56 results about "Inverted sugar syrup" patented technology

The invention relates to a process for preparing syrup through sucrose conversion, which consists of steps including dissolving sucrose with hot water, obtaining sucrose solution, charging edible sour flavor materials as conversion agents for sucrose hydrolytic reaction, adjusting pH of the hydrolysis products to 2. 8-3. 8, filtering, vacuum concentrating and cooling down. the obtained sugar syrup product has a concentration of 70-80 Deg Bx, and a conversion degree of 5. 0-99. 5%.

Improved processes for the purification of raw or refined sugar, or sucrose, to produce sucrose and sucrose-related products having substantially no inorganic impurities are described, wherein the processes include the use of both cation and anion exchange resins. In accordance with the process, a sucrose starting material, such as refined sugar or invert syrup, is dissolved in water at a temperature sufficient to dissolve the sucrose product and produce a low visicosity sucrose solution having not more than about 76 wt. % solids. Thereafter, the process includes contacting the low viscosity sucrose solution with one or more ion exchange resin beds, which can be separate or mixed, for a time sufficient to yield a highly-purified sucrose product that is substantially free of inorganic elemental impurities.

The invention discloses a compressed foodstuff which is prepared mainly from bread flour 40-60 weight parts, instant cereal powder 5-10 weight parts, syrup 15-20 weight parts, plant oil 10-20 weight parts and right amount of other auxiliary materials, wherein the syrup is selected from barley syrup, isomaltose hypgather, fructose syrupand inverted syrup or their combination.

The invention relates to a method for producing moderately inverted syrup by synergistic saccharification with multiple enzymes, comprising the following steps: liquifying raw maerial of high-temperature corn starch with high-temperature amylase, saccharifying with saccharifying enzyme and barley Belta amylase, filtering, neutralizing, decolorizing, exchanging ions, evaporating and concentrating to obtain the moderately inverted syrup. The dextrose equivalent (DE) value of the liquified liquid is controlled in the high range, and the saccharifying temperature, the pH value and the enzyme dosage need to be controlled strictly in the saccharifying process to ensure the components of sugar in the liquid material. The method has mild production condition and low cost, is convenient to operate, generates greatly reduced pollutants and can fully replace the traditional method for producing the moderately inverted syrup with acid.

The invention provides nutritious health-care cassava moon cake wrappers, moon cake stuffing, moon cakes with the nutritious health-care cassava moon cake wrappers and / or the moon cake stuffing, and a making method of the moon cake wrappers, the moon cake stuffing and the moon cakes. The method includes making the moon cake wrappers, making the moon cake stuffing, making moon cake dough and making cassava moon cakes. The moon cake wrappers are mainly made of cassava powder, flour, honey or invert syrup and are low in heat, low in sugar, low in fat and the like. The moon cake stuffing comprises pine nuts, cashew nuts, walnuts, peanuts and the like and is capable of lowering blood fat, detoxifying, tonifying spleen and stomach, and the like. The made moon cakes are exquisite in appearance, soft, fine and smooth in taste, and suitable for old people and children, excessive sweetness and greasiness are avoided, and peoples' requirements for moon cakes are satisfied.

The invention provides fruit moon cake, which is made from weak strength flour, eggs, water, invert syrup, emulsifying agents, water containing soda, salad oil, custard powder and fruit stuffing as raw materials. The fruit moon cake provided by the invention has the advantages that the fragrance is intense, the nutrition is rich, various vitamins and mineral substances are richly contained, and the fruit moon cake is deeply enjoyed by people. The invention also provides a manufacture process of the fruit moon cake, and the method is simple, is easy to implement and can be easily realized.

The invention relates to an instant health food which is characterized in that adopted ingredients and percentage ratios thereof are as follows: 60-94 percent of two or three of sweet potatoes, yams and medicinal plants, 5-30 percent of one or two of gums and maltodextrins, 0.4-10 percent of a mixture that is formed by one or two or more than two of gelatin, agar, pectin and carrageenin and 0-30 percent of a mixture that is formed by one or two or more than two of starch syrup, barley maltsyrup, invert syrup, high fructose syrup and glucose syrup. The preparation method of the instant health food comprises the following steps: cleaning the medicinal plants, burdening, mixing, heating and curing, molding, drying, etc. The invention has simple preparation method, and the prepared instant health food has moderate chewiness, different tastes, various flavors and good palatability, is not sticky and is suitable for people of all ages, thus being a leisure and health food with rich nutrition.

