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Special syrup for baking in preparation of moon cakes and bread and preparation method thereof

A bread and moon cake technology, applied in the field of food raw materials and their preparation, can solve the problems of rising white sugar prices, reducing production costs, complicated processes, etc., and achieve the effects of saving production costs, low prices, and simple baking processes

Active Publication Date: 2013-06-19
肇庆焕发生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the production process of dry food products such as moon cakes and bread, it is often necessary to bake out the crust or bread crust. White sugar is used in the syrup used for baking. White sugar needs to be dissolved first to make syrup. The process is more complicated. In addition, the price of white sugar has risen in recent years, which has brought a heavy burden to the production costs of mooncakes and bread, which is not conducive to reducing production costs. It has become a current development trend to find alternative raw materials for white sugar in baking.

Method used

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  • Special syrup for baking in preparation of moon cakes and bread and preparation method thereof
  • Special syrup for baking in preparation of moon cakes and bread and preparation method thereof
  • Special syrup for baking in preparation of moon cakes and bread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] 1) Prepare maltose syrup with 84% solids

[0047] Feeding: Mix cornstarch with water to prepare a starch slurry with a concentration of 18 degrees Baume;

[0048] Sizing: Add sodium carbonate and high temperature resistant α-amylase to the starch slurry, stir evenly, and adjust the pH value of the slurry to 5.5; the starch slurry for mixing is filtered through a 30-mesh filter from the starch slurry after feeding obtained after.

[0049]Jet liquefaction: Jet liquefaction is carried out by steam under the condition of 110°C; the slurry before jet liquefaction is obtained by filtering the mixed slurry through a 30-mesh filter. The intelligent liquefaction injector is used to heat the starch slurry with steam, and it is degraded and liquefied under the action of liquefying enzymes to prepare for the subsequent saccharification.

[0050] Enzyme inactivation by spraying: the liquefied liquid is sprayed at 127°C by steam to inactivate the high-temperature-resistant amylase ...

Embodiment 2

[0082] 1) Prepare maltose syrup with 84% solids

[0083] Feeding: Mix cornstarch with water to prepare starch slurry with a concentration of 19 degrees Baume;

[0084] Blending: add sodium carbonate and high temperature-resistant α-amylase to the starch slurry, stir evenly, and adjust the pH value of the slurry to 5.8; the starch slurry after feeding is filtered through a 30-mesh filter obtained after.

[0085] Jet liquefaction: Jet liquefaction is carried out by steam at 106°C; the slurry before jet liquefaction is obtained by filtering the conditioned slurry through a 30-mesh filter. The intelligent liquefaction injector is used to heat the starch slurry with steam, and it is degraded and liquefied under the action of liquefying enzymes to prepare for the subsequent saccharification.

[0086] Enzyme inactivation by spraying: the liquefied liquid is sprayed at 130°C by steam to inactivate the high-temperature-resistant amylase to obtain a liquefied slurry;

[0087] Sacchar...

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Abstract

The invention provides a preparation method of special syrup for baking in preparation of moon cakes and bread. The preparation method comprises the following steps of: preparing malt syrup containing 84% of solids and F55 high fructose corn syrup containing 75% of solids; and uniformly mixing the malt syrup containing 84% of the solids and the F55 high fructose corn syrup containing 75% of the solids in a weight ratio of 13: 7 to prepare the special syrup for baking. The special syrup for baking prepared by the invention can replace special white granulated sugar used in a traditional baking process of the moon cakes and the bread and can be directly used in the process of preparing the moon cakes and the bread; and the dissolving of the white granulated sugar is not needed so that the process is simple, the price is lower than that of the white granulated sugar, and the preparation cost is saved.

Description

technical field [0001] The invention relates to a food raw material and a preparation method thereof, in particular to a special syrup for baking in the preparation of mooncakes and bread and a preparation method thereof. Background technique [0002] In the production process of dry food products such as moon cakes and bread, it is often necessary to bake out the crust or bread crust. White sugar is used in the syrup used for baking. White sugar needs to be dissolved first to make syrup. The process is more complicated. In addition, the price of white sugar has risen in recent years, which has brought a heavy burden on the production costs of mooncakes and bread, which is not conducive to reducing production costs. It has become a current development trend to find alternative raw materials for white sugar in baking. Contents of the invention [0003] In view of the above, it is necessary to provide a special syrup for baking in the preparation of mooncakes and bread that ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09C12P19/24C12P19/22C12P19/14C12P19/12C12P19/02A21D2/18
Inventor 丘春洪李新杰谢洁琳
Owner 肇庆焕发生物科技有限公司
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