Method for preparing caramel color with organic meal and molasses under microwave gradient heating

Abstract

The present application belongs to the technical field of food additives, and particularly relates to a method for preparing caramel pigment from organic cake and molasses under microwave gradient heating, comprising the following steps: S1 organic cake hydrolysis: mixing organic cake with sodium bicarbonate, then adding pure water, and then placing the mixed liquid in a microwave heater for hydrolysis; after the reaction, the solid impurities in the reacted liquid are precipitated and filtered to obtain an organic cake hydrolysate; S2 caramel pigment preparation: diluting sugarcane molasses with water, then mixing the diluted sugarcane molasses with the organic cake hydrolysate, and then placing the mixed liquid in a microwave heater for gradient heating reaction; after the reaction, the reaction liquid is filtered, the filtrate is evaporated and concentrated to obtain caramel pigment. The present application can solve the problems of high production cost and poor safety of caramel pigment in the prior art, and can significantly reduce the cost of caramel pigment while forming caramel pigment with good flavor, high color rate, excellent safety and stability.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food additives, in particular to a method for preparing caramel color from organic cake and molasses under microwave gradient heating. BACKGROUND

[0002] Caramel color is one of the largest and most widely used food colorants in the world. According to the production process and reagent, the Joint FAO / WHO Expert Committee on Food Additives classifies it into four categories, namely I, II, III and IV. Among them, the III caramel color, i.e. ammonia caramel color, is widely used in the soy sauce, vinegar, beer, beverage, baking food and other industries due to its excellent coloring ability, stable double tar performance and good stability in acidic environment.

[0003] The traditional ammonia caramel color production process usually uses sucrose, glucose or starch syrup as carbon source, and ammonium compounds such as ammonia, ammonium carbonate and ammonium sulfite as nitrogen source to prepare caramel color through Maillard reaction and caramelization reaction at high temperature. However, this traditional process has several significant drawbacks: first, the core raw materials of the process, sugar and chemical ammonium salt, are high in cost and their prices are greatly affected by market fluctuations; second, the reaction process requires a large amount of energy and needs long time high-temperature heating, resulting in low production efficiency; more importantly, under the conditions of high temperature and high pressure, a potential carcinogen, 4-methylimidazole (4-MEI), is easily produced, which affects the safety of caramel color. SUMMARY

[0004] The present application aims to provide a method for preparing caramel color from organic cake and molasses under microwave gradient heating to solve the technical problems raised in the background.

[0005] In order to achieve the above-mentioned purpose, the present application adopts the following technical solutions:

[0006] A method for preparing caramel color from organic cake and molasses under microwave gradient heating, comprising the following steps:

[0007] S1 Hydrolysis of organic cake: mixing organic cake with sodium bicarbonate, then adding pure water, and then placing the mixed liquid in a microwave heater for hydrolysis. After the reaction, the solid impurities in the reaction liquid are filtered out, and an organic cake hydrolysate is obtained.

[0008] S2 Caramel color preparation: diluting cane molasses with water, then mixing the diluted cane molasses with the organic cake hydrolysate, and then placing the mixed liquid in a microwave heater for gradient heating reaction. After the reaction, the reaction liquid is filtered, the filtrate is evaporated and concentrated, and caramel color is obtained.

[0009] Further, in S1, the organic meal is one of rapeseed meal, cottonseed meal, soybean meal and peanut meal.

[0010] Further, in S1, the organic meal is mixed with sodium bicarbonate at a mass ratio of 10:1.

[0011] Further, in S1, when the pure water is added, the mass ratio of the material liquid is 1:10.

[0012] Further, in S1, the hydrolysis temperature is 65 DEG C, and the time is 4h.

[0013] Further, in S2, the cane molasses is diluted with water at a mass ratio of 2:1.

[0014] Further, in S2, the diluted cane molasses is mixed with the organic cake meal hydrolysate at a volume ratio of 3:1.

[0015] Further, in S2, the gradient heating condition is that: firstly, the temperature is raised to 110 DEG C at a rate of 15 DEG C / min, and maintained for 30 min; secondly, the temperature is raised to 130 DEG C at a rate of 10 DEG C / min, and maintained for 20 min; finally, the temperature is raised to 160 DEG C at a rate of 10 DEG C / min, and maintained for 5 min, and then rapidly cooled.

