Caramel color process for improving flavor of dark soy sauce and application of caramel color process

Abstract

The invention belongs to the technical field of food additives, and discloses a caramel color process for improving the flavor of dark soy sauce and application of the caramel color process. The caramel color technology for improving the dark soy sauce flavor comprises the following steps: taking a first sugar raw material, adding an acid catalyst, and carrying out a coking reaction to a target color rate; releasing the pressure to normal pressure, adding a second sugar raw material again, and cooling after high-temperature reaction; and adding an alkaline solution, reacting and cooling to obtain caramel color. When the caramel color prepared by the process is applied to the dark soy sauce, the flavor richness of the dark soy sauce can be effectively improved, the production cycle of the dark soy sauce is shortened, the flavor quality stability is improved, and a foundation is laid for the flavor process innovation of the dark soy sauce.

Description

Technical Field

[0001] The present invention relates to the technical field of food additives, and in particular to a caramel coloring process for improving the flavor of dark soy sauce and its application. Background Art

[0002] Dark soy sauce, a traditional Chinese condiment, is beloved by consumers for its translucent reddish-brown color and the appealing appearance it imparts to dishes. However, as living standards improve, consumers' expectations for the quality of soy sauce and other condiments continue to rise, and flavor has become a key factor influencing consumer purchases. Traditionally, dark soy sauce is primarily enhanced through sun-drying, a complex Maillard reaction system significantly affected by environmental factors such as temperature and light. Furthermore, most sun-drying processes rely heavily on the experience of experienced craftsmen, leaving the ingredients completely at the mercy of natural conditions once added to the drying tanks. This results in a long production cycle, high production costs, and significant seasonal variations in flavor quality.

[0003] Caramel color, also known as sauce color, is a thick, dark brown, viscous colloid with a distinct burnt aroma. Made from food-grade sugars through high-temperature processing, it's a natural colorant widely used in the food industry, particularly in the production of dark soy sauce, primarily to enhance hue and color. However, most caramel color products on the market focus on salt and acid resistance and replicate the hue of dark soy sauce, while neglecting its flavor. Research on the complementary effects of caramel color on dark soy sauce flavor is lacking, limiting its potential for application and value in food. Summary of the Invention

[0004] The purpose of the present invention is to overcome the shortcomings of the prior art and provide a caramel color process and application for improving the flavor of dark soy sauce.

[0005] To achieve the above object, the technical solution adopted by the present invention is as follows:

[0006] In a first aspect, the present invention provides a caramel color process for enhancing the flavor of dark soy sauce, comprising the following steps:

[0007] S1: Take the first sugar raw material, add an acid catalyst, and perform a caramelization reaction until the target color rate is reached;

[0008] The temperature of the coking reaction is 130°C-180°C, and the pressure is 0.01MPa-0.2MPa;

[0009] S2: After the pressure is released to normal pressure, the second sugar raw material is added again, and the temperature is lowered after the high temperature reaction;

[0010] The temperature of the high temperature reaction is 100°C-140°C, and the time is 15min-30min;

[0011] S3: Add alkaline solution, react at 60℃-100℃ for 120min-180min, then cool to obtain caramel color.

[0012] The present invention improves the common caramel color through specific process methods and control means, and is suitable for dark soy sauce. First, through high-temperature and pressure reaction, aldose or ketose is promoted to react quickly to generate aldehydes and ketones such as hydroxymethylfurfural and furfural, thereby reducing the bitter taste caused by long reaction time. Secondly, by adding sugar raw materials to adjust the substrate concentration and heat-insulating the reaction, the sugar aroma and burnt aroma are further enhanced, and the flavor and richness of the caramel color product itself are increased. Finally, by adding alkaline solution to adjust the pH charge of the system and medium-high temperature reaction, furfural is promoted to react with alkali to produce furoic acid, which is further esterified to obtain methyl furoate, thereby adding a sauce flavor to the caramel color product and reducing the bitter taste, thereby greatly improving the flavor of the caramel color.

[0013] Preferably, the temperature of the coking reaction is any one of 130°C, 140°C, 150°C, 160°C, 170°C, and 180°C, or both, and the pressure is any one of 0.01MPa, 0.02MPa, 0.03MPa, 0.04MPa, 0.05MPa, 0.06MPa, 0.07MPa, 0.08MPa, 0.09MPa, 0.1MPa, 0.15MPa, and 0.2MPa, or both.

