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A kind of continuous production of caramel color at normal pressure and method for stabilizing the same

A steady-state, caramel-colored technology, applied in the production of caramel pigments, can solve problems such as product precipitation, difficulty in removal, and impact on product quality, and achieve low SO2 residues and solve quality fluctuations

Inactive Publication Date: 2020-02-21
柳州味泉食品科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above patent is a pressurized continuous production process of caramel pigment. The pressurized method can better control the production process and make it easier to realize continuous production. However, in actual production, we found that coke under high pressure (about 0.5MPa) Saccharification reaction, the obtained product is prone to precipitation, which affects the quality of the product
In addition, the process of pressurized continuous production of caramel coloring requires airtight pressurization, so it is not easy to remove SO in the coking process. 2 , the product of SO 2 Relatively high residue

Method used

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  • A kind of continuous production of caramel color at normal pressure and method for stabilizing the same
  • A kind of continuous production of caramel color at normal pressure and method for stabilizing the same
  • A kind of continuous production of caramel color at normal pressure and method for stabilizing the same

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Experimental program
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Effect test

Embodiment 1

[0024] Embodiment 1: The synthetic method is common method.

[0025] Use non-reducing sugar brown sugar as raw material, add water to prepare a 70% w / w sugar solution, heat to 90-100°C, add HCl solution with a mass concentration of 10%-35% through a pipeline mixer, and adjust the pH to 2.0-3.0 , and maintained in the laminar flow tank for 1 to 1.5 hours, adding NaOH solution with a mass concentration of 10% to 35% through the pipeline mixer at the outlet of the laminar flow tank, adjusting the pH to 8.0 to 10.0, and feeding the coke based on the principle of scraper film evaporation. In the saccharification reactor, the caramelization reactor is heated to 220-250°C with heat transfer oil, and the scraper speed and feed flow rate are adjusted so that the feed liquid stays in the reactor for 0.5h. With side stirring, when the feed liquid enters the collection tank, pour hot water at 90-100°C into the collection tank to adjust the concentration of the product to 34-36°Bé. The ro...

Embodiment 2

[0027] Embodiment 2: the synthetic method is ammonia method.

[0028] Using reducing sugar glucose as raw material, add water to prepare a 70% w / w sugar solution, heat it to 90-100°C, add ammonia water with 5% sugar solution mass through a pipeline mixer, and pass it into the caramelization reactor for caramelization reaction Heat the reactor to 160-180°C with steam, adjust the speed of the scraper and the feed flow rate so that the feed liquid stays in the reactor for 20 minutes. After the reaction is completed, the feed liquid enters the collection tank. At the same time, pour hot water at 90-100°C into the collection tank to adjust the concentration of the product to 34-36°Bé. The outlet of the collection irrigation is connected to the inlet of the colloid hydration reactor. The speed of the rotor of the colloid hydration reactor is 2950 RPM. The diameter is 20 cm, the gap between the rotor and the stator is 6 mm, the diameter of the cavitation hole on the rotor is Φ4 mm, a...

Embodiment 3

[0030] Embodiment 3: The synthesis method is the ammonium sulfite method.

[0031] Using reducing sugar glucose as raw material, add water to prepare 70% w / w sugar solution, heat to 90-100°C, add 5% ammonium sulfite solution (concentration: 30% w / w) of sugar solution through pipeline mixer , into the caramelization reactor, and the caramelization reactor is heated to 180-200°C with steam, and the scraper speed and feed flow rate are adjusted so that the feed liquid stays in the reactor for 40 minutes. After the reaction, the feed liquid enters the collection tank and is collected. The tank is equipped with side agitation. When the feed liquid enters the collection tank, pour hot water at 90-100°C into the collection tank to adjust the concentration of the product to 34-36°Bé. The rotational speed of the rotor of the hydration reactor is 2950 RPM, the diameter of the rotor is 20 cm, the gap between the rotor and the stator is 6 mm, the diameter of the cavitation hole on the rot...

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Abstract

The invention relates to a normal-pressure continuous production and stabilization method of caramel pigment, comprising the following steps: (1) treating according to a caramelization pretreatment process of a normal pressure batch-type synthetic method so as to obtain a feed liquid; (2) caramelization: introducing the feed liquid into a scraper evaporator which is used as a caramelization reactor for the caramelization; and (3) hydration reaction: adding water to the feed liquid and introducing the feed liquid into a colloidal hydration reactor to obtain a caramel pigment product. Accordingto the invention, the caramelization reactor based on the scrapper film evaporation theory is adopted for the caramelization for caramel pigment, and the heating temperature, concentration and composition of supplied materials, feed flow, scraper speed and the like are controlled to realize continuous production, thus effectively controlling the caramelization process. After the reaction, the colloidal hydration reactor based on hydrodynamic cavitation is utilized for stabilization treatment. By combining the above two methods, normal-pressure continuous production of caramel pigment can be realized, and the caramel pigment with stable quality is obtained. By the method of the invention, the quality fluctuation problem of existing batch-type production is effectively solved.

Description

technical field [0001] The invention relates to a production method of caramel color, in particular to a continuous production of caramel color under normal pressure and a method for stabilizing the caramel color. Background technique [0002] Caramel coloring is a food coloring agent made from sucrose, starch syrup, xylose mother liquor, etc., by common method, caustic sulfite method, ammonia method or ammonium sulfite method. At present, the caramelization reaction methods for producing caramel pigment at home and abroad mainly include normal pressure method, pressurized method, etc., and most of them are batch production, that is, batch production. The main problem is that the caramelization reaction process cannot be effectively controlled. There are large quality differences between different batches of products, especially the poor consistency of technical indicators such as color ratio and colloidal particle size, which is not conducive to its subsequent use. If diff...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C09B61/00
CPCC09B61/00
Inventor 杨锋任仙娥刘佳臻
Owner 柳州味泉食品科技有限公司
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