Caramel color and preparation method thereof

A caramel color and color rate technology, applied in the field of caramel color and its preparation, can solve the problems of limited application range, difficulty in meeting high color rate and high red index at the same time, poor salt resistance stability, etc.

Active Publication Date: 2021-09-14
佛山市海盛食品有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the related art, the caramel color produced by the ammonium sulfite method has poor salt resistance stability in a low pH environment, and it is difficult to meet the requirements of high color rate and high red index at the same time, which limits its application range

Method used

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  • Caramel color and preparation method thereof
  • Caramel color and preparation method thereof
  • Caramel color and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] Mix the sulfite and ammonium salt with the glucose syrup evenly. Sulfite and ammonium salt are based on 8% and 5% of the dry matter content of glucose syrup.

[0080] Then the mixed material is pumped into the reaction kettle through a high-pressure pump, the positive pressure in the reaction kettle is controlled to be (0.01±0.005) MPa, and the stirring speed is 20-30r / min.

[0081] Carry out the first rapid heating of the material, from room temperature to 115°C, which takes 30 minutes.

[0082] The material is heated up slowly in multiple stages, and the specific temperature control method is as follows:

[0083] Table 1

[0084] Temperature control times Reaction time temperature / ℃ Positive pressure / MPa 0 14:30 115 0.01±0.005 1 14:30～15:00 115→120 0.01±0.005 2 15:00～15:20 120→125 0.01±0.005 3 15:20～15:30 125→130 0.01±0.005

[0085] After the multi-stage slow temperature rise is completed, start the second rapid tempe...

Embodiment 2

[0096] Mix the sulfite and ammonium salt with the glucose syrup evenly. Sulfite and ammonium salt are based on 10% and 6% of the dry matter content of glucose syrup.

[0097] Then the mixed material is pumped into the reaction kettle through a high-pressure pump, the positive pressure in the reaction kettle is controlled to be (0.02±0.005) MPa, and the stirring speed is 20-30r / min.

[0098] Carry out the first rapid heating of the material, from room temperature to 115°C, which takes 30 minutes.

[0099] The material is heated up slowly in multiple stages, and the specific temperature control method is as follows:

[0100] Table 4

[0101] Temperature control times Reaction time temperature / ℃ Positive pressure / MPa 0 14:30 115 0.02±0.005 1 14:30～15:00 115→120 0.02±0.005 2 15:00～15:20 120→125 0.02±0.005 3 15:20～15:30 125→130 0.02±0.005

[0102] After the multi-stage slow temperature rise, start the second rapid temperature rise ...

Embodiment 3

[0112] Mix the sulfite and ammonium salt with the glucose syrup evenly. Sulfite and ammonium salt are based on 15% and 7.5% of the dry matter content of glucose syrup.

[0113] Then the mixed material is pumped into the reaction kettle through a high-pressure pump, the positive pressure in the reaction kettle is controlled to be (0.03±0.005) MPa, and the stirring speed is 20-30r / min.

[0114] Carry out the first rapid heating of the material, from room temperature to 115°C, which takes 30 minutes.

[0115] The material is heated up slowly in multiple stages, and the specific temperature control method is as follows:

[0116] Table 7

[0117] Temperature control times Reaction time temperature / ℃ Positive pressure / MPa 0 14:30 115 0.03±0.005 1 14:30～15:00 115→120 0.03±0.005 2 15:00～15:20 120→125 0.03±0.005 3 15:20～15:30 125→130 0.03±0.005

[0118] After the multi-stage slow temperature rise, start the second rapid temperature ris...

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Abstract

The invention provides a caramel color and a preparation method thereof. The preparation method of the caramel color comprises the steps that 1, providing material liquid, which contains m1 parts by weight of sulfite, m2 parts by weight of ammonium salt and m3 parts by weight of glucose; 2) rapidly heating the product obtained in the previous step from room temperature to T1 DEG C under positive pressure; 3) slowly heating the product obtained in the previous step to T2 DEG C under positive pressure; 4) rapidly heating the product obtained in the previous step to T3 DEG C under positive pressure; 5) preserving the heat of the product obtained in the previous step at T3 DEG C until the color rate reaches 26000-36000; 6) adding m4 parts of process water into the product in the previous step, and cooling the product to T4 DEG C; 7) heating the product obtained in the previous step to T5 DEG C under positive pressure, and adding an alkali solution into the product in the heating process; 8) preserving the heat of the product obtained in the previous step at 80-100 DEG C under positive pressure for 30-100 minutes; and 9) cooling the product obtained in the previous step to below 60 DEG C.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to caramel color and a preparation method thereof. Background technique [0002] Caramel is a coloring agent widely used in the food industry. It can not only make the food appear bright reddish brown or brown, but also give the food an attractive flavor. Adding caramel color to soy sauce can increase the color of the product, improve the shape and quality of soy sauce; in addition, it can shorten the fermentation time and reduce the loss of amino acids caused by the deepening of color. Therefore, the quality of caramel color added in soy sauce directly affects the performance of soy sauce. [0003] At present, caramel color is mainly produced by common method, ammonia method, caustic sulfite method and ammonium sulfite method. Ammonium sulfite method caramel color is based on carbohydrates as the main raw material, and there are various states such as liquid, powder or granule, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/48
CPCA23L5/48A23V2002/00A23V2200/04
Inventor 覃杰飞张新峰陈志锋黄永志
Owner 佛山市海盛食品有限公司
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