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A production process, caramel color technology, applied in azo dyes, organic dyes, chemical instruments and methods, etc., can solve the problems of low color rate, easy over-dehydration, formation of precipitation, etc., to improve color rate, protect the environment, save money energy effect
Active Publication Date: 2018-12-07
湖南金代科技发展有限公司
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Problems solved by technology
However, this method adopts ordinary raw materials and ordinary caramel produced by ordinary methods, which requires a large amount of heat energy, and is prone to excessive dehydration in production, resulting in precipitation and low color yield.
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Embodiment 1
[0025] The present embodiment provides a kind of caramel production process, comprising:
[0026] 1. Use 2M 3 75% fructose syrup (reducing sugar content 95%, fructose content 42%, pH value 4.8), 3.60 tons, add to reactor 3M 3 Open the exhaust valve to heat the steam valve, close the feed valve, and start the reactor to stir;
[0027] 2. Close the exhaust valve when the temperature in the reactor reaches 110°C, turn off the heating steam when the temperature continues to rise to 145°C, stop heating, observe the pressure of the reactor at 0.02MPa and start calculating the reaction time.
[0028] 3. Take a sample from the sampling valve and check that the pH value is 4.7, add 250ml of 10% edible NaOH solution with the alkali adding device, and measure the pH value after 5 minutes to be 6.5, stop adding alkali, and measure the pH value to be 6.35, 6.32, and 6.40 every half hour , 6.30, pay attention to pH adjustment must add alkali after the temperature rises;
[0029] 4. After...
Embodiment 2
[0034] The present embodiment provides a kind of caramel production process, comprising:
[0035] 1. Use 2M 3 75% fructose syrup (reducing sugar content 95%, fructose content 42%, pH value 4.8), 3.60 tons, using microwave heating to make it react, set the parameters of microwave heating: power 500W, heating time 1min;
[0036] 2. Take a sample from the sampling valve and check that the pH value is 4.7, and add 10% Na with an alkali adding device 2 CO 3 Solution 250ml, after 5 minutes, the measured pH value is 6.0, stop adding alkali, pay attention to pH adjustment must add alkali after the temperature rises;
[0037] 4. After reacting for 1.5 hours, test whether there is precipitation in salt water, measure the color rate based on experience, and stop the reaction when the color rate is estimated to no longer increase.
[0038] 5. Open the discharge valve to discharge into the cooling pool, add 10% edible citric acid, and adjust the pH to 4.47. The physical and chemical in...
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Abstract
The invention discloses a caramel color production process and belongs to the technical field of caramel color production. According to the process disclosed by the invention, by improving the ordinary process, on the basis of not adding any other chemical substance, high fructose corn syrup is adopted as the raw material, the content of reducing sugar in the raw material is more than or equal to95%, the content of fructose is more than or equal to 42%, the pH value is 4.5-.0, and the concentration of the high fructose corn syrup is 74-75%. A reaction kettle pressurization condition or a microwave heating manner is adopted; when the checked color index is more than 16000EBC, the reaction is terminated, so that the final color rate of the produced caramel color can reach 16000EBC, and thered index is high; furthermore, under the pressurization condition of the reaction kettle, trace dietary alkali is added, the pH value is regulated by edible citric acid, the positive reaction (Maillard reaction and caramel reaction as required) is completely carried out, and the color rate of the produced caramel is further improved. Compared with positive pressure and normal pressure methods, the method disclosed by the invention has the advantages that external odor or vapor is avoided, the energy is saved, and the environment is protected.
Description
technical field [0001] The invention relates to a caramel color production process, which belongs to the technical field of caramel color production. Background technique [0002] Caramel color, also known as caramel, is commonly known as caramel color. In the 1960s, due to the problem of its cyclized product 4-methylimidazole, it was once suspected of being harmful to the human body and was banned by various governments. After years of hard work by scientists, it has been proved that it is harmless. The Food and Agriculture Organization of the United Nations (FAO), the World Health Organization (WHO), and the International Joint Professional Committee on Food Additives (JECFA) have all confirmed that caramel is safe, but for 4-Methylimidazole has been limited, so the caramel industry in various countries in the world has accelerated its development. [0003] The development of my country's caramel industry is relatively backward. In the 1970s and 1980s, most of them were p...
Claims
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