[0014] Preferably, the temperature of the high-temperature reaction is any one of or both of 100°C, 110°C, 120°C, 130°C, and 140°C; the reaction time is any one of or both of 15min, 16min, 17min, 18min, 19min, 20min, 21min, 22min, 23min, 24min, 25min, 26min, 27min, 28min, 29min30min.

[0015] Preferably, in step S3, the reaction temperature is within the range of any one or both of 60°C, 65°C, 70°C, 75°C, 80°C, 85°C, 90°C, 95°C, and 100°C; and the reaction time is within the range of any one or both of 120min, 130min, 140min, 150min, 160min, 170min, and 180min.

[0016] As a preferred embodiment of the caramel color process for enhancing the flavor of dark soy sauce according to the present invention, in step S1, the first sugar raw material includes at least one of white sugar, maltose, glucose, and lactose.

[0017] As a preferred embodiment of the caramel color process for enhancing the flavor of dark soy sauce according to the present invention, in step S1, the acid catalyst comprises at least one of sulfuric acid, hydrochloric acid, formic acid, acetic acid, lactic acid, citric acid, and tartaric acid; and the amount of the acid catalyst added is 0.01 wt% to 0.06 wt% of the first sugar raw material, in terms of mass percentage;

[0018] Preferably, the amount of the acid catalyst added is within the range of any one or both of 0.01%, 0.02%, 0.03wt%, 0.04%, 0.05wt%, and 0.06wt% of the first sugar raw material.

[0019] As a preferred embodiment of the caramel color process for enhancing the flavor of dark soy sauce according to the present invention, in step S1, the target color rate is 10000 EBC-18000 EBC;

[0020] Preferably, the target color rate is a range value of any one or both of 10000EBC, 11000EBC, 12000EBC, 13000EBC, 14000EBC, 15000EBC, 16000EBC, 17000EBC, and 18000EBC.

[0021] As a preferred embodiment of the caramel color process for enhancing the flavor of dark soy sauce according to the present invention, in step S2, the second sugar raw material includes at least one of glucose syrup, fructose syrup, maltose syrup, white sugar, and lactose; and the amount of the second sugar raw material added is 5wt%-30wt% of the first sugar raw material, calculated as a percentage by mass.

[0022] Preferably, the amount of the second sugar raw material added is any one or both of 5wt%, 6wt%, 7wt%, 8wt%, 9wt%, 10wt%, 11wt%, 12wt%, 13wt%, 14wt%, 15wt%, 16wt%, 17wt%, 18wt%, 19wt%, 20wt%, 21wt%, 22wt%, 23wt%, 24wt%, 25wt%, 26wt%, 27wt%, 28wt%, 29wt%, and 30wt% of the first sugar raw material.

[0023] As a preferred embodiment of the caramel color process for enhancing the flavor of dark soy sauce according to the present invention, in step S3, the alkaline solution includes at least one of sodium hydroxide solution, sodium carbonate solution, sodium acetate solution, sodium bicarbonate solution, and sodium bisulfate solution; and the amount of the alkaline solution added is 5wt%-20wt% of the first sugar raw material, in terms of mass percentage.

[0024] Preferably, the amount of the alkaline solution added is any one or both of 5wt%, 6wt%, 7wt%, 8wt%, 9wt%, 10wt%, 11wt%, 12wt%, 13wt%, 14wt%, 15wt%, 16wt%, 17wt%, 18wt%, 19wt%, and 20wt% of the first sugar raw material.

[0025] As a preferred embodiment of the caramel color process for enhancing the flavor of dark soy sauce according to the present invention, in step S3, the concentration of the alkaline solution is 20%-50%;

[0026] Preferably, the concentration of the alkaline solution is within the range of any one or both of 20%, 25%, 30%, 35%, 40%, 45%, and 50%.

[0027] In a second aspect, the present invention provides a caramel color prepared by the caramel color process described in the first aspect.

[0028] In a third aspect, the present invention provides a dark soy sauce comprising the caramel color described in the second aspect.

[0029] As a preferred embodiment of the dark soy sauce of the present invention, the added amount of the caramel color accounts for ≥5wt% of the dark soy sauce.

[0030] In a fourth aspect, the present invention applies the caramel color process described in the first aspect, the caramel color described in the second aspect, and the dark soy sauce described in the third aspect as food additives.

