106 results about "Caramelization" patented technology

The invention relates to a process for preparing a noncrystallizable polyol syrup stable to heat and to alkaline medium, using a step of hydrogenation of a sugar syrup and a step of caramelization of the hydrogenated sugar syrup, wherein the hydrogenated and caramelized sugar syrup is subjected to purification on ion-exchange resins, the said purification comprising at least one passage over a strong cationic resin at a temperature of less than 50° C., the said temperature being chosen according to the level of reducing sugars desired in the noncrystallizable polyol syrup. It also relates to the use of the polyol syrup obtained for the preparation of toothpastes.

The invention discloses a process for continuous preparation of caramel pigment by an ammonium sulfite method, which comprises the following steps of: (1) adding a catalyst for the first time, and mixing with syrup; (2) performing two-stage pre-heating; (3) increasing temperature; (4) performing secondary multi-stage catalyst feeding and caramelization; (5) flashing and reducing temperature; (6) diluting and regulating pH value; (7) filtering; (8) condensing; (9) performing two-stage cooling, and (10) quality regulating which can be further comprised. The process for continuous preparation of the caramel pigment by the ammonium sulfite method disclosed by the invention can realize continuous and sealed preparation of the caramel pigment by the ammonium sulfite method, improve production efficiency and output, improve safety of the product and reduce the energy consumption; the produced caramel pigment is stable in quality, and is capable of simultaneously meeting high color index and high red index, being ideal caramel pigment in many fields, particularly in soy sauce.

The invention discloses a method for preparing caramel pigment mainly used as the liquor color mixing agent and food additive, the preparation process comprises the steps of disintegrating, filtering, concentration. The method can not only meet the color ratio and stability requirement for the cane sugar production, but also preserve the eighteen amino acids and part of the trace elements in the zein.

Products comprising core materials, such as polyunsaturated fatty acids, encapsulated by an encapsulant formed from hydrolyzed protein having a degree of protein hydrolysis of between about 1% and about 15%, and from caramelization products, are disclosed. Methods of making the same and of making the encapsulant are also provided.

New caramel compositions suitable for use with crisp bases such as cookies and crackers are provided. The new caramel compositions are able be packaged over long periods of storage in direct contact with a crisp base comprised of a cookie or cracker without adversely affecting the texture of either the crisp base or the caramel. They comprise a cooked mixture prepared from: liquid triglyceride, monosaccharide, disaccharide, polyol, milk solids, and emulsifier. The caramel exhibits an A_w of less than 0.42. Processing entails: mixing ingredients comprising liquid triglyceride, monosaccharide, disaccharide, polyol, milk solids, and emulsifier in a heating vessel; heating the ingredients to form a uniform heated mixture while scraping the vessel during heating to prevent scorching; and increasing the heat to boil the ingredients to a temperature and for a time to achieve caramelization.

The invention relates to a common-process production technique of caramel color with the color ratio of at least 30000EBC, which comprises the following steps: metering and concentrating a raw material, regulating the pH value to 7.0-11.0, adding sodium polyphosphate and propyl gallate as catalysts, carrying out pressurized reaction, terminating the reaction when the color ratio is satisfactory, cooling, filtering, blending, metering and filling. The caramelization reaction is performed by adding the catalysts under increased pressure under alkaline conditions, thereby lowering the activation energy of the reaction system; and thus, the reaction can be performed more easily, and can obtain the high-color-ratio product more easily. No material condensation water is discharged, thereby preventing evaporation heat dissipation and lowering the reaction energy consumption. Since no condensation water is discharged, no peculiar smell or COD (chemical oxygen demand) pollution is generated in the reaction process.

