Sweet osmanthus syrup and preparation method thereof

A technology of sweet-scented osmanthus and syrup, which is applied in confectionery, confectionary industry, and food ingredients as odor improvers, etc. It can solve the problem of too strong taste of osmanthus syrup and achieve a lasting and unique flavor effect

Pending Publication Date: 2021-04-06
CHENGDU SAFE BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention is intended to solve the problem that the existing sweet-scented osmanthus syrup tastes too strong

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036]In this embodiment, in order to make up for the shortcomings of the prior art, it provides a osmanthus syrup with a full aroma, full of mouthfections, and stable color stabilizing a preparation method.

[0037]In this example, the osmantosa syrup is mixed by the following weight parts of the raw material to add water: 700-800 osmant seed slurry, 600-900 maltose, 30-45 pectin solution, 2-3 citric acid, 1-2 sodium citrate, 1-2.5 osmanthus fragrance, 30-45 white tea powder; where osmanthus paste is 4-8 parts of maltose, 2-4 copies of white sugar, 2-3 condenses and citric acid 0.1-0.3 parts plus 2-3 parts of water mixed.

[0038]Its preferred weight ratio is: 780 osmant seed pulp, 850 parts of malt syrup, 35 pectin solution, 2.5 citric acid, 1.2 sodium citrate, 1.8 osmant flavor, 40 copies of white tea powder.

[0039]The pectin solution was made of 2-3 pectin, 10-15 parts of sorbitol powder, 0.2-0.5 parts of sodium citrate and 22-25 parts of water.

[0040]Preferably, the osmanthus seed pulp...

Embodiment 2

[0054]In this embodiment, the syrup concentrated to the soluble solid reached 80 ± 1%, respectively, in the capsule, respectively, and mounted the capsule can into the finished tank. Compared to direct syrup to a capsule, it is more conducive to the use and preservation of syrup and air in the syrup and air.

[0055]The shape of the capsule housing is a round counter with a small cross-sectional area. The shape of the round table can be placed in the form of a capsule shell, which can be used as a mold opening method. The small end of the round has no sealing, and the entire tapered tube is made of the bottom end. It is easy to manufacture. More importantly, the shape of the round counter is convenient from the small end of the round counter to the capsule in the capsule to the lower end, complete the preparation of the entire capsule.

[0056]The capsule is made of water-soluble polymeric material. The capsule can be dissolved in water, and after the capsule is bubble into the hot water,...

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PUM

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Abstract

The invention relates to the technical field of syrup preparation, and discloses sweet osmanthus syrup and a preparation method thereof; the sweet osmanthus syrup is prepared by mixing the following raw materials, by weight: 700-800 parts of sweet osmanthus raw pulp, 600-900 parts of malt syrup, 30-45 parts of a pectin solution, 2-3 parts of citric acid, 1-2 parts of sodium citrate, 1-2.5 parts of sweet osmanthus essence and 30-45 parts of white tea powder. The method can make the osmanthus fragrans taste more durable and gentle.

Description

Technical field[0001]The present invention relates to the field of syrup preparation, and more particularly to a osmanthus syrup and a preparation method thereof.Background technique[0002]The osmant syrup belongs to the flavor syrup, and the flavoring syrup is made of cooked or other technique, viscous, high concentration of sugar solution. The raw material for making the flavoring syrup is mainly sugar and water, containing or contains natural fruit ingredients, natural plant components, add or does not add flavor, pigment, preservatives and other food additives. Since the sugar content of the syrup is very high, a long time can be stored without refrigeration in the sealing state. The seasoning syrup can be used to modulate the drink such as coffee, cocktail or sweet, can be widely used in foods such as beverage, dairy, ice cream, pastries, etc. Currently, the more common seasoning syrup is mainly composed of fruit syrup such as apple syrup, strawberry syrup, banana syrup, kiwi sy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/54
CPCA23G3/48A23G3/54A23V2002/00A23V2200/16A23V2200/15A23V2250/032A23V2250/5072A23V2250/616A23V2250/642A23V2250/5432A23V2250/51088
Inventor 李海沛李玮滋李献
Owner CHENGDU SAFE BIO TECH
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