86 results about "Caramel color" patented technology

The utility model belongs to the technical field of sugar alcohol preparation, and relates to a system for co-producing L-arabinose and caramel pigment by using xylose chromatography raffinate, which comprises a raw material tank, a nanofiltration membrane separator, a chromatography separation device, an evaporation concentration tank, a crystallization tank, a centrifugal separator and a dryer which are sequentially communicated by pipelines, and the browning reaction assembly is used for mixing the raffinate and the centrifugal mother liquor and then carrying out browning reaction treatment to prepare caramel pigment. The chromatographic separation device is used for separating an extracting solution and raffinate from the flowing nanofiltration permeate, the evaporation concentration tank and the crystallizing tank are used for concentrating and crystallizing the flowing extracting solution into massecuite, the centrifugal separator is used for separating the flowing massecuite into moist sugar and centrifugal mother liquor, and the dryer is used for drying the flowing moist sugar into L-arabinose crystals. According to the utility model, raffinate and centrifugal mother liquor are mixed to prepare a caramel pigment liquid product, so that a caramel pigment additional product is obtained while the utilization rate of saccharide resources is improved.

The invention discloses dark soy sauce and a preparation method thereof, and belongs to the technical field of condiment manufacturing. The preparation method provided by the invention comprises the following steps: taking a sugar source, boiling until the absorbance A610 is 0.003-0.006, adding water, uniformly stirring, and concentrating under reduced pressure to obtain concentrated caramel color; uniformly mixing the concentrated caramel color with the clarified soy sauce to obtain pre-sun soy sauce A; adding the edible mushroom salt aqueous solution into the pre-sun soy sauce A to obtain pre-sun soy sauce B; and sun-curing the pre-sun soy sauce B to obtain a sun-cured semi-finished product, then filtering the sun-cured semi-finished product, and blending to obtain the dark soy sauce. The dark soy sauce prepared by the preparation method provided by the invention is low in bitterness and rich and strong in flavor.

The invention discloses a yellow rice wine quality detection and analysis method, which comprises the following steps: (a) grouping a plurality of yellow rice wine samples according to whether caramel color is added or not, and the years in each group are the same in a one-to-one correspondence manner; a plurality of parallel samples are taken from each wine sample, detection is performed through a QTOF high-resolution mass spectrometer, effective information of TOF MS and TOF MS / MS is obtained through one-time sample introduction in a DBS-IDA collection mode, and high-resolution first-level and second-level mass spectrum data are obtained; (b) analyzing by adopting SCIEX OS software, and identifying a plurality of compounds according to an SCIEX database and literatures; the structure is identified through a GNPS molecular network technology, and SCIEX OS is used for further verification and confirmation of a plurality of other compounds; and (c) carrying out difference analysis through PLS-DA. According to the method, the influence of the caramel color additive and the aging year on the yellow wine quality can be scientifically and comprehensively analyzed, and a basis is provided for yellow wine quality evaluation and quality control.

The invention provides a preparation method of a common caramel color and the common caramel color, and the preparation method of the common caramel color comprises the following steps: adjusting the pH value of a sugar raw material to 1-2 by using a first acid auxiliary agent, and carrying out a first-stage coking reaction on the sugar raw material to prepare a first-stage material; adjusting the pH value of the first-stage material to 1-2 by using a second acid auxiliary agent, and carrying out a second-stage coking reaction on the first-stage material to prepare a second-stage material; and mixing the second-stage material with water, adjusting the pH value of the mixed system to 4.5-5 by using an alkali auxiliary agent, and carrying out heat preservation treatment at 90-100 DEG C to prepare the common-method caramel color. The application coloring ability of the common-method caramel color vegetable prepared by the preparation method is remarkably improved, so that the application quality of common-method caramel color in food coloring is effectively improved.

