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Preparation method of composite functional syrup

A compound function and syrup technology, which is applied in confectionary, confectionary industry, sugary food ingredients, etc., can solve the problems of lack of preference and nutritional intake

Pending Publication Date: 2020-10-30
山东沃伦生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] To sum up, the existing compound syrup can only carry out targeted nutritional ratio and flavor selection for specific groups of people, and cannot meet the preferences and nutritional intake of different groups of people. Therefore, a compound functional syrup is needed to meet market needs

Method used

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Examples

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Embodiment Construction

[0022] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0023] In the description of the present invention, it should be noted that, unless otherwise specified and limited, the terms "installed", "set with", "connected", etc. should be understood in a broad sense, such as "connected", which may be a fixed connection , can also be detachably connected, or integrally connected; can be mechanically connected, can also be electrically connected; can be directly connected, can also be indirectly connected through an intermediary, and can...

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PUM

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Abstract

The invention discloses a preparation method of composite functional syrup, the composite functional syrup comprises maltose, low-invert sugar, high fructose corn syrup, starch, honey and fruit and vegetable juice, and the fruit and vegetable juice comprises carrot juice, cauliflower juice, cucumber juice, pumpkin juice, celery juice, cabbage juice, apple juice, lemon juice, coconut juice, citrusjuice and orange juice. According to the invention, different types and collocation of fruit and vegetable juice are divided into three different collocation, so that different compound functions canbe realized, the functionality of the compound syrup is more targeted, the compound syrup can be taken for different crowds, and the marketing flexibility can be effectively improved.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a preparation method of compound functional syrup. Background technique [0002] Syrup is a viscous, high-concentration sugar solution made by boiling or other techniques. The raw material for making syrup can be sugar water, sugarcane juice, fruit juice or other plant juices. Since the syrup has a very high sugar content, it can be stored for a relatively long time in an airtight state without refrigeration. Syrup can be used to prepare drinks or make sweets. [0003] In order to meet the preferences of different groups of people and the intake of nutrition, most of the syrup products on the market are divided into different flavors. However, most of the syrups on the market are only different in flavor and do not have different functions. Therefore, in nutrition In terms of intake, there are some deficiencies, and it cannot cater to different groups of people and age...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36A23G3/46A23G3/42
CPCA23G3/48A23G3/36A23G3/46A23G3/42A23V2002/00A23V2250/616A23V2250/606A23V2250/61A23V2250/5118
Inventor 孙华荣
Owner 山东沃伦生物科技股份有限公司
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