[0031] Compared with the prior art, the present invention has the following beneficial effects:

[0032] The invention improves the common caramel color through specific process conditions, firstly performs a high-temperature and pressure reaction, adds an acid catalyst to promote the reaction rate, reduces the burnt bitter taste, can promote the rapid reaction of aldose or ketose, and reduces the burnt bitter taste in the mouth caused by too long a reaction time; effectively promotes the reaction rate and the production operation is controllable, thereby improving production efficiency; then, sugar raw materials are added to adjust the substrate concentration, and the sugar aroma and burnt aroma are continuously improved through high-temperature treatment, thereby further improving the aroma richness of the caramel color and increasing the flavor and richness of the caramel color product itself; finally, an alkaline solution is added to adjust the pH charge of the system, and combined with the medium-high temperature reaction treatment, the sauce flavor is increased and the bitter taste is reduced; the generation of flavor substances is promoted, the sauce flavor is added to the caramel color product, the aroma richness and richness of the caramel color product are improved, and the low-taste bitter taste is reduced.

[0033] The caramel color prepared by the process of the present invention is used in dark soy sauce, and not only has a strong aroma and a weak burnt bitter taste in the mouth, but also has good stability. When used in dark soy sauce to uniformly color the sauce, it can effectively improve the flavor and quality stability of the dark soy sauce, shorten the production cycle by more than 30%, and significantly reduce the production cost, laying a foundation for the flavor process innovation of dark soy sauce. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 It is a schematic diagram of the inventive concept of the present invention;

[0035] In the figure, Reaction 1 is a high-temperature and pressure reaction, and the addition of an acid catalyst promotes the reaction rate and reduces the burnt bitterness; Reaction 2 is to add sugar raw materials to adjust the substrate concentration, and continuously improve the sugar aroma and burnt aroma through high-temperature treatment; Reaction 3 is to add alkaline solution to adjust the pH charge of the system, combined with medium and high temperature reaction treatment, to increase the sauce flavor while reducing the bitterness. DETAILED DESCRIPTION

[0036] To better illustrate the purpose, technical solutions and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments. Those skilled in the art should understand that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0037] Unless otherwise specified, the experimental methods used in the examples are conventional methods; the materials, reagents, etc. used are all commercially available unless otherwise specified. The wt% mentioned in the following examples is the percentage by mass.

[0038] Example 1: A caramel color process for enhancing the flavor of dark soy sauce

[0039] The caramel color process for enhancing the flavor of dark soy sauce comprises the following steps:

[0040] S1: A 25 L autoclave was added with 19.5 kg of glucose solution (77 wt% on a dry basis) and sulfuric acid catalyst (0.03 wt% on a dry basis of the glucose solution). The mixture was coked at 130° C. and 0.15 MPa until the color yield reached 13,000 EBC.

[0041] S2: After releasing the pressure to normal pressure, add 0.975 kg of fructose syrup (77 wt% on a dry basis, equivalent to 5 wt% of the dry basis of the glucose solution in S1), keep the mixture at 130°C for 15 min, and then add 2 L of water to cool it down.

[0042] S3: Add 30 wt % sodium hydroxide solution (the amount added is 10 wt % of the dry basis of the glucose solution in S1) to the reactor, react at 75° C. for 180 min, and then cool to obtain caramel color.

[0043] Example 2: A caramel color process for enhancing the flavor of dark soy sauce

[0044] The caramel color process for enhancing the flavor of dark soy sauce comprises the following steps:

[0045] S1: A 25-liter autoclave was added with 21.5 kg of white sugar solution (70 wt% on a dry basis) and a composite catalyst of sulfuric acid and citric acid (0.05 wt% of the white sugar solution on a dry basis; the mass ratio of sulfuric acid to citric acid was 2:3). The mixture was coked at 160°C and 0.2 MPa until the color yield reached 14,000 EBC.

[0046] S2: After the pressure is released to normal pressure, 4.43 kg of glucose solution (85 wt% on a dry basis, equivalent to 25 wt% of the dry basis of the white sugar solution in S1) is added, and the mixture is kept at 130°C for 15 min, and then 2 L of water is added to cool the mixture;

[0047] S3: Add 30 wt% sodium hydroxide solution (the amount added is 10 wt% of the dry basis of the white sugar solution in S1) to the reactor, react at 100° C. for 120 min, and then cool to obtain caramel color.