The invention discloses caramel color with low 4-methylimidazole content and a preparation method of the caramel color. S1, raw material pretreatment; s2, mixing rice milk and gelatinizing; s3, liquefying; s4, performing saccharification; s5, protease enzymolysis: protease is added into the saccharified rice milk for enzymolysis, and the content of amino nitrogen in enzymatic hydrolysate is controlled to be 0.25%-0.55%; and S6, high-temperature and high-pressure reaction: adjusting the pH value of the enzymatic hydrolysate after precipitation removal to 10.0-13.5, putting the enzymatic hydrolysate into a high-pressure reaction kettle, and stirring and reacting for 30-50 minutes under the conditions that the temperature is 130-160 DEG C and the pressure is 0.3-0.4 MPa to obtain the rice caramel color. According to the method, the broken rice or the low-value rice is taken as the raw material, and the caramel color with high color rate and 4-MI content lower than 20mg / kg can be prepared by combining a multi-enzyme synergistic enzymolysis technology with short-time high-pressure and high-temperature reaction, so that the problem that the caramel color prepared in the prior art is difficult to realize high color rate and low 4-MI content at the same time is solved.

The invention belongs to the technical field of food additives, and particularly relates to a method for preparing caramel pigment from organic meal and molasses under microwave gradient heating, which comprises the following steps: S1, hydrolyzing the organic meal: mixing the organic meal with sodium bicarbonate, then adding pure water, then putting the mixed feed liquid into a microwave heater for hydrolysis, and filtering to obtain filtrate; precipitating and filtering solid impurities from the reacted feed liquid to obtain organic cake meal hydrolysate; s2, preparing caramel pigment: adding water into cane molasses for dilution, then mixing the diluted cane molasses with the organic cake hydrolysate, then putting the mixed solution into a microwave heater, carrying out gradient heating reaction, filtering the reaction solution after the reaction is finished, and evaporating and concentrating the filtrate to obtain the caramel pigment. According to the caramel pigment and the preparation method thereof, the problems of high production cost and insufficient safety of the caramel pigment in the prior art can be solved, and the caramel pigment which is good in flavor, high in color rate and excellent in safety and stability can be formed while the cost of the caramel pigment can be remarkably reduced.

The invention discloses a rosa roxburghii tratt fruit and ganoderma lucidum soft capsule for enhancing immunity and a preparation method thereof, and relates to the technical field of health-care food, the rosa roxburghii tratt fruit and ganoderma lucidum soft capsule comprises a content and a capsule shell wrapping the content; the content is prepared from the following components in parts by weight: 55 to 65 parts of roxburgh rose juice concentrated powder, 55 to 65 parts of lucid ganoderma extract, 350 to 380 parts of camellia oleosa seed oil and 12 to 18 parts of beewax; the capsule shell is prepared from the following components in parts by weight: 115 to 125 parts of gelatin, 115 to 125 parts of purified water, 2.5 to 3.5 parts of caramel color, 0.2 to 0.4 part of titanium dioxide and 0.015 to 0.025 part of brown iron oxide; the purpose of preparing the immunoregulation roxburgh rose and lucid ganoderma soft capsule which is definite in effect, high in stability, convenient and fast to take and suitable for industrial production is achieved through precise proportioning of the roxburgh rose juice concentrated powder and the lucid ganoderma extract, optimization of an auxiliary material system and precise processes of colloid mill grinding, temperature difference pelleting, gradient drying and the like.

The invention discloses a moisturizing and soothing cosmetic containing an artemisia apiacea extract and a preparation method of the moisturizing and soothing cosmetic. The cosmetic is prepared from the following raw materials in percentage by weight: 0.5%-2% of 1, 2-hexanediol, 0.3%-1% of p-hydroxyacetophenone, 5%-15% of butanediol, 0.1%-1% of dimethyl sulfone, 0.3%-2% of zanthoxylum armatum extract, 0.2%-1.5% of aesculus chinensis extract, 0.1%-0.5% of dipotassium glycyrrhizinate, 0.5%-3% of panthenol, 0.1%-0.8% of allantoin, 0.1%-1% of oat beta-glucan, 0.05%-0.5% of hydrolyzed sodium hyaluronate, 0.001%-0.01% of caramel color, 0.1%-1% of cyclodextrin, 0.05%-0.3% of acetyl dipeptide-1 cetyl ester, 0.5%-2.5% of scutellaria baicalensis extract, 0.3%-2% of purslane extract and 0.2%-1.5% of a chamomile extract and the balance of deionized water. The traditional Chinese medicine composition has the advantages that various extracts are in synergistic interaction; the safety is high; the composition is suitable for sensitive skin, dry skin and other skin types, and can be prepared into emulsion, face cream, essence and other dosage forms.

