CN106616917A - Method for preparing natural-flavor caramel by using red date processing wastes - Google Patents
Method for preparing natural-flavor caramel by using red date processing wastes Download PDFInfo
- Publication number
- CN106616917A CN106616917A CN201611119815.7A CN201611119815A CN106616917A CN 106616917 A CN106616917 A CN 106616917A CN 201611119815 A CN201611119815 A CN 201611119815A CN 106616917 A CN106616917 A CN 106616917A
- Authority
- CN
- China
- Prior art keywords
- caramel
- red date
- local flavor
- date
- red
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 69
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 title claims abstract description 53
- 235000013736 caramel Nutrition 0.000 title claims abstract description 53
- 238000000034 method Methods 0.000 title claims abstract description 30
- 239000002699 waste material Substances 0.000 title claims abstract description 20
- 235000019634 flavors Nutrition 0.000 claims abstract description 63
- 239000000284 extract Substances 0.000 claims abstract description 14
- 238000004040 coloring Methods 0.000 claims abstract description 12
- 238000002360 preparation method Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000006286 aqueous extract Substances 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 241001247821 Ziziphus Species 0.000 claims description 34
- 239000002893 slag Substances 0.000 claims description 21
- 238000006243 chemical reaction Methods 0.000 claims description 18
- 238000003809 water extraction Methods 0.000 claims description 16
- 102000004190 Enzymes Human genes 0.000 claims description 14
- 108090000790 Enzymes Proteins 0.000 claims description 14
- 229940088598 enzyme Drugs 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 14
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 12
- 239000007787 solid Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 108091005804 Peptidases Proteins 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 7
- 239000004365 Protease Substances 0.000 claims description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 6
- 235000019419 proteases Nutrition 0.000 claims description 6
- 229930091371 Fructose Natural products 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000002203 pretreatment Methods 0.000 claims description 4
- 230000035484 reaction time Effects 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 102000035195 Peptidases Human genes 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 230000002538 fungal effect Effects 0.000 claims description 3
- 235000019833 protease Nutrition 0.000 claims description 3
- 229920002527 Glycogen Polymers 0.000 claims description 2
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 210000003298 dental enamel Anatomy 0.000 claims description 2
- 239000006052 feed supplement Substances 0.000 claims description 2
- 239000011152 fibreglass Substances 0.000 claims description 2
- 229940096919 glycogen Drugs 0.000 claims description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- -1 zytase Proteins 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 238000000605 extraction Methods 0.000 abstract description 3
- 239000012141 concentrate Substances 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 230000001276 controlling effect Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 8
- 238000010792 warming Methods 0.000 description 6
- 235000020448 caramel syrup Nutrition 0.000 description 5
- 239000006228 supernatant Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000006545 Ziziphus mauritiana Nutrition 0.000 description 3
- 244000126002 Ziziphus vulgaris Species 0.000 description 3
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000005903 acid hydrolysis reaction Methods 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000020157 caramel milk drink Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 235000011959 crème brûlée Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 235000020282 macchiato Nutrition 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
The invention provides a method for preparing natural-flavor caramel by using red date processing wastes. The method is characterized by comprising the steps: carrying out pretreatment on date residues; putting the treated raw material in a reactor, meanwhile, adding an aqueous extracting medium into the reactor for aqueous extracting treatment, carrying out filtering so as to obtain an aqueous extract and filter residues, and storing the aqueous extract; carrying out enzymolysis treatment on the filter residue, and carrying out filtering, so as to obtain a date residue enzymolysis solution; adding the date residue extract or enzymolysis solution during the preparation of the caramel, thereby preparing the red-date-flavor caramel. According to the method, the natural red-date-flavor caramel and the red-date-flavor caramel with a coloring function are prepared through using the red date processing wastes, which are rich in source, extracting a concentrate with a red date flavor from the red date processing wastes by an extraction technology and a biological enzymolysis technology and using an advanced caramel production regulating and controlling technology. According to the method, the red date processing wastes are efficiently utilized, the flavor source is natural, and thus, the daily-increasing requirements of market and customers on healthy and natural diet are met.
Description
Technical field
The present invention relates to a kind of preparation method of local flavor caramel, and in particular to prepared by a kind of recycling by scrap feed material
The method of local flavor caramel.