[0048] Example 3: A caramel color process for enhancing the flavor of dark soy sauce

[0049] The caramel color process for enhancing the flavor of dark soy sauce comprises the following steps:

[0050] S1: A 25L autoclave was prepared, and a composite sugar solution comprising 10.4kg maltose solution (77wt% on a dry basis) and 8.8kg white sugar solution (80wt% on a dry basis) was added. A citric acid catalyst (0.02wt% of the dry basis of the composite sugar solution) was then added, and the mixture was coked at 180°C and 0.1MPa until the color yield reached 12000 EBC.

[0051] S2: After releasing the pressure to normal pressure, add 1.88 kg of white sugar solution (80% dry basis, the amount added is 10 wt% of the dry basis of the compound sugar solution in S1), keep it at 140 ° C for 15 minutes, and then add 2 L of water to cool it down;

[0052] S3: Add 30 wt % sodium hydroxide solution (the amount added is 10 wt % of the dry basis of the composite sugar solution in S1) to the reactor, react at 85° C. for 130 min, and then cool to obtain caramel color.

[0053] Example 4: A caramel color process for enhancing the flavor of dark soy sauce

[0054] The caramel color process for enhancing the flavor of dark soy sauce comprises the following steps:

[0055] S1: A 25 L autoclave was added with 19.5 kg of glucose solution (77 wt% on a dry basis) and sulfuric acid catalyst (0.03 wt% on a dry basis of the glucose solution). The mixture was coked at 170° C. and 0.01 MPa until the color yield reached 16,000 EBC.

[0056] S2: After releasing the pressure to normal pressure, add 0.975 kg of fructose-glucose syrup (77 wt% on a dry basis, equivalent to 5 wt% of the dry basis of the glucose solution in S1), keep the mixture at 100°C for 30 min, and then add 2 L of water to cool it down.

[0057] S3: Add 30 wt % sodium hydroxide solution (the amount added is 10 wt % of the dry basis of the glucose solution in S1) to the reactor, react at 75° C. for 180 min, and then cool to obtain caramel color.

[0058] Comparative Example 1: A caramel color process

[0059] The caramel color process includes the following steps:

[0060] S1: A 25 L autoclave was added with 19.5 kg of glucose solution (77 wt% on a dry basis) and sulfuric acid catalyst (0.03 wt% on a dry basis of the glucose solution). The mixture was coked at 110° C. and 0.15 MPa until the color yield reached 13,000 EBC.

[0061] S2: After releasing the pressure to normal pressure, add 0.975 kg of fructose syrup (77 wt% on a dry basis, equivalent to 5 wt% of the dry basis of the glucose solution in S1), keep the mixture at 130°C for 15 min, and then add 2 L of water to cool it down.

[0062] S3: Add 30 wt % sodium hydroxide solution (the amount added is 10 wt % of the dry basis of the glucose solution in S1) to the reactor, react at 75° C. for 180 min, and then cool to obtain caramel color.

[0063] Comparative Example 2: A caramel color process

[0064] The caramel color process includes the following steps:

[0065] S1: A 25 L autoclave was added with 19.5 kg of glucose solution (77 wt% on a dry basis) and sulfuric acid catalyst (0.1 wt% of the glucose solution on a dry basis). The mixture was coked at 130° C. and 0.15 MPa until the color yield reached 13,000 EBC.

[0066] S2: After releasing the pressure to normal pressure, add 0.975 kg of fructose syrup (77 wt% on a dry basis, equivalent to 5 wt% of the dry basis of the glucose solution in S1), keep the mixture at 130°C for 15 min, and then add 2 L of water to cool it down.

[0067] S3: Add 30 wt % sodium hydroxide solution (the amount added is 10 wt % of the dry basis of the glucose solution in S1) to the reactor, react at 75° C. for 180 min, and then cool to obtain caramel color.

[0068] Comparative Example 3: A caramel color process

[0069] The caramel color process includes the following steps:

[0070] S1: A 25 L autoclave was added with 19.5 kg of glucose solution (77 wt% on a dry basis) and sulfuric acid catalyst (0.03 wt% of the glucose solution on a dry basis). The mixture was coked at 130° C. and 0.15 MPa until the color yield reached 13,000 EBC. 2 L of water was then added to cool the mixture.

