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Common-method caramel color production process and caramel color

A production process, the technology of common method caramel, is applied to the common method caramel color production process and caramel color. It can solve the problems of caramel color and water-insoluble matter, and achieve the effect of low viscosity, reducing the formation of water-insoluble matter and improving sensory quality.

Pending Publication Date: 2022-07-01
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a common caramel color production process to solve the problem that the caramel color prepared by the existing common method caramel color contains more water-insoluble substances

Method used

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  • Common-method caramel color production process and caramel color
  • Common-method caramel color production process and caramel color

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1 (10m 3 Reactor, fructose syrup added 5% sorbitol (dry basis)):

[0036] A common method caramel color production process, comprising the following steps:

[0037] S1, raw material metering and feeding: measure 8451kg high fructose syrup (F42, dry basis is 71.0%) with a metering pump and pump into the reactor;

[0038] S2, ingredients: weigh 441kg of sorbitol (dry basis is 68.0%) and put it into the reaction kettle, and mix it with high fructose syrup;

[0039] S3, caramelization reaction: turn on the reactor stirrer, then turn on the steam to heat up the syrup to boiling (103°C) in the reactor and maintain the boiling state, the syrup is gradually concentrated, and the temperature is gradually increased. When the temperature reaches about 140 degrees Celsius, the syrup begins to change color. , control the maximum temperature not to exceed 160 ℃, check the color price, when the color price reaches 0.060, turn off the steam, add an appropriate amount of water...

Embodiment 2

[0041] Example 2 (10m 3 Reactor, fructose syrup added 10% sorbitol (dry basis)):

[0042] A common method caramel color production process, comprising the following steps:

[0043] S1, raw material metering and feeding: measure 8451kg high fructose syrup (F42, dry basis is 71.0%) with a metering pump and pump into the reactor;

[0044] S2, ingredients: weigh 882kg of sorbitol (dry basis is 68.0%) and put it into the reaction kettle, and mix it with high fructose syrup;

[0045]S3. Caramelization reaction: turn on the agitator of the reactor, then turn on the steam to heat up the syrup to boiling (103°C) in the reactor and maintain the boiling state, the syrup is gradually concentrated, and the temperature is gradually increased. When the temperature reaches about 140°C, the syrup begins to change color. , control the maximum temperature not to exceed 160 ℃, check the color price, when the color price reaches 0.070, turn off the steam, add an appropriate amount of water, and ...

Embodiment 3

[0047] Example 3 (10m 3 Reactor, fructose syrup added 20% sorbitol (dry basis)):

[0048] A common method caramel color production process, comprising the following steps:

[0049] S1, raw material metering and feeding: measure 8451kg high fructose syrup (F42, dry basis is 71.0%) with a metering pump and pump into the reactor;

[0050] S2, ingredients: weigh 1764kg of sorbitol (dry basis is 68.0%) and put it into the reaction kettle, and mix it with high fructose syrup;

[0051] S3. Caramelization reaction: turn on the agitator of the reactor, then turn on the steam to heat up the syrup to boiling (103°C) in the reactor and maintain the boiling state, the syrup is gradually concentrated, and the temperature is gradually increased. When the temperature reaches about 140°C, the syrup begins to change color. , control the maximum temperature not to exceed 160 ℃, check the color price, when the color price reaches 0.080, turn off the steam, add an appropriate amount of water, an...

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Abstract

The invention discloses a common method caramel color production process and caramel color. Maltitol or sorbitol is added into a reaction system for caramelization reaction. Sorbitol and maltitol are not sugar, are stable in property, low in viscosity and have certain water-retaining property, and cannot be subjected to condensation polymerization when glucose or fructose glucose is subjected to caramelization condensation polymerization, so that relatively low viscosity and flowability of a reaction system are maintained, the probability of forming water-insoluble substances due to local overheating carbonization of carbohydrates is reduced, and the production efficiency is improved. The formation of water insoluble substances is reduced. According to the method, glucose syrup or high fructose corn syrup is used as a raw material, 5-20% (dry basis) of sorbitol or maltitol is added into a reaction system for caramelization reaction, the common caramel color is prepared, and the obtained common caramel color basically does not contain water insoluble substances; and the sensory quality of products added with common caramel color, such as dark soy sauce, can be effectively improved.

Description

Technical field [0001] The invention relates to the technical field of caramel color production, and specifically relates to a common method caramel color production process and caramel color. Background technique [0002] Caramel color, commonly known as sauce color, is the most commonly used food colorant in my country, with its usage exceeding 90% of all food colorants. [0003] Caramel color is divided into four types according to its production process: ordinary method, caustic sulfite method, ammonia method and ammonium sulfite method. Our country currently mainly produces three process products: common process, ammonia process, and sulfite process. The ammonia method and the ammonium sulfite method both add ammonia or ammonium salts. The main reaction is the carbonyl ammonia reaction, which is relatively easy. Generally, the sugar content is above 60%, and the temperature starts to react and caramel color appears when the temperature is above 100°C. Ordinary method ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00A23L5/48
CPCC09B61/00A23L5/48A23V2002/00A23V2200/042
Inventor 徐义刘明宣胡述勇杨九郑小明徐加平史航宇
Owner QIANHE CONDIMENT & FOOD CO LTD
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