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Method for preparing syrup used for sweety

A syrup and candy technology, which is applied in the field of preparation of candy syrup, can solve the problems of increasing production cost, floor area, production cost and labor cost, and the quality of candy production is not stable enough, so as to achieve clear and transparent appearance, low cost and moderate viscosity Effect

Inactive Publication Date: 2008-05-28
BAOLINGBAO BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still following deficiencies in using this mixed syrup for candy production: (1) high-purity syrup has a large viscosity and is difficult to mix evenly, resulting in insufficient stability of candy production quality; (2) mixed syrup needs related containers, which increases production costs and Floor space during production
(3) Equipment stirring is required in the process of mixing syrup, which increases production costs and corresponding labor costs
[0004] In addition, most of the candy special syrups in the prior art are produced by the acid method or the acid enzyme method. Although the production process is simple, there are disadvantages such as high cost, bad taste of the finished product, and a large amount of waste water generated during the production process.

Method used

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  • Method for preparing syrup used for sweety

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Experimental program
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Effect test

Embodiment 1

[0040] step:

[0041] a. Enzyme dipping: add high temperature-resistant α-amylase to cornstarch milk with a concentration of 32% and a pH value of 4, stir evenly at 60°C, and the dosage of high-temperature-resistant α-amylase is 550ML / DS.t;

[0042] b. One-time spray liquefaction: one-time spray liquefaction is performed on the material after enzyme immersion, the liquefaction temperature is 105°C, and the liquefaction time is 40 minutes;

[0043] c. Secondary injection liquefaction: The material after the first injection liquefaction is subjected to secondary injection liquefaction, the liquefaction temperature is 125°C, and the DE value of the liquefaction liquid is controlled at 25;

[0044] d. Saccharification: Cool the liquefied liquid obtained from the second injection liquefaction to 60°C, add compound glucoamylase for saccharification, the saccharification time is 22 hours, the measured DE value of the saccharified liquid is 42, and the amount of compound glucoamylase ...

Embodiment 2

[0049] step:

[0050] a. Enzyme dipping: add high temperature-resistant α-amylase to potato starch milk with a concentration of 34% and a pH value of 5, and stir evenly at 50°C. The dosage of high-temperature-resistant α-amylase is 600ML / DS.t;

[0051] b. One-shot liquefaction: The material after enzyme immersion is subjected to one-shot liquefaction, the liquefaction temperature is 107°C, and the liquefaction time is 30 minutes.

[0052] c. Secondary injection liquefaction: the material after the first injection liquefaction is subjected to secondary injection liquefaction, the liquefaction temperature is 130°C, and the DE value of the liquefaction liquid is controlled at 20;

[0053] d. Saccharification: Cool the liquefied liquid obtained from the second jet liquefaction to 55°C, add compound glucoamylase for saccharification, the saccharification time is 24 hours, the measured DE value of the saccharified liquid is 45, and the amount of compound glucoamylase added is maltas...

Embodiment 3

[0057] step:

[0058] a. Enzyme dipping: add high temperature-resistant α-amylase to sweet potato starch milk with a concentration of 36 and a pH value of 5.5, and stir evenly at 55°C. The dosage of high-temperature-resistant α-amylase is 700ML / DS.t;

[0059] b. One-time spray liquefaction: perform one-time spray liquefaction on the material after enzyme leaching, the liquefaction temperature is 105°C, and the liquefaction time is 25 minutes.

[0060] c. Secondary injection liquefaction: The material after the first injection liquefaction is subjected to secondary injection liquefaction, the liquefaction temperature is 125°C, and the DE value of the liquefaction liquid is controlled at 22;

[0061] d. Saccharification: Cool the liquefied liquid obtained from the second jet liquefaction to 65°C, add compound glucoamylase for saccharification, the saccharification time is 28 hours, the measured DE value of the saccharified liquid is 43, and the amount of compound glucoamylase ad...

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Abstract

The invention discloses a preparation method of syrup for candies, pertaining to the production field of syrup, and is characterized in that a two enzymes (heat-resistant Alpha-amylase, composite liquefied enzyme) method is adopted and enzyme types, time of adding enzyme and enzyme dosage are controlled so as to prepare the syrup used for candies production. Compared with the prior art, the syrup for candies produced by the preparation method of the invention is characterized by excellent and stable performance, conformance to requirements of the candies production and can be widely applied to the production of various candies and chocolates, thus having good value of popularization and application.

Description

technical field [0001] The invention relates to the field of syrup production, in particular to a method for preparing syrup for candy. Background technique [0002] At present, the syrups used in candy production mainly include glucose syrup, high-purity maltose syrup and special syrup for candy. [0003] Glucose syrup is too hygroscopic, and when used alone, the candies made are prone to sticking and sticking. The hygroscopicity of high maltose syrup is too weak, and when used alone, the candies produced are prone to sanding, which not only affects the consumption of candies, but also has a short shelf life. In order to overcome the deficiencies of the above two syrups, these two syrups are often used in combination in the prior art. However, there are still following deficiencies in using this mixed syrup for candy production: (1) high-purity syrup has a large viscosity and is difficult to mix evenly, resulting in insufficient stability of candy production quality; (2) ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/04C13K1/06C13K1/00C13K3/00C13K5/00C13K11/00C13K13/00
Inventor 王乃强李双茹
Owner BAOLINGBAO BIOLOGY
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