The invention provides a method for enhancing caramel color oxidation resistance based on a phenolic acid synergistic effect, and the method comprises the following steps: compounding a caramel color raw material solution with a phenolic acid solution to obtain a composite solution; adjusting the pH (Potential of Hydrogen) of the composite solution to 2.0 to 4.0; performing ultrasonic treatment on the composite solution; and heating the sample subjected to ultrasonic treatment to 40-60 DEG C, and cooling to room temperature to obtain the treated caramel color solution. According to the preparation method disclosed by the invention, the interaction between the caramel color and phenolic acid is adjusted by accurately regulating and controlling the compounding conditions, so that the Zeta potential, absorbance and fluorescence intensity of the compound are influenced, and the oxidation resistance of the caramel color solution is further improved.

This invention discloses a caramel color and its preparation method, comprising the following steps: 1) Pretreatment: removing gum and ash from sugarcane waste molasses; 2) Evaporating and concentrating the pretreated molasses to a molasses solution with a total sugar content of 50%; 3) Adding ammonia water to the molasses solution to form a reaction system, wherein the NH4+ of the ammonia water is added. + The total sugar content in the molasses solution is 5-7%; 4) Add one of ferric sulfate, sodium sulfite, or cysteine ​​to the reaction system and stir until homogeneous, the amount added being 1% of the total sugar content in the molasses solution; 5) Heat the reaction solution obtained in step 4) to 130-140°C and maintain the temperature for 55-70 minutes; 6) Immediately cool the reaction solution obtained in step 5) to room temperature, and concentrate the cooled reaction product to a concentration of 68%-75% soluble solids to obtain caramel color. This invention aims to develop high-quality, high-safety, and high-economical caramel color through additive research.

The invention discloses a preparation method of a rhizoma polygonati toning liquid, which comprises the following steps: by taking a medicinal and edible medicinal material rhizoma polygonati raw material as a raw material, cleaning, moistening and cutting, uniformly stirring and moistening with a proper amount of wort, steaming and drying, uniformly stirring and moistening with yellow wine according to a certain proportion, steaming and drying for three times, extracting with an ethanol aqueous solution, filtering and concentrating to obtain the rhizoma polygonati toning liquid. The rhizoma polygonati toning liquid is obtained. The method is simple in process and high in efficiency, the content of effective components such as polysaccharides in the obtained wine rhizoma polygonati medicinal material is consistent with that in a conventional processing process, the rhizoma polygonati color mixing liquid is free of foreign flavor and has no influence on the flavor of a wine body, the function and stability of the wine body can be guaranteed while the caramel color mixing effect is achieved, and industrial production and product application are facilitated.

The invention relates to the technical field of ready-to-eat roasted foods, in particular to a roast duck pickling material and a preparation method thereof, a normal-temperature ready-to-eat roast duck and a preparation method thereof. Taking 1000 parts as an example, the roast duck pickling material comprises the following components in parts by weight: 220-420 parts of Japanese crude oil; 220 to 350 parts of high-moisture precipitated oil; 4-8 parts of nucleotide; 0.1 to 0.5 part of sucralose; 70 to 90 parts of caramel color; 3-5 parts of molecular distilled monoglyceride; 0.5 to 1 part of polyglycerol polyricinoleate; and the balance of purified water. The roast duck pickling material provided by the invention can effectively improve the flavor stability of duck meat and keep the meat fresh and tender.

