Study On The Technology And Differences In Properties Of Caramel Pigments Produced By Glucose And Maltose

Caramel is one of the oldest edible pigment in human history,and is the most widely used pigment in food industry. With the usage increasing and widening, the caramel's raw material source,product quality and mode of production need gradually improving. In this paper, using glucose and maltose as raw material, color intensity and red index as the index of investigation ,four caramels with high color intensity or high red index were prepared through the optimum process conditions. The unique flavors of three kinds of products(separately used glucose,maltose and molasses as raw material) were also studied in order to provide scientific basis for applications in food industry.The caramel pigment produced by glucose(GCP) and the caramel pigment produced by maltose(MaCP) were studied. Firstly, the influence of seven catalysts to the two productions'properties and relative theories were studied, ammonium carbonate was decided as the amino compounds of reactions on the basis of the practical operating conditions. The influences to productions'color intensity and red index of time of heat preservation,temperature of heat preservation, concentration of glucose and dosage of amino compounds catalyst were analyzed on the basis of mono-factor experiments. Through orthogonal experiment, the optimal technology parameters were determined. Four productions were obtained:the color intensity of GCP can reach 55263(EBC),and the red index of GCP can reach 5.379;the color intensity of MaCP can reach 64736(EBC),and the red index of MaCP can reach 5.756.The difference in flavors of the two caramel pigments,namely the one which was produced with glucose(GCPS) and the other one which was produced with maltose(MaCPS) were compared. The results show that the types of the flavors were no obvious difference,the contents of the flavors were remarkable; the most aboundant flavors were pyrazines, endowing GCPS and MaCPS with unique caramel aroma;and next came were heterocyclic compounds, including acids,aldehydes,alcohols,ketones,phenols and furans, the different proportions of the six flavor compounds endow the GCPS and the MaCPS'fragrance with different degrees.The flavors of the three caramels(the concentrated GCPS(GCPS(C)),the concentrated MaCP(MaCP(C)) and the commercial caramel pigment produced by molasses(MoCPS(C))) are obvious different:the main flavor materials were respectively pyrazines,aldehydes and ketones, endowing the three products unique flavor character.Through analyzing the properties of the caramels,the GCP of the maximal red index(GCP-RI),the MaCP of the maximal color intensity(MaCP-CI) and the MaCP of the maximal red index(MaCP-RI) which indexes accord with GB8817-2001, have positive charge and strong ability of salt tolerance; Compared with the commercial caramel, GCP-RI and MaCP-RI have a shelf life of about one year.GCP-RI and MaCP-RI can be used in soy sauce and bags of beef stewed in soy sauce .They both have high stability and good effects.