Background technology
Caramel be by heating liquid glucose, make sugar that browning reaction to occur and prepare with special burnt odor smell and soft sweet
The seasoning syrup of interest sense, has a wide range of applications in the industries such as baking, sweets, beverage, leisure food.The food of addition caramel
Product such as Creme Brulee, caramel milk, Caramel Macchiato etc. are increasingly becoming the new lover in market, with consumer to local flavor and mouthfeel not
Pursue disconnectedly, caramel syrup has been assigned different local flavors, such as red date local flavor, chocolate flavouring, fibert local flavor.In order that burnt
Sugar itself carries a variety of local flavors, and adding various essence and flavoring agents becomes the differently flavoured master of most of producer's imparting caramel
Means are wanted, with demand growth of the market to natural health, it is inevitable trend to prepare local flavor caramel by natural material.
China is red dates production and consumption big country, and with the fast development of modern food processing technology, red date is processed gradually
Develop into an important industrial chain.In recent years such as date cake, red date drink, red date fillings product are commercially quietly emerging
Rise, also contributed to the large enterprise that the country emerges many processing red dates.But the booming of red date processing industry result in greatly
Amount jujube core and fructus corni are discarded, and the pressure of follow-up fixed-end forces are caused, while also making mass efficient composition in fructus corni, jujube core
It is wasted.And in recent years, there is that research institution starts with the defect ware in red date process or fructus corni discarded object prepares red date
Natural essence, red jujube polysaccharide and pigment etc., such as " fructus corni produces haematochrome technology " are (CN201310473971.3), " one kind is utilized
The method that inferior jujube prepares Red jujube flavor and red jujube polysaccharide " (CN201310359528.3), " produce red date caramel colorant it is each because
Element is checked colors the impact of rate " etc. research, but not yet have research that the system of local flavor caramel is carried out by using fructus corni, jujube core mixture at present
It is standby.
The content of the invention
Problem to be solved by this invention is to provide a kind of utilization red date processing waste and prepares natural type local flavor caramel
Method.
What the present invention was achieved through the following technical solutions：
A kind of method that utilization red date processing waste prepares natural type local flavor caramel, it is characterised in that concrete steps are such as
Under：
Step 1)：Jujube slag (fructus corni, jujube core mixture) is carried out into pre-treatment；
Jujube slag raw material sources in the Chinese different jujube paste processing factories for producing jujubes area, wherein red date species include Xinjiang date,
Northern Shensi date, Shanxi date, Shandong date, Cangzhou Golden Chinese Date.Discarded object after preferably Cangzhou Golden Chinese Date of the invention processing
As raw material.In pretreatment process preferably drying, breaking method, jujube slag is processed.
Step 2)：Treated raw material is put in reactor, while adding water extraction medium to carry out water extraction process, mistake
Filter, obtains Aqueous extracts and filter residue, stores Aqueous extracts；
Step 3)：Filter residue is carried out into enzymolysis processing, jujube slag enzymolysis liquid is obtained after filtration；
Step 4)：Add jujube slag extract or enzymolysis liquid in caramel preparation process, prepare red date local flavor caramel.
Preferably, the step 1) in pre-treatment method include washing, drying, crush and dry in any one or it is several
The combination planted.
Preferably, described step 2) in water extraction to process stirred reactor used be the stainless steel reaction with heater
The combination of one or more in device, enamel reactor and fiberglass reactor；Water extraction medium used be water, sodium carbonate liquor,
The combination of one or more in sodium hydroxide solution；Water extraction solid content is 10～20% (w/w), and water extraction temperature is 80～100
DEG C, pH value is 4.0～8.0, and the water extraction time is 3～8 hours.
Preferably, the step 3) in enzyme preparation used by enzyme solution be pectase, cellulase, zytase, in
Any one or a few combination in property protease, flavor protease, compound protease and fungal proteinase；Digesting pH value is
4.5～5.5, hydrolysis temperature is 45～55 DEG C, and enzymolysis time is 5～8 hours, and feed liquid is carried out 90 DEG C of enzymes 15 that go out by enzymolysis after terminating
Minute, and filter.
Preferably, the step 4) in caramel preparation process temperature be 100～125 DEG C, pH value be 2.5～6.5, reaction
Pressure is 0～0.1MPa, and the reaction time is 1～3 hour.
Preferably, described step 4) in the glycogen material of red date local flavor caramel reaction be that glucose, fructose mass content are
Any one or a few combination in 30%～55% HFCS and sucrose.
It is highly preferred that the step 4) in the addition manner of jujube slag extract or jujube slag enzymolysis liquid be that initial stage and raw material are mixed
Close, feed supplement and the one of which in addition or several combinations during the reaction later stage in course of reaction.