The present invention discloses a method and application for reducing the content of levulinic acid in caramel. The method for reducing the content of levulinic acid in caramel provided by the present invention comprises the following steps: S1, making a syrup having a pH of 7 to 8 undergo a caramelization reaction in a reducing atmosphere, reacting to a chroma of 12000-17000EBC, and obtaining a preliminary caramel; S2, adjusting the pH of the preliminary caramel to 8 to 9, performing a secondary caramelization reaction in a reducing atmosphere, reacting to a pH of 5 to 7, and obtaining a caramel. The present invention is carried out by two caramelization reactions under alkaline conditions, so that levulinic acid is produced later and in less amount; meanwhile, the reaction is carried out in a reducing atmosphere, and levulinic acid can be deacetylated to generate ethanol and sodium propionate, thereby further reducing the content of levulinic acid in caramel, and ensuring that the caramel has good product quality, such as good red index and salt tolerance.

The invention discloses a compound-taste lemon black tea beverage formula capable of balancing the sour-sweet ratio and the tea astringency. The compound-taste lemon black tea beverage formula consists of high fructose corn syrup, BS921 instant black tea powder, green spring lemon normal juice, table salt, citric acid monohydrate, malic acid, sodium citrate, potassium sorbate, sodium cyclamate, acesulfame potassium, aspartame, caramel color, sunset yellow, vitamin C, CJ9433 black tea essence, CJ9183 lemon essence and purified water. By constructing a four-dimensional balance model of a sweet gradient system, a sour buffer system, an astringent inhibition system and a color and aroma stabilizing system, the problems that existing lemon black tea is unbalanced in sour-sweet ratio, heavy in astringent taste, thin in taste and poor in stability are solved. Through the synergistic effect of the compound sweetening agent and the sour buffer salt, the product is palatable in sourness and sweetness, mellow in tea fragrance, free of bitter and astringent aftertaste, full in compound taste and good in shelf life stability.

The embodiment of the invention provides anti-hair-loss, plump and dense hair essence, and relates to the field of hair care essence. The essence is prepared from water, ethyl alcohol, butanediol, PPG-26-butanol polyether-26, PEG-40 hydrogenated castor oil, tetrahydromethylpyrimidine carboxylic acid, 1, 2-hexanediol, caprylyl glycol, a ginseng root extract, palmitoyl tetrapeptide-7, a cacumen biotae extract, 1, 2-hexanediol, 1, 3-pentanediol, 1, 3-pentanediol, 1, 3-pentanediol, 1, 3-pentanediol, 1, 3-pentanediol and the like. The preparation method comprises the following steps: adding 1, 3-propylene glycol, phenoxyethanol, p-hydroxyacetophenone, carbomer, triethanolamine, adenosine, hydrolyzed sodium hyaluronate, hydrolyzed collagen, hydrolyzed elastin, caramel color, a scutellaria baicalensis root extract, a ginger root extract, copper tripeptide-1, a chamomilla recutita flower extract, glycerin, polysorbate-20, lactic acid, ethylhexylglycerin, carnosine, acetyl hexapeptide-8, palmitoyl pentapeptide-4, 2, 4-trimethyl-1, 2, 3-trimethyl-1, 2, 3-trimethyl-1, 2, 3-trimethyl-1, 2, 3-trimethyl-1, 2, 3-trimethyl-1, 2, 3-trimethyl-1, 2, 3-trimethyl-1, 2, 3-trimethyl-1, 2, 3-trimethyl-1 The composition is prepared from the following raw materials: palmitoyl tripeptide-1, rosemary leaf extract, acetyl hexapeptide-8, arginine / lysine polypeptide, acetyl tetrapeptide-2 and acetyl tetrapeptide-5.

The invention provides a traditional Chinese medicine placebo composition and a preparation method and application thereof, the traditional Chinese medicine placebo composition comprises a matrix, a coloring agent, a flavoring agent and Chinese herbal medicine essence, the matrix comprises lactose and dextrin; the coloring agent comprises caramel pigment, yellow pigment, red pigment and blue pigment; the flavoring agent comprises sucrose octaacetate, anhydrous citric acid and a humulus lupulus extract; and the Chinese herbal medicine essence comprises radix bupleuri essence and ginseng essence. The traditional Chinese medicine placebo composition provided by the invention does not contain active pharmaceutical ingredients of a target traditional Chinese medicine simulated by the traditional Chinese medicine placebo composition, but has the same particle character, solubility, color, smell and taste as the target traditional Chinese medicine, so that the scientificity and reliability of clinical test data can be ensured; and the interference of clinical curative effect of the traditional Chinese medicine placebo caused by existence of low-concentration target traditional Chinese medicine components is avoided.

