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A Production Process for Improving Double Caramel Flavor

A production process and caramel color technology, which is applied in the field of production technology for improving double caramel color flavor, can solve problems such as poor flavor of double caramel color, and achieve the effects of improving flavor, good flavor and reducing dosage.

Active Publication Date: 2021-08-03
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a production process for improving the flavor of double caramel, and solve the problem of poor flavor of double caramel

Method used

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  • A Production Process for Improving Double Caramel Flavor
  • A Production Process for Improving Double Caramel Flavor
  • A Production Process for Improving Double Caramel Flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A production process for improving double caramel flavor, comprising the following steps:

[0040] 1), metering and concentration of raw materials: measure the glucose syrup with a dry matter of 6000kg and a DE value of 97% into the reaction tank, and concentrate to a dry basis of 60%;

[0041]2), primary catalyst: Add 800kg of sodium sulfite, 400kg of ammonium sulfite, 12kg of ferric chloride, and 30kg of acetic acid into the concentrated glucose syrup, start stirring and mix thoroughly;

[0042] 3), the first pressurized reaction: pressurize and heat up the above-mentioned syrup with the catalyst in the reaction tank, and control the pressure of the pressure gauge in the tank to 0.4Mpa during the reaction process, and the temperature in the tank to 150°C. Sampling and testing every 30 minutes Its color rate, when the color rate is 0.190 (converted into EBC unit is 0.190÷0.076×20000=50000EBC, the same below), stop a reaction;

[0043] 4), secondary catalyst: add 600 g...

Embodiment 2

[0052] Production 30Be, 150000EBC double caramel color

[0053] A production process for improving double caramel flavor, comprising the following steps:

[0054] 1), metering and concentration of raw materials: measure the glucose syrup with a dry matter of 6000kg and a DE value of 98% into the reaction tank, and concentrate it to a dry basis of 70%;

[0055] 2), primary catalyst: Add 400kg of sodium sulfite, 200kg of ammonium sulfite, 12kg of aluminum trichloride, and 30kg of benzoic acid to the concentrated glucose syrup, start stirring and mix thoroughly;

[0056] 3), the first pressurized reaction: pressurize and heat up the above-mentioned syrup with the catalyst in the reaction tank, and control the pressure of the pressure gauge in the tank to 0.4Mpa during the reaction process, and the temperature in the tank to 150°C. Sampling and testing every 30 minutes Its color rate, when the color rate is about 0.100, a reaction is terminated;

[0057] 4), secondary catalyst: ...

Embodiment 3

[0066] Production 30Be, 75000EBC double caramel color

[0067] A production process for improving double caramel flavor, comprising the following steps:

[0068] 1), metering and concentration of raw materials: measure the glucose syrup with a dry matter of 6000kg and a DE value of 94% into the reaction tank, and concentrate it to a dry basis of 80%;

[0069] 2), primary catalyst: Add 200kg of sodium sulfite, 100kg of ammonium sulfite, 12kg of boron trifluoride, and 30kg of dodecanoic acid to the concentrated glucose syrup, start stirring and mix thoroughly;

[0070] 3), the first pressurized reaction: pressurize and heat up the above-mentioned syrup with the catalyst in the reaction tank, and control the pressure of the pressure gauge in the tank to 0.4Mpa during the reaction process, and the temperature in the tank to 150°C. Sampling and testing every 30 minutes Its color rate, when the color rate is about 0.60, a reaction is terminated;

[0071] 4), secondary catalyst: ad...

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Abstract

The invention discloses a production process for improving the flavor of double caramel color, which comprises the following steps: 1) additionally adding Lewis acid and acylating agent as catalysts during the first pressurized reaction in the double caramel color reaction process; During the second pressure reaction, metallocene catalyst and Lewis acid were additionally added as catalyst; 2), after the double caramel color reaction was completed, the material was cooled to 80°C, and 5-guanylic acid and monosodium glutamate were added, Stir well, cool and filter. In the present invention, by using Lewis acid and acylating reagent, the generation of azido groups in the reaction process is suppressed, the generation of bitter substances is reduced, the flavor of the product is controlled, and the consumption of sulfite and ammonium salt is reduced by adding a metallocene catalyst, and the reaction temperature is lowered. Control the flavor of the product; by adding 5-guanylic acid and monosodium glutamate to season the caramel color, a synergistic effect occurs between each additive, reducing the bitterness and burnt taste of the caramel color, and improving the flavor of the caramel color product.

Description

technical field [0001] The invention relates to the technical field of caramel color production, in particular to a production process for improving the flavor of double caramel color. Background technique [0002] Caramel color, commonly known as caramel color, is the most used food coloring agent in my country, and its usage exceeds more than 90% of the entire food coloring agent. According to different production processes, caramel color is usually divided into four categories: common method caramel color, caustic sulfite method caramel color, ammonia method caramel color and ammonium sulfite method caramel color. The properties, physical and chemical indicators, and hygienic indicators of the caramel-colored products obtained with different catalyst types and dosages will be very different, especially the color rate of the products will also be very different. [0003] For caramel color by ammonium sulfite method, it is customary in the industry to divide it into two ca...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C09B61/00A23L27/20A23L27/22
CPCA23L27/201A23L27/22
Inventor 刘明宣徐义胡述勇郭江段建胡高宏杨九黄金龙郑小明史航宇徐加平陈玉平胡佑芳
Owner QIANHE CONDIMENT & FOOD CO LTD
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