The invention discloses a preparation method of a caramel pigment without 4-methylimidazole. The preparation method comprises the following steps of: 1) sugar-melting, to be specific, adding a sugar source to a reaction kettle with a condensing and draining device while mixing, turning on a heating device for heating, melting the sugar source after the temperature of the reaction kettle rises above the melting point of the sugar source; 2) draining, to be specific, turning on condensing water, collecting cooling water, and controlling the volume of the cooling water to 5%-8% of the volume of the sugar source; 3) caramelization reaction, to be specific, after draining is finished, changing a condenser pipe into a cooling water return pipe, and keeping at 150 DEG C to 170 DEG C for 1 h-2 h; 4) diluting (neutralizing), to be specific, before the caramelization reaction is finished, adding an alkaline solution to the reaction system slowly to adjust the pH value of the system to be close to the isoelectric point of the caramel pigment, and mixing slowly and continuously until complete reaction is finished; 5) obtaining the product, to be specific, obtaining liquid caramel pigment without 4-methylimidazole after the reaction. The preparation method of the caramel pigment without 4-methylimidazole is economical, practical, safe and high in quality, industrial production is realized, and quality of the caramel pigment is controlled.

The invention relates to a powdery caramel pigment and a manufacturing method thereof, belonging to the technical field of natural pigment manufacture. The powdery caramel pigment is manufactured by using barley as raw material, soaking and germinating the barley under certain conditions, and then conducting heat preservation, baking, cooling and crushing. The method does not need the processes of crushing the raw material, adding enzyme for liquefaction, saccharifying or acidolysis, and does not add amino-compound additionally. The powdery caramel pigment uses reducing sugar and free amino in malt to conduct Maillard reaction and using little molecular saccharides to conduct caramelization under a high temperature so as to produce present-color materials and fragrant substances. The powdery caramel pigment has the advantages of simple technique route, convenient operation, high edible safety of products and the like. The solid product is easily packaged, stored and transported.

The invention discloses burnt reaction type milk essence and a preparation method of the burnt reaction type milk essence. The burnt reaction type milk essence is acquired by the following materials in parts by weight through a caramelization reaction and a Maillard reaction: 30 parts of concentrated coconut, 15 parts of nestle condensed milk, 5 parts of New Zealand whole milk powder, 20 parts of maltose, 1 part of xylose, 0.6 part of aspartic acid, 0.2 part of glutamic acid, 0.6 part of proline and 37.9 parts of propylene glycol. The acquired essence is burnt-brown in colour, provided with pure and thick burnt toffee incense, and soft and full in burnt coconut toffee style. The acquired essence is provided with thick and unique burnt coconut toffee style, and can be applied in preparing a plurality of types of burnt milk essences.

The invention discloses a caustic sulfite process caramel color production technology. Carbohydrates are taken as raw materials, sulfite and acid are added in batches under the pressurization condition, or sulfite and alkaline generate a caramelization reaction to prepare a caramel color. According to the technology, the method that the catalysts (sulfite and acid, or sulfite and alkaline) are added in batches under the pressurization condition is adopted for the first time in caramel industry, therefore, the dosage of the catalysts is decreased, the inhibition effect of too much sulfite on browning is overcome, the oxidation reaction degree is effectively controlled, excessive catalysis of the product is prevented, and the product quality is improved.

The invention relates to floral coffee and a production method thereof. The production method of the floral coffee comprises the steps of firstly selecting beans; then baking the beans; cooling to a normal temperature; nourishing the beans; grinding coffee beans into powder; baking flower petals independently; drying the baked flower petals to a caramelization state; cooling; grinding into powder; and mixing the flower petal powder with the coffee bean powder. The floral coffee overcomes the disadvantages that conventional coffee is too bitter, has a single function and is not suitable for habits of Chinese consumers.

The embodiments herein relate to a composition of real fruit drink concentrate, a method of making the real fruit drink concentrate and a method of making hot as well as cold real fruit drinks. The real fruit drink concentrate comprises a plurality of fruits, spices, herbs, flowers, lemon juice, sugar and water. The method of preparing a real fruit drink concentrate comprises preparing a mixture. The mixture is prepared by mixing fresh or frozen fruit pieces, spices, sugar, lemon juice and a quantity sufficient water in a container. The mixture is cooked in a pre-heated oven at 420° F. till the caramelization of fruits and sugar occurs. A boiling water is added to the mixture and cooked again. The total cooking time is 45 minutes and the boiling water is added after atleast ⅔^rd of the total cooking time. The mixture is canned. The canning is done by using a boiling water bath for 5-10 minutes. The mixture is stored in sealed jars in a cool dark place.

