| ≥1 piece |
Caramel pigment is one of mankind's use of the oldest food coloring, and is an important part of Food Additives, and the people in the use of food additives dosage the biggest, one of the most popular. Add the purpose is to change the colour and lustre of food, different food, you need to add different features of caramel pigment, mainly according to the color intensity and red index caramel pigment, pH value, colloidal charge decided to add categories, etc. Food technology, food safety, food quality system, in additives GB2760-1996 issued by the ministry of health, allowing its in the soy sauce, vinegar, sauce and other condiments to use. Since it has good solubility in water, strong tinting strength, safe non-toxic, nature is stable, and many other advantages, widely applied in the condiment industry.
A, product index of the caramel pigment
: (1) the color intensity and red index caramel pigment, as a kind of colorants, color ratio is an important index, which is 0.1% (W/V) solution caramel using spectrophotometer at 610 nm wavelength, precision points by 1 cm than the color of the melamine determination of its optical density, again by formula conversion rate of well (EBC). The optical density, the greater the tinting strength is stronger; Red index is under 510 nm and 610 nm wavelength measured by optical density characteristics of the index, it identifies the color of caramel pigment. Caramel pigment red index is higher, said the more proportion in the red components.
(2) the baume degree and viscosity: liquid baume degree reflects the caramel pigment solids content, viscosity reflect its viscosity and adhesion. Applied in soy sauce products adhesion, and can make its posture is thick, so it can hang wall.
(3) the salt precipitation: in a certain concentration of salt in the solution, dissolving the right amount of caramel pigment, again through the centrifuge, to determine the salt resistance of caramel pigment. The index to a certain extent, reflected the colloidal stability of the caramel pigment, for the caramel pigment used in the soy sauce, salt precipitation index is particularly important.
Second, caramel pigment application in condiments
Caramel pigment production due to process and use to dressing is different, can be divided into the method of ammonia caramel, caramel, sulfite caramel. Non visual color ratio method of ammonia caramel, EBC is very low, but the red index is high, stable color; High rate of ammonia Caramel color visual, EBC, good resistance to salt, but red index is not high; , EBC method of sulfite caramel color visual rate is low, index of red, but the color is bright, the color is stable. Food BBS, food safety, caramel pigment used in spice is mostly produced by ammonia method. General theory of food seasoning salt content is high (such as soy sauce), and most partial acid, some strong acid (such as the vinegar), so must choose the suitable variety in use. Soy caramel pigment used must have resistance to salt, turbidity and precipitate, appear easily otherwise the caramel pigment is commonly used in vinegar is acid, otherwise it will appear fade in a short time. Low rate of caramel color is sweet, have obvious brown sugar QingXiangWei, on one hand it can increase the rate of the concentration of the soy sauce, color and salt-free solids, at the same time can improve the taste and flavor of soy sauce, and improve the red brightness of soy sauce and the hanging wall, consumption is very big in the soy sauce (especially in the old smoke soy sauce at the rate of caramel is pleasant burnt smell, its main effect is that it can properly increase the color and aroma of soy sauce. So, the soy sauce mix colors usually adopts the maroon color rate low and medium rate of caramel method, low rate of color maroon EBC generally do not require very high (13000-20000), but generally have higher concentration, red index (concentration of 39 ° or Be ', red index of 3.5 or higher), while at the rate of caramel should choose as far as possible high EBC (27000 or higher) and high red index caramel (3.0 or higher).