[0071] S2: Add 30 wt% sodium hydroxide solution (the amount added is 10 wt% of the dry basis of the glucose solution in S1) to the reactor, react at 75° C. for 180 min, and then cool to obtain caramel color.

[0072] Comparative Example 4: A caramel color process

[0073] The caramel color process includes the following steps:

[0074] S1: A 25 L autoclave was added with 19.5 kg of glucose solution (77 wt% on a dry basis) and sulfuric acid catalyst (0.03 wt% on a dry basis of the glucose solution). The mixture was coked at 130° C. and 0.15 MPa until the color yield reached 13,000 EBC.

[0075] S2: After the pressure is released to normal pressure, 0.975 kg of fructose syrup (77 wt% on a dry basis, equivalent to 5 wt% of the dry basis of the glucose solution in S1) is added, and 2 L of water is added to cool the mixture;

[0076] S3: Add 30 wt % sodium hydroxide solution (the amount added is 10 wt % of the dry basis of the glucose solution in S1) to the reactor, react at 75° C. for 180 min, and then cool to obtain caramel color.

[0077] Comparative Example 5: A caramel color process

[0078] The caramel color process includes the following steps:

[0079] S1: A 25 L autoclave was added with 19.5 kg of glucose solution (77 wt% on a dry basis) and sulfuric acid catalyst (0.03 wt% on a dry basis of the glucose solution). The mixture was coked at 130° C. and 0.15 MPa until the color yield reached 13,000 EBC.

[0080] S2: After releasing the pressure to normal pressure, add 0.195 kg of fructose-glucose syrup (77 wt% on a dry basis, equivalent to 1 wt% of the dry basis of the glucose solution in S1), keep the mixture at 130°C for 15 min, and then add 2 L of water to cool it down.

[0081] S3: Add 30 wt % sodium hydroxide solution (the amount added is 10 wt % of the dry basis of the glucose solution in S1) to the reactor, react at 75° C. for 180 min, and then cool to obtain caramel color.

[0082] Comparative Example 6: A caramel color process

[0083] The caramel color process includes the following steps:

[0084] S1: A 25 L autoclave was added with 19.5 kg of glucose solution (77 wt% on a dry basis) and sulfuric acid catalyst (0.03 wt% on a dry basis of the glucose solution). The mixture was coked at 130° C. and 0.15 MPa until the color yield reached 13,000 EBC.

[0085] S2: After releasing the pressure to normal pressure, add 7.8 kg of fructose syrup (77 wt% on a dry basis, equivalent to 40 wt% of the dry basis of the glucose solution in S1), keep the mixture at 130°C for 15 min, and then add 2 L of water to cool it down.

[0086] S3: Add 30 wt % sodium hydroxide solution (the amount added is 10 wt % of the dry basis of the glucose solution in S1) to the reactor, react at 75° C. for 180 min, and then cool to obtain caramel color.

[0087] Comparative Example 7: A caramel color process

[0088] The caramel color process includes the following steps:

[0089] S1: A 25 L autoclave was added with 19.5 kg of glucose solution (77 wt% on a dry basis) and sulfuric acid catalyst (0.03 wt% on a dry basis of the glucose solution). The mixture was coked at 130° C. and 0.15 MPa until the color yield reached 13,000 EBC.

[0090] S2: After releasing the pressure to normal pressure, add 0.975 kg of fructose syrup (77 wt% on a dry basis, 5 wt% of the dry basis of the glucose solution in S1), keep warm at 130°C for 15 min, add 2 L of water and cool down to obtain caramel color.

[0091] Comparative Example 8: A caramel color process

[0092] The caramel color process includes the following steps:

[0093] S1: A 25 L autoclave was added with 19.5 kg of glucose solution (77 wt% on a dry basis) and sulfuric acid catalyst (0.03 wt% on a dry basis of the glucose solution). The mixture was coked at 130° C. and 0.15 MPa until the color yield reached 13,000 EBC.

[0094] S2: After releasing the pressure to normal pressure, add 0.975 kg of fructose syrup (77 wt% on a dry basis, equivalent to 5 wt% of the dry basis of the glucose solution in S1), keep the mixture at 130°C for 15 min, and then add 2 L of water to cool it down.

[0095] S3: Add 30 wt% sodium hydroxide solution to the reactor (the amount added is 30 wt% of the dry basis of the glucose solution in S1), react at 75° C. for 180 min, and then cool to obtain caramel color.

