CN105602282A - Method for preparing special caramel pigment for soy sauce from potatoes - Google Patents
Method for preparing special caramel pigment for soy sauce from potatoes Download PDFInfo
- Publication number
- CN105602282A CN105602282A CN201610068394.3A CN201610068394A CN105602282A CN 105602282 A CN105602282 A CN 105602282A CN 201610068394 A CN201610068394 A CN 201610068394A CN 105602282 A CN105602282 A CN 105602282A
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- Prior art keywords
- carbon dioxide
- soy sauce
- caramel pigment
- caramel colorant
- potato
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- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
- C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
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- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
- C09B67/00—Influencing the physical, e.g. the dyeing or printing properties of dyestuffs without chemical reactions, e.g. by treating with solvents grinding or grinding assistants, coating of pigments or dyes; Process features in the making of dyestuff preparations; Dyestuff preparations of a special physical nature, e.g. tablets, films
- C09B67/0096—Purification; Precipitation; Filtration
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P20/00—Technologies relating to chemical industry
- Y02P20/50—Improvements relating to the production of bulk chemicals
- Y02P20/54—Improvements relating to the production of bulk chemicals using solvents, e.g. supercritical solvents or ionic liquids
Abstract
The invention discloses a method for preparing a special caramel pigment for soy sauce from potatoes, belonging to the field of caramel pigments. The method comprises the following steps: taking potatoes, carrying out emulsification, deproteinization, enzymolysis and enzyme deactivation treatment, filtering, and concentrating to obtain the concentrated solution; and regulating the pH value of the concentrated solution, adding ammonium sulfate and ammonia water, carrying out reaction under heating conditions to obtain a crude caramel pigment, mixing the crude caramel pigment with ethanol, extracting with supercritical carbon dioxide, concentrating and carrying out spray drying. By adopting the supercritical carbon dioxide extraction process, the anhydrous ethanol entrainer is added into the supercritical fluid carbon dioxide to change the polarity of the caramel pigment, so that the caramel pigment has lipophilicity and can be directly dissolved in oily substances, thereby saving abundant preparation time. The color ratio of the prepared caramel pigment is 48956-59724EBC, the red index is 5.6-7.0, and thus, the caramel pigment has wide application prospects.
Description
Technical field
The invention discloses a kind of method of utilizing potato to prepare the special caramel colorant of soy sauce, belong to caramel colorant field.
Background technology
Caramel colorant is a kind of dense pitchy thick substances, and water soluble, is insoluble to conventional organic solvent, has obvious burnt odor taste, is widely used in the industries such as food, medicine, flavouring, beverage.
Caramel is the not condensates of jljl of amorphous, incrystallizable some molecular weight, and contains colloidal substance, so it can not be crystallized out. If solidify, its moisture can only be dried to the limit, then pulverize or grind. Domestic have some small-sized producer to adopt vacuum drying method, keeps taking out and grinding rapidly packaging after 80 DEG C of following vacuum drying. In production process, moisture absorption can not grinds powder, and cost is high, and storage life is short. Caramel colorant is diluted to proper viscosity abroad, then adds some hygroscopic agents as maltodextrin, in the time spraying dry production, solidify caramel. While having experiment report spraying dry, the sticky wall of caramel is serious, loses greatlyr, and need manually remove, and workload is too large, may be not grasp suitable technology and equipment. Caramel colorant can dissolve dispersion in water, but at oil, particularly liquid oil is completely insoluble, therefore can only serves as water-soluble food additives and use, and the numerous food that need oil-soluble food additives cannot act on caramel colorant, still can only be by original traditional method.
