Method for preparing syrup used for sweety

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 syrupfor 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 The invention relates to the field of syrup production, in particular to a method for preparing syrup for candy. Background technique At present, the syrups used in candy production mainly include glucose syrup, high-purity maltose syrup and special syrup for candy. 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) mixed syrup needs relate...

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

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.

Images