无氨（铵）法焦糖色素制备工艺

The method of synthesis of caramel color from amino acids and fructose-glucose liquid under sodium hydroxide catalyzing was introduced. The effects of reaction temperature, amino acids and NaOH usage were studied. The best preparation technology of the product was: reaction temperature 130℃, reaction time 300 min, amino acids 15%, NaOH 3.0% of raw material. The color ratio of caramel color can reach to 31842 EBC. The red index and yellow index were 6.09 and 9.55.