Alcohol-resistant caramel color as well as preparation method and application thereof

A technology of caramel color and alcohol resistance, which is applied in the fields of application, confectionery, and confectionery industry. It can solve the problems of product turbidity and loss of light, uneven quality, and poor stability of alcohol resistance, so as to improve the color and stability of alcohol resistance. , reduce moisture content, improve the effect of alcohol resistance stability

Pending Publication Date: 2021-09-17
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

However, the quality of ammonium sulfite-based caramel color products is uneven, and the stability of alcohol resistance is poor. After being applied to cooking wine, the product is prone to defects such as turbidity and loss of light, which limits the application of ammonium sulfite-based caramel color in cooking wine.

Method used

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  • Alcohol-resistant caramel color as well as preparation method and application thereof
  • Alcohol-resistant caramel color as well as preparation method and application thereof
  • Alcohol-resistant caramel color as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] The glucose syrup is pumped into the reactor through a high-pressure pump, the positive pressure in the reactor in the reaction system is controlled to be 0.01-0.05 MPa, and the dry matter content of the glucose syrup is ≥75%.

[0069] The material is heated rapidly, from room temperature to 160°C.

[0070] Then, an alkaline solution (20 wt % sodium hydroxide aqueous solution) was added into the reaction kettle to adjust the pH value of the materials in the kettle to 3.0.

[0071] After the addition of the alkali solution is completed, the temperature of the material in the kettle is maintained at 160° C., and the reaction is carried out for 5 to 15 minutes.

[0072] Then, according to the color rate value of the material, the addition method of the auxiliary material is regulated, and the specific regulation method is as follows:

[0073] Table 1

[0074]

[0075] After the addition of auxiliary materials, the temperature of the materials is kept at 135°C, and the...

Embodiment 2

[0083] The glucose syrup is pumped into the reactor through a high-pressure pump, the positive pressure in the reactor in the reaction system is controlled to be 0.01-0.05 MPa, and the dry matter content of the glucose syrup is ≥75%.

[0084] The material is heated rapidly, from room temperature to 150°C.

[0085] Then add alkali solution (20wt% sodium hydroxide aqueous solution) to the reaction kettle to adjust the pH value of the material in the kettle to 9.0.

[0086] After adding the alkali solution, keep the material temperature in the kettle at 150°C and react for 5-15 minutes.

[0087] Then, according to the color rate value of the material, the addition method of the auxiliary material is regulated, and the specific regulation method is as follows:

[0088] table 3

[0089]

[0090] After the addition of auxiliary materials, the temperature of the materials is kept at 125°C, and the coking reaction is carried out for 3 hours. During this period, the positive press...

Embodiment 3

[0095] The glucose syrup is pumped into the reactor through a high-pressure pump, the positive pressure in the reactor in the reaction system is controlled to be 0.01-0.05 MPa, and the dry matter content of the glucose syrup is ≥75%.

[0096] The material was heated rapidly, from room temperature to 155°C.

[0097] Then, an alkali solution (20 wt % sodium hydroxide aqueous solution) was added into the reaction kettle to adjust the pH value of the materials in the kettle to 4.0.

[0098] After adding the alkali solution, keep the material temperature in the kettle at 155°C and react for 5-15 minutes.

[0099] Then, according to the color rate value of the material, the addition method of the auxiliary material is regulated, and the specific regulation method is as follows:

[0100] Table 4

[0101]

[0102] After the auxiliary materials are added, the material temperature is kept at 130°C, and the coking reaction is carried out for 3 hours. During this period, the positive...

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PUM

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Abstract

The invention discloses a preparation method of alcohol-resistant caramel color. The preparation method comprises the following steps of providing glucose slurry of which the dry matter content m1 is greater than or equal to 75%; under the positive pressure of 0.01-0.05 MPa, heating the glucose slurry to 150-160 DEG C, and then adding an alkali solution to adjust the pH value to 3.0-9.0; conducting gradient cooling, and adding sulfite and ammonium salt in batches according to the color rate of a product; keeping the temperature of the product obtained in the previous step at 105-135 DEG C, and carrying out a coking reaction for 3-5 hours; when the color rate of the product in the previous step is 26000-36000, adding process water m2, and the weight ratio of m2 to m1 is (1: 10)-(3: 10); adding the alkali solution into the product obtained in the previous step to adjust the pH value to 4.0-10.0; raising the temperature of the product obtained in the previous step to 80-120 DEG C, and keeping the temperature for 10-90 minutes; and cooling to below 60 DEG C to obtain the caramel color. The caramel color has excellent alcohol-resistant stability, is used in cooking wine, can ensure that no precipitate is generated during the shelf life of a product, has color stability improved by more than 50%, and has good application stability.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to an alcohol-resistant caramel color and its preparation method and application. Background technique [0002] Caramel color, also known as caramel, commonly known as caramel color, is the most widely used food colorant in my country, and its usage exceeds 90% of the total food colorant. It is widely used in condiments, beverages, medicines and other fields. [0003] Caramel color is used as a coloring agent in cooking wine, which can not only improve the color of cooking wine, which is pleasing to the eye, but also increase appetite and artistic enjoyment, and at the same time enhance the aroma and richness of cooking wine. The caramel colors currently used in cooking wine are mainly divided into ammonia caramel and ammonium sulfite caramel. Compared with ammonia-based caramel, ammonium sulfite-based caramel has the advantages of high red and yellow indices, re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/32A23L5/48A23L27/24
CPCA23G3/32A23L5/48A23L27/24A23V2002/00A23V2200/04
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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