[0016] Further, in S2, the reaction liquid is filtered through 80 mesh filter cloth.

[0017] Further, in S2, the temperature for evaporating and concentrating is ≤80 DEG C.

[0018] The present application has the following beneficial effects compared with the prior art:

[0019] 1. In the present application, the agricultural processing by-products, i.e., the organic meals of rapeseed meal, cottonseed meal, soybean meal and peanut meal, are used as the nitrogen source, and the organic meals are hydrolyzed to obtain the hydrolysate rich in various amino acids and short peptides.

[0020] 2. In the present application, the gradient heating method is used to prepare the caramel pigment, in which the first temperature gradient initiates the Maillard reaction and caramelization reaction, the second temperature gradient forms a large amount of flavor substances, and the third temperature gradient produces dark-colored macromolecular substances to form the caramel pigment. BRIEF DESCRIPTION OF DRAWINGS

[0021] Figure 1 is a process flow diagram of the present application;

[0022] Figure 2 is the type and quantity identification result of volatile flavor substances in caramel colorants of Example 1 and Comparative Examples 1-2 of the present application. DETAILED DESCRIPTION

[0023] In order to make the purpose, technical solutions and advantages of the present application more clear and explicit, the present application is further described in detail below with reference to the drawings and preferred embodiments. However, it should be noted that many details listed in the description are only to make the reader have a thorough understanding of one or more aspects of the present application, and the aspects of the present application can be realized even without these specific details.

[0024] As shown in Figure 1 , a method for preparing caramel colorant from organic cake and molasses under microwave gradient heating includes the following steps:

[0025] S1 hydrolysis of organic cake: mixing the organic cake with sodium bicarbonate at a mass ratio of 10:1, the organic cake being one of rapeseed meal, cottonseed meal, soybean meal and peanut meal, then adding pure water at a solid-liquid mass ratio of 1:10, and then placing the mixed liquid in a microwave heater for hydrolysis at a temperature of 65℃ for 4h, after the reaction, the solid impurities in the reaction liquid are filtered out, and an organic cake hydrolysate is obtained;

[0026] S2 preparation of caramel colorant: diluting the sugar cane molasses with water at a mass ratio of 2:1, then mixing the diluted sugar cane molasses with the organic cake hydrolysate at a volume ratio of 3:1, and then placing the mixed liquid in a microwave heater for gradient heating reaction, the gradient heating conditions being: first, increasing the temperature to 110℃ at a rate of 15℃ / min and maintaining for 30min; then, increasing the temperature to 130℃ at a rate of 10℃ / min and maintaining for 20min; finally, increasing the temperature to 160℃ at a rate of 10℃ / min and maintaining for 5min before rapid cooling, and continuously stirring at a speed of 300rpm during the gradient heating process, and after the reaction, filtering the reaction liquid through a 80-mesh filter cloth, and evaporating and concentrating the filtrate at a temperature of ≤80℃ to obtain the caramel colorant.

[0027] The following is described by more specific examples.

[0028] Example 1

[0029] A method for preparing caramel colorant from organic cake and molasses under microwave gradient heating includes the following steps:

[0030] S1 organic meal hydrolysis: the organic meal is mixed with sodium bicarbonate at a mass ratio of 10:1, the organic meal is rapeseed meal, then pure water is added at a mass ratio of 1:10, and the mixed liquid is placed in a microwave heater for hydrolysis at a temperature of 65°C for 4h. After the reaction, the solid impurities in the liquid are filtered out to obtain an organic cake meal hydrolysate;

[0031] S2 caramel pigment preparation: cane molasses is diluted with water at a mass ratio of 2:1, then the diluted cane molasses is mixed with the organic cake meal hydrolysate at a volume ratio of 3:1, and the mixed liquid is placed in a microwave heater for gradient heating reaction. The gradient heating conditions are as follows: first, the temperature is raised to 110°C at a rate of 15°C / min and maintained for 30min; then the temperature is raised to 130°C at a rate of 10°C / min and maintained for 20min; finally, the temperature is raised to 160°C at a rate of 10°C / min and maintained for 5min before rapid cooling. The mixed liquid is continuously stirred at a speed of 300rpm during the gradient heating reaction. After the reaction, the reaction liquid is filtered through 80-mesh filter cloth, and the filtrate is evaporated and concentrated at a temperature of ≤80°C to obtain a caramel pigment.

