Caramel color as well as preparation method and application thereof

• Main Authors: CHEN ZHIFENG, TAN JIEFEI, ZHANG XINFENG, GUI JUNQIANG, ZHANG MEILING
• Format: Patent
• Language: Chinese; English
• Published: 21.03.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses caramel color as well as a preparation method and application thereof, and belongs to the technical field of food additives. The preparation method of the caramel color comprises the following steps: heating, dehydrating and concentrating a sugar source, then carrying out three-stage coking reaction, after the coking reaction is finished, cooling, adjusting the pH value of a coking product to 6.0-8.0, cooling the system to be less than 50 DEG C at a cooling rate of 1.2-1.5 min/DEG C, and then standing, maturing and filtering to obtain the caramel color. The obtained caramel color has the characteristics of high color rate, low bitterness, excellent fluidity and stability, and can be effectively applied to the technical field of food additives, and the preparation method provided by the invention has the advantages of less equipment demand, simple operation, low material consumption cost, high energy efficiency and easy industrial production. 本发明公开了一种焦糖色及其制备方法和应用，属于食品添加剂技术领域；本发明提供的一种焦糖色