Production process of caramel color

The invention discloses a production process of caramel color, which is characterized in that procedures such as syrup concentration, caramelization reaction and the like are finished in a reaction kettle in a negative pressure mode; the reaction temperature is 130-160 DEG C; the energy consumption is lower than that of the traditional normal-pressure or low-pressure process; the red index of the obtained caramel color reaches 6.35 or above; the obtained caramel color is favorable in salt tolerance; and the quality of the obtained caramel color is superior to that of a product obtained through the traditional normal-pressure or low-pressure process. According to the invention, the process has favorable repetitiveness; and the product has stable quality, and all the indices meet standard requirements. Thus, the obtained caramel color is an ideal safe colorant in the food industry (especially the seasoning manufacturing industry).