Edible anti-hardening syrup and preparation method thereof

Abstract

The invention relates to the field of processing technologies of edible syrups, and particularly relates to an edible anti-hardening syrup and a preparation method thereof, wherein the edible anti-hardening syrup is formed from the following raw materials in parts by weight: 80-120 parts of white granulated sugar, 30-50 parts of trehalose, 40-60 parts of malt syrup and 0.10-0.40 part of sucrose fatty acid ester. The preparation method comprises the steps of: (1) examining raw materials; (2) screening; (3) weighing; (4) boiling; and (5) packing to the obtain the finished product. Compared with the prior art, the edible anti-hardening syrup has the advantages that through reasonably collocating the materials with better water holding capacity, softness holding property and emulsification property, the prepared edible anti-hardening syrup is capable of replacing the components such as water, sucrose and the like in the traditional processing; and by using the edible anti-hardening syrup, the quality problem of short-time hardening of the prepared dry rice cake type foods can be solved.

Description

technical field [0001] The invention relates to the technical field of food syrup processing, in particular to a food anti-hardening syrup and a preparation method thereof. Background technique [0002] Foods processed and prepared with dried rice flour as the main raw material, such as sweet-scented osmanthus cakes, peach slices, cloud cakes and other snacks, are deeply loved by people as a kind of pastry food, and there is a great demand in the market. This type of product is characterized by low water content, high fat content and sugar content, soft, sweet and delicious in the mouth in a short time. But, because the main raw material of this food is rice flour, so there is the aging problem of starch inevitably in the storage process, thereby cause time slightly longer, product just begins to become brittle and hard, mouthfeel deteriorates, thereby loses edible value. At present, there is no technology capable of solving the problem of food hardening in the prior art. ...

AI Technical Summary

Problems solved by technology

However, since the main raw material of this food is rice flour, the aging problem of starch inevitably exists during the storage process, resulting in a slightly longer time, and the product begins to become brittle and hard, and the taste becomes poor, thus losing its edible value

At present, there is no technology capable of solving the problem of food hardening in the prior art