[0032] The rapeseed meal is a byproduct after oil extraction and can be edible after detoxification treatment.

[0033] The cane molasses is commercially available final cane molasses, which is one of the byproducts of a cane sugar factory. The main indicators are shown in Table 1.

[0034] Table 1 Cane molasses indicators

[0035]

[0036] Example 2

[0037] The preparation method is basically the same as that of Example 1, except that the organic meal is cottonseed meal.

[0038] Example 3

[0039] The preparation method is basically the same as that of Example 1, except that the organic meal is soybean meal.

[0040] Example 4

[0041] The preparation method is basically the same as that of Example 1, except that the organic meal is peanut meal.

[0042] Comparative Example 1

[0043] An inorganic ammonia method is used, i.e., 5% ammonia solution is used instead of the organic meal hydrolysate, and the remaining preparation conditions are the same as those of Example 1, to prepare a caramel pigment.

[0044] Comparative Example 2

[0045] Ammonia caramel pigment commercially branded as Epson.

[0046] Determination of free amino acid content

[0047] The content of free amino acids in the hydrolysate of the organic cake of Examples 1-4 was tested by the ninhydrin colorimetric method (national standard GB / T 8314-2013), and the results are shown in Table 2.

[0048] Table 2 Free amino acid content

[0049]

[0050] As can be seen, the content of free amino acids in the hydrolysate prepared from the organic cake of the present application is 5.8 mg / mL, 6.3 mg / mL, 5.9 mg / mL and 5.4 mg / mL, respectively, indicating that the organic cake used in the present application can replace traditional inorganic ammonia as a nitrogen source.

[0051] 2. Determination of physicochemical indexes, safety and sensory flavor of caramel pigment

[0052] (1) Determination of color rate, red and yellow index

[0053] According to the national standard GB 1886.64-2015 "Food Safety National Standard Food Additives Caramel", accurately weigh the caramel pigment sample and prepare a 0.1% caramel pigment solution. In order to ensure the clarity of the sample solution and the accuracy of the test results, the sample solution is centrifuged at 3000 r / min for 10 min using a centrifuge. Take the supernatant after centrifugation, and use a spectrophotometer to measure the absorbance A610, A510 and A460 at 610 nm, 510 nm and 460 nm, respectively. Each measurement is repeated three times, and the average value is taken.

[0054] The color rate, red index and yellow index are calculated according to formulas (1), (2) and (3), respectively:

[0055]

[0056] (2) Physicochemical indexes specified by the national food safety standard

[0057] According to the provisions of the national standard GB 1886.64-2015 "Food Safety National Standard Food Additives Caramel", the physicochemical indexes of the prepared caramel pigment were tested, including absorbance, ammonia nitrogen content, sulfur dioxide content, 4-methylimidazole content, total nitrogen content, total sulfur content, total arsenic content, lead content and total mercury content.

[0058] (3) Sensory requirements specified by the national food safety standard

[0059] According to the provisions of the national standard GB 1886.64-2015 "Food Safety National Standard Food Additives Caramel", the color, state and odor of the prepared caramel pigment are tested.

[0060] (4) Determination of pH value

[0061] Prepare a 0.1% caramel pigment solution and directly measure its pH value using a pH meter.

[0062] (5) Determination of charge

[0063] The isoelectric point of protein is determined by gelatin method, which is the pH value corresponding to the electrically neutral state of protein. This method is based on the principle of mutual attraction between different charges, and the pH value corresponding to the change of protein charge is determined by using a colloid with known charge properties. The specific operation is as follows: first, prepare a 0.5% gelatin solution with warm water, cool it, and then take 25 mL of each into four beakers, and adjust the pH of the solution to 1.0, 1.5, 2.0 and 2.5 with 1 mol / L hydrochloric acid. At the same time, take another four beakers, each add 25 mL of 1% caramel solution, and also adjust the pH to the above four gradients with 1 mol / L hydrochloric acid. Then, take 10 mL of the pH-adjusted caramel solution into a test tube, and add 10 drops of gelatin solution with the same acidity to each. After 12 hours of standing, observe the phenomenon: if the solution in the test tube remains clear without precipitate, it indicates that the gelatin carries positive charge; if turbidity or precipitate appears, it indicates that the gelatin carries negative charge.