It is highly preferred that the step 4) in jujube slag extract or enzymolysis liquid be added batch-wise in caramel course of reaction, prepare
Red date local flavor caramel with colouring function.
It is highly preferred that the reaction temperature for preparing the red date local flavor caramel with colouring function is 145～160 DEG C, pH
It is worth for 2.5～6.5, reaction pressure is 0～0.7MPa, the reaction time is 5～8 hours.
The abundant red date processing waste of combining source of the present invention, is added by abstraction technique and biological enzymolysis technology from red date
The concentrate with red date local flavor is extracted in work discarded object, with reference to advanced caramel production control technique, natural type red date is prepared
Local flavor caramel and the red date local flavor caramel with colouring function.The invention has not only carried out efficient profit to the discarded object of red date processing
With, and its local flavor source is natural, meets the pursuit to diet " healthy, natural " that market and consumer day by day increase.
Description of the drawings
Fig. 1 is the color contrast figure of caramel obtained in embodiment 1-5；
Fig. 2 is the flavour mark result of caramel obtained in embodiment 1-5.
Specific embodiment
To become apparent the present invention, hereby with preferred embodiment, and accompanying drawing is coordinated to be described in detail below.
Embodiment 1
Step 1：Jujube slag mixture 300g after dries pulverizing is added in 5L stainless steel stirred reactors, add water 2700g,
Regulation system solid content 10%；
Step 2：PH being adjusted to 5.0, being extracted 5 hours under the conditions of 90 DEG C, extract is through sheet frame pressure with 30%NaOH solution
After filter, obtain supernatant 2.4kg and store for future use；
Step 3：2.7kg HFCSs (fructose content 42%, solid content 70%) are weighed in reactor；
Step 4：Jujube pulp water extract 300g is added, pH to 4.5 is adjusted；
Step 5：121 DEG C are warming up to, pressure 0.1MPa reacts 1 hour, obtains the caramel syrup with red date local flavor, sugar
Pulp color does not possess colouring function in light brown.
Embodiment 2
Step 1：The filter residue after filtering in example 1 is taken, its water content is measured for 51%；
Step 2：The wet filter residues of 600g are weighed, the 1656g that adds water is adjusted to system solid content 15%, pH value 4.8；
Step 3：Pectase (production of Shanghai Mazy companies) and cellulase are added with the 0.3% of siccative enzyme addition
(production of Novo companies of Denmark) mixture (mixed proportion 1: 3), 50 DEG C digest 8 hours；
Step 4：After reaction terminates, be warming up to 90 DEG C, go out enzyme 15 minutes, filter supernatant 1.7kg is stored for future use, filter residue
Store after drying；
Step 5：2.85kg HFCSs (fructose content 42%, solid content 70%) are weighed in reactor, jujube slag enzyme is added
Solution liquid 150g, adjusts pH to 4.5；
Step 6：121 DEG C are warming up to, pressure 0.1MPa reacts 1 hour, obtains the caramel syrup with red date local flavor, sugar
Pulp color is brown, does not possess colouring function.
Embodiment 3
Step 1：Jujube slag mixture 600g after dries pulverizing is added in 5L stainless steel stirred reactors, add water 2400g,
Adjust solid content 20%；
Step 2：PH is adjusted to 5.0, extract 5 hours under the conditions of 90 DEG C with 30%NaOH solution；
Step 3：Extract obtains supernatant 1.7kg and stores for future use after plate compression；
Step 4：2.70kg glucose solutions (solid content 70%) are weighed in reactor, pH to 3.5 is adjusted；
Step 5：150 DEG C are warming up to, pressure 0.55MPa reacts 7 hours；
Step 6：After system is cooled to 100 DEG C, 450g jujube slag extracts are added by reactor material-feeding port；
Step 7：Under the conditions of 121 DEG C, pressure 0.1MPa, 1 hour is incubated, the sugar of the caramel with strong red date local flavor is obtained
Slurry, syrup color is in dark brown, and color rate value is 0.025 after 1000 times of dilution, with certain colouring function.
