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Based on rice and other cereals as raw materials, a sweet product is made of maltose enzyme action. Later, gradually replace 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) of better than malt law. Japan there is a caramel powder production process method is dehydrated caramel into a powder by spray drying. Mainly used for processing purposes caramel caramel caramel and candy, fruit drinks, wine making, canned food, miso, soy sauce, medicinal and other aspects. Currently the production process, there are three main varieties of caramel production: acid saccharification caramel, caramel and caramel malt powder method (powder caramel). Malt law 1. Materials: caramel contained in the main component of maltose and dextrin, starch through the Department by saccharification generated, so all materials containing starch can make caramel. Japan's past with rice, rice due to high raw material costs, and now most to 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 the presence of malt. α- amylase known liquefying amylase, β- amylase known as saccharification amylase. According to Japanese reports have now adopted bran β- amylase in defatted soy caramel applies β- amylase production. Applied to the production of caramel. 3. Starch milk preparation: starch after addition of water with Ca (OH) 2 and in an amount of about 0.02 to 0.08% by starch, require optimum pH of 6.0 to 6.5. Add α- amylase mixed. 4. Liquefaction reactions: depending on the kind of starch, such as with potato, potato starch, usually 85 ℃ liquefied, and finally heated to 120 ℃, a two-stage liquefaction of corn starch, i.e., at the second plus α- amylase. 5. Saccharification reaction: liquefied cooling to about 60 ℃, β- amylase was added to maintain the product temperature 55 ℃ 4 小时 saccharification. 6. Filter: saccharification completed, the mash is filtered to the residue, have to clarify sugar. 7. Decolorization: sugar with active carbon, a large plant with charcoal column bleaching. 8. From the cross: In order to purify sugar, must exchange resin through the male and female combination of ions. 9. Decolorization: To obtain a high whiteness caramel, then by decolorization again. 10. Concentrated: sugar keep 680 mm Hg vacuum degree concentration, the deeper the color is not easy. Caramel according to different specifications, the sugar is concentrated to 75-85% solids, namely caramel products.