[0064] (6) Determination of salt and acid resistance

[0065] Take a certain amount of caramel pigment and mix it with 20% sodium chloride and 5% acetic acid solution respectively to prepare a 1% caramel pigment mixed solution. After 24 hours of standing, observe the turbidity in a bright place. If the solution is transparent and free of turbidity and precipitate, it indicates good salt and acid resistance; otherwise, it indicates poor salt and acid resistance.

[0066] (7) Determination of resinification time

[0067] Seal 50% caramel pigment sample in a glass tube and place it in a 100℃ constant temperature oven to observe the time required for resinification. If the resinification time exceeds 15 hours, it indicates that the shelf life of the caramel pigment can be maintained for more than one year.

[0068] (8) Determination of antioxidant activity

[0069] The antioxidant activity of caramel pigment is evaluated by in vitro free radical scavenging test, which includes its effect on DPPH free radical, hydroxyl radical (·OH) and nitrite ion (NO2 -) scavenging capacity, and total reducing power, and vitamin C (Vc) was used as a positive control. The half scavenging rate concentration (IC 50 ) was used as an evaluation index. The concentration-scavenging rate response function was obtained by measuring six concentration points and curve fitting, and the sample concentration required for a 50% scavenging rate was calculated. The lower the IC 50 value, the stronger the antioxidant capacity of the caramel pigment. The specific experimental method is as follows:

[0070] Determination of DPPH free radical scavenging capacity: 0.2 mL of caramel pigment sample solution (1, 2, 4, 6, 8, 10 mg / mL) was taken in a colorimetric tube, 3 mL of 0.1 mmol / L DPPH ethanol solution was added, and it was reacted at room temperature for 30 min in the dark. The absorbance at a wavelength of 517 nm was measured. Ethanol was used instead of the sample solution as a blank control to measure the absorbance Ao, and ethanol was used instead of the DPPH solution to measure the background absorbance Axo. Each group of experiments was measured in triplicate, and the average value was calculated according to formula (4) to calculate the DPPH free radical scavenging rate.

[0071]

[0072] Determination of hydroxyl radical (·OH) scavenging capacity: 2 mL of caramel pigment sample solution (1, 2, 4, 6, 8, 10 mg / mL) was taken in a colorimetric tube, 1 mL of 9 mmol / L ferrous sulfate (FeSO4) solution, 1 mL of 8.8 mmol / L hydrogen peroxide (H2O2) solution and 1 mL of 9 mmol / L salicylic acid-ethanol solution were added in turn, and it was mixed and reacted in a 37℃ water bath for 15 min. The absorbance at a wavelength of 510 nm was measured. Ethanol was used instead of the sample solution as a blank control to measure the absorbance Ao, and ethanol was used instead of the H2O2 solution and salicylic acid-ethanol solution to measure the background absorbance Ayo. Each group of experiments was measured in triplicate, and the average value was calculated according to formula (5) to calculate the ·OH free radical scavenging rate.

[0073]

[0074] Determination of nitrite ion (NO2 -Determination of scavenging ability: Take 2 mL of caramel color sample solution (1, 2, 4, 6, 8, 10 mg / mL) into a colorimetric tube, add 0.4 mL of 5 μg / mL sodium nitrite (NaNO2) solution respectively, mix well, react in a 37℃ water bath for 15 min, cool, add 1 mL of 0.4% p-aminobenzenesulfonic acid solution, let stand for 5 min, then add 0.4 mL of 0.2% naphthylethylenediamine hydrochloride solution, let stand for 15 min, and measure the absorbance Az at a wavelength of 538 nm. Use water instead of sample solution as a blank control to measure absorbance Ao, and use water instead of NaNO2 solution to measure background absorbance Azo. Each group of experiments was measured in parallel three times, the average value was taken, and NO2 was calculated according to formula (6). - Clearance rate.

