CN101693903A - Process for producing caramel pigment - Google Patents
Process for producing caramel pigment Download PDFInfo
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- CN101693903A CN101693903A CN200910184829A CN200910184829A CN101693903A CN 101693903 A CN101693903 A CN 101693903A CN 200910184829 A CN200910184829 A CN 200910184829A CN 200910184829 A CN200910184829 A CN 200910184829A CN 101693903 A CN101693903 A CN 101693903A
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Abstract
The invention discloses a process for producing caramel pigment, comprising the following procedures of a) gelatinization procedure, b) liquefaction and saccharification procedure, c) hydrolysis procedure and d) ammonification procedure, wherein the b) liquefaction and saccharification procedure comprises the following steps: adding alpha-amylase and saccharifying enzyme to the gelatinized purple sweet potato with the pH of 4.5-6.0 and the temperature of 70-95 DEG C, and reacting for 30-60min, wherein the weight proportion of the purple sweet potato, the alpha-amylase and saccharifying enzyme is 1:0.01-0.04:0.01-0.04. Compared with the prior art, in the invention, the purple sweet potato is taken as the raw material, therefore the extraction procedure of starch is saved and the process flow is simplified; furthermore, the purple sweet potato contains natural pigment and has good acid resistance, salt resistance and good stability; the caramel pigment produced by taking the sweet potato as the raw material has high color ratio and good stability, generates no pollutants during the hydrolysis process, shortens the production period and saves the cost; and the caramel pigment prepared by utilizing the sugar solution through a high-pressure ammonia method has good color ratio and good product quality.
Description
Technical field
The present invention relates to a kind of production technique of caramel colorant, exactly be a kind of be the technology of raw material production caramel colorant with purple sweet potato.
Background technology
Caramel colorant (caramel pigment) has another name called caramel, dark reddish brown, is auburn black liquor or solid matter, and special fragrant and sweet gas and happy burnt odor flavor are arranged, and water soluble is insoluble to organic solvent commonly used.
Caramel colorant is classified as natural food colour by Food and Argriculture OrganizationFAO and the FAO/WHO of the World Health Organization, and China Ministry of Health also defends in anti-No. 66 literary composition of word in (86) of issuing in August, 1986, and caramel colorant is classified as natural food colour.
Caramel colorant is widely used in industries such as food, medicine, seasonings, beverage, be to use the food dye the most extensive, that volume of production and marketing is maximum in the world wide, it occupies an important position on food color market, has all accounted for more than 90% of whole food dye usage quantity in English, U.S., day and China.At present, the caramel colorant year volume of trade in the whole world surpasses 100,000,000 dollars, and with annual 2～3% rate increase.
Existing caramel colorant production method can be divided into non-pressure process, pressurization and extrusion process by the difference of production unit.
Non-pressure process is under normal pressure the sugar material to be heated to certain temperature, adds ammoniacal liquor, continues to be heated to terminal point.
Pressurization is the closed reactor that places band to stir in the sugar material, adds different auxiliary agents, and after the pressure heat-preserving certain hour reached terminal point, packing below 38 ℃ was filtered and is cooled to rapidly in discharging.
Extrusion process is that sugar material feeding is had in the extrusion machine of screw rod, and ejection and grinding behind several minutes high temperature obtains moisture 3% powder caramel.But direct production solid caramel pigment.
At present, China mainly is raw material with starch or produces caramel colorant with the mother liquors such as waste molasses of sacchariferous waste liquid and sugaring under normal pressure, and the look rate lower (generally being lower than 30,000 EBC units) of the caramel colorant that this method is produced can't satisfy the demand of derived product.In addition, be that raw material normally earlier extracts starch (starch extraction rate is not high) when producing with starch from raw material, adopt chemical hydrolysis such as acid to obtain liquid glucose again, make complex process like this, and chemical substances such as acid are corrosive to equipment, to the equipment requirements height, cause the cost height.
And current domestic and international research is also all launched research round the selection of selection, production technique and the Parameter Optimization of raw material, aminocompound and caramel colorant performance and application facet, as: " Guangxi light industry " 2003, (1): 19-22; " Chinese seasonings " 2005.3, (3): 50-53; " foodstuffs industry " 2008, (3): 20-22; " Chinese seasonings " 2006.11, (11): 46-49 reports.Again just like Japanese Patent JP 5611426; U.S. Pat 4138271; " China brewages " 2007, (2): 43-44 changes 50 grades and has reported the method for producing caramel colorant with extrusion machine.
Summary of the invention
Technical problem to be solved by this invention be a kind of new be the caramel colorant production technique of raw material with purple sweet potato.