The invention belongs to the field of mooncakes and discloses a mushroom mooncake. The mushroom mooncake comprises a mooncake wrapper and stuffing wrapped by the mooncake wrapper. The mooncake wrapper comprises, by weight, 80-120 parts of flour, 70-80 parts of invert syrup, 20-30 parts of vegetable oil, 0.2-0.25 parts of alkali water and 0.5-2 parts of edible mushroom powder, 0.5-2 parts of edible mushroom extract. The stuffing comprises, by weight, 190-210 parts of base stuffing, 3-5 parts of edible mushroom powder, 2-5 parts of edible mushroom extract, 30-40 parts of mushroom floss and 50-70 parts of sugar-processed mushroom granules. The invention further provides a making method of the mushroom mooncake. The mushroom mooncake and the making method thereof have the advantages that various mushroom elements are added into the stuffing and the mooncake wrapper on the basis of the making process of traditional Cantonese-style mooncakes, the finished product is made by the traditional mooncake making procedures, the making method is simple and practicable, the flavor, taste, nutritional function and the like of the mooncake are substantially increased by the simple method, and a unique and novel effect on mooncake flavor improvement and human health promoting is achieved.

A spotting fluid is provided and the spotting fluid consists essentially of: syrup, syrup solids and a liquid medium, said syrup and syrup solids are derived from a group consisting essentially of agave syrup, barley syrup, sugar syrup, beets syrup, birch syrup, rice syrup, cane syrup, chocolate syrup, coconut syrup, corn syrup, date syrup, fruit syrup, golden syrup, high fructose corn syrup, inverted sugar syrup, karo syrup, citrus fruit syrup, maple syrup, molasses, Muscavado syrup, palm syrup, rice syrup, sorghum syrup, Turbinado syrup, vanilla syrup and mixtures and blends thereof, and the liquid medium is selected from a group consisting of water, purified water, ionized water, salt water and mixtures thereof.

The invention provides a preparation method of converting saccharose into syrup. The preparation method comprises the following steps: stirring and dissolving 200-300 parts of saccharose by using 300 parts of water at 30-60 DEG C, and then adding 0.05-0.3 part of saccharose invertase for hydrolysis reaction of saccharose for 30-60 minutes at 30-60 DEG C; then, adding 200-300 parts of saccharose, and reacting for 6-120 minutes at 40-60 DEG C; continuously adding 200-300 parts of saccharose and reacting for 90-180 minutes at 50-70 DEG C to obtain a 70-80-degree be sugar solution; and introducing filtered sterile air under stirring into the sugar solution, and standing till bubbles in the solution overflow for clarification to obtain the converted syrup product. The preparation method is short in reaction time, the converted syrup is high in concentration and light flavor of original saccharose is ensured, so that the syrup can be directly used in the food industry without considering change of components of food ingredients in the syrup by introducing salt ions.

The invention discloses stuffing and a preparation method for a pie comprising the stuffing. The stuffing is prepared from the following raw materials in parts by weight: inverted sugar syrup, winter melon puree, steamed sweet rice flour, palm oil, artificial butter, sesame, sorbitol, table salt, monostearin, sodium dehydroacetate and citric acid. The preparation method for the pie comprising the stuffing comprises the following specific steps: weighing raw materials, preparing stuffing, mixing flour with edible oil, preparing wrappers, covering oil-mixed dough, dividing the wrappers and the stuffing into parts, forming the pie by covering the stuffing with the wrappers, pre-processing eggs, brushing the pie with the egg juice for a first time, brushing the pie with the egg juice for a second time, and roasting and cooling the treated pie. According to the stuffing and the preparation method for the pie comprising the stuffing, semi-mechanized and small-scale production is performed, the cost is reduced, the pie is loose in peel, and the stuffing is moist, soft and smooth, so that the pie is clear in layer, loose and crispy in mouthfeel, and low in sugar content; the sorbitol does not produce acid in the mouth, so that a decayed tooth can be effectively prevented; and the quality guarantee period of the pie can be prolonged.

This invention is directed to a novel process in which raw sugarcane juice is first refined through a number of steps and then bioenzymatically converted into refined invert syrup or glucose-fructose concentrated solution using a reactor packed with immobilized invertase. The refining steps preferably include a first filtration (particle filtration or microfiltration) followed by a second filtration (microfiltration or ultrafiltration) and then at least one pass through a column packed with an anionic exchange resin. The refined sugarcane juice can be optionally concentrated and / or pasteurized before passing through a reactor packed with immobilized invertase to convert sucrose to glucose - fructose.

