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Method for reducing sulfur dioxide residues in caramel pigment

A technology of sulfur dioxide and caramel color, applied in food science and other directions, can solve the problems to be further studied, and achieve the effect of reducing the content of sulfur dioxide

Pending Publication Date: 2019-06-21
上海爱普食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the removal methods of sulfur dioxide in food are mainly for candied fruit, fermented fruit wine, dried fruit, etc. The method of reducing sulfur dioxide residue in fermented fruit wine mentioned in the paper "Research Progress of Sulfur Dioxide Removal Methods in Food" includes ion exchange method , chemical oxidation, and enzymatic methods, but the safety, maturity and efficiency of these methods need to be further studied
At the same time, there are no patents or articles on the removal of sulfur dioxide in caramel color. Whether these methods can be effectively applied to caramel color as a food additive needs further research

Method used

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  • Method for reducing sulfur dioxide residues in caramel pigment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A way to reduce sulfur dioxide residues in caramel color:

[0032] Step 1): the F55 high fructose syrup with a mass solid content of 77% is concentrated to a mass solid content of 85% and then cooled for subsequent use;

[0033] Step 2): add the sodium sulfite catalyst (calculated by S) that accounts for 6% of the syrup solid mass and stir, and adjust the pH value to between 2-3 with phosphoric acid;

[0034] Step 3): heating and pressurizing reaction, the heating temperature is stabilized at 90-100 ° C, and the liquid ammonia that accounts for 2% of the syrup solid mass is passed into the feed liquid simultaneously;

[0035] Step 4): pass in all the liquid ammonia, continue to heat after stirring evenly, and control the temperature at 130-140°C;

[0036] Step 5): the heating duration is 60-80 minutes, sampling and detecting the reaction process in the reaction process, and stopping the heating before reaching the end point;

[0037] Step 6): after reaching the end po...

Embodiment 2

[0042] A way to reduce sulfur dioxide residues in caramel color:

[0043] Step 1): after concentrating the glucose syrup of 71% mass solid content to 82% mass solid content, cooling and cooling for subsequent use;

[0044] Step 2): add 8% ammonium sulfite catalyst (calculated by S) that accounts for the solid mass of the syrup and stir, and adjust the pH value to between 3-4 with phosphoric acid;

[0045] Step 3): heating and pressurizing reaction, the heating temperature is stable at 130-135 ° C,

[0046] Step 4): the heating duration is 40-60 minutes, sampling and detecting the reaction progress in the reaction process, and stopping the heating before reaching the end point;

[0047] Step 5): after reaching the end point, add water while cooling and stirring, and the diluted product is cooled to 60-80 ° C at the same time;

[0048] Step 6): Adjust pH to 3-5 with liquid sodium hydroxide, and stir well

[0049] Step 7): filter the diluted caramel color through a filter equi...

Embodiment 3

[0052] A way to reduce sulfur dioxide residues in caramel color:

[0053] Step 1): the F42 fructose syrup with a mass solid content of 65% is concentrated to a mass solid content of 80% and then cooled for subsequent use;

[0054]Step 2): add 6.5% sodium sulfite catalyst (calculated in S) that accounts for the solid mass of the syrup and stir, and adjust the pH value to between 3-4 with phosphoric acid;

[0055] Step 3): heating and pressurizing reaction, the heating temperature is stabilized at 100-105 ° C, and the liquid ammonia that accounts for 1.5% of the syrup solid mass is fed into the feed liquid simultaneously;

[0056] Step 4): pass in all the liquid ammonia, continue to heat after stirring evenly, and control the temperature at 135-140°C;

[0057] Step 5): the heating duration is 75-100 minutes, sampling and detecting the reaction progress in the reaction process, and stopping the heating before reaching the end point;

[0058] Step 6): after reaching the end poin...

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Abstract

The invention discloses a method for reducing sulfur dioxide residues in caramel pigment. The method is characterized by including steps: feeding syrup and a sulfite catalyst into a reaction kettle, and adjusting a pH value; heating for pressurized reaction in the reaction kettle, and controlling a proper heating temperature and heating duration; after water adding, cooling and diluting, filteringthrough a conventional filter bag and an organic oxidation filter membrane; pumping a filtered material into a blending tank, and blending according to related technical indexes to obtain a final product. By acidity, high temperature, organic membrane oxidation filtration and control of parameters including a ratio of a catalyst to a sugar raw materials, a pH value of a reaction system, a pH value of a final product and temperature, pressure and the like in a reaction process, the content of sulfur dioxide in the final productcaramel pigment is reduced while the coloring performance and otherphysical and chemical properties of the caramel pigment are guaranteed.

Description

technical field [0001] The invention relates to a method for reducing sulfur dioxide residues in caramel color, and belongs to the technical field of food additive processing. Background technique [0002] Caramel color, also known as sauce color, caramel color, which is usually dark brown liquid or solid, has a special sweet aroma and pleasant caramel bitter taste, and is one of the food colorants with the longest history in human use. At present, it is widely used in the color or color enhancement of various products such as soy sauce, alcohol, ice cream, vinegar, beverages, syrups, and baked goods. With the continuous increase of application requirements and application scope in these industries, higher requirements are put forward for the coloring strength, quality and safety of caramel color. [0003] Caramel color is made of food-grade sugars such as glucose, fructose, sucrose, fructose syrup, molasses and starch invert sugar, etc., heated (or pressurized) at high tem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/47
Inventor 张晓洁瞿晓凯谢文明
Owner 上海爱普食品工业有限公司
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