[0075]

[0076] Determination of reducing power: Take 0.4 mL of caramel color sample solution (1, 2, 4, 6, 8, 10 mg / mL) into a colorimetric tube, add 2 mL of 0.2 mol / L phosphate buffer solution (pH=6.6) and 2 mL of 1% potassium ferricyanide solution in sequence, mix well and react in a 50℃ water bath for 20 min, cool and add 2 mL of 10% trichloroacetic acid solution, mix well again and centrifuge, take 2 mL of supernatant, add 2 mL of water and 0.2 mL of 0.1% ferric chloride solution, let stand for 10 min, and measure the absorbance Aj at a wavelength of 700 nm. Use water instead of sample solution as a blank control to measure absorbance Ao. Each group of experiments is measured in parallel three times, the average value is taken, and the reducing power is calculated according to formula (7). The larger the absorbance, the stronger the reducing power. The half-maximal reducing power concentration (50% of the total reducing power concentration) is used as the basis for the determination of the reducing power. () as an evaluation indicator.

[0077]

[0078] (9) Determination of volatile flavor compounds in caramel coloring

[0079] Sample pretreatment: Take a certain amount of caramel color sample, place it in a vacuum drying oven at 40°C and dry it into a solid paste. After cooling, prepare a 1% caramel color ethyl acetate solution using 100% ethyl acetate as the solvent.

[0080] Chromatographic conditions: the chromatographic column used was Agilent 19091S-433 HP-5ms (30 m x 250 μm x 0.25 μm); the column temperature control was programmed to increase at a rate of 3 ℃ / min from 40 ℃ for 3 min, then to 120 ℃ for 2 min, then to 180 ℃ at a rate of 5 ℃ / min for 2 min, and finally to 230 ℃ at a rate of 10 ℃ / min and maintained for 2 min. The flow rate was 1.4 mL / min; the detector was MSD; the carrier gas was helium; the split injection mode was used with a split ratio of 5:1, and the injection volume was 1 μL, and the injection port temperature was 270 ℃.

[0081] Mass spectrometry conditions: the ionization mode was EI; the ion source temperature was 230 ℃, the quadrupole rod temperature was 150 ℃, and the transfer line temperature was 280 ℃; the data acquisition was performed in scan mode (Scan / SIM) with a scan mass range of 35-550 m / z; the solvent delay time was 4 min. The results of the physicochemical indicators, safety and sensory flavor of the caramel color are shown in Table 3.

[0082] Table 3 Physicochemical indicators, safety and sensory flavor of caramel color

[0083]

[0084] a National Standard GB 1886.64-2015 Food Safety National Standard Food Additives Caramel Color;

[0085] b The International Numbering System for Food Additives (2001 Revision) adopted by the Codex Alimentarius Commission (CAC) in 1989;

[0086] c The concentration value of the half clearance rate (or reducing power) of Vc required as a positive control.

[0087] From Table 3, it can be seen that:

[0088] (1) The caramel colors prepared from the four organic meal types in Examples 1-4 were all black-brown viscous liquids with typical caramel aroma, and their color, state and odor all met the requirements of the national standard GB 1886.64-2015 for sensory indicators. In addition, the physicochemical indicators of the four caramel colors prepared from the organic meal types, including absorbance, ammonia nitrogen content, sulfur dioxide content, 4-methylimidazole content, total nitrogen content, total sulfur content, total arsenic content, lead content and total mercury content, all met the relevant technical requirements of the national standard GB 1886.64-2015.

[0089] (2) The 4-methylimidazole content of the organic dreg-based caramel colorants of Examples 1-4 is lower than that of the caramel colorant prepared by the inorganic ammonia method of Comparative Example 1 and the commercially available caramel colorant prepared by the ammonia method of Comparative Example 2. This is because, in the process of preparing caramel colorants by the ammonia method and the ammonium sulfite method, the carbonyl group of the sugar compound reacts with the amino group in the amine (ammonia, ammonium) substance under high temperature conditions to generate a water-soluble black-brown macromolecular substance. Since the occurrence conditions of the Maillard reaction are similar to the generation conditions of 4-methylimidazole, a certain amount of 4-methylimidazole is inevitably induced to generate in the process using amine (ammonia, ammonium) substances as additives. Therefore, the content of 4-methylimidazole is closely related to the raw material composition and process parameters, such as temperature, time, pH value, and concentration. In the present application, the organic dreg hydrolysate is used to replace the traditional inorganic ammonia source as the nitrogen source, and combined with the microwave gradient heating technology, the reaction temperature and time are precisely controlled, which significantly reduces the generation amount of 4-methylimidazole while promoting the formation of pigment macromolecules.