The invention discloses a blessing cake and a preparation method thereof. The cake comprises 15-25% (wt) of cake shell and 75-85% (wt) of stuffing, wherein the cake shell comprises the components of low gluten wheat flour, invert syrup, xylitol, anhydrous butter, peanut oil, baking powder, potassium sorbate and the like; the stuffing comprises the components of debitterized honey pomelo peel, debitterized honey pomelo juice, xylitol, maltitol, citric acid monohydrate, liquorice, vitamin C, potassium sorbate and the like. The blessing cake is crisp and fine in taste, sweet and agreeable in sweetness, complete in cake shell, and perfect in appearance; and the preparation method of the blessing cake is simple in technology, and is suitable for industrial production.

The invention relates to an unsweetened food, in particular to unsweetened chocolates and a method for manufacturing the same. The unsweetened chocolates are prepared from the raw materials of cream,glucose, invertsyrup, chocolate, butter, cocoa powder and xylitol in a weight portion ratio of 30-50:4-6:4-6:40-60:1.5-3.5:15-35:6-8. With high multisource phenol composite content, chocolates are named natural bodyguard for preventing and curing heart disease. And the anti-oxidant content of the chocolates is eight times higher than that of strawberry. The method makes the chocolates with rich nutrients into an unsweetened food which is suitable for all people and provides a nutritive and safe delicious food for special people or patients.

The invention relates to a method for preparing olive brandy from fresh olives. The method comprises the following steps: (a) sorting, cleaning and disinfecting the fresh olives, and carrying out smashing; (b) adding clean water equal to 1.5-2.5 times of the weight of the fresh olives, adjusting the sugar degree to be 19-21% by utilizing invert syrup, adjusting the total acidity to be 3.0-6.0g / L by utilizing citric acid, and adjusting the pH to be 3.3-3.7 by utilizing citric acid; (c) inoculating active dry yeast according to the proportion of 200-250g / 1000L; (d) carrying out sealed fermentation at the temperature of 18-28 DEGC and the humidity of 85-95%, namely carrying out main fermentation for 7-14 days, and carrying out after fermentation for 45 days; (e) filtering, namely carrying out single distilling on fermented juice to obtain single-distilled wine, and carrying out double distilling on the single-distilled wine to obtain double-distilled wine; (f) ageing the double-distilled wine by utilizing an oak barrel and oak grains for at least two years, adding processing soft water to dilute the double-distilled wine to be 40%VOL, and carrying out refined filtration so as to obtain the olive brandy. The olive brandy prepared by utilizing the method is golden yellow and has a mellow taste and prominent olive fragrance.

The invention relates to the technical field of food and specifically relates to coconut milk and durian moon cake and a preparation method thereof. The coconut milk and durian moon cake disclosed bythe invention is prepared from the raw materials of high gluten flour, low gluten flour, invert syrup, butter, peanut oil, coconut oil, cognac oil, sodium carbonate, durian pulp, coconut milk, linseedoil, hydroxylated lecithin and sucralose. According to the coconut milk and durian moon cake disclosed by the invention, in a stuffing making step, a freeze drying method is utilized to process a part of durian pulp, prepared stuffing is not prone to collapse, and a lot of grease and sugar are prevented from being added to form the stuffing. The coconut milk and durian moon cake disclosed by theinvention has the characteristics of strong coconut and durian flavor, soft cake crust, low sugar and low fat; thus, the coconut milk and durian moon cake is novel moon cake with novel taste.

An air drilling misting fluid is provided and the fluid comprises: a continuous liquid phase solution comprising syrup, syrup solids and a first liquid medium, the syrup and syrup solids are derived from a group consisting essentially of agave syrup, barley syrup, sugar syrup, beets syrup, birch syrup, rice syrup, cane syrup, chocolate syrup, coconut syrup, corn syrup, date syrup, fruit syrup, golden syrup, high fructose corn syrup, inverted sugar syrup, karo syrup, citrus fruit syrup, maple syrup, molasses, Muscavado syrup, palm syrup, rice syrup, sorghum syrup, Turbinado syrup, vanilla syrup and mixtures and blends thereof; and a second liquid medium.

