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Production process of caramel color

A production process and caramel color technology, applied in the field of caramel color production process, can solve the problems of large heat energy demand, resinization, affecting product quality, etc., and achieve the effects of less equipment investment, good salt tolerance, and reduced adverse reactions.

Active Publication Date: 2014-04-09
GUANGZHOU SHUANGQIAO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The reaction temperature of the two methods must be above 160°C, and the demand for heat energy is large. During the production process, excessive dehydration is easy to cause resinification, which seriously affects product quality.

Method used

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  • Production process of caramel color

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] at 10m 3 Taking the reactor as an example, the production process of caramel color includes the following steps:

[0041] (1) Add 8 tons of starch syrup with a solid content of 77% into the reactor, and add catalyst phosphoric acid according to 0.1% of the solid content of the syrup;

[0042] (2) Set the pressure in the reactor to -0.8MPa, keep the temperature at 65°C, concentrate the solid content of the syrup to 91%, and then raise it to 140°C; then control the pressure in the reactor to -0.3MPa, and react for 12 hours;

[0043] (3) Adjust the pressure inside the kettle to normal pressure, add process water to the reaction kettle to cool down to stop the caramelization reaction, add NaOH (30%) solution, adjust the pH to about 4.8, and adjust the solid content to 80% at the same time; filter to remove impurities , cooled to about 60°C and pumped into the finished product storage tank, and the package is a caramel-colored finished product.

[0044] The indicators of ...

Embodiment 2

[0046] With reference to the production technology of the caramel color of embodiment 1, comprise the following steps:

[0047] (1) Add 8 tons of starch syrup with a solid content of 71% into the reactor, and add catalyst citric acid according to 0.3% of the solid content of the syrup;

[0048] (2) Set the pressure in the reactor to -0.7MPa, keep the temperature at 68°C, concentrate the solid content of the syrup to 93%, and then rise to 145°C; then control the pressure in the reactor to -0.05MPa, and react for 8 hours;

[0049] (3) Adjust the pressure in the kettle to normal pressure, add process water to the reaction kettle to cool down to terminate the caramelization reaction, add NaOH (30%) solution, adjust the pH to about 4.8, and adjust the solid content to 75% at the same time; filter to remove impurities , cooled to about 60°C and pumped into the finished product storage tank, and the package is a caramel-colored finished product.

[0050] The indicators of the produ...

Embodiment 3

[0052] With reference to the production technology of the caramel color of embodiment 1, comprise the following steps:

[0053] (1) Add 8 tons of starch syrup with a solid content of 75% into the reactor, and add catalyst sodium hydroxide according to 0.5% of the solid content of the syrup;

[0054](2) Set the pressure in the reactor to -0.5MPa, keep the temperature at 75°C, concentrate the solid content of the syrup to 92%, and then raise it to 160°C; then control the pressure in the reactor to -0.2MPa, and react for 4 hours;

[0055] (3) Adjust the pressure in the kettle to normal pressure, add process water to the reaction kettle to cool down to stop the caramelization reaction, add NaOH (30%) solution, adjust the pH to about 4.8, and adjust the solid content to 70% at the same time; filter to remove impurities , cooled to about 60°C and pumped into the finished product storage tank, and the package is a caramel-colored finished product.

[0056] The indicators of the pro...

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Abstract

The invention discloses a production process of caramel color, which is characterized in that procedures such as syrup concentration, caramelization reaction and the like are finished in a reaction kettle in a negative pressure mode; the reaction temperature is 130-160 DEG C; the energy consumption is lower than that of the traditional normal-pressure or low-pressure process; the red index of the obtained caramel color reaches 6.35 or above; the obtained caramel color is favorable in salt tolerance; and the quality of the obtained caramel color is superior to that of a product obtained through the traditional normal-pressure or low-pressure process. According to the invention, the process has favorable repetitiveness; and the product has stable quality, and all the indices meet standard requirements. Thus, the obtained caramel color is an ideal safe colorant in the food industry (especially the seasoning manufacturing industry).

Description

technical field [0001] The invention belongs to the technical field of food additives, in particular to a production process of caramel color. Background technique [0002] Caramel color is a kind of colorant, which is widely used in food, condiment, medicine, beverage and other industries. It is one of the most widely used food additives in the food industry, accounting for more than 90% of the food colorant consumption. [0003] According to the different catalysts added during production, the caramel color can be divided into four categories: ordinary caramel color, caustic sulfite caramel color, ammonia caramel color, and ammonium sulfite caramel color. Among them, the ordinary caramel color is made of carbohydrates as the main raw material, without the use of ammonium compounds and sulfites, and will not produce harmful substances such as 4-methylimidazole and 3-chloropropanol. It is a green and safe product. caramel colour. [0004] The red index is an important indi...

Claims

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Application Information

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IPC IPC(8): C09B61/00
Inventor 徐正康周彦斌罗建勇叶晓蕾郭峰周春海陈文锋谭家伟李惠安
Owner GUANGZHOU SHUANGQIAO
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