[0090] (3) The color rate of the four organic dreg-based caramel colorants in Examples 1-4 is in the range of 4.2-4.7 x 10 4 EBC, which is within the range specified in the International Numbering System for Food Additives (2001 Revision) adopted by the Codex Alimentarius Commission (CAC) in 1989; and the red index is 4.0-4.5 and the yellow index is 6.6-7.3, so the color rate, red index, and yellow index of Example 1 are similar to those of the caramel colorants of Comparative Examples 1-2, and the difference is not significant. This shows that the caramel colorant prepared in the present application has excellent color characteristics, which makes it widely applicable in the fields of food, medicine, and cosmetics, etc. which have high requirements for color tone.

[0091] (4) The pH value of the organic dreg-based caramel colorants of Examples 1-4 is in the range of 6.6-7.0, which is weakly acidic, carries positive charges, and has good salt resistance and acid resistance. These excellent characteristics make it suitable for use in condiments, wine, and beverages with positive charges, high salinity, or acidic environments, such as soy sauce, vinegar, sauce, beer, wine, and syrup beverages, etc. In addition, the resinification time of the organic dreg-based caramel colorants of Examples 1-4 is in the range of 21-26 hours, all of which exceed 15 hours, indicating that the shelf life can be more than one year, and the caramel colorants have good stability.

[0092] (5) The organic dreg-based caramel colorants of Examples 1-4 all exhibit strong antioxidant activity, and the activity is positively correlated with the concentration. In the in vitro antioxidant experiment, the half DHHP clearance concentration of Examples 1-4 is in the range of 0.23-0.33 mg / mL, and the positive control Vc is 0.05 mg / mL; the half ·OH clearance concentration is in the range of 0.64-0.82 mg / mL, and the Vc is 0.07 mg / mL; the half NO2 clearance concentration is in the range of 0.23-0.33 mg / mL, and the Vc is 0.05 mg / mL.- The clearance concentration range was 0.71-0.94 mg / mL, and the Vc was 0.07 mg / mL; the half-reduction force concentration range was 0.31-0.42 mg / mL, and the Vc was 0.06 mg / mL. Compared with Comparative Examples 1-2, the caramel pigment of the present application has stronger scavenging ability for DHHP and NO2 - , and the scavenging ability for ·OH is better than that of Comparative Example 1. Therefore, the caramel pigment of the present application has good in vitro antioxidant capacity, wide application prospect, and development and utilization potential.

[0093] 3. Volatile substance detection of caramel pigment

[0094] The three caramel pigments prepared from Example 1, which has the highest color rate among the four organic meal caramel pigments, and Comparative Examples 1-2 were subjected to GC-MS analysis, and the volatile components with higher matching degrees were classified and summarized according to the NIST spectral library search results. The identification results of the types and quantities of volatile flavor substances are shown in Table 3. Figure 2

[0095] The caramel pigment (A) of Example 1 detected a total of 46 volatile components, including 8 pyrazines (18%), 7 alcohols (15%), 7 ketones (15%), 5 aldehydes (11%), 5 alkanes (11%), 4 esters (9%), 2 phenols (4%), 2 acids (4%), 2 alkenes (4%), 1 pyridine (2%), and 3 others (7%).

[0096] The caramel pigment (B) of Comparative Example 1 detected a total of 37 volatile components, including 10 ketones (27%), 7 pyrazines (19%), 5 acids (14%), 3 alcohols (8%), 3 aldehydes (8%), 2 furans (5%), 2 alkanes (5%), 1 pyrimidine (3%), 1 phenol (3%), 1 ester (3%), and 3 others (7%).

