecular substances, increase viscosity, and reduce fluidity

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