The present invention wants the technical scheme of technical solution problem to be: a kind of production technique of caramel colorant comprises following operation:
A) gelatinization operation: the purple sweet potato that will boil carries out gelatinization at 120～130 ℃;
B) liquefaction, saccharification operation: the purple sweet potato that gelatinization is good is cooled to 70 ℃～95 ℃, regulate its pH4.5～6.0, add α-Dian Fenmei, saccharifying enzyme reaction 30～60min, the weight ratio of purple sweet potato, α-Dian Fenmei, saccharifying enzyme is 1: 0.01-0.04: 0.01-0.04;
C) hydrolyzing process: in liquefaction, the good purple sweet potato of saccharification, add cellulase and zytase, in pH4.0～6.0,30 ℃～70 ℃ of temperature, reaction 6h～24h, boil enzyme-deactivating, add an amount of water, stir and filter, it is 30～40 that filtrate is concentrated into degree Beaume, and the weight ratio of purple sweet potato, cellulase, zytase is 1: 0.001-0.004: 0.001-0.004;
D) ammonification operation: add mass concentration and be 5～15% aminocompound in the good purple sweet potato of hydrolysis, under pressure 100～125kpa, 120～180 ℃ situation, reaction 1～5h after the cooling, concentrates 1.5-1.8 doubly with treatment solution, gets final product.
Preferred α-Dian Fenmei is a high-temperature resistant alpha-amylase; Saccharifying enzyme is resistant to elevated temperatures saccharifying enzyme.
Preferred c) in the hydrolyzing process, reaction conditions is pH4.5～5.5,40 ℃～60 ℃ of temperature, time 10h～20h.
Described aminocompound can be for ammoniacal liquor, urea, volatile salt, ammonium sulfate is a kind of or several mixtures.
Described purple sweet potato of boiling for the purple sweet potato that will clean in boiling under normal pressure or the high pressure till the edible state.
Starch in the purple sweet potato of the present invention is hydrolyzed into micromolecular sugar under the effect of amylase and saccharifying enzyme, purple sweet potato is owing to contain certain Mierocrystalline cellulose and hemicellulose components, therefore both also can be hydrolyzed into micromolecular sugar under the effect of cellulase and zytase, have increased syrupy concentration.Meanwhile, ammonia and reducing sugar generation Maillard reaction and micromolecular sugar self produces caramelization, thereby makes the caramel colorant of high luminance relay rate.
The present invention is raw material with starch or compares with the mother liquors such as waste molasses of sacchariferous waste liquid and sugaring are produced caramel colorant under normal pressure technology with traditional, is to be raw material with purple sweet potato directly, has saved the abstraction process of starch, has simplified technical process; In addition, purple sweet potato itself contains natural pigment, and acidproof, salt tolerant, good stability, as the caramel colorant of raw material production, look rate height not only, and good stability, when four kinds of biological enzymes of this technology utilization substitute the acid hydrolysis raw material, increase syrup concentration, improved raw material availability, and low for equipment requirements, do not produce pollutent during hydrolysis, save the separation of acid solution and reclaimed link, shorten the production cycle, saved cost.In addition, the caramel colour plain color rate height that liquid glucose is produced through the high pressure ammonia method, good product quality.
Embodiment
The present invention is further described by following specific examples, but does not limit the present invention.
Embodiment 1
A) gelatinization operation: get 200g and boiled purple sweet potato, with the water mixing of 400mL, 121 ℃ of gelatinizations are 30 minutes in Autoclave;
B) liquefaction, saccharification operation: the purple sweet potato that gelatinization is good is cooled to 70 ℃, and regulating pH value is 4.5, adds 4.0g α-Dian Fenmei and 3.6g saccharifying enzyme reaction 30 minutes respectively,
C) hydrolyzing process: the zytase that adds the cellulase of 0.4g and 0.2g in liquefaction, the good purple sweet potato of saccharification is at pH4.8, and 50 ℃ of temperature are carried out the hydrolysis of 10h to purple sweet potato, boil the 10min enzyme that goes out afterwards, add 200mL water, stir and filter, it is 34 that filtrate is concentrated into degree Beaume;
D) ammonification operation: the ammonium sulfate that in the good purple sweet potato of hydrolysis, adds 16 grams, mix the back in putting into pressurized vessel, pressure 100kpa, 150 ℃ of processing 2h concentrate 1.5 times with treatment solution after cooling, and promptly making the look rate is that 72000EBC unit, Red Index are 3.7 caramel colorant product.
Embodiment 2
A) gelatinization operation: get 200g and boiled purple sweet potato, with the water mixing of 400mL, 121 ℃ of gelatinizations are 45 minutes in Autoclave;
B) liquefaction, saccharification operation: the purple sweet potato that gelatinization is good is cooled to 80 ℃, and regulating pH value is 5.5, adds 4.8g α-Dian Fenmei and 4.8g saccharifying enzyme reaction 45 minutes;
C) hydrolyzing process: the zytase that adds the cellulase of 0.5g and 0.3g in liquefaction, the good purple sweet potato of saccharification is at pH4.8, and 50 ℃ of temperature are carried out the hydrolysis of 12h to purple sweet potato, boil the 10min enzyme that goes out afterwards, add 200mL water, stir and filter, it is 35 that filtrate is concentrated into degree Beaume.
D) ammonification operation: the ammoniacal liquor that in the good purple sweet potato of hydrolysis, adds 20 grams, mix the back in putting into pressurized vessel, pressure 110kpa, 180 ℃ handle 1h, after cooling, treatment solution is concentrated 1.8 times, and promptly making the look rate is that 74000EBC unit, Red Index are 3.8 caramel colorant product.
Embodiment 3
A) gelatinization operation: get 200g and boiled purple sweet potato, with the water mixing of 400mL, 121 ℃ of gelatinizations are 30 minutes in Autoclave;
B) liquefaction, saccharification operation: the purple sweet potato that gelatinization is good is cooled to 95 ℃, and regulating pH value is 6.0, adds 6.0g α-Dian Fenmei and 6.5g saccharifying enzyme reaction 60 minutes;
C) hydrolyzing process: the zytase that adds the cellulase of 0.8g and 0.5g in liquefaction, the good purple sweet potato of saccharification is at pH4.8, and 50 ℃ of temperature are carried out the hydrolysis of 18h to purple sweet potato, boil the 10min enzyme that goes out afterwards, add 200mL water, stir and filter, it is 38 that filtrate is concentrated into degree Beaume;
D) ammonification operation: the ammoniacal liquor that in the good purple sweet potato of hydrolysis, adds 30 grams, mix the back in putting into pressurized vessel, in pressure 125kpa, 160 ℃ of processing 1.5h, after cooling treatment solution is concentrated 1.5 times, promptly making the look rate is that 75000EBC unit, Red Index are 4.0 caramel colorant product.
Claims (7)
1. the production technique of a caramel colorant comprises a) gelatinization operation, b) liquefaction, saccharification operation, c) hydrolyzing process, d) the ammonification operation, it is characterized in that:
Described b) liquefaction, saccharification operation:
The purple sweet potato that gelatinization is good is cooled to 70 ℃～95 ℃, regulates its pH4.5～6.0, adds α-Dian Fenmei, saccharifying enzyme reaction 30～60min, and the weight ratio of purple sweet potato, α-Dian Fenmei, saccharifying enzyme is 1: 0.01-0.04: 0.01-0.04.
2. the production technique of a kind of caramel colorant according to claim 1, it is characterized in that: described α-Dian Fenmei is a high-temperature resistant alpha-amylase; Saccharifying enzyme is resistant to elevated temperatures saccharifying enzyme.
3. the production technique of a kind of caramel colorant according to claim 1 is characterized in that:
Described c) hydrolyzing process:
In liquefaction, the good purple sweet potato of saccharification, add cellulase and zytase in pH4.0～6.0,30 ℃～70 ℃, reacted 6～24 hours, boil enzyme-deactivating, add an amount of water, stir and filter, it is 30～40 that filtrate is concentrated into degree Beaume, and the weight ratio of purple sweet potato, cellulase, zytase is 1: 0.001-0.004: 0.001-0.004.
4. the production technique of a kind of caramel colorant according to claim 3 is characterized in that:
Described c) hydrolyzing process:
Reaction conditions is pH4.5～5.5,40 ℃～60 ℃ of temperature, time 10h～20h.
5. the production technique of a kind of caramel colorant according to claim 1 is characterized in that:
Described d) ammonification operation:
Add mass concentration and be 5～15% aminocompound in the good purple sweet potato of hydrolysis, under 100Kpa～125kpa, 120～180 ℃ situation, reaction 1～5h after the cooling, concentrates 1.5-1.8 doubly with treatment solution, gets final product.
6. the production technique of a kind of caramel colorant according to claim 5 is characterized in that:
Described aminocompound is ammoniacal liquor, urea, volatile salt, ammonium sulfate is a kind of or several mixtures.
7. the production technique of a kind of caramel colorant according to claim 1 is characterized in that:
Described a) gelatinization operation: the purple sweet potato that will boil carries out gelatinization in 120～130 ℃.