[0097] The caramel pigment (C) of Comparative Example 2 detected a total of 41 volatile components, including 8 pyrazines (20%), 8 ketones (20%), 4 aldehydes (10%), 4 esters (10%), 3 alcohols (7%), 3 acids (7%), 3 alkanes (7%), 2 phenols (5%), 2 furans (5%), 1 alkene (2%), and 3 others (7%).

[0098] The top ten volatile compounds in Example 1 caramel pigment in terms of peak area percentage and their odor characteristics are shown in Table 4.

[0099] ​Table 4 Odor characteristics of the top 10 compounds in terms of peak area percentage in volatile flavor substances of Example 1

[0100]

[0101] In the preparation process of caramel color, Maillard reaction and caramelization reaction generate various heterocyclic compounds such as pyrazine, pyrrole, pyrimidine, pyridine and furan, which endow the product with unique caramel aroma; at the same time, aromatic components such as acids, aldehydes, alcohols, ketones and phenols play a coordinating and complementary role in the overall flavor. Figure 2 As can be seen from Table 4, the caramel color prepared in Example 1 of the present application has rich and diverse flavor composition, the total number of volatile flavor substances contained therein is higher than that of Comparative Examples 1-2, and there are more types of main flavor components such as pyrazine, alcohol, ketone, aldehyde, alkane and ester, and the distribution is more balanced. These compounds synergistically work together to build the complex and unique flavor characteristics of the caramel color of the present application, which has important application value in improving food quality and flavor.

[0102] The above only describes the preferred embodiments of the present application, and it should be pointed out that for ordinary skilled persons in the art, some improvements and refinements can be made without departing from the principles of the present application, and these improvements and refinements should also be considered within the protection scope of the present application.

Claims

1. A method for preparing caramel coloring from organic meal and molasses under microwave gradient heating, characterized in that, Includes the following steps: S1 Organic Meal Hydrolysis: Organic meal is mixed with sodium bicarbonate, then pure water is added, and the mixture is placed in a microwave heater for hydrolysis. After the reaction, the mixture is filtered to remove solid impurities, and organic meal hydrolysate is obtained. S2 Caramel Color Preparation: Dilute sugarcane molasses with water, then mix the diluted sugarcane molasses with organic cake hydrolysate, and then place the mixture in a microwave heater for gradient heating reaction. After the reaction is completed, filter the reaction solution, take the filtrate and evaporate and concentrate it to obtain caramel color. The organic meal mentioned is one of rapeseed meal, cottonseed meal, soybean meal, and peanut meal; In S2, the gradient heating conditions are as follows: first, the temperature is increased to 110℃ at a rate of 15℃ / min and held for 30min; then, the temperature is increased to 130℃ at a rate of 10℃ / min and held for 20min; finally, the temperature is increased to 160℃ at a rate of 10℃ / min, held for 5min, and then rapidly cooled.

2. The method for preparing caramel color from organic meal and molasses under microwave gradient heating according to claim 1, characterized in that: In S1, organic meal and sodium bicarbonate are mixed in a mass ratio of 10:

1.

3. The method for preparing caramel color from organic meal and molasses under microwave gradient heating according to claim 1, characterized in that: When pure water is added to S1, the mass ratio of the material to the liquid is 1:

10.

4. The method for preparing caramel color from organic meal and molasses under microwave gradient heating according to claim 1, characterized in that: In S1, the hydrolysis temperature is 65℃ and the time is 4h.

5. The method for preparing caramel color from organic meal and molasses under microwave gradient heating according to claim 1, characterized in that: In S2, sugarcane molasses is diluted with water at a mass ratio of 2:

1.

6. The method for preparing caramel color from organic meal and molasses under microwave gradient heating according to claim 1, characterized in that: In S2, diluted sugarcane molasses and organic cake hydrolysate are mixed at a volume ratio of 3:

1.

7. The method for preparing caramel color from organic meal and molasses under microwave gradient heating according to claim 1, characterized in that: In S2, the reaction solution is filtered through an 80-mesh filter cloth.

8. The method for preparing caramel color from organic meal and molasses under microwave gradient heating according to claim 1, characterized in that: In S2, the evaporation and concentration temperature is ≤80℃.

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