[0096] Comparative Example 9: A caramel color process

[0097] The caramel color process includes the following steps:

[0098] S1: A 25 L autoclave was added with 19.5 kg of glucose solution (77 wt% on a dry basis) and sulfuric acid catalyst (0.03 wt% on a dry basis of the glucose solution). The mixture was coked at 130° C. and 0.15 MPa until the color yield reached 13,000 EBC.

[0099] S2: After releasing the pressure to normal pressure, add 0.975 kg of fructose syrup (77 wt% on a dry basis, equivalent to 5 wt% of the dry basis of the glucose solution in S1), keep the mixture at 130°C for 15 min, and then add 2 L of water to cool it down.

[0100] S3: Add 30 wt% sodium hydroxide solution (the amount added is 2 wt% of the dry basis of the glucose solution in S1) to the reactor, react at 75° C. for 180 min, and then cool to obtain caramel color.

[0101] Test example: dark soy sauce

[0102] The caramel color prepared in Examples 1-4 and Comparative Examples 1-9 was added to dark soy sauce at an addition amount of 5 wt %.

[0103] The following indicators of each group of dark soy sauce were tested:

[0104] (1) Color ratio: Color ratio = A610 0.1％ ×20000 / 0.076;

[0105] (2) Red index: Red index = 10 × log(A510 0.1％ / A610 0.1％ );

[0106] (3) Flavor ester content measurement: 2-octanol (final concentration 11.55 ppb, i.e. 11.55 × 10 -9 The aroma components of dark soy sauce were determined and calculated using SPME-GC-MS, using 10g of dark soy sauce sample in a 20mL headspace vial. After equilibration at 60°C for 20 minutes, the CAR / PDMS extraction head was inserted and extracted under shaking conditions for 30 minutes. After extraction, the sample was desorbed in the GC inlet at 250°C for 3 minutes.

[0107] (4) Aroma evaluation: Refer to the sensory analysis method "A"-"non-A" test in GB 12316-1990; use traditional dark soy sauce as the standard sample (rated A), shake the dark soy sauce with different caramel colors added to the examples and comparative examples, measure 10 mL, and pour it onto a white porcelain plate. Then number the plate for aroma evaluation. Pick up the white porcelain plate or small beaker and gently shake it to allow the odor to evaporate. First, exhale the air in the nasal cavity, then put your nose close to the sample and take a deep and slow breath, then slowly exhale. Repeat several times to feel the effect of the sample's aroma on the nasal receptors, judge the aroma intensity of the sample, and compare it with the standard sample to judge the grade.

[0108] (5) Taste evaluation: Refer to the sensory analysis method "A"-"non-A" test in GB 12316-1990; use traditional dark soy sauce as the standard sample (rated A), shake the dark soy sauce with different caramel colors added to the examples and comparative examples, measure 10 mL, and pour it onto a white porcelain plate. Then number the plate for taste evaluation. Use an evaluation spoon to directly take an appropriate amount of sample or use a disposable dropper to take an appropriate amount of sample and place it on the evaluation spoon. Then put it into the tip of the tongue in the mouth and gently purse your lips to let the taste spread from the tip of the tongue to the tongue surface and the root of the tongue. Feel the sweetness, freshness, saltiness, sourness, bitterness, etc. of the sample, and compare it with the standard sample to judge the grade.

[0109] The test results are shown in Table 1:

[0110] Table 1 Test results of dark soy sauce

[0111]

[0112]

[0113] The embodiment improves caramel color through specific process conditions. First, through high temperature and pressure reaction, aldose or ketose is promoted to react rapidly to generate aldehydes and ketones such as hydroxymethylfurfural and furfural, thereby reducing the bitter taste on the palate caused by the long reaction time. Secondly, the sugar raw material is added to adjust the substrate concentration and the heat preservation reaction is further improved to further enhance the sugar aroma and burnt aroma, thereby increasing the flavor and richness of the caramel color product itself. Finally, by adding an alkaline solution to adjust the pH charge of the system and the medium and high temperature reaction, furfural is promoted to react with the base to produce furoic acid, which is further esterified to obtain methyl furoate, thereby increasing the sauce flavor of the caramel color product and reducing the bitter taste. The prepared caramel color not only has a strong aroma, a weak bitter taste on the palate, but also has good stability. It can be evenly colored when applied to dark soy sauce, and can also effectively improve the flavor and quality stability of dark soy sauce.