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| CN2009101848290A CN101693903B (en) | 2009-10-14 | 2009-10-14 | Process for producing caramel pigment |
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| CN2009101848290A CN101693903B (en) | 2009-10-14 | 2009-10-14 | Process for producing caramel pigment |
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| CN101693903B CN101693903B (en) | 2012-01-25 |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102020870A (en) * | 2010-12-27 | 2011-04-20 | 岳阳湘渝焦糖实业有限公司 | Production technology of bright caramel |
| CN102093134A (en) * | 2010-12-27 | 2011-06-15 | 岳阳湘渝焦糖实业有限公司 | Process for producing environmentally-friendly double caramel coloring agent for fertilizer |
| CN102634228A (en) * | 2012-04-05 | 2012-08-15 | 千禾味业食品股份有限公司 | Method for producing high color ratio double-strength caramel using cane molasses |
| CN102643862A (en) * | 2012-04-06 | 2012-08-22 | 千禾味业食品股份有限公司 | Method for producing high-safety caramel color through twice catalytic reaction |
| CN102719112A (en) * | 2012-05-30 | 2012-10-10 | 广西巴帝食品有限责任公司 | Production method of caramel |
| CN104403361A (en) * | 2014-11-21 | 2015-03-11 | 千禾味业食品股份有限公司 | Process for producing ammonia caramel pigment by adopting pressurization method |
| CN105086503A (en) * | 2015-09-10 | 2015-11-25 | 千禾味业食品股份有限公司 | Common-process production technique of caramel color with color ratio of at least 30000EBC |
| CN105348852A (en) * | 2015-12-15 | 2016-02-24 | 千禾味业食品股份有限公司 | Process of ammonium sulfite method caramel color with color index being more than or equal to 250000EBC |
| CN105602282A (en) * | 2016-02-01 | 2016-05-25 | 江苏时空涂料有限公司 | Method for preparing special caramel pigment for soy sauce from potatoes |
| CN107652708A (en) * | 2017-09-01 | 2018-02-02 | 广西顶俏食品有限公司 | A kind of preparation method of caramel colorant |
| CN108606301A (en) * | 2018-04-24 | 2018-10-02 | 千禾味业食品股份有限公司 | A kind of preparation method of dark soy sauce |
| CN108902667A (en) * | 2018-07-25 | 2018-11-30 | 上海医药集团青岛国风药业股份有限公司 | A kind of preparation method of caramel colorant |
-
2009
- 2009-10-14 CN CN2009101848290A patent/CN101693903B/en not_active Expired - Fee Related
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102020870A (en) * | 2010-12-27 | 2011-04-20 | 岳阳湘渝焦糖实业有限公司 | Production technology of bright caramel |
| CN102093134A (en) * | 2010-12-27 | 2011-06-15 | 岳阳湘渝焦糖实业有限公司 | Process for producing environmentally-friendly double caramel coloring agent for fertilizer |
| CN102634228A (en) * | 2012-04-05 | 2012-08-15 | 千禾味业食品股份有限公司 | Method for producing high color ratio double-strength caramel using cane molasses |
| CN102643862A (en) * | 2012-04-06 | 2012-08-22 | 千禾味业食品股份有限公司 | Method for producing high-safety caramel color through twice catalytic reaction |
| CN102719112A (en) * | 2012-05-30 | 2012-10-10 | 广西巴帝食品有限责任公司 | Production method of caramel |
| CN104403361A (en) * | 2014-11-21 | 2015-03-11 | 千禾味业食品股份有限公司 | Process for producing ammonia caramel pigment by adopting pressurization method |
| CN105086503A (en) * | 2015-09-10 | 2015-11-25 | 千禾味业食品股份有限公司 | Common-process production technique of caramel color with color ratio of at least 30000EBC |
| CN105348852A (en) * | 2015-12-15 | 2016-02-24 | 千禾味业食品股份有限公司 | Process of ammonium sulfite method caramel color with color index being more than or equal to 250000EBC |
| CN105348852B (en) * | 2015-12-15 | 2017-04-19 | 千禾味业食品股份有限公司 | Process of ammonium sulfite method caramel color with color index being more than or equal to 250000EBC |
| CN105602282A (en) * | 2016-02-01 | 2016-05-25 | 江苏时空涂料有限公司 | Method for preparing special caramel pigment for soy sauce from potatoes |
| CN107652708A (en) * | 2017-09-01 | 2018-02-02 | 广西顶俏食品有限公司 | A kind of preparation method of caramel colorant |
| CN108606301A (en) * | 2018-04-24 | 2018-10-02 | 千禾味业食品股份有限公司 | A kind of preparation method of dark soy sauce |
| CN108902667A (en) * | 2018-07-25 | 2018-11-30 | 上海医药集团青岛国风药业股份有限公司 | A kind of preparation method of caramel colorant |
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| CN101693903B (en) | 2012-01-25 |
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