CN104543671A - Special syrup for bread and preparation method for special syrup - Google Patents
Special syrup for bread and preparation method for special syrup Download PDFInfo
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- CN104543671A CN104543671A CN201410844928.8A CN201410844928A CN104543671A CN 104543671 A CN104543671 A CN 104543671A CN 201410844928 A CN201410844928 A CN 201410844928A CN 104543671 A CN104543671 A CN 104543671A
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- bread
- polydextrose
- saccharified liquid
- concentrate
- special syrup
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- 235000008429 bread Nutrition 0.000 title claims abstract description 60
- 239000006188 syrup Substances 0.000 title claims abstract description 57
- 235000020357 syrup Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 238000002156 mixing Methods 0.000 claims abstract description 51
- 238000001914 filtration Methods 0.000 claims abstract description 37
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000002002 slurry Substances 0.000 claims abstract description 25
- 229920002261 Corn starch Polymers 0.000 claims abstract description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 11
- 239000008120 corn starch Substances 0.000 claims abstract description 11
- 239000008103 glucose Substances 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 229920002521 macromolecule Polymers 0.000 claims abstract description 10
- 230000035484 reaction time Effects 0.000 claims abstract description 9
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 114
- 239000007788 liquid Substances 0.000 claims description 82
- 229920001100 Polydextrose Polymers 0.000 claims description 57
- 235000013856 polydextrose Nutrition 0.000 claims description 57
- 239000001259 polydextrose Substances 0.000 claims description 57
- 229940035035 polydextrose Drugs 0.000 claims description 57
- 229920002472 Starch Polymers 0.000 claims description 36
- 235000019698 starch Nutrition 0.000 claims description 36
- 239000008107 starch Substances 0.000 claims description 36
- 235000008504 concentrate Nutrition 0.000 claims description 32
- 239000012141 concentrate Substances 0.000 claims description 32
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 16
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 16
- 230000002378 acidificating effect Effects 0.000 claims description 16
- 150000001450 anions Chemical class 0.000 claims description 16
- 150000001768 cations Chemical class 0.000 claims description 16
- 235000014666 liquid concentrate Nutrition 0.000 claims description 16
- 229940099112 cornstarch Drugs 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 230000000694 effects Effects 0.000 claims description 9
- 230000001105 regulatory effect Effects 0.000 claims description 9
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 claims description 8
- 239000004382 Amylase Substances 0.000 claims description 8
- 102000013142 Amylases Human genes 0.000 claims description 8
- 108010065511 Amylases Proteins 0.000 claims description 8
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 235000019418 amylase Nutrition 0.000 claims description 8
- 229910052799 carbon Inorganic materials 0.000 claims description 8
- 239000000919 ceramic Substances 0.000 claims description 8
- 238000004042 decolorization Methods 0.000 claims description 8
- 238000001704 evaporation Methods 0.000 claims description 8
- 230000008020 evaporation Effects 0.000 claims description 8
- 239000011552 falling film Substances 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 8
- 238000007701 flash-distillation Methods 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 8
- 238000002347 injection Methods 0.000 claims description 8
- 239000007924 injection Substances 0.000 claims description 8
- 239000003456 ion exchange resin Substances 0.000 claims description 8
- 229920003303 ion-exchange polymer Polymers 0.000 claims description 8
- 239000012528 membrane Substances 0.000 claims description 8
- 238000005507 spraying Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 abstract description 7
- 230000008569 process Effects 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 230000000379 polymerizing effect Effects 0.000 abstract 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract 1
- 238000005119 centrifugation Methods 0.000 abstract 1
- 238000007796 conventional method Methods 0.000 abstract 1
- 238000005342 ion exchange Methods 0.000 abstract 1
- 239000000600 sorbitol Substances 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 8
- 229930006000 Sucrose Natural products 0.000 description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 6
