Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of syrup

A technology for sugar syrup and preparation steps, applied in the field of preparation of syrup, can solve problems such as inability to meet food requirements, and achieve the effects of improving edible taste and increasing health care and health preservation.

Pending Publication Date: 2020-09-15
武汉周记食品技术开发有限公司
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Unable to meet the food requirements that are integrated with people's pursuit of food and health preservation

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preparation method of syrup comprises the following raw materials distributed according to parts by weight: 100 parts of jade fruit, 1000 parts of white sugar, 800 parts of cold water, 50 parts of oil and 400 parts of hot water.

[0016] The syrup preparation steps are as follows:

[0017] S1. Take jade fruit of corresponding weight, grind it into powder, and wait for use.

[0018] S2. Put the corresponding weight of oil into the pot, add white sugar, use high fire to melt the white sugar, heat it until it is purplish red, and add cold water.

[0019] S3. After the liquid concentration in the pot is high in step S2, turn the heat to low. After changing to low heat for 30 seconds, add the jade fruit powder prepared in S1, and stir evenly.

[0020] S4. When the syrup is not hanging on the spoon, add the corresponding weight of hot water at 40°C, stir and continue to boil for 1 minute to complete.

Embodiment 2

[0022] A preparation method of syrup comprises the following raw materials distributed according to parts by weight: 150 grams of jade fruit, 1000 grams of white sugar, 800 grams of cold water, 50 grams of oil and 400 grams of hot water.

[0023] The syrup preparation steps are as follows:

[0024] S1. Take jade fruit of corresponding weight, grind it into powder, and wait for use.

[0025] S2. Put the corresponding weight of oil into the pot, add white sugar, use high fire to melt the white sugar, heat it until it is purplish red, and add cold water.

[0026] S3. After the liquid concentration in the pot is high in step S2, turn the heat to low. After changing to low heat for 30 seconds, add the jade fruit powder prepared in S1, and stir evenly.

[0027] S4. When the syrup is not hanging on the spoon, add the corresponding weight of 70°C hot water, stir and continue to boil for 1 minute, and it is completed.

Embodiment 3

[0029] A preparation method of syrup comprises the following raw materials distributed according to parts by weight: 125 grams of jade fruit, 1000 grams of white sugar, 800 grams of cold water, 50 grams of oil and 400 grams of hot water.

[0030] The syrup preparation steps are as follows:

[0031] S1. Take jade fruit of corresponding weight, grind it into powder, and wait for use.

[0032] S2. Put the corresponding weight of oil into the pot, add white sugar, use high fire to melt the white sugar, heat it until it is purplish red, and add cold water.

[0033] S3. After the liquid concentration in the pot is high in step S2, turn the heat to low. After changing to low heat for 30 seconds, add the jade fruit powder prepared in S1, and stir evenly.

[0034] S4. When the syrup is not hanging on the spoon, add hot water with a corresponding weight of 100°C, stir and continue to boil for 1 minute, and the completion is complete.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of syrup, and belongs to the technical field of food. The syrup comprises the following raw materials: semen myristicae, white sugar, cold water, oil and hot water. According to the preparation method of the syrup provided by the invention, the semen myristicae is added on the basis of common syrup, and the semen myristicae has special fragrance, is mild and pungent, and has slight sweetness, so that the edible taste of the syrup is further improved, meanwhile, semen myristicae has the effects of warming the spleen and stomach and astringing the intestines, and the health-care and health-preserving effects of the syrup are improved.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of syrup. Background technique [0002] Syrup, also known as "maltose". A sugar made by the glucoamylase in malt acting on the starch in broken rice. Often light yellow viscous transparent liquid. The main ingredients are composed of maltose, glucose and dextrin. Its taste is sweet, soft and refreshing. Widely used in candy and pastry products. [0003] The common method of syrup is relatively simple, and apart from the taste of sweetness, it has no other characteristics, and it has no health care function. It cannot meet the food requirements that are integrated with the current people's pursuit of food and health preservation. SUMMARY OF THE INVENTION [0004] The purpose of the present invention is to provide a preparation method of syrup to solve the problems raised in the above-mentioned background technology. [0005] In order to achie...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/48A23G3/364A23V2002/00A23V2200/32A23V2200/30
Inventor 邓先节肖运松徐方仁
Owner 武汉周记食品技术开发有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com