Embodiment 4
Step 1：The filter residue obtained in embodiment 3 is carried out into moisture determination, measured value 55%；
Step 2：The wet filter residues of 1000g are weighed, the 2450g that adds water is adjusted to system solid content 15%, pH value 4.8；
Step 3：Add pectase (production of Shanghai Mazy companies) and cellulase (red with the 0.3% of siccative enzyme addition
Wheat Novo companies produce) (ratio 1: 3), 50 DEG C digest 8 hours；
Step 4：After reaction terminates, be warming up to 90 DEG C, go out enzyme 15 minutes, filter supernatant 2kg is stored for future use；
Step 5：2.70kg glucose solutions (solid content 70%) are weighed in reactor, 150g jujube slag enzymolysis liquids are added, is adjusted
Section pH to 3.5；
Step 6：150 DEG C of temperature, pressure 0.55MPa reacts 4.5 hours；100 DEG C are subsequently cooled to, are mended by reactor
Material mouth adds 300g jujube pulp water extracts；
Step 7：1 hour is incubated in 121 DEG C, 0.1MPa, the caramel syrup with red date local flavor is obtained, syrup color is darkly
Color, color rate value is 0.043 after 1000 times of dilution, with stronger colouring function.
Embodiment 5
Step 1：2.70kg HFCSs (fructose content 42%, solid content 70%) are weighed in reactor, 150g jujubes are added
Slag enzymolysis liquid, adjusts pH to 3.5；
Step 2：150 DEG C are warming up to, pressure 0.55MPa reacts 4 hours；
Step 3：100 DEG C are subsequently cooled to, 450g jujube pulp water extracts are added by reactor material-feeding port；
Step 4：1 hour is incubated in 121 DEG C, 0.1MPa, the caramel syrup with red date local flavor is obtained, syrup color is darkly
Color, color rate value is 0.052 after 1000 times of dilution, with stronger colouring function.
Respectively subjective appreciation is carried out to the red date local flavor caramel in 5 embodiments, caramel outward appearance is as shown in Figure 1.Adjuster
Number 10 (5 male 5 female), local flavor and mouthfeel adopt descriptive analysis method, are divided into two grades of local flavor and mouthfeel, and local flavor aspect has 4 grades
Scoring：The strong red date local flavors of 4-；The denseer red date local flavors of 3-；The slight red date local flavors of 2-；1- is without red date local flavor；Mouthfeel aspect has 5 grades
Scoring：5- sweet tastes carry strong red-jujube flavor secretly；4- sweet tastes carry slight red-jujube flavor secretly；3- is only pleasantly sweet；2- only has red-jujube flavor；1- is bitter
With red-jujube flavor；0- is bitter without red-jujube flavor, and appraisal result is as shown in Figure 2.
Can be drawn by Fig. 2：1. the red date local flavor caramel for being produced using red date processing waste is all embodied in the product
Red date local flavor；2. judge in result, the caramel seasoning function of embodiment 2 is optimal；3. burnt in the red date local flavor with colouring function
In sugar, the local flavor and mouthfeel of embodiment 4 is optimal, without obvious bitter taste.
The raw material of the red date local flavor caramel being related in this explanation is not limited only to the processing waste of Cangzhou Golden Chinese Date, also may be used
Being the one or more combination of Xinjiang date, northern Shensi date, Shanxi date, Shandong date.The jujube slag being related in this explanation is carried
The preparation method for taking liquid is not limited only to high temperature water extraction, or low temperature water extraction, high temperature alkaline extraction, low temperature alkaline extraction, height
Warm acid-hydrolysis method, low temperature acid-hydrolysis method.Enzyme in the enzymolysis step being related in this explanation selects to be not limited only to pectase and fiber
One or more in plain enzyme, or zytase, neutral proteinase, flavor protease, compound protease, fungal proteinase
Combination.
Claims (9)
1. a kind of method that utilization red date processing waste prepares natural type local flavor caramel, it is characterised in that comprise the following steps that：
Step 1)：Jujube slag is carried out into pre-treatment；
Step 2)：Treated raw material is put in reactor, while adding water extraction medium to carry out water extraction process, filter, is obtained
To Aqueous extracts and filter residue, Aqueous extracts are stored；
Step 3)：Filter residue is carried out into enzymolysis processing, jujube slag enzymolysis liquid is obtained after filtration；
Step 4)：Add jujube slag extract or enzymolysis liquid in caramel preparation process, prepare red date local flavor caramel.
2. the method for preparing natural type local flavor caramel using red date processing waste as claimed in claim 1, it is characterised in that
The step 1) in pre-treatment method include washing, drying, crush and dry in any one or a few combination.
3. the method for preparing natural type local flavor caramel using red date processing waste as claimed in claim 1, it is characterised in that
Described step 2) in water extraction process stirred reactor used be the stainless steel reactor with heater, enamel reactor and
The combination of one or more in fiberglass reactor；Water extraction medium used is in water, sodium carbonate liquor, sodium hydroxide solution
The combination of one or more；Water extraction solid content is 10～20%, and water extraction temperature is 80～100 DEG C, and pH value is 4.0～8.0, water extraction
Time is 3～8 hours.
