The Study On Producing High-quality Caramel By The Process Of Starch Syrup And The Design Of Starch Syrup Workshop With Annual Output Of300000Tons

This paper was composed of two parts, the experimental part and workshop design. Theexperiment part was to study the technology which used starch syrup to prepare high qualitycaramel pigment that used in soy sauce. The workshop design part was to design a workshopwith annual output of300000tons of starch syrups.In the experiment part, pure starch syrup of simple component was used to prepare highquality caramel pigment which was used in soy sauce. There were maillard reaction,caramelization reaction and oxidation reaction that mainly happened in the preparation ofcaramel pigments. The optimal processing method of using starch syrup to produce caramelunder high pressure condition was studied. By means of taking a research on the effect of thetype of starch syrup, reaction temperature, reaction time, the type and usage of the catalystson the quality of caramel, the best reaction conditions of producing caramel were confirmed.The results showed that the F-42high fructose corn syrup was the most suitable rawmaterial to producing caramel, and the best reaction condition was as following: pH value of6.0,11%of ammonia water,4%of urea,3%of sodium sulfite. During the2hours’ reactionunder120℃, the color ratio of the caramel could reach20526EBC, the red ratio ofwhich was5.54. And with its good salt tolerance, the liquid caramel was suitable for application in soysauce.In the workshop design part, a workshop with an annual capacity of300,000tons ofstarch sugar was designed. The main products were Portuguese barley syrup and high fructosesyrup. After comprehensive consideration of the various conditions, the area planning,workshop layout, product scheme, process flow, material balance, equipment selection,pipeline diameter selection and installation, energy consumption and environmentalmanagement were designed in detail and perfected. In order to timely monitor production management process, to deal with suddenproduction status, and to improve product quality, the HACCP management system wasestablished in the supply chain range. In order to get the design specifications betterunderstood, three drawing of the starch sugar workshop was also attached at the end. Theycontained the layout plan, production process flow diagrams and major productionequipments’ drawing.