The invention belongs to the technical field of processing of agricultural products, and in particular discloses a processing method of preserved low-sugar pachyrhizus erosus. The processing method of the preserved low-sugar pachyrhizus erosus, disclosed by the invention, mainly comprises the following specific steps: (1) preparing pachyrhizus erosus slices: peeling off and slicing; (2) preparing inverted sugar syrup; (3) preparing sugar liquid: mixing sucrose, glucose, the inverted sugar syrup, citric acid and distilled water according to a certain mass ratio, and dissolving to obtain the inverted sugar syrup; (4) sugaring by adopting a vacuum syruping method; (5) baking; (6) covering; (7) drying and packaging by adopting a vacuum freeze-drying method. According to the processing method disclosed by the invention, the production efficiency can be effectively improved under the condition that the quality of products is guaranteed, and the prepared preserved pachyrhizus erosus has the characteristics of low sugar, rich pachyrhizus erosus flavor, abundant nutrients, good sensory effect and long guarantee period; requirements on healthy diet of human bodies can be met.

The invention discloses a dried meat floss cake and a making method. The dried meat floss cake contains a wrapper material, and filling. Relative to 100 parts of the wrapper material by weight, and content of the filling is 225-325 parts by weight. The wrapper material contains powders, butter, vegetable oil, invert syrup, salt, and d-sorbitol solution. The powders contain plain flour. With total weight of the wrapper material as reference, content of the powders is 50-60% by weight, content of the butter is 15-30% by weight, content of the vegetable oil is 2-3% by weight, content of the invert syrup is 5-25% by weight, content of the salt is 1-5% by weight, and content of the d-sorbitol solution is 10-20% by weight. The filling contains green bean paste, dried meat floss, butter, sugar, and salt. With total weight of the filling as reference, content of the green bean paste 45-65% by weight, content of the dried meat floss is 15-35% by weight, content of the butter is 10-20% by weight, content of the sugar is 8-25% by weight, and content of the salt is 1-5% by weight. Crisp degree and smooth degree of cake crust are improved.

The invention discloses a process for producing composite soft sugar. The process comprises the following steps of: 1, extracting juice: squeezing cane or beet cancer to obtain mixed juice; 2, cleaning: cleaning the mixed juice and precipitating to obtain clear juice; 3, evaporating: evaporating and concentrating the clear juice in an evaporation tank by heating to obtain syrup; 4, adding auxiliary materials: adding auxiliary materials into the syrup according to a certain proportion and stirring; 5, boiling sugar and assisting in crystallizing: further heating, evaporating and concentrating in a sugar boiling tank, adding sugar powder for nucleation after oversaturation to obtain a sugar mass and filling into a tank; and 6, purging: removing mother liquor from the sugar mass in a purging machine, washing crystallized sugar remaining in the machine with water, spraying transformed syrup and drying to obtain finished composite soft sugar. The auxiliary materials are added in the production process and are crystallized together with soft sugar. The process disclosed by the invention is suitable for large-scale industrial production, is more sanitary, has a simple process and a small number of procedures, and makes mixing more uniform.

The invention discloses a production process of scorch-scented brown sugar, comprising the steps of (1) adding water to dissolve brown sugar, adding invert syrup, wherein the weight ratio of brown sugar, water and invert syrup is (20-30):(5-8):(2-3); heating for thorough dissolving for 2 hours and longer; (2) pumping blended syrup to a continuous sugar boiler for boiling, and setting temperature to 130-140 DEG C; according to the scorch-scented brown sugar produced by using the production process, the brown sugar contains suitable molasses, protein colloid, cellulose, inorganic and other substances, the substances are subjected to slow carbonyl-amine reaction with reducing sugar in the invert syrup to form strong natural soft scorch scent, the overly sweet taste is weakened, and the product has deeper color, brownish black, is free of essences and pigments and is green and healthy; the finished product has natural scorch scent, moderate sweetness, and mellow and thick taste, and the defect that brown sugar has single taste and overly sweetness is overcome; the seasonal supply problem of sugarcane is solved; the production process ensures whole year production, and equipment utilization rate is increased significantly.

