Production method for reducing content of levulinic acid in caramel color in common method

A production method, levulinic acid technology, applied in the production field of levulinic acid content, can solve problems such as respiratory allergies, and achieve the effect of improving safety

Pending Publication Date: 2022-03-18
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

High concentrations of levulinic acid have weak toxicity and certain irritation, which can easily cause respiratory allergies

Method used

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  • Production method for reducing content of levulinic acid in caramel color in common method
  • Production method for reducing content of levulinic acid in caramel color in common method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Choose a high-pressure reactor with a volume of 25L, take 7.5kg of solid F55 fructose syrup, 6kg of solid glucose syrup and 1.5kg of solid white sugar solution into the reactor, mix well to form a dry basis of more than 80% Then add acid catalyst (food-grade sulfuric acid, the mass of active ingredients accounts for 0.2‰ of the solid content of the compound sugar solution), and carry out a reaction under semi-closed conditions. The reaction temperature is 150°C and the heating rate is 30°C. ℃ / h, pressure 0.05MPa, coking reaction until the color rate is 5500, then add Lewis acid (ferric chloride, the solid content accounts for 0.1‰ of the solid content of the compound sugar solution) and acid catalyst (food grade citric acid, The mass of the active ingredient accounts for 0.2‰ of the solid mass of the compound sugar solution), and the secondary reaction is carried out under normal pressure, the reaction temperature is 135°C, and the reaction color rate is 15000EBC. After ...

Embodiment 2

[0028] Select a high-pressure reactor with a volume of 25L, add F55 fructose syrup with 6kg of solids, glucose syrup with 6kg of solids, and white sugar solution with 3kg of solids into the reactor, and mix evenly to form a compound with a dry basis of more than 80%. Add sugar solution, then add acid catalyst (food grade sulfuric acid, the active ingredient mass accounts for 0.1‰ of the solid content of the compound sugar solution), and carry out a reaction under semi-closed conditions, the reaction temperature is 150 °C, and the heating rate is 50 °C / h, the pressure is 0.050MPa, and the coking reaction reaches a color rate of 5500, then add Lewis acid (aluminum chloride, the solid content accounts for 0.5‰ of the solid content of the compound sugar solution) and acid catalyst (food grade citric acid, active ingredient The mass accounts for 0.1‰ of the solid content of the compound sugar solution), and the secondary reaction is carried out under normal pressure. The reaction t...

Embodiment 3

[0030] Select a high-pressure reactor with a volume of 25L, take 10kg of solid F55 fructose syrup, 2.5kg of solid glucose syrup and 2.5kg of solid white sugar solution into the reactor, mix well to form a dry basis of more than 80% The compound sugar solution of compound sugar solution, then add acid catalyst (food grade citric acid, active ingredient quality accounts for 0.4‰ of compound sugar solution solid matter mass), carry out a reaction under semi-closed condition, reaction temperature is 150 ℃, and heating rate is 20°C / h, pressure 0.05MPa, coking reaction until the color rate is 4500, then add Lewis acid (ferric chloride, the solid content accounts for 0.2‰ of the solid content of the compound sugar solution) and acid catalyst (food grade sulfuric acid, The mass of the active ingredient accounts for 0.1‰ of the solid mass of the compound sugar solution), and the secondary reaction is carried out under normal pressure, the reaction temperature is 140°C, and the reaction ...

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Abstract

The invention discloses a production method for reducing the content of levulinic acid in caramel color in a common method. The production method comprises the following steps: (1) preparing a compound sugar solution from high fructose corn syrup, glucose syrup and white granulated sugar; (2) adding an acid catalyst into the compound sugar solution, and carrying out primary reaction until the color rate is 3000-6000 EBC; and (3) adding Lewis acid and an acid catalyst, carrying out a secondary reaction until the color rate is 10000-16000 EBC, adding water to terminate the reaction, adjusting the pH value to 5.5-7.5, carrying out heat preservation, and cooling to obtain a caramel color product. According to the method, on the basis that the reaction efficiency and the basic physical and chemical indexes of the caramel color product are not changed, the content of levulinic acid in the caramel color in a common method is reduced to 2500ppm or below, the safety of the caramel color is improved, and the content of levulinic acid in the soy sauce can be reduced to 500ppm or below by taking the adding amount of the caramel color in the soy sauce as 20wt%.

Description

technical field [0001] The invention belongs to the technical field of food additives, in particular to a production method for reducing the content of levulinic acid in common caramel color. Background technique [0002] Caramel color, also known as caramel, commonly known as caramel color, is a kind of food additive. In the food industry, the amount of caramel color accounts for more than 80% of food colorants, especially the use in condiments (such as dark soy sauce) is more important. Caramel color is mainly divided into 4 categories, namely: (1) common method caramel color; (2) caustic sulfite method caramel color; (3) ammonia method caramel color; (4) ammonium sulfite method caramel color. Among them, the common method caramel color does not contain nitrogen, and will not produce nitrogen-containing 4-MI during the coking process; in addition, because of its high red index and viscous body, it is especially suitable for dark soy sauce, so it has been widely used. app...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00A23L5/43
CPCC09B61/00A23L5/43
Inventor 庄丰辰张新峰陈志锋郑桂青
Owner 佛山市海盛食品有限公司
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