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Method for simultaneously preparing caramel pigment and aromatiser for edible safety beverage

A technology of caramel pigment and flavor enhancer, applied in chemical instruments and methods, food preparation, application, etc., can solve problems such as energy consumption, achieve energy saving, avoid environmental pollution, and shorten the time

Active Publication Date: 2010-01-06
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above methods all use long-term high-temperature treatment over 95°C, which not only consumes a lot of energy, but also may produce potentially harmful substances that affect food safety, such as toxic and harmful substances such as 4-methylimidazole and acrylamide

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Take 1 kg of ammonium sulfite, dissolve it in 2.5 times the mass of distilled water, and put the ammonium sulfite aqueous solution into a high-pressure reaction tank. Use edible grade hydrochloric acid with a concentration of 36% by mass to adjust the pH value to 1, stir evenly, and add 10 kg of glucose to obtain a glucose-ammonium sulfite mixed solution. The mixed solution was treated under high pressure and low heat, and the reaction conditions were set as follows: (1) reaction pressure: 19 MPa; (2) total reaction time: 15 min; (3) reactant temperature: 65°C. Distill the reactants while processing, and set the distillation conditions as follows: (1) Distillation temperature: 65°C; (2) The heat exchanger is a tubular heat exchanger; The flow rate passes through the heat exchanger; the condensed light components are collected by 10L edible grade ethyl acetate, and then concentrated by membrane to obtain 320g golden oily edible flavor enhancer; after the reaction, the no...

Embodiment 2

[0032] Mix 100g of glutamic acid and drinking water according to the weight ratio of 1:10, stir evenly, put the glutamic acid aqueous solution into a high-pressure reaction tank, and adjust the pH value to 13 with food grade sodium hydroxide with a mass percentage concentration of 40%. Add 4.5kg molasses to obtain glutamic acid-molasses alkaline mixed solution. The mixed solution was treated under high pressure and low heat, and the treatment conditions were set as follows: (1) Reaction pressure: 10MPa; (2) Total reaction time: 45min; (3) Reactant temperature: 70°C. At the same time as the integrated treatment of high-pressure and low-heat distillation, the reactants are distilled, and the distillation conditions are set as follows: (1) Distillation temperature: 70°C; (2) The heat exchanger is a tubular heat exchanger; (3) Condensation with an initial temperature of 5°C Water passes through the heat exchanger at a flow rate of 3L / min; the condensed light components are collect...

Embodiment 3

[0034] Take 5 kg of ammonium carbonate, dissolve it in 6 times the mass of distilled water, and put the ammonium carbonate aqueous solution into a high-pressure reaction tank. Adjust the pH value to 7 with food-grade sodium carbonate with a mass percentage concentration of 45%, and after stirring evenly, add 100 kg of starch sugar to obtain a starch sugar-ammonium carbonate mixed solution. The mixed solution was treated under high pressure and low heat, and the reaction conditions were set as follows: (1) reaction pressure: 5 MPa; (2) total reaction time: 60 min; (3) reactant temperature: 95°C. At the same time of high pressure and low heat treatment, distill the reactants, and set the distillation conditions as follows: (1) Distillation temperature: 95°C; (2) Heat exchanger plate heat exchanger; (3) Condensed water with an initial temperature of 1°C at 45L / min The flow rate passes through the heat exchanger; the condensed light components are collected by 45L edible grade eth...

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Abstract

The invention relates to a method for simultaneously preparing caramel pigment and an aromatiser for edible safety beverage. The reaction conditions of high-pressure low-heat distillation integration are as follows: (1) reaction pressure: 1MPa to 20MPa; (2) total time of reaction: 10 minutes to 80 minutes; (3) reactant temperature: 30 DEG C to 100 DEG C, carrying out distillation while carrying out high-pressure low-heat reaction; the steps and the conditions of the distillation are as follows: (1) the temperature of the distillation is the temperature of high-pressure low-heat reaction; (2) collecting the distilled aromatiser in a collecting device which is filled with an extracting agent and connected with the tail end of a heat exchanger after being condensed by the heat exchanger; and(3) the extracting agent is an eatable level ester organic solvent and an alcohol organic solvent the boiling point of which is higher than the separated component by 5 DEG C to 80 DEG C. The caramelpigment product is obtained in a reaction kettle. The method has the advantages of having no pollution, simple technique and low processing temperature, being capable of improving edible safety, being capable of preparing the caramel pigment and the aromatiser simultaneously and the like.

Description

Technical field [0001] The invention relates to the field of green food processing, and in particular to a method for simultaneously preparing caramel pigments and flavoring agents for edible safe beverages. Background technique [0002] Caramel color is one of the food colorings with the longest history of human use. It is also the largest and most popular food additive currently used by people. Caramel coloring is a non-single compound (about 100 different compounds), and its physical properties are dark brown to black liquid, block, powder or paste. The production of caramel coloring can be divided into ordinary caramel, alkaline sulfite caramel, ammonium (ammonia) caramel and ammonium sulfite caramel due to different processes and raw materials used. Chinese invention patent 03159243.0 discloses a method for preparing caramel pigments. The hydrolyzate of corn, potato or grain is heated at 95°C to 120°C for a coking reaction with ammonia water. After coking for 2 to 4 ho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00A23L1/275A23L1/226A23L5/42
Inventor 于淑娟管永光王湘茹徐献兵王军
Owner SOUTH CHINA UNIV OF TECH
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