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A kind of sugar coating syrup for food, preparation method and application thereof

A technology of syrup and sugar coating, applied in the field of snack food, can solve the problems of easy deterioration of food, easy return of white sugar to sand, and loss of luster on the surface of food, so as to achieve the effect of mellow taste and good taste

Active Publication Date: 2018-08-17
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, white granulated sugar is easy to return sand, which makes the surface of food tarnish, and food is also easy to deteriorate.

Method used

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  • A kind of sugar coating syrup for food, preparation method and application thereof
  • A kind of sugar coating syrup for food, preparation method and application thereof
  • A kind of sugar coating syrup for food, preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A sugar-coated syrup for food, comprising the following raw materials in parts by weight:

[0043] 45 parts of water, 35 parts of white sugar, 10 parts of brown sugar, and 10 parts of malt syrup.

[0044] A preparation method of sugar-coated syrup for food, comprising the following steps:

[0045] Mix 45 parts of water, 35 parts of white sugar, 10 parts of brown sugar, and 10 parts of malt syrup. Initially, boil at 200°C and stir at a speed of 10 r / min. After the syrup reaches complete boiling 3 minutes later, turn to Boil at 150°C until the sugar content of the syrup is 70-75° to obtain the sugar-coated syrup.

[0046] A kind of application of sugar-coated syrup for food as old vinegar broad bean syrup specifically comprises the following steps:

[0047] (1) After soaking the broad beans and opening the opening, when the opening rate reaches more than 98%, fry it at 170°C for 7 minutes until the moisture content is 1%-1.5%, remove it, and immediately immerse the broa...

Embodiment 2

[0056] A sugar-coated syrup for food, comprising the following raw materials in parts by weight:

[0057] 43 parts of water, 32 parts of white sugar, 15 parts of brown sugar, and 10 parts of malt syrup.

[0058] A preparation method of sugar-coated syrup for food, comprising the following steps:

[0059] Mix 43 parts of water, 32 parts of white sugar, 15 parts of brown sugar, and 10 parts of malt syrup. Initially, boil at 220°C and stir at a speed of 10 r / min. After the syrup reaches complete boiling, it will turn to Boil at 160°C until the sugar content of the syrup is 70-75° to obtain the sugar-coated syrup.

[0060] A kind of application of sugar-coated syrup for food as old vinegar broad bean syrup specifically comprises the following steps:

[0061] (1) After the broad beans are soaked and the opening ratio reaches more than 98%, fry them at 170°C for 7 minutes until the water content is 1%-1.5%, take them out, and immediately immerse the broad beans in a 20°C Put it i...

Embodiment 3

[0070] A sugar-coated syrup for food, comprising the following raw materials in parts by weight:

[0071] 40 parts of water, 30 parts of white sugar, 17 parts of brown sugar, and 13 parts of malt syrup.

[0072] A preparation method of sugar-coated syrup for food, comprising the following steps:

[0073] Mix 40 parts of water, 30 parts of white sugar, 17 parts of brown sugar, and 13 parts of malt syrup. Initially, boil at 210°C and stir at a speed of 10 r / min. After the syrup reaches complete boiling, it will turn to 4 minutes later. Boil at 160°C until the sugar content of the syrup is 70-75° to obtain the sugar-coated syrup.

[0074] A kind of application of sugar-coated syrup for food as old vinegar broad bean syrup specifically comprises the following steps:

[0075] (1) After the broad beans are soaked and the opening ratio reaches more than 98%, fry them at 173°C for 6 minutes until the moisture content is 1%-1.5%, remove them, and immediately immerse the broad beans i...

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Abstract

The invention discloses coating syrup for food, a preparation method and applications. The coating syrup comprises, by weight, 40-50 parts of water, 30-40 parts of white sugar, 10-20 parts of brown sugar and 10-15 parts of maltose syrup, and the total weight parts are 100 parts. When the coating syrup is compared with the prior art, through raw material selection and matching and the preparation technology, broad beans have a caramel color, the mouthfeel is mellow, maltose is added and sand return of white sugar when the sugar degree is high at the boiling later stage can be prevented. In addition, through the syrup ratio, the sweetness of the obtained syrup, olfactory sour brought about by mature vinegar and gustatory sour brought about by mixed powder cooperate, and thus vinegar broad beans are moderately sour-sweet, and has a good taste.

Description

technical field [0001] The invention relates to the field of snack food, in particular to a sugar-coated syrup for food, a preparation method and an application thereof. Background technique [0002] Snack foods, especially fried snack foods, are often coated with syrup to increase the sweetness of the food, which is very popular among consumers. [0003] Generally, the syrup used for sugar coating is mostly white granulated sugar. White granulated sugar is the most widely used sugar in daily life. It contains more than 95% sucrose crystals. It has a lower moisture content than soft white sugar and larger crystal particles. It is made by refining and bleaching. It is a commonly used condiment and the most commonly used sweetener. The "sugar" referred to in daily life usually refers to white granulated sugar. [0004] However, white granulated sugar is easy to return sand, which makes the surface of food lose its luster, and food is also easy to deteriorate. Moreover, with ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/42A23G3/48
Inventor 朱慧敏牛朝峰束天锋
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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