4. the method for preparing natural type local flavor caramel using red date processing waste as claimed in claim 1, it is characterised in that
The step 3) in enzyme preparation used by enzyme solution be pectase, cellulase, zytase, neutral proteinase, local flavor egg
Any one or a few combination in white enzyme, compound protease and fungal proteinase；Enzymolysis pH value is 4.5～5.5, enzymolysis temperature
Spend for 45～55 DEG C, enzymolysis time is 5～8 hours, feed liquid is carried out 90 DEG C of enzymes 15 minutes of going out by enzymolysis after terminating, and is filtered.
5. the method for preparing natural type local flavor caramel using red date processing waste as claimed in claim 1, it is characterised in that
The step 4) in caramel preparation process temperature be 100～125 DEG C, pH value be 2.5～6.5, reaction pressure be 0～
0.1MPa, the reaction time is 1～3 hour.
6. the method that the utilization red date processing waste as described in claim 1 or 5 prepares natural type local flavor caramel, its feature exists
In described step 4) in the reaction of red date local flavor caramel glycogen material be glucose, fructose mass content be 30%～55%
Any one or a few combination in HFCS and sucrose.
7. the method for preparing natural type local flavor caramel using red date processing waste as claimed in claim 1, it is characterised in that
The step 4) in jujube slag extract or jujube slag enzymolysis liquid addition manner mix with raw material for the initial stage, in course of reaction feed supplement and
One of which in addition or several combinations during the reaction later stage.
8. the method for preparing natural type local flavor caramel using red date processing waste as claimed in claim 1, it is characterised in that
The step 4) in jujube slag extract or enzymolysis liquid be added batch-wise in caramel course of reaction, prepare the red date with colouring function
Local flavor caramel.
9. the method for preparing natural type local flavor caramel using red date processing waste as claimed in claim 8, it is characterised in that
The reaction temperature for preparing the red date local flavor caramel with colouring function is 145～160 DEG C, and pH value is 2.5～6.5, reaction
Pressure is 0～0.7MPa, and the reaction time is 5～8 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611119815.7A CN106616917A (en) | 2016-12-07 | 2016-12-07 | Method for preparing natural-flavor caramel by using red date processing wastes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611119815.7A CN106616917A (en) | 2016-12-07 | 2016-12-07 | Method for preparing natural-flavor caramel by using red date processing wastes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616917A true CN106616917A (en) | 2017-05-10 |
Family
ID=58819970
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611119815.7A Pending CN106616917A (en) | 2016-12-07 | 2016-12-07 | Method for preparing natural-flavor caramel by using red date processing wastes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616917A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107412275A (en) * | 2017-05-11 | 2017-12-01 | 张新 | The preparation method of a variety of biology enzyme micro mist fermentation preparations |
| CN109170792A (en) * | 2018-09-04 | 2019-01-11 | 上海爱普食品工业有限公司 | A method of natural type flavor caramel is prepared using tea extract |
| CN112088904A (en) * | 2020-10-22 | 2020-12-18 | 丽水市农林科学研究院 | Preparation method and application of paris polyphylla extractive solution |
| CN113209913A (en) * | 2021-04-26 | 2021-08-06 | 上海爱普食品工业有限公司 | Preparation method of caramel-colored hydrogel |
| CN116083657A (en) * | 2022-12-05 | 2023-05-09 | 浙江华康药业股份有限公司 | System and method for co-producing high-grade xylose and high-end caramel pigment by utilizing corncob |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN85106031A (en) * | 1985-08-13 | 1987-03-04 | 高林华 | Non-ammonia process red date pigment |
| CN102002072A (en) * | 2010-09-30 | 2011-04-06 | 天津市食品研究所有限公司 | Process for extracting flavone from date pit |
| CN102396677A (en) * | 2010-09-14 | 2012-04-04 | 浙江科技学院 | Method for preparing jujube perfume, jujube dietary fiber and the like by comprehensive utilization |
| CN103484250A (en) * | 2013-08-16 | 2014-01-01 | 山东省食品发酵工业研究设计院 | Method for preparing red jujube essence and red jujube polysaccharides by using defective jujubes |