- 239000005720 sucrose Substances 0.000 description 6
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 108010068370 Glutens Proteins 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 229930182478 glucoside Natural products 0.000 description 2
- 150000008131 glucosides Chemical class 0.000 description 2
- 238000009923 sugaring Methods 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 230000003679 aging effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002605 large molecules Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000005374 membrane filtration Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000006068 polycondensation reaction Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000009955 starching Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses special syrup for bread and a preparation method for the special syrup. The preparation method comprises the following steps: (1) performing slurry mixing; (2) performing liquefaction; (3) performing saccharification; (4) performing centrifugation to obtain centrifuged saccharified liquor; (5) filtering to prepare concentrated saccharified liquor; (6) polymerizing, namely adding 0.5-0.8% of citric acid and 10-15% of sorbitol based on the concentrated saccharified liquor into the concentrated saccharified liquor prepared in the step (5), mixing uniformly, and heating in vacuum for polymerizing, wherein the heating temperature is 200-300 DEG C, the reaction time is 5-10 hours, and the content of prepared glucose is not lower than 90%; (7) performing decoloration and filtering; (8) performing ion exchange; (9) steaming to prepare concentrated liquor, and obtaining the special syrup for the bread. Compared with the prior art, the preparation method has the characteristics that limitation of a conventional method for preparing special syrup for bread from corn starch as a raw material is broken through, macromolecules such as pentosan and protein are removed through a double-cone horizontal screw centrifuge, and the filtering speed of a subsequent process is increased.
Description
Technical field
The invention belongs to syrup production technical field, be specifically related to a kind of special syrup for bread and preparation method thereof.
Background technology
Bread, the food that a people like, main is raw material with wheat flour, auxiliary material is equipped with: sugar, salt, egg, water, milk powder etc. in manufacturing process, add water after flour is mixed with each auxiliary material and be modulated into dough, by fermentation, integer, shaping, bake, the process such as cooling processes, current breadmaking is mainly made by half sponge process, in sweat, yeast will consume certain energy, provides primarily of carbohydrate.Tradition breadmaking is bread sweetener with sucrose, and sucrose has material impact to bread, except as also playing colouring, the effect of increase loaf volume except sweetener; But caramelization pigment can be produced in sucrose heating process, temperature controls bad meeting makes bread produce bad color and luster, and sucrose cost is higher simultaneously.Along with the raising of Living consumption, bread also more and more comes into one's own in China as Hesperian staple food, and the manufacturing process of bread is also to diversification future development, and people more and more pay attention to the nutrition of bread, quality and safety.
But at present to special syrup for bread report for work few, Chinese patent CN201310598945.3 reports a kind of special syrup for bread, it is mainly raw material with cornstarch, through sizing mixing, liquefying, saccharification, membrane filtration, decolouring, filtration, from friendship, concentrated, isomery, composite obtained, this special syrup for bread complex manufacturing, process costs is higher.
In existing production, because in wheaten starch sugaring process, the viscosity of saccharified liquid is large, not easily filter, preparing, to there is not yet with wheaten starch in syrup be the report of raw material, but China's corn planting industry owes exhibition, in wheat professional production area, because the viscosity of saccharified liquid in wheaten starch sugaring process is large, make to be difficult to the local wheat resource of comparatively good utilisation.In addition, all based on glucose in the component of existing syrup, sugariness is higher, mouthfeel is single, is difficult to meet popular demand.
Summary of the invention
For problems of the prior art, the invention provides a kind of preparation method of special syrup for bread, make full use of abundant wheat resource, reduce production cost.