The invention discloses a method for reducing tar of cigarette products. The method includes the steps: firstly, slicing flue-cured tobacco laminas, absorbing moisture, regaining the moisture, loosening the flue-cured tobacco laminas, regaining the moisture, blowing atomized water into the flue-cured tobacco laminas, baking the flue-cured tobacco laminas and blowing atomized water into the flue-cured tobacco laminas again; secondly, shredding the flue-cured tobacco laminas, and then drying, perfuming and rolling shreds. After tobacco leaves are repeatedly baked and regain the moisture, substances in blades and liquid can be promoted in browning reaction and sugar caramelization while unpleasant odor of the tobacco leaves is removed, so that flavoring substances are generated, inherent fragrance of the tobacco leaves diffuses, the content of chemical components of flue-cured tobaccos is changed, the nicotine content of the flue-cured tobaccos is reduced, the potassium-chlorine ratio of the flue-cured tobaccos is increased, combustibility of the flue-cured tobaccos is improved, and the tar release amount of the flue-cured tobaccos can be reduced. Compared with an existing process, the method has the advantage that indexes such as reducing sugar, nicotine, chlorine, potassium and total nitrogen are consistently changed. The combustibility of the tobacco leaves is enhanced, so that the tar release amount of cigarettes can be controlled. The tar yield of the cigarettes is reduced, the nicotine and carbon monoxide are reduced to varying degrees, and harm of the cigarettes to a human body can be remarkably decreased.

The invention belongs to the technical field of agricultural product processing devices, relates to a pulverizing device, and in particular relates to a yacon fruit flake and whole powder multielementjoint processing production system. A pretreatment unit, a peeling and slicing unit, an anti-browning unit, an anti-caking treatment unit and a high-speed nitrogen flow pulverizing unit are mounted sequentially from the upstream side to the downstream side of the working procedure, wherein the pretreatment unit comprises an airtight decompression tank; an ultrasonic generation device and a magnetic field generation device are arranged in the airtight decompression tank; the peeling unit comprises a centrifugal peeling device and a slicing device; the centrifugal peeling device and the slicingdevice are sequentially mounted; the anti-browning unit comprises an anti-browning induction treatment device, an anti-metal ion induction treatment device and an anti-caramelization browning treatment device; the anti-caking treatment unit comprises a microwave drying device, an anti-caking polarity remover spray device and a freeze drying device; the high-speed nitrogen flow pulverizing unit comprises a nitrogen generating device, a nitrogen tank, a nitrogen pulverizer and a cyclone separator; and the cyclone separator is provided with a multi-stage discharge port.

An agronomic system is disclosed for the commercial production of green Cicer beans wherein a relative risk of caramelization is determined based on geographical data, macro climate data, and micro climate data for a given locale. Relative risk of caramelization helps select acreage to be planted. Additionally, an agronomic system and method for cultivation and commercial production of the green Cicer bean is described herein for preferred row spacing and variety selections that are usable for the commercial production of the green Cicer bean. Prior to the present invention there were no agronomic methods or systems adapted for commercial production of the green Cicer bean. The agronomic systems and methods disclosed herein also help to adjust planting times based on growing degree day calculations for given parcels wherein harvesting of the green Cicer bean is in rhythm with processing plant capacity.

The application relates to a low-sugar caramel flavor composition containing mogroside as well as a preparation method and application. The caramel flavor composition contains a fructus momordicae extract which contains the mogrosides and one or more of water-soluble dietary fibers and sugar alcohol, wherein the weight proportion of the fructus momordicae extract in the composition is 0.1 to 95 percent and the composition is a caramelized composition. The caramel flavor composition disclosed by the invention has the advantages of good sweetness quality and low sugar properties and can be usedas a sweetener, a flavoring agent or a flavor enhancer in foods, medicines, health care products or cosmetics.

