Method for producing high-safety caramel color through twice catalytic reaction

Abstract

The invention relates to a method for producing high-safety caramel color through twice catalytic reaction. The method comprises the following steps of: a, rice pulverization; b, spraying liquefaction; c, diastatic enzyme addition into liquefied rice for saccharification; d, filtering; e, concentration; f, primary catalytic reaction: through being metered by the mass percentage content of dry basis, catalysts accounting for 40 percent of the catalyst consumption are adopted and added in the primary catalytic reaction, then, through the pressurization and temperature rise reaction, the reaction pressure is controlled to a value being smaller than or equal to 0.1 MPa, the temperature is smaller than or equal to 110 DEG C, and the primary catalytic reaction is stopped when the reaction is carried out to reach 60 percent of the total required color rate; g, secondary catalytic reaction: the secondary catalytic reaction is stopped when the reaction is carried out to reach the required color rate; h, cooling; and i, finished product blending. Through the twice catalytic reaction, the reaction temperature and the reaction pressure are reduced, the reaction conditions are milder, the single consumption of steam is reduced, the reaction process and the control are easier and more stable, each ton of products can save 100kg of steam, and the method is favorable for improving the market competitiveness of products.

Description

technical field [0001] The invention relates to a method for producing caramel color in food production, in particular to a method for producing high-safety caramel color by secondary catalytic reaction. Background technique [0002] Caramel color, commonly known as caramel color, is a natural food coloring obtained from sugar substances through caramelization or Maillard reaction. Caramel color is widely used in the preparation of condensed milk, frozen drinks, jams, cocoa products, ready-to-eat cereals, biscuits, prepared meat products, flavored syrups, vinegar, soy sauce, sauces and sauce products, compound seasonings, oyster sauce, fruit and vegetable beverages, prepared wine, Wine, rice wine, beer, jelly and other fields. Caramel color not only has a wide range of applications, but also a huge amount. According to the statistics of the China Colorant Professional Committee, the total output of edible colorants nationwide in 2009 was about 330,000 tons, of which carame...

AI Technical Summary

Problems solved by technology

One of the disadvantages of this process is that the amount of reaction catalyst is large, and the residues of sulfur dioxide, ammonium salt, total sulfur, and total nitrogen in the product are high

In addition, a catalytic reaction often requires high pressure or high temperature to make the reaction go smoothly. When the reaction pressure exceeds 0.25 MPa and the temperature exceeds 140 ° C, the decomposition of lipids is accelerated, and more glycerol is produced, which promotes the synthesis of 3-chloropropanol. Formation, resulting in high residue of 3-chloropropanol; at the same time, high temperature causes ammonia and reducing sugar to react to produce 4-methylimidazole, resulting in high residue of 4-methylimidazole

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