Summary of the invention
The technical problem that the present invention mainly solves: can dissolve dispersion for current caramel colorant in water, but completely insoluble in liquid oil, therefore can only serve as water-soluble food additives uses, if caramel colorant needs oil-soluble, generally by adding the modes such as mixed emulsifying agent, be dispersed in edible oil, obtain the edible oil containing caramel colorant by microemulsified again, the method need to be passed through long high-temperature process, the problem that energy consumption is large, a kind of method of utilizing potato to prepare the special caramel colorant of soy sauce is provided, the present invention fetches earth beans through Over emulsfication, deproteinized, enzymolysis, the enzyme processing of going out, after processing, filter, concentrate to obtain concentrate, after being regulated to pH, concentrate add ammonium sulfate and ammoniacal liquor under heating condition, to react to obtain thick caramel colorant, again with ethanol mixing supercritical carbon dioxide extracting, finally concentrated, spraying is dry, the present invention adopts supercritical carbon dioxide extraction method, in supercritical fluid carbon dioxide, add absolute ethyl alcohol entrainer, change the polarity of caramel colorant, make it have lipophile, can directly be dissolved in oily matter, a large amount of preparation times are saved, the look rate that makes caramel colorant is 48956～59724EBC, Red Index is 5.6～7.0, have broad application prospects.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:
(1) 1～2kg potato is washed, the epidermis of pruning, is cut into 1～2cm by knife3Fritter after pack in ceramic pot, then add potato quality 0.1～0.3% sodium sulfite to protect look 1～2h, after filtration, potato block is put into colloid mill and pulverizes, obtain mashed potatoes;
(2) be 0.5mol/L salt acid for adjusting pH to 5～6 to adding concentration in the mashed potatoes after grinding, put into horizontal centrifuge with the centrifugation of 10000～12000r/min rotating speed after leaving standstill 1～3h, obtain lower floor and remove the mashed potatoes after protein;
(3) taking 500～600g removes in the mashed potatoes immigration enzymatic vessel after protein, add deionized water and 20～30g salt of 1～2 times of its volume, regulate behind pH to 5～6 with light-coloured vinegar again, stir by stirring rod, continue to add gross mass 1% amylase and 2% carbohydrase in enzymatic vessel, after hermetically sealed can mouth, put into insulating box, enzymolysis 3～4h at 35～45 DEG C;
(4) enzymolysis finishes rear filtration and removes filter residue and obtain enzymolysis liquid, measuring 1～2L enzymolysis liquid pours in beaker, with Far-infrared Heating to the 110～120 DEG C enzyme 3～5min that goes out, use again after duplex strainer and plate and frame filter press double filtration, collect filtrate and put into rotary evaporator, concentrated by rotary evaporation, to 2/3 of filtrate original volume, obtains concentrate;
(5) measuring the above-mentioned concentrate of 500～600mL pours in 1L beaker, be that 0.1mol/L sodium hydroxide solution regulates pH to 7～8 by concentration, add concentrate gross mass 3～4% ammonium sulfate, behind warming-in-water to 90～100 DEG C, adding 10～15mL mass concentration is 30% hydrogen peroxide, continue to be warming up to 120～130 DEG C of insulation reaction 40～60min, obtain thick caramel colorant;
(6) by absolute ethyl alcohol with above-mentioned thick caramel colorant by volume for 4:1 mixes in rear immigration extraction kettle, carry out supercritical carbon dioxide extracting 60～90min, after extraction, material in extraction kettle is moved in concentration tank, under 800～900Pa pressure, after concentrated 10～20min, spraying is drying to obtain the special caramel colorant of a kind of soy sauce.
Described supercritical carbon dioxide extracting, wherein carbon dioxide flow velocity is 20～30L/h, and extraction temperature is 30～40 DEG C, and extracting pressure is 20～30MPa.
Application process of the present invention: by caramel colorant of the present invention in the process of preparing soy sauce, directly be added on wherein by gross mass 10～15%, improve Red Index and the colourity of soy sauce, the soy sauce of preparing is good to effect of coloring meat products, after cooking, color and luster golden red is beautiful, do not turn black, delicious, look valency stability is better.
The invention has the beneficial effects as follows:
(1) the present invention, taking potato as raw material, fully utilizes, and has improved the resource utilization of potato, has reduced production cost;
(2) the present invention prepares no coupling product 4-methylimidazole generation in caramel colorant process, safe, healthy.