For achieving the above object, the present invention is by the following technical solutions:
A preparation method for special syrup for bread, comprises the following steps: (1) sizes mixing: mixed with weight ratio 1.2:1-3.5:1 with cornstarch by wheaten starch, adds water and sizes mixing to 16 ~ 20 Baume degrees, obtained mixing starch slurries; (2) liquefy: pH to 5.6 ~ 6.0 regulating mixing starch slurries, add high temperature resistant α ~ amylase 0.3 ~ 0.5 ㎏/ton butt, by spraying continuously, mixing starch slurries are liquefied, described injection temperation is 108 ~ 110 DEG C, then after flash distillation, be incubated 90 ~ 120min in liquefaction laminar flow tank, the DE value of gained liquefier is 15 ~ 18%; (3) saccharification: regulate liquefier pH to 4.2 ~ 4.4 when the liquefier that described step (2) obtains being cooled to 58 ~ 62 DEG C, then add compounded saccharifying enzyme 0.45 ~ 0.55 ㎏/ton butt, be incubated 55 ~ 60 hours, saccharified liquid DE value is 95 ~ 96%; (4) centrifugal: the saccharified liquid that step (3) is obtained pumps into bipyramid horizontal screw centrifuge, removes macromolecular substances in saccharified liquid, obtain saccharified liquid centrifugate under rotating speed is 3000-3500r/min; (5) filter: in the saccharified liquid centrifugate that described step (4) obtains, add 0.1-0.2 ㎏/ton butt diatomite, once filter with plate and frame filter press, when once filtering, the temperature of saccharified liquid centrifugate is 65 ~ 70 DEG C, and the pressure of plate and frame filter press is 0.2 ~ 0.4Mpa; Then the ceramic membrane of precision≤0.1 μm after filtration of the filtrate after once filtering is carried out secondary filter and concentrated, during secondary filter, the temperature of saccharified liquid centrifugate is 55 ~ 62 DEG C, obtained saccharified liquid concentrate; (6) be polymerized: in the saccharified liquid concentrate that step (5) is obtained, add the citric acid of saccharification concentrate total amount 0.5-0.8% and the D-sorbite of saccharification concentrate total amount 10-15%, it is made to be polymerized in heating under vacuum after mixing, described heating-up temperature is 200 ~ 300 DEG C, reaction time is 5 ~ 10 hours, obtained polydextrose content >=90%; (7) decolorization filtering: add 0.3-0.5 ㎏/ton butt active carbon and decolour in the polydextrose that described step (6) is obtained, then utilize Ah agate's filter to filter further, the temperature of described polydextrose is 55 ~ 62 DEG C; (8) from friendship: the polydextrose liquid that described step (7) obtains is cooled to 42 ~ 50 DEG C, impurity is removed, the described electrical conductivity≤20 μ s/cm from handing over rear polydextrose liquid by the ion exchange resin that sequentially passes through of highly acidic cation → weakly-basic anion → highly acidic cation → weakly-basic anion; (9) evaporate: step (8) is carried out evaporation and concentration from handing over the polydextrose liquid pump after processing to enter five effect falling film evaporators, and the mass concentration of obtained concentrate is 70 ~ 75%, and the drop temperature of concentrate is 80 ~ 85 DEG C, obtains special syrup for bread.
Following component is contained: glucose is a 2-4%, and D-sorbite is 0.8-2%, and polydextrose is 94-97% according to the special syrup for bread of preparation method's gained of special syrup for bread.
Compared with prior art, beneficial effect of the present invention is: 1. breaching tradition is the constraint that special syrup for bread prepared by raw material with cornstarch, and by large molecule such as the removing of bipyramid horizontal screw centrifuge pentosan and protein etc., improves the rate of filtration of subsequent handling; 2. contain the glucose molecule within 20 in the special syrup for bread that the present invention obtains, be good for the compound sugar of being good for polycondensation with α 1-6 glucosides with α 1-4 glucosides, there is health care; 3. its sweet taste of special syrup for bread of obtaining of the present invention is suitable with sucrose, can greatly reduce costs for bread processing; Containing the monose that directly can be utilized by yeast, bread leavening efficiency can be improved; The friction of particle when stirring with face of sucrose can cut off part gluten, and the fluid characteristics of syrup not only can not damage gluten, is beneficial to the formation of gluten on the contrary; Due to syrup has larger infiltration to be pressed with must water-retaining property, syrup itself has resisting starch ageing effect, thus extends the shelf life of bread; Syrup not only can reduce labour intensity by Cemented filling, also can improve the management of food security; 4. the special syrup for bread that obtains of the present invention, because starching containing a certain amount of polydextrose, there is health-caring: low in calories, adjustment functions of intestines and stomach, promote the absorption of nutriment, hypoglycemic, the prebiotics that promotes body mineral absorption, regulating intestinal canal colony balance, there is the guarantee of numerous advantages and feature and quality thereof, improve the class of bread, make the sales volume of bread constantly increase; 5. adopt preparation method of the present invention, abundant wheat resource can be made full use of, reduce production cost; Not only improve the economic benefit of enterprise but also bring the benefit of good society, the features such as special syrup for bread of the present invention also has simple to operate, easy to use.