The invention discloses a blessing cake and a preparation method thereof. The cake comprises 15-25% (wt) of cake shell and 75-85% (wt) of stuffing, wherein the cake shell comprises the components of low gluten wheat flour, invert syrup, white granulated sugar, anhydrous butter, peanut oil, baking powder, potassium sorbate and the like; the stuffing comprises the components of debitterized honey pomelo peel, debitterized honey pomelo juice, white granulated sugar, high fructose corn syrup (HFCS), citric acid monohydrate, liquorice, vitamin C, potassium sorbate and the like. The blessing cake is crisp and fine in taste, sweet and agreeable in sweetness, complete in cake shell, and perfect in appearance; and the preparation method of the blessing cake is simple in technology, and is suitable for industrial production.

The invention provides a method for making Cantonese-style moon cakes. The method comprises the following steps: (1) making Cantonese-style moon cake skins; (2) wrapping fillings in the made Cantonese-style moon cake skins, and putting the Cantonese-style moon cake skins in molds for forming; and (3) roasting and then cooling the formed moon cakes to obtain the Cantonese-style moon cakes. Compared with the prior art, the method provided by the invention has the advantages that no water soaking or syrup inversion step is carried out on the Cantonese-style moon cake skins, and the formula provided by the invention is adopted, so that the making process of the Cantonese-style moon cake skins is simplified; an interval roasting mode in a tunnel furnace is adopted to completely retain the original flavor of the fillings of the moon cakes, and thus the flavor of the roasted moon cakes is pure; and moreover, in an egg liquid brushing process, the proportion of 4 parts of yolk and 1 part of egg pulp is adopted, so that the color and luster of the moon cakes are full.

The invention belongs to the technical field of food processing, and discloses a low 5-HMF cantonese-style moon cake and a processing method thereof. The moon cake skin is composed of the following components in percentages by mass: 0-5% of lye water, 30-35% of compound syrup, 5-10% of peanut oil and 50-65% of wheat flour; and the compound syrup contains 33.3% of glucose syrup and 66.7% of goldensyrup in percentages by mass. According to a formation law of 5-HMF in the processing cycle of the cantonese-style moon cake, the invention changes the ratio of the golden syrup, the baking temperature and the application amount of the lye water of the cantonese-style moon cake, does not use chemical additives, and reduces the 5-HMF content in the cantonese-style moon cake through formula adjustment and process optimization, so that the food safety is improved, and the prepared moon cake is good in sensory quality.

The invention relates to a preparation method of low-conversion syrup of saccharose. The method comprises the steps of dissolving, acid enzymolysis, sterilization and enzyme deactivation, decoloration and cooling. According to the preparation method of the low-conversion syrup of the saccharose, operation is easy and convenient. A prepared product is not prone to crystallization, excellent in mouthfeel and capable of keeping light flavor of saccharose.

The invention relates to the field of deep processing of starch, and provides a method for improving viscosity, thermo-stability and browning degree of broken rice inverted syrup. Through a layered four-region temperature control mode, wherein first-region temperature is 30-40 DEG C, second-region temperature is 65-70 DEG C, third-region temperature is 105-115 DEG C, third-region pressure is 13-19MPa and fourth-region temperature is 65-70 DEG C, and the various regions are identical in heating retention time, the viscosity, thermo-stability and browning degree of broken rice and the broken rice inverted syrup obtained from the treatment, on the basis of keeping previously improved good performances unchanged or better, are significantly improved simultaneously, and meanwhile more surprisingly, the content of maltotriose in the finally obtained starch syrup is significantly improved, so that the health care function and the physicochemical properties of the syrup are improved and enhanced; meanwhile, glucose content is improved as well; a saccharifying time is shortened to 30min from original 1h; and a specific process and process parameters are determined.

The invention belongs to the technical field of functional oligosaccharide preparation, and concretely relates to a preparation method of a galacto-oligosaccharide. A novel organic-inorganic compositematerial of a polyvinyl chloride-silicon dioxide film used in the invention has good flexibility. A membrane enzyme reactor formed by immobilizing beta-galactosidase can react in a stirring state orbe rolled up into a column to be packed in a cylindrical container so as to enable substrate lactose to react when passing through the reactor, which effectively solves the problems of loss and reaction column blockage in a recovery process of a small granular immobilization enzyme. According to the preparation method, the content of the galacto-oligosaccharide in primary conversion syrup is morethan 60% which is 24-57% higher than the content of the galacto-oligosaccharide in the primary conversion syrup by a conventional enzyme method. According to the preparation method, the content of thelactose in the primary conversion syrup is less than 15% which is 20-35% much lower than the content of the lactose in the primary conversion syrup by the conventional enzyme method.