| CN103923484A (en) * | 2014-05-06 | 2014-07-16 | 万福生科(湖南)农业开发股份有限公司 | Method for producing caramel color by using rice |
| CN104892780A (en) * | 2014-03-06 | 2015-09-09 | 马春萍 | Extraction process of jujube residue crude polysaccharide |
| CN105053304A (en) * | 2015-08-18 | 2015-11-18 | 李镇阔 | Tea leaf caramel color preparation method |
-
2016
- 2016-12-07 CN CN201611119815.7A patent/CN106616917A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN85106031A (en) * | 1985-08-13 | 1987-03-04 | 高林华 | Non-ammonia process red date pigment |
| CN102396677A (en) * | 2010-09-14 | 2012-04-04 | 浙江科技学院 | Method for preparing jujube perfume, jujube dietary fiber and the like by comprehensive utilization |
| CN102002072A (en) * | 2010-09-30 | 2011-04-06 | 天津市食品研究所有限公司 | Process for extracting flavone from date pit |
| CN103484250A (en) * | 2013-08-16 | 2014-01-01 | 山东省食品发酵工业研究设计院 | Method for preparing red jujube essence and red jujube polysaccharides by using defective jujubes |
| CN104892780A (en) * | 2014-03-06 | 2015-09-09 | 马春萍 | Extraction process of jujube residue crude polysaccharide |
| CN103923484A (en) * | 2014-05-06 | 2014-07-16 | 万福生科(湖南)农业开发股份有限公司 | Method for producing caramel color by using rice |
| CN105053304A (en) * | 2015-08-18 | 2015-11-18 | 李镇阔 | Tea leaf caramel color preparation method |
Non-Patent Citations (1)
| Title |
|---|
| 栗婷，等: "制取红枣焦糖色素的各因素对色率的影响", 《食品工业科技》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107412275A (en) * | 2017-05-11 | 2017-12-01 | 张新 | The preparation method of a variety of biology enzyme micro mist fermentation preparations |
| CN109170792A (en) * | 2018-09-04 | 2019-01-11 | 上海爱普食品工业有限公司 | A method of natural type flavor caramel is prepared using tea extract |
| CN112088904A (en) * | 2020-10-22 | 2020-12-18 | 丽水市农林科学研究院 | Preparation method and application of paris polyphylla extractive solution |
| CN113209913A (en) * | 2021-04-26 | 2021-08-06 | 上海爱普食品工业有限公司 | Preparation method of caramel-colored hydrogel |
| CN116083657A (en) * | 2022-12-05 | 2023-05-09 | 浙江华康药业股份有限公司 | System and method for co-producing high-grade xylose and high-end caramel pigment by utilizing corncob |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106616917A (en) | Method for preparing natural-flavor caramel by using red date processing wastes | |
| CN102239930B (en) | Method for preparing fragrant peanut oil | |
| CN102696831B (en) | Processing method for bead-shaped lobular Kuding black tea | |
| CN101085950B (en) | Shaddock whole-fruit beer and its production process | |
| CN103734668A (en) | Method for producing high-salt dilute fermented soybean sauce | |
| CN101664160A (en) | Method for manufacturing sweet soybean paste | |
| CN106262686B (en) | A kind of brewing method of soy sauce | |
| CN102613489A (en) | Yellow rice cake processing method | |
| CN102687891B (en) | Wild almond polypeptide beverage product and method for preparing same | |
| CN106722775A (en) | The preparation method of soy sauce | |
| CN106350362A (en) | Method for preparing yellow rice wine with malt extract | |
| CN104146311A (en) | Pure raw mango rice vinegar beverage and preparation method thereof | |
| CN105695295A (en) | Preparation method of pearl barley and honey vinegar | |
| CN103355715A (en) | Pitaya juice and preparation method thereof | |
| CN101191107A (en) | Technique for brewing pear rice wine | |
| CN106434124A (en) | Method for producing peach fruit wine on large scale | |
| CN105231355A (en) | Lotus root instant powder | |
| CN109182074A (en) | A method of original vinegar and pectin are produced simultaneously with mangrove bark | |
| CN105218622A (en) | The method of rice cold induced proteins powder and β-amylose is prepared in a kind of coproduction of cracking rice | |
| KR101035546B1 (en) | Method of manufacturing starch syrup using watermelon | |
| CN103767029A (en) | Preparation method of high-fiber beverage | |
| CN112155160A (en) | Preparation method of nutritional cake | |
| CN106723035A (en) | A kind of lotus Flavor black sesame powder and preparation method thereof | |
| CN102771746A (en) | Production method for sweet oil | |
| CN104783129A (en) | Apple flavored soy and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170510 |
|
| RJ01 | Rejection of invention patent application after publication |