Detailed description of the invention
embodiment 1
The preparation method of the present embodiment special syrup for bread, comprises the following steps: (1) sizes mixing: mixed with weight ratio 1.2:1 with cornstarch by wheaten starch, adds water and sizes mixing to 16 Baume degrees, obtained mixing starch slurries; (2) liquefy: the pH to 5.6 regulating mixing starch slurries, add high temperature resistant α ~ amylase 0.3 ㎏/ton butt, by spraying continuously, mixing starch slurries are liquefied, described injection temperation is 108 DEG C, then after flash distillation, be incubated 90min in liquefaction laminar flow tank, the DE value of gained liquefier is 15%; (3) saccharification: regulate liquefier pH to 4.2 when the liquefier that described step (2) obtains being cooled to 58 DEG C, then add compounded saccharifying enzyme 0.45 ㎏/ton butt, be incubated 55 hours, saccharified liquid DE value is 95%; (4) centrifugal: the saccharified liquid that step (3) is obtained pumps into bipyramid horizontal screw centrifuge, removes macromolecular substances in saccharified liquid, obtain saccharified liquid centrifugate under rotating speed is 3000r/min; (5) filter: in the saccharified liquid centrifugate that described step (4) obtains, add 0.1 ㎏/ton butt diatomite, once filter with plate and frame filter press, when once filtering, the temperature of saccharified liquid centrifugate is 65 DEG C, and the pressure of plate and frame filter press is 0.2Mpa; Then the ceramic membrane of precision≤0.1 μm after filtration of the filtrate after once filtering is carried out secondary filter and concentrated, during secondary filter, the temperature of saccharified liquid centrifugate is 58 DEG C, obtained saccharified liquid concentrate; (6) be polymerized: in the saccharified liquid concentrate that step (5) is obtained, add the citric acid of saccharification concentrate total amount 0.7% and the D-sorbite of saccharification concentrate total amount 10%, it is made to be polymerized in heating under vacuum after mixing, described heating-up temperature is 220 DEG C, reaction time is 7 hours, obtained polydextrose content >=90%; (7) decolorization filtering: add 0.3 ㎏/ton butt active carbon and decolour in the polydextrose that described step (6) is obtained, then utilize Ah agate's filter to filter further, the temperature of described polydextrose is 56 DEG C; (8) from friendship: the polydextrose liquid that described step (7) obtains is cooled to 42 DEG C, remove impurity by the ion exchange resin that sequentially passes through of highly acidic cation → weakly-basic anion → highly acidic cation → weakly-basic anion, the described electrical conductivity from the rear polydextrose liquid of friendship is 20 μ s/cm; (9) evaporate: step (8) is carried out evaporation and concentration from handing over the polydextrose liquid pump after processing to enter five effect falling film evaporators, and the mass concentration of obtained concentrate is 70%, and the drop temperature of concentrate is 80 DEG C, obtains special syrup for bread.
Following component is contained: glucose is 2%, and D-sorbite is 2%, and polydextrose is 96% according in the special syrup for bread of preparation method's gained of the present embodiment special syrup for bread.