[0114] By comparing the processes and test results of Example 1, Comparative Example 1, and Comparative Example 2, it can be seen that the amount of acid catalyst added and the reaction temperature range can regulate the reaction time of the S1 stage. The reaction time of the S1 stage affects the taste of the caramel color, thereby affecting the flavor of the prepared dark soy sauce.

[0115] In the process of Comparative Example 3, substrate concentration control and heat preservation treatment were not adopted. In the process of Comparative Example 4, only substrate concentration control was performed without heat preservation treatment. Compared with the process of Example 1, only by adding sugar raw materials to adjust the substrate concentration and performing high temperature treatment can the sugar aroma and caramel aroma be continuously enhanced, and the flavor and richness of the caramel color product itself be increased.

[0116] Comparing the processes and test results of Example 1, Comparative Examples 5 and 6, it can be seen that the amount of sugar raw material added in the S2 stage reaction will also significantly affect the flavor intensity of the dark soy sauce product and needs to be controlled within a specific range. If it is too low, the effect of improving the intensity is not obvious, and if it is too high, the flavor of the dark soy sauce product will be changed to a certain extent.

[0117] By comparing the processes and test results of Example 1 and Comparative Example 7, it can be seen that only by adding an alkaline solution to adjust the pH charge of the system and combining it with a medium-high temperature reaction treatment can the caramel color product be enhanced with a sauce flavor, and its application in dark soy sauce can effectively improve its flavor;

[0118] By comparing the processes and test results of Example 1, Comparative Examples 8 and 9, it can be seen that the amount of alkaline solution added needs to be controlled within a certain range. If it is too low, it will not have the effect of increasing the flavor, and if it is too high, other irritating odors will be produced.

[0119] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A caramel color process for enhancing the flavor of dark soy sauce, characterized in that: The following steps are involved: S1: Take the first sugar raw material, add an acid catalyst, and perform a caramelization reaction until the target color rate is reached; The temperature of the coking reaction is 130°C-180°C, and the pressure is 0.01MPa-0.2MPa; S2: After the pressure is released to normal pressure, the second sugar raw material is added again, and the temperature is lowered after the high temperature reaction; The temperature of the high temperature reaction is 100°C-140°C, and the time is 15min-30min; S3: Add alkaline solution, react at 60℃-100℃ for 120min-180min, then cool to obtain caramel color.

2. The caramel color process for improving the flavor of dark soy sauce according to claim 1, wherein In step S1, the first sugar raw material includes at least one of white sugar, maltose, glucose, and lactose.

3. The caramel color process for improving the flavor of dark soy sauce according to claim 1, wherein In step S1, the acid catalyst includes at least one of sulfuric acid, hydrochloric acid, formic acid, acetic acid, lactic acid, citric acid, and tartaric acid; and the amount of the acid catalyst added is 0.01 wt%-0.06 wt% of the first sugar raw material in terms of mass percentage.

4. The caramel color process for improving the flavor of dark soy sauce according to claim 1, wherein In step S1, the target color ratio is 10000 EBC-18000 EBC.

5. The caramel color process for improving the flavor of dark soy sauce according to claim 1, characterized in that In step S2, the second sugar raw material includes at least one of glucose syrup, fructose syrup, maltose syrup, white sugar, and lactose; and the amount of the second sugar raw material added is 5wt%-30wt% of the first sugar raw material in terms of mass percentage.

6. The caramel color process for enhancing the flavor of dark soy sauce according to claim 1, characterized in that: In step S3, the alkaline solution includes at least one of sodium hydroxide solution, sodium carbonate solution, sodium acetate solution, sodium bicarbonate solution, and sodium bisulfate solution; In terms of mass percentage, the amount of the alkaline solution added is 5wt%-20wt% of the first sugar raw material.

7. A caramel color, characterized in that The caramel color is prepared by the caramel color process described in any one of claims 1 to 6.

8. A dark soy sauce, characterized in that Including the caramel color described in claim 7.

9. The dark soy sauce according to claim 8, characterized in that The added amount of the caramel color accounts for ≥5wt% of the dark soy sauce.

10. Use of the caramel color process according to any one of claims 1 to 6, the caramel color according to claim 7, and the dark soy sauce according to claim 8 or 9 in food additives.

Images