The invention discloses a composite additive for improving the physical moisture retention property of reconstituted tobacco. The composite additive comprises, by mass, 5-10% of polyethylene glycol, 2-4% of propylene glycol, 1-3% of tobacco extracts, 1-3% of caramelization reaction product, 1-3% of maillard product and the balance water. The composite additive is a water-soluble component, polyhydric alcohols, such as polyethylene glycol and propylene glycol, in the composite additive and moisture in the reconstituted tobacco can form a stable hydrogen bond, the molecular potential energy is reduced, and the stability of the moisture in the reconstituted tobacco is improved. The caramelization reaction product can be complexed with the reconstituted tobacco to form a stable structure by utilizing the charge effect of the caramelization reaction product. The composite additive is good in uniformity and stability, reconstituted tobacco coating liquid can be prevented from going bad, badsmell cannot be generated in the burning process, the defect that the moisture of the reconstituted tobacco is greatly influenced by the humidity of the outside environment is overcome, and the physical moisture retention property of the reconstituted tobacco is improved.

The invention provides a preparation method of caramel pigment, and belongs to the field of foodstuff additive technology. The method comprises the following steps: (1) a caramelization reaction primary phase, white sugar is added into a reactor, heating is carried out with continuous stirring to 190-200 DEG C, insulation is carried out and condensate liquid is collected at the same time, and till the temperature of the reaction system reaches 175-185 DEG C; (2) alkali is added for neutralizing, formation of caramel pigment is promoted, a Na2CO3 solution is added dropwisely into the reaction system with stirring, the temperature of the reaction system is reduced to 110-120 DEG C, and the reaction is carried out for 3-4 hours at the temperature with continuous stirring; 3) water is added for dilution, in order to prepare the product, purified water is added dropwisely into the reaction system with stirring, after uniform mixing, heating is continuous, the temperature of the system is 110-115 DEG C, a reaction is carried out with stirring for 0.5-1 hour, and the caramel pigment whose color yield percentage is 30000 or above and haematochrome index is 6.2 is obtained. The method has the advantages of simple operation, low reaction temperature, saved energy consumption, the pH value of the prepared caramel pigment is 5.1-5.5, and salt resistance and acid resistance accord with national standard of the caramel pigment.

The invention provides a caramel aroma spice, a preparation method and an application method. Sugar and water are subjected to an ammonia-free caramelization reaction under a high temperature condition (140-200 DEG C), and a caramel sweet flavor spice is prepared. The caramel spice can improve the caramel aroma of tobaccos or tobacco products when applied to cigarettes, and has the effects of enriching tobacco aroma, coordinating smoke and reducing smoke irritation. The caramel spice can also be used for inapplicable tobacco leaves, cut tobacco stems and expanded cut tobaccos, can improve thearoma quality of tobacco products, and can also be used for coloring as a natural pigment. Besides, by changing the solvent of the caramelization reaction system, a caramel spice suitable for a glycerol-propylene glycol system or a popping bead oil system can be prepared, and the caramel spice can be applied to electronic cigarettes, heating-not-burn cigarettes and popping beads for cigarettes, and can endow novel tobacco products with natural and harmonious tobacco aroma and improve the tobacco characteristics of the products.

The invention relates to the field of food preservation, and discloses an anti-browning fruit-vegetable preservative and a preparation method thereof. The preservative is prepared from the following raw materials of a composite chitosan solution and Chinese herbal medicine extract, wherein the mass percentage ratio of the composite chitosan solution to the Chinese herbal medicine extract is (6-22%):(78-94%). Composite chitosan comprises chitosan, water-soluble oligochitosan and chitosan hydrochlorides. The Chinese herbal extract comprises rosemaries, wheat bran, grape seeds, ginkgo fruits, cysteine, sucrose ester, ascorbic acid, citric acid, glycol and glycerin. With reasonable organic compatibility, the preservative can perform effective protection from browning reaction, generated brownpigment or melanin, Maillard reaction and caramelization effect caused by enzymatic browning and non-enzymatic browning, and plays the efficacy of fruit-vegetable browning resistance and fresh keeping.