embodiment 2
The preparation method of the present embodiment special syrup for bread, comprises the following steps: (1) sizes mixing: mixed with weight ratio 2:1 with cornstarch by wheaten starch, adds water and sizes mixing to 18 Baume degrees, obtained mixing starch slurries; (2) liquefy: the pH to 5.7 regulating mixing starch slurries, add high temperature resistant α ~ amylase 0.4 ㎏/ton butt, by spraying continuously, mixing starch slurries are liquefied, described injection temperation is 109 DEG C, then after flash distillation, be incubated 100min in liquefaction laminar flow tank, the DE value of gained liquefier is 16%; (3) saccharification: regulate liquefier pH to 4.3 when the liquefier that described step (2) obtains being cooled to 60 DEG C, then add compounded saccharifying enzyme 0.48 ㎏/ton butt, be incubated 58 hours, saccharified liquid DE value is 95%; (4) centrifugal: the saccharified liquid that step (3) is obtained pumps into bipyramid horizontal screw centrifuge, removes macromolecular substances in saccharified liquid, obtain saccharified liquid centrifugate under rotating speed is 3200r/min; (5) filter: in the saccharified liquid centrifugate that described step (4) obtains, add 0.15 ㎏/ton butt diatomite, once filter with plate and frame filter press, when once filtering, the temperature of saccharified liquid centrifugate is 66 DEG C, and the pressure of plate and frame filter press is 0.3Mpa; Then the ceramic membrane of precision≤0.1 μm after filtration of the filtrate after once filtering is carried out secondary filter and concentrated, during secondary filter, the temperature of saccharified liquid centrifugate is 56 DEG C, obtained saccharified liquid concentrate; (6) be polymerized: in the saccharified liquid concentrate that step (5) is obtained, add the citric acid of saccharification concentrate total amount 0.6% and the D-sorbite of saccharification concentrate total amount 12%, it is made to be polymerized in heating under vacuum after mixing, described heating-up temperature is 250 DEG C, reaction time is 8 hours, obtained polydextrose content >=90%; (7) decolorization filtering: add 0.4 ㎏/ton butt active carbon and decolour in the polydextrose that described step (6) is obtained, then utilize Ah agate's filter to filter further, the temperature of described polydextrose is 56 DEG C; (8) from friendship: the polydextrose liquid that described step (7) obtains is cooled to 45 DEG C, remove impurity by the ion exchange resin that sequentially passes through of highly acidic cation → weakly-basic anion → highly acidic cation → weakly-basic anion, the described electrical conductivity from the rear polydextrose liquid of friendship is 18 μ s/cm; (9) evaporate: step (8) is carried out evaporation and concentration from handing over the polydextrose liquid pump after processing to enter five effect falling film evaporators, and the mass concentration of obtained concentrate is 72%, and the drop temperature of concentrate is 82 DEG C, obtains special syrup for bread.
Following component is contained: glucose is 4%, and D-sorbite is 2%, and polydextrose is 94% according in the special syrup for bread of preparation method's gained of the present embodiment special syrup for bread.
embodiment 3
The preparation method of the present embodiment special syrup for bread, comprises the following steps: (1) sizes mixing: mixed with weight ratio 3:1 with cornstarch by wheaten starch, adds water and sizes mixing to 20 Baume degrees, obtained mixing starch slurries; (2) liquefy: the pH to 5.7 regulating mixing starch slurries, add high temperature resistant α ~ amylase 0.5 ㎏/ton butt, by spraying continuously, mixing starch slurries are liquefied, described injection temperation is 110 DEG C, then after flash distillation, be incubated 120min in liquefaction laminar flow tank, the DE value of gained liquefier is 17%; (3) saccharification: regulate liquefier pH to 4.3 when the liquefier that described step (2) obtains being cooled to 60 DEG C, then add compounded saccharifying enzyme 0.50 ㎏/ton butt, be incubated 57 hours, saccharified liquid DE value is 96%; (4) centrifugal: the saccharified liquid that step (3) is obtained pumps into bipyramid horizontal screw centrifuge, removes macromolecular substances in saccharified liquid, obtain saccharified liquid centrifugate under rotating speed is 3500r/min; (5) filter: in the saccharified liquid centrifugate that described step (4) obtains, add 0.18 ㎏/ton butt diatomite, once filter with plate and frame filter press, when once filtering, the temperature of saccharified liquid centrifugate is 