The invention belongs to the technical field of sugar alcohol preparation, and relates to a system and a method for co-producing L-arabinose and caramel pigment by using xylose chromatography raffinate, the system comprises a raw material tank, a nanofiltration membrane separator, a chromatographic separation device, an evaporation concentration tank, a crystallization tank, a centrifugal separator and a dryer which are sequentially communicated by pipelines, and the browning reaction assembly is used for mixing the raffinate and the centrifugal mother liquor and then carrying out browning reaction treatment to prepare caramel pigment. The chromatographic separation device is used for separating an extracting solution and raffinate from the flowing nanofiltration permeate, the evaporation concentration tank and the crystallizing tank are used for concentrating and crystallizing the flowing extracting solution into massecuite, the centrifugal separator is used for separating the flowing massecuite into moist sugar and centrifugal mother liquor, and the dryer is used for drying the flowing moist sugar into L-arabinose crystals. The raffinate and the centrifugal mother liquor are mixed to prepare the caramel pigment liquid product, so that the utilization rate of saccharide resources is increased, and meanwhile, the caramel pigment additional product is obtained.

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.

The invention belongs to the technical field of candy preparation, and particularly relates to a collagen peptide, donkey-hide gelatin and camellia oil gel candy and a preparation method thereof.The collagen peptide, donkey-hide gelatin and camellia oil gel candy is of a double-material structure comprising stuffing and a candy body, the camellia oil comprises the following components: 46%-50% of camellia oil, 4%-9% of fish collagen peptide powder, 3%-8% of glutathione yeast powder, 3%-8% of skipjack elastin peptide, 3%-8% of mono / diglycerol fatty acid ester, 3%-8% of donkey-hide gelatin powder, 1%-3% of ginseng powder, 2%-7% of pomegranate fruit powder and 2%-7% of blueberry fruit powder. The sugar body comprises the following components in percentage by dry weight: 28%-38% of gelatin, 42%-52% of sorbitol, 14%-19% of purified water, 6%-11% of glycerol and 0.5%-1% of caramel color; the weight ratio of the sugar body to the stuffing is 7: 3, and through the synergistic effect of multiple components, the three core effects of skin care, nutrition tonifying and intestine and stomach conditioning are achieved; meanwhile, through process optimization, the hardness is stable, the taste is elastic, the heavy metal and microbiological indexes meet the safety standard, and the method is suitable for large-scale production and application in the field of healthy food.

The invention relates to the technical field of food processing, and discloses a preparation method of black bean braising soy sauce, and the black bean braising soy sauce comprises the following raw materials in parts by weight: 10-30 parts of red yeast rice saccharification clear liquid, 5-10 parts of red yeast rice wine liquid and 60-85 parts of black bean soy sauce. The raw materials are blended in proportion to prepare the black bean braising soy sauce. The black bean braising soy sauce provided by the invention is high in nutritional value, red and bright in color without blackening, salty, sweet and delicious in taste, strong in body, strong in fragrance, rich in sauce fragrance with bouquet and high in free amino acid content, and has lovastatin with a blood fat reducing function; the caramel-free braised soy sauce does not contain caramel pigments, white granulated sugar and preservatives, so that the caramel color of the braised soy sauce and zero addition of the preservatives are realized, the safety of the braised soy sauce is improved, and meanwhile, the requirements of special crowds with sucrose intolerance and the like are met.

The invention discloses a method for enhancing oxidation resistance of caramel color, which comprises the following steps: (1) mixing an amino acid solution and a caramel color solution according to different volume ratios to obtain a mixed solution; (2) adjusting the pH value of the mixed solution; and (3) heating the mixed solution, carrying out condensation reflux, and cooling. By adjusting Maillard reaction conditions and controlling the UV-Vis absorbance and fluorescence intensity of a reaction system, the oxidation resistance of the caramel color food can be effectively improved, and the caramel color food is endowed with good oxidation resistance, so that oxidative deterioration of the food is prevented or delayed, and the shelf life of the food is more remarkably prolonged.