Detailed description of the invention
First 1～2kg potato is washed, the epidermis of pruning, is cut into 1～2cm by knife3Fritter after pack in ceramic pot, then add potato quality 0.1～0.3% sodium sulfite to protect look 1～2h, after filtration, potato block is put into colloid mill and pulverizes, obtain mashed potatoes; Be 0.5mol/L salt acid for adjusting pH to 5～6 to adding concentration in the mashed potatoes after grinding, put into horizontal centrifuge with the centrifugation of 10000～12000r/min rotating speed after leaving standstill 1～3h, obtain lower floor and remove the mashed potatoes after protein; Taking 500～600g removes in the mashed potatoes immigration enzymatic vessel after protein, add deionized water and 20～30g salt of 1～2 times of its volume, regulate behind pH to 5～6 with light-coloured vinegar again, stir by stirring rod, continue to add gross mass 1% amylase and 2% carbohydrase in enzymatic vessel, after hermetically sealed can mouth, put into insulating box, enzymolysis 3～4h at 35～45 DEG C; Enzymolysis finishes rear filtration removal filter residue and obtains enzymolysis liquid, measuring 1～2L enzymolysis liquid pours in beaker, with Far-infrared Heating to the 110～120 DEG C enzyme 3～5min that goes out, use again after duplex strainer and plate and frame filter press double filtration, collect filtrate and put into rotary evaporator, concentrated by rotary evaporation, to 2/3 of filtrate original volume, obtains concentrate; Measuring the above-mentioned concentrate of 500～600mL pours in 1L beaker, be that 0.1mol/L sodium hydroxide solution regulates pH to 7～8 by concentration, add concentrate gross mass 3～4% ammonium sulfate, behind warming-in-water to 90～100 DEG C, adding 10～15mL mass concentration is 30% hydrogen peroxide, continue to be warming up to 120～130 DEG C of insulation reaction 40～60min, obtain thick caramel colorant; By absolute ethyl alcohol with thick caramel colorant by volume for 4:1 mixes in rear immigration extraction kettle, carry out supercritical carbon dioxide extracting 60～90min, after extraction, material in extraction kettle is moved in concentration tank, under 800～900Pa pressure, after concentrated 10～20min, spraying is drying to obtain the special caramel colorant of a kind of soy sauce.
Described supercritical carbon dioxide extracting, wherein carbon dioxide flow velocity is 20～30L/h, and extraction temperature is 30～40 DEG C, and extracting pressure is 20～30MPa.
First 1kg potato is washed, the epidermis of pruning, is cut into 1cm by knife3Fritter after pack in ceramic pot, then add potato quality 0.1% sodium sulfite to protect look 1h, after filtration, potato block is put into colloid mill and pulverizes, obtain mashed potatoes; Be 0.5mol/L salt acid for adjusting pH to 5 to adding concentration in the mashed potatoes after grinding, put into horizontal centrifuge with the centrifugation of 10000r/min rotating speed after leaving standstill 1h, obtain lower floor and remove the mashed potatoes after protein; Taking 500g removes in the mashed potatoes immigration enzymatic vessel after protein, add deionized water and the 20g salt of 1 times of its volume, regulate after pH to 5 with light-coloured vinegar again, stir by stirring rod, continue to add gross mass 1% amylase and 2% carbohydrase in enzymatic vessel, after hermetically sealed can mouth, put into insulating box, enzymolysis 3h at 35 DEG C; Enzymolysis finishes rear filtration removal filter residue and obtains enzymolysis liquid, measuring 1L enzymolysis liquid pours in beaker, with Far-infrared Heating to the 110 DEG C enzyme 3min that goes out, use again after duplex strainer and plate and frame filter press double filtration, collect filtrate and put into rotary evaporator, concentrated by rotary evaporation, to 2/3 of filtrate original volume, obtains concentrate; Measuring the above-mentioned concentrate of 500mL pours in 1L beaker, be that 0.1mol/L sodium hydroxide solution regulates pH to 7 by concentration, add concentrate gross mass 3% ammonium sulfate, after warming-in-water to 90 DEG C, adding 10mL mass concentration is 30% hydrogen peroxide, continue to be warming up to 120 DEG C of insulation reaction 40min, obtain thick caramel colorant; By absolute ethyl alcohol with thick caramel colorant by volume for 4:1 mixes in rear immigration extraction kettle, carry out supercritical carbon dioxide extracting 60min, after extraction, material in extraction kettle is moved in concentration tank, under 800Pa pressure, after concentrated 10min, spraying is drying to obtain the special caramel colorant of a kind of soy sauce.
Described supercritical carbon dioxide extracting, wherein carbon dioxide flow velocity is 20L/h, and extraction temperature is 30 DEG C, and extracting pressure is 20MPa.
Application process of the present invention: by caramel colorant of the present invention in the process of preparing soy sauce, directly be added on wherein by gross mass 10%, improve Red Index and the colourity of soy sauce, the soy sauce of preparing is good to effect of coloring meat products, after cooking, color and luster golden red is beautiful, do not turn black, delicious, look valency stability is better.
First 1.5kg potato is washed, the epidermis of pruning, is cut into 1.5cm by knife3Fritter after pack in ceramic pot, then add potato quality 0.2% sodium sulfite to protect look 1.5h, after filtration, potato block is put into colloid mill and pulverizes, obtain mashed potatoes; Be 0.5mol/L salt acid for adjusting pH to 5.5 to adding concentration in the mashed potatoes after grinding, put into horizontal centrifuge with the centrifugation of 11000r/min rotating speed after leaving standstill 2h, obtain lower floor and remove the mashed potatoes after protein; Taking 550g removes in the mashed potatoes immigration enzymatic vessel after protein, add deionized water and the 25g salt of 1.5 times of its volumes, regulate after pH to 5.5 with light-coloured vinegar again, stir by stirring rod, continue to add gross mass 1% amylase and 2% carbohydrase in enzymatic vessel, after hermetically sealed can mouth, put into insulating box, enzymolysis 3.5h at 40 DEG C; Enzymolysis finishes rear filtration removal filter residue and obtains enzymolysis liquid, measuring 1.5L enzymolysis liquid pours in beaker, with Far-infrared Heating to the 115 DEG C enzyme 4min that goes out, use again after duplex strainer and plate and frame filter press double filtration, collect filtrate and put into rotary evaporator, concentrated by rotary evaporation, to 2/3 of filtrate original volume, obtains concentrate; Measuring the above-mentioned concentrate of 550mL pours in 1L beaker, be that 0.1mol/L sodium hydroxide solution regulates pH to 7.5 by concentration, add concentrate gross mass 3.5% ammonium sulfate, after warming-in-water to 95 DEG C, adding 13mL mass concentration is 30% hydrogen peroxide, continue to be warming up to 125 DEG C of insulation reaction 50min, obtain thick caramel colorant; By absolute ethyl alcohol with thick caramel colorant by volume for 4:1 mixes in rear immigration extraction kettle, carry out supercritical carbon dioxide extracting 75min, after extraction, material in extraction kettle is moved in concentration tank, under 850Pa pressure, after concentrated 15min, spraying is drying to obtain the special caramel colorant of a kind of soy sauce.
Described supercritical carbon dioxide extracting, wherein carbon dioxide flow velocity is 25L/h, and extraction temperature is 35 DEG C, and extracting pressure is 25MPa.
Caramel colorant of the present invention, in the process of preparing soy sauce, is directly added on wherein by gross mass 13%, improves Red Index and the colourity of soy sauce, the soy sauce of preparing is good to effect of coloring meat products, and after cooking, color and luster golden red is beautiful, does not turn black, delicious, look valency stability is better.
First 2kg potato is washed, the epidermis of pruning, is cut into 2cm by knife3Fritter after pack in ceramic pot, then add potato quality 0.3% sodium sulfite to protect look 2h, after filtration, potato block is put into colloid mill and pulverizes, obtain mashed potatoes; Be 0.5mol/L salt acid for adjusting pH to 6 to adding concentration in the mashed potatoes after grinding, put into horizontal centrifuge with the centrifugation of 12000r/min rotating speed after leaving standstill 3h, obtain lower floor and remove the mashed potatoes after protein; Taking 600g removes in the mashed potatoes immigration enzymatic vessel after protein, add deionized water and the 30g salt of 2 times of its volumes, regulate after pH to 6 with light-coloured vinegar again, stir by stirring rod, continue to add gross mass 1% amylase and 2% carbohydrase in enzymatic vessel, after hermetically sealed can mouth, put into insulating box, enzymolysis 4h at 45 DEG C; Enzymolysis finishes rear filtration removal filter residue and obtains enzymolysis liquid, measuring 2L enzymolysis liquid pours in beaker, with Far-infrared Heating to the 120 DEG C enzyme 5min that goes out, use again after duplex strainer and plate and frame filter press double filtration, collect filtrate and put into rotary evaporator, concentrated by rotary evaporation, to 2/3 of filtrate original volume, obtains concentrate; Measuring the above-mentioned concentrate of 600mL pours in 1L beaker, be that 0.1mol/L sodium hydroxide solution regulates pH to 8 by concentration, add concentrate gross mass 4% ammonium sulfate, after warming-in-water to 100 DEG C, adding 15mL mass concentration is 30% hydrogen peroxide, continue to be warming up to 130 DEG C of insulation reaction 60min, obtain thick caramel colorant; By absolute ethyl alcohol with thick caramel colorant by volume for 4:1 mixes in rear immigration extraction kettle, carry out supercritical carbon dioxide extracting 90min, after extraction, material in extraction kettle is moved in concentration tank, under 900Pa pressure, after concentrated 20min, spraying is drying to obtain the special caramel colorant of a kind of soy sauce.
Described supercritical carbon dioxide extracting, wherein carbon dioxide flow velocity is 30L/h, and extraction temperature is 40 DEG C, and extracting pressure is 30MPa.
Caramel colorant of the present invention, in the process of preparing soy sauce, is directly added on wherein by gross mass 15%, improves Red Index and the colourity of soy sauce, the soy sauce of preparing is good to effect of coloring meat products, and after cooking, color and luster golden red is beautiful, does not turn black, delicious, look valency stability is better.