68 DEG C, and the pressure of plate and frame filter press is 0.28Mpa; Then the ceramic membrane of precision≤0.1 μm after filtration of the filtrate after once filtering is carried out secondary filter and concentrated, during secondary filter, the temperature of saccharified liquid centrifugate is 56 DEG C, obtained saccharified liquid concentrate; (6) be polymerized: in the saccharified liquid concentrate that step (5) is obtained, add the citric acid of saccharification concentrate total amount 0.8% and the D-sorbite of saccharification concentrate total amount 15%, it is made to be polymerized in heating under vacuum after mixing, described heating-up temperature is 200 ~ 300 DEG C, reaction time is 7 hours, obtained polydextrose content >=90%; (7) decolorization filtering: add 0.4 ㎏/ton butt active carbon and decolour in the polydextrose that described step (6) is obtained, then utilize Ah agate's filter to filter further, the temperature of described polydextrose is 57 DEG C; (8) from friendship: the polydextrose liquid that described step (7) obtains is cooled to 49 DEG C, remove impurity by the ion exchange resin that sequentially passes through of highly acidic cation → weakly-basic anion → highly acidic cation → weakly-basic anion, the described electrical conductivity from the rear polydextrose liquid of friendship is 15 μ s/cm; (9) evaporate: step (8) is carried out evaporation and concentration from handing over the polydextrose liquid pump after processing to enter five effect falling film evaporators, and the mass concentration of obtained concentrate is 74%, and the drop temperature of concentrate is 80 DEG C, obtains special syrup for bread.
Following component is contained: glucose is 2.5%, and D-sorbite is 1.5%, and polydextrose is 96% according in the special syrup for bread of preparation method's gained of the present embodiment special syrup for bread.
embodiment 4
The preparation method of the present embodiment special syrup for bread, comprises the following steps: (1) sizes mixing: mixed with weight ratio 3.5:1 with cornstarch by wheaten starch, adds water and sizes mixing to 20 Baume degrees, obtained mixing starch slurries; (2) liquefy: the pH to 5.6 regulating mixing starch slurries, add high temperature resistant α ~ amylase 0.5 ㎏/ton butt, by spraying continuously, mixing starch slurries are liquefied, described injection temperation is 110 DEG C, then after flash distillation, be incubated 120min in liquefaction laminar flow tank, the DE value of gained liquefier is 18%; (3) saccharification: regulate liquefier pH to 4.3 when the liquefier that described step (2) obtains being cooled to 60 DEG C, then add compounded saccharifying enzyme 0.55 ㎏/ton butt, be incubated 60 hours, saccharified liquid DE value is 96%; (4) centrifugal: the saccharified liquid that step (3) is obtained pumps into bipyramid horizontal screw centrifuge, removes macromolecular substances in saccharified liquid, obtain saccharified liquid centrifugate under rotating speed is 3500r/min; (5) filter: in the saccharified liquid centrifugate that described step (4) obtains, add 0.2 ㎏/ton butt diatomite, once filter with plate and frame filter press, when once filtering, the temperature of saccharified liquid centrifugate is 70 DEG C, and the pressure of plate and frame filter press is 0.4Mpa; Then the ceramic membrane of precision≤0.1 μm after filtration of the filtrate after once filtering is carried out secondary filter and concentrated, during secondary filter, the temperature of saccharified liquid centrifugate is 62 DEG C, obtained saccharified liquid concentrate; (6) be polymerized: in the saccharified liquid concentrate that step (5) is obtained, add the citric acid of saccharification concentrate total amount 0.8% and the D-sorbite of saccharification concentrate total amount 15%, it is made to be polymerized in heating under vacuum after mixing, described heating-up temperature is 300 DEG C, reaction time is 10 hours, obtained polydextrose content >=90%; (7) decolorization filtering: add 0.5 ㎏/ton butt active carbon and decolour in the polydextrose that described step (6) is obtained, then utilize Ah agate's filter to filter further, the temperature of described polydextrose is 62 DEG C; (8) from friendship: the polydextrose liquid that described step (7) obtains is cooled to 50 DEG C, remove impurity by the ion exchange resin that sequentially passes through of highly acidic cation → weakly-basic anion → highly acidic cation → weakly-basic anion, the described electrical conductivity from the rear polydextrose liquid of friendship is 10 μ s/cm; (9) evaