Production method for caramel colour

A production method, caramel color technology, applied in chemical instruments and methods, functions of food ingredients, azo dyes, etc., to achieve the effects of easy control, stable reaction process, and reduction of side reactions

Active Publication Date: 2018-11-30
GUANGZHOU SHUANGQIAO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of carrying out the above reaction, the unstable ketone aldehydes generated will interact with the amino group to generate carcinogen 4-methylimidazole

Method used

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  • Production method for caramel colour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A kind of production method of caramel color (process flow chart is as figure 1 shown), the steps are as follows:

[0044] 1) Prepare starch syrup with a dry matter content of 81.0% and a pH of 5.03, and perform desalting and refining;

[0045] 2) 1420kg of deionized water, 200kg of liquid ammonia and 41.3kg of sodium hydroxide were fully stirred evenly to obtain a compound ammonia solution;

[0046] 3) Put 8500kg of starch syrup into the reaction kettle, then control the pressure inside the kettle at -0.01~-0.001MPa, control the temperature at 110±2°C, add 30kg of 30% sodium hydroxide solution, stir and mix for 20min, and then put The compound ammonia solution is added into the reaction kettle at a speed of 1.5±0.5kg compound ammonia solution / 1000kg starch syrup / min, stop adding when the color rate of the material in the kettle is 6000~11000EBC, and continue the reaction, when the color rate of the material in the kettle is Add 860kg of 3.54% sodium hydroxide solutio...

Embodiment 2

[0049] A kind of production method of caramel color (process flow chart is as figure 1 shown), the steps are as follows:

[0050] 1) Prepare starch syrup with a dry matter content of 80.8% and a pH of 5.05, and perform desalting and refining;

[0051] 2) fully stir 1480kg deionized water, 560kg ammonia water (ammonia content is 27.8%) and 40.8kg sodium bicarbonate to obtain a compound ammonia solution;

[0052]3) Add 8500kg of starch syrup into the reaction kettle, then control the pressure inside the kettle at -0.01~-0.001MPa, control the temperature at 110±2°C, add 32kg of 30% sodium hydroxide solution, stir and mix for 25min, and then put The compound ammonia solution is added into the reaction kettle at a rate of 1.2±0.5kg compound ammonia solution / 1000kg starch syrup / min, stop adding when the color rate of the material in the kettle is 6000~11000EBC, and continue the reaction, when the color rate of the material in the kettle is Add 790kg of sodium hydroxide solution wi...

Embodiment 3

[0055] A kind of production method of caramel color (process flow chart is as figure 1 shown), the steps are as follows:

[0056] 1) Prepare starch syrup with a dry matter content of 78.8% and a pH of 4.68, and perform desalting and refining;

[0057] 2) 1260kg of deionized water, 805kg of ammonia water (the ammonia content is 27.5%) and 15kg of potassium hydroxide are fully stirred evenly to obtain a compound ammonia solution;

[0058] 3) Put 8800kg of starch syrup into the reaction kettle, then control the pressure inside the kettle at -0.01~-0.001MPa, control the temperature at 110±2°C, add 57kg of 30% sodium hydroxide solution, stir and mix for 20min, and then put Add the compound ammonia solution into the reaction kettle at a rate of 1.3±0.5kg compound ammonia solution / 1000kg starch syrup / min, stop adding when the color rate of the material in the kettle is 6000-11000EBC, and continue the reaction, when the color rate of the material in the kettle is Add 980kg of sodium...

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Abstract

The invention discloses a production method for caramel colour. The production method comprises the following steps that: 1) preparing starch syrup, and carrying out desalination and refining; 2) preparing compound ammonia solution; 3) carrying out caramelization reaction; 4) regulating the pH (Potential of Hydrogen) and the baume degree of a caramel colour coarse product, and then filtering. Theproduction method disclosed by the invention has the advantages of simple technical process and good produced caramel colour quality, a finished product color ratio is 1000-15000 EBC, a red index is greater than or equal to 6.0, the baume degree is 34-40, pH is 4.5-6.0, and the content of 4-methylimidazole is less than or equal to 10mg/kg.

Description

technical field [0001] The invention relates to a production method of caramel color. Background technique [0002] Soy sauce is a traditional Chinese condiment. It is generally divided into two categories: dark soy sauce and light soy sauce. The dark soy sauce is dark in color, while the light soy sauce is delicious. The modern soy sauce industry often uses caramel color as a toner to solve the problem of color difference between different batches of soy sauce, but the use of caramel color may also bring safety problems to the soy sauce industry. [0003] Caramel color can be divided into the following three types according to the catalyst added during production: ordinary caramel color, ammonium sulfite method caramel color and ammonia method caramel color. The reaction temperature of ordinary caramel color needs to be above 160°C in the production process, and the demand for heat energy is large, and it is easy to be over-dehydrated in the production process and resinate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00A23L5/48
CPCA23L5/48A23V2002/00C09B61/00A23V2200/042
Inventor 周彦斌徐正康罗建勇郭峰陈志颖叶晓蕾李碧珠徐梁钢许永苗周海军万振平林漫娜
Owner GUANGZHOU SHUANGQIAO
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