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Preparation method and application of double caramel color

A technology of double caramel and caramel color, applied in the field of preparation of double caramel color, can solve the problems of insufficient chroma and sugar flavor to satisfy customers, low red component of brown sugar color, high color red component, etc., to achieve Low price, smooth reaction process, high reducing sugar effect

Inactive Publication Date: 2019-04-23
桂林红星食品配料有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, if the brown granulated sugar that meets the national standard for weight loss on drying is produced with the existing technology, it is often not enough to satisfy customers in terms of color and sugar fragrance.
To sum up, in the prior art, if the caramel color with lower absorbance or the double caramel color with lower absorbance are used in the honey beating process, not only the dosage is relatively large, but also the red color component of brown sugar is relatively high (i.e. tender color), insufficient sugar flavor (too little amount of dark molasses), and easy to exceed the weight loss on drying; if the caramel color with high absorbance (such as the double caramel color with an absorbance of 0.45-0.75 common on the market) is used for honey beating process, the color red component of brown granulated sugar is relatively low (that is, old color or dark gray color)

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] A kind of preparation method of double caramel color of the present embodiment, comprises the steps:

[0056] Step 1: Prepare a sugar solution with a Baume degree of 25

[0057] Add 1025kg of water into the batching kettle, heat it to 70°C, and then add 1475kg of glucose mother liquor, that is, the ratio of water to glucose mother liquor is 41:59. The DE value of the glucose mother liquor is 87%, and the solid content is 78%.

[0058] After the glucose mother liquor is melted, stir evenly to obtain a sugar solution with a Baume degree of 25.

[0059] Step 2: The first temperature rise and pressure reaction

[0060] Pour the sugar liquid obtained in step 1 into the reaction kettle, start stirring, add 2% of the weight of the sugar liquid, that is, 50kg of ammonium sulfite, and 6% of the weight of the sugar liquid, that is, 150kg of sodium metabisulfite, heat up the kettle to 150°C, and react for 1 hour. Cool to 75°C.

[0061] Step 3: The second temperature rise and p...

Embodiment 2

[0075] A kind of preparation method of double caramel color of the present embodiment, comprises the steps:

[0076] Step 1: Prepare a sugar solution with a Baume degree of 26

[0077] Add 950kg of water into the batching kettle, heat it to 70°C, and then add 1550kg of glucose mother liquor, that is, the mass ratio of water to glucose mother liquor is 38:62. The DE value of the glucose mother liquor is 87%, and the solid content is 78%.

[0078] After the glucose mother liquor is melted, stir evenly to obtain a sugar solution with a Baume degree of 26.

[0079] Step 2: The first temperature rise and pressure reaction

[0080] Pour the sugar liquid obtained in step 1 into the reaction kettle, start stirring, add 150 kg of ammonium sulfite which is 6% of the weight of the sugar liquid and 250 kg of sodium metabisulfite which is 10% of the weight of the sugar liquid, and heat up to 158 °C after closing the kettle and reacting for 1 hour , cooled to 78°C;

[0081] Step 3: The ...

Embodiment 3

[0095] A kind of preparation method of double caramel color of the present embodiment, comprises the steps:

[0096] Step 1: Prepare a sugar solution with a Baume degree of 27

[0097] Add 900kg of water into the batching kettle, heat it to 70°C, and then add 1600g of glucose mother liquor, that is, the mass ratio of water to glucose mother liquor is 36:64. The DE value of the glucose mother liquor is 87%, and the solid content is 78%.

[0098] After the glucose mother liquor is melted, stir evenly to obtain a sugar solution with a Baume degree of 27.

[0099] Step 2: The first temperature rise and pressure reaction

[0100] Pour the sugar liquid obtained in step 1 into the reaction kettle, start stirring, add 10% of the weight of the sugar liquid, which is 250kg of ammonium sulfite, and 15% of the weight of the sugar liquid, which is 375kg of sodium metabisulfite, and heat up the kettle to 165°C for 1 hour of reaction After cooling to 80°C;

[0101] Step 3: The second tem...

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PUM

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Abstract

The invention discloses a preparation method and application of a double caramel color, and belongs to the technical field of food additives. The preparation method of the double caramel color comprises the following steps of 1, preparing a sugar liquid with the Baume degree of 25-27; 2, conducting a temperature-rising pressurization reaction for the first time; 3, conducting a temperature-risingpressurization reaction for the second time; 4, adjusting various indexes to obtain the double caramel color. The invention further discloses the application of the double caramel color obtained by means of the preparation method. By adding the obtained double caramel color into brown granulated sugar, the brown granulated sugar is in the caramel color, the chromaticity of the brown granulated sugar is increased, the requirements for weight loss on drying, sugar aroma and other indexes of the brown granulated sugar can be met, the price of the brown granulated sugar is increased, the production cost cannot be significantly increased, and therefore the production benefits of enterprises are increased.

Description

technical field [0001] The invention relates to a preparation method and application of double caramel color, belonging to the technical field of food additives. Background technique [0002] Caramel color, commonly known as caramel, caramel pigment, caramel color, etc., is a food coloring agent made from sugary raw materials. Its appearance is dark brown liquid, solid or powder, and it has the unique burnt aroma of caramel. It is widely used in condiments, candies, beverages and other foods. It is currently the most widely used food additive in the food industry. one. [0003] According to different production methods, food additive caramel color is divided into four categories in the world, which are also described in the current national standard of the People's Republic of China GB1886.64-2015 "National Food Safety Standard Food Additives Caramel Color", that is, ordinary French caramel, caustic sulfite caramel, ammonia caramel and ammonium sulfite caramel. [0004] F...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/48A23L29/00A23L29/30
CPCA23L5/48A23L29/015A23L29/30
Inventor 谢长兴
Owner 桂林红星食品配料有限责任公司