Claims (2)
1. utilize potato to prepare a method for the special caramel colorant of soy sauce, it is characterized in that concrete preparation process is:
(1) 1～2kg potato is washed, the epidermis of pruning, is cut into 1～2cm by knife3Fritter after pack in ceramic pot, then add potato quality 0.1～0.3% sodium sulfite to protect look 1～2h, after filtration, potato block is put into colloid mill and pulverizes, obtain mashed potatoes;
(2) be 0.5mol/L salt acid for adjusting pH to 5～6 to adding concentration in the mashed potatoes after grinding, put into horizontal centrifuge with the centrifugation of 10000～12000r/min rotating speed after leaving standstill 1～3h, obtain lower floor and remove the mashed potatoes after protein;
(3) taking 500～600g removes in the mashed potatoes immigration enzymatic vessel after protein, add deionized water and 20～30g salt of 1～2 times of its volume, regulate behind pH to 5～6 with light-coloured vinegar again, stir by stirring rod, continue to add gross mass 1% amylase and 2% carbohydrase in enzymatic vessel, after hermetically sealed can mouth, put into insulating box, enzymolysis 3～4h at 35～45 DEG C;
(4) enzymolysis finishes rear filtration and removes filter residue and obtain enzymolysis liquid, measuring 1～2L enzymolysis liquid pours in beaker, with Far-infrared Heating to the 110～120 DEG C enzyme 3～5min that goes out, use again after duplex strainer and plate and frame filter press double filtration, collect filtrate and put into rotary evaporator, concentrated by rotary evaporation, to 2/3 of filtrate original volume, obtains concentrate;
(5) measuring the above-mentioned concentrate of 500～600mL pours in 1L beaker, be that 0.1mol/L sodium hydroxide solution regulates pH to 7～8 by concentration, add concentrate gross mass 3～4% ammonium sulfate, behind warming-in-water to 90～100 DEG C, adding 10～15mL mass concentration is 30% hydrogen peroxide, continue to be warming up to 120～130 DEG C of insulation reaction 40～60min, obtain thick caramel colorant;
(6) by absolute ethyl alcohol with above-mentioned thick caramel colorant by volume for 4:1 mixes in rear immigration extraction kettle, carry out supercritical carbon dioxide extracting 60～90min, after extraction, material in extraction kettle is moved in concentration tank, under 800～900Pa pressure, after concentrated 10～20min, spraying is drying to obtain the special caramel colorant of a kind of soy sauce.
2. a kind of method of utilizing potato to prepare the special caramel colorant of soy sauce according to claim 1, it is characterized in that: described supercritical carbon dioxide extracting, wherein carbon dioxide flow velocity is 20～30L/h, and extraction temperature is 30～40 DEG C, and extracting pressure is 20～30MPa.
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| CN201610068394.3A CN105602282A (en) | 2016-02-01 | 2016-02-01 | Method for preparing special caramel pigment for soy sauce from potatoes |
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| CN201610068394.3A CN105602282A (en) | 2016-02-01 | 2016-02-01 | Method for preparing special caramel pigment for soy sauce from potatoes |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101691451A (en) * | 2009-10-28 | 2010-04-07 | 华南理工大学 | Method for preparing oil-soluble and fat-soluble caramel pigments with edible safety |
| CN101693903A (en) * | 2009-10-14 | 2010-04-14 | 安徽工程科技学院 | Process for producing caramel pigment |
| CN102433017A (en) * | 2011-10-27 | 2012-05-02 | 王金民 | Preparation process of natural substitute of caramel pigment |
| CN105146495A (en) * | 2015-08-16 | 2015-12-16 | 郑州国手生物科技有限公司 | Black, mung, soy and red bean prepared natural substitute for caramel pigment |
-
2016
- 2016-02-01 CN CN201610068394.3A patent/CN105602282A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101693903A (en) * | 2009-10-14 | 2010-04-14 | 安徽工程科技学院 | Process for producing caramel pigment |
| CN101691451A (en) * | 2009-10-28 | 2010-04-07 | 华南理工大学 | Method for preparing oil-soluble and fat-soluble caramel pigments with edible safety |
| CN102433017A (en) * | 2011-10-27 | 2012-05-02 | 王金民 | Preparation process of natural substitute of caramel pigment |
| CN105146495A (en) * | 2015-08-16 | 2015-12-16 | 郑州国手生物科技有限公司 | Black, mung, soy and red bean prepared natural substitute for caramel pigment |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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Application publication date: 20160525 |