The present application relates to a kind of pickling processing method of pig ham and the pig ham processed by it, steps include: S10: thawing step, frozen pig ham is thawed;S20: cleaning step, after thawing pig ham is cleaned;S30: preparation of pickling liquid, pickling liquid includes salt 20-40 parts by weight, flour 10-20 parts by weight, sugar 10-20 parts by weight, L-glutamic acid sodium 10-20 parts by weight, red pepper powder 2-5 parts by weight, pepper powder 0.1-1.0 parts by weight, caramel pigment 0.02-0.1 parts by weight, 5-ribonucleotide disodium 0.1-0.5 parts by weight, glycine 0.02 to 0.1 parts by weight and sea horse extract powder 10-15 parts by weight;S40: pickling liquid is injected into pig ham using syringe;S50: pig ham and pickling liquid with pickling liquid are injected are added to the drum and are tumbled, so that pickling liquid penetrates into pig ham, and is pickled and tender meat processing;S60: pig ham after pickling and tender meat processing is vacuum packaged.

The utility model belongs to the technical field of caramel color production, and particularly relates to a cooling recovery device applied to caramel color production, which comprises a reaction tank, a waste heat utilization component arranged on one side of the reaction tank, a recovery box arranged at the bottom of the waste heat utilization component, a water pump arranged on one side of the recovery box, and a liquid pumping pipe arranged at the input end of the water pump. The top end of the liquid conveying pipe is provided with a dispersion pipeline. Through mutual cooperation of the water tank, the exhaust pipe, the spiral breather pipe, the heat conduction rod and the gas guide pipe, the waste heat recovery efficiency of the device is improved, the problem that a large amount of heat is wasted in the treatment process of the device is solved, and the waste heat recovery efficiency is improved. Through mutual cooperation of a recycling box, a water pump, a liquid pumping pipe, a liquid conveying pipe, a dispersing pipeline, a spray head, a driving gear, a motor, a driven gear and a stirring rod, unstable substances in tail gas can be effectively recycled, and the problem that emission of the tail gas treated by the device cannot meet the environmental protection requirement is solved.

The invention discloses torulopsis sp. ZZ4 and application thereof, and relates to the technical field of microbial fermentation. The torulopsis torulopsis ZZ4 is preserved in the China General Microbiological Culture Collection Center on May 19, 2022, the preservation name is ZZ4, and the preservation number of the torulopsis torulopsis ZZ4 is CGMCC NO.24921. The torulopsis torulopsis ZZ4 is applied to seasoning fermentation, including fermentation of dark soy sauce, based on this, the torulopsis torulopsis ZZ4 is inoculated in the soy sauce mash fermentation process, squeezing is performed after fermentation, and semi-finished soy sauce is obtained. Adding cane sugar into the semi-finished soy sauce, performing temperature-controlled boiling, and performing cooling so as to obtain a dark soy sauce finished product; according to the method, the torulopsis toruloides ZZ4 is adopted for fermentation, and the sucrose is adopted for temperature-controlled boiling, so that the color plumpness and flavor level of the dark soy sauce are improved under the condition that no chemical caramel color is added, and the quality of the dark soy sauce is improved.

The caramel aroma collecting device comprises a reaction kettle, an air blowing device, an air delivery pipe, an absorption tower, an extraction solvent storage tank, an infusion pump and an induced draft fan. The reaction kettle is used for caramelization reaction, the air blowing device is connected with the reaction kettle through a pipeline, the top of the reaction kettle is connected with the bottom of the absorption tower through a gas conveying pipe, a gas washing filler layer and a spraying device are arranged in the absorption tower 4, the bottom of the absorption tower is connected with the extraction solvent storage tank through a pipeline, and the extraction solvent storage tank stores an extraction solvent. The extraction solvent is conveyed to the upper part of the spraying device for spraying through a liquid conveying pump and is recycled in the absorption tower, an induced draft fan is arranged at the top of the absorption tower, reacted gas is discharged through the induced draft fan positioned at the top of the absorption tower, and a bottom valve is arranged at the bottom of the reaction kettle. The reaction kettle has the advantages that the design is reasonable, the solvent is recycled, the operation is simple and convenient, the aroma generated in the reaction process can be effectively collected, and the liquid in the reaction kettle can also be used for preparing caramel color, so that double benefits are achieved.

The invention provides a soy sauce brewing method and soy sauce, the soy sauce brewing method adopts an ancient-process koji making and an ancient-process jar fermentation brewing, innovatively combines a gradient ratio hyperbolic process, double fermentation and double sun-curing, does not need to additionally add materials such as an exogenous enzyme preparation and caramel color, belongs to single-strain koji making, and is simple in process, low in cost and easy to popularize. The koji making technology is relatively simple, long-period brewing is conducted in the natural environment, the Maillard reaction is more sufficient, and the produced ancient-method soy sauce is thicker in body, more fragrant and sweet in taste and richer in sauce fragrance.

The utility model provides a water supply axial-flow pump for a foam type caramel pigment production workshop, relates to the technical field of pigment production water supply equipment, and aims to solve the problems that after a submersible axial-flow pump is used for a long time, the extraction end of the submersible axial-flow pump is difficult to clean quickly, and the submersible axial-flow pump needs to be taken out from water. Comprising a bearing bottom frame, a bearing support, a butt joint supporting frame and an assembly supporting shaft. A bearing support is mounted at the top of the bearing bottom frame; the bearing bracket is mounted at one end of a telescopic column of the hydraulic prop; the assembling fulcrum shaft is mounted at one end of the bearing fulcrum shaft; the butt joint supporting frame is arranged on the outer side of the closed supporting cylinder in a sleeving mode. An assembling fulcrum shaft supports a cleaning inner brush to rotationally clean the extraction partition plate, a transmission gear shaft is matched with an assembling gear ring to drive a cleaning outer brush to clean the outer side of an extraction covering frame, a hydraulic supporting column drives a bearing support to move integrally, a closed side plate is separated from a bearing supporting cylinder, and a conveying pump body enables water to flow back to clean the extraction partition plate. And impurities filtered on the inner side of the closed branch cylinder are cleaned and discharged.

The present invention relates to a system and method for co-producing xylose crystals and caramel pigments by using xylose massecuite. The system comprises a raw material storage tank, a coagulation tank, a flocculation tank, a neutralization tank, a first filter, a nanofiltration membrane separator, an electrodialysis membrane separator, a chromatographic separation device, an evaporation concentration tank, a crystallization tank, a centrifugal separator, a dryer, a sugar solution mixing tank, a browning reaction kettle, a second filter and a scraped film evaporator; the extract outlet of the chromatographic separation device is connected to the evaporation concentration tank, the raffinate outlet is connected to the sugar solution mixing tank, the solid matter outlet of the centrifugal separator is connected to the dryer, the liquid matter outlet is connected to the sugar solution mixing tank, the raw material storage tank stores the xylose massecuite raw material to be processed, the material output by the dryer is xylose crystals, and the material obtained by the scraped film evaporator is a high red index caramel pigment. The present invention makes full use of the xylose massecuite that cannot be used and affects the environmental ecology, and also produces high value-added xylose crystals and high red index caramel pigments.

The invention belongs to the technical field of tail gas adsorption, and relates to a preparation method of an absorbent and a method for absorbing caramel pigment production tail gas, and the preparation method of the absorbent comprises the following steps: adding 6-180g of nano silicon dioxide into 3L of water to form a silicon dioxide aqueous solution, carrying out ultrasonic treatment on the silicon dioxide aqueous solution for 30-500 minutes by using an ultrasonic water bath, the silicon dioxide-water nanofluid is obtained; adding the silicon dioxide-water nanofluid into 57L of water, stirring at the speed of 500r / min, and dispersing for 30 minutes, so as to obtain the required absorbent. The silicon dioxide-water nanofluid prepared by the method is used as an absorbent, so that the absorption rate of sulfur dioxide is remarkably increased, ammonia decomposition and escape are reduced, the absorption amount of ammonia is increased, and the content of sulfur dioxide and ammonia gas in tail gas produced by class IV caramel pigment is reduced.