Caramel 14 yuan 25kg / plastic barrel content of 99% Origin: Shandong traits: brown viscous liquid or yellowish-white Cookie CAS: 69-79-4 Use: sweetener is rice or other grains as raw materials, the role of enzymes with maltose made of a sweetener. Later, and gradually replace the rice starch production caramel, Taisho era began with active carbon production of refined caramel. After Europe and the development and production of caramel with acid saccharification, its flavor and heat (boiling temperature) than good malt law. Japan there is a caramel powder production process for the dehydration of the caramel into powder by spray drying. Mainly used for processing purposes caramel caramel caramel and candy, fruit juice beverage, brewery, cans, miso, soy sauce, medical and so on. Currently the production process, there are three main varieties of caramel production: acid saccharification caramel, caramel and caramel malt Law powder (powder caramel). Malt law 1. ingredients: caramel contained in the main component of maltose and dextrin, the Department of the starch saccharification generated through, so all starch-containing material can be made caramel. Japan's past rice, rice due to high raw material costs, now replaced most of potato starch, potato starch and corn starch as raw material for the production of caramel. 2. Saccharification agent: barley malt has been used in the past for saccharification agents, mainly using large amounts of α, β-amylase in malt. α- amylase enzyme known as liquefied starch, β- amylase amylases, also known as saccharification. According to Japanese reports have now adopted the bran β- amylase and defatted soybean β- amylase applied caramel production. Applied to the production of caramel. 3. Starch milk preparation: starch water after use Ca (OH) 2 and in an amount of about 0.02 to 0.08% by starch, it requires optimum pH of 6.0 to 6.5. Add α- amylase mixing. 4. Liquefaction reaction: depends on the kind of starch, as with potato, potato starch, usually 85 ℃ liquefied, and finally heated to 120 ℃, corn starch liquefaction method uses two stages, namely at the second plus α- amylase. 5. Saccharification reaction: liquefaction cooled to about 60 ℃, β- amylase was added to maintain product temperature 55 ℃ 4 小时 saccharification. 6. Filter: saccharification is complete, the mash is filtered to the residue, we have to clarify sugar. 7. Bleaching: sugar with active carbon, a large plant with a charcoal column bleaching. 8. From the cross: In order to purify sugar, must exchange resin through the male and female combination of ions. 9. Bleaching: In order to obtain a high whiteness caramel, then by bleaching once. 10. Concentrated: sugar maintaining 680 mm Hg vacuum degree concentrated and the color is not easy to deepen. Caramel according to different specifications, the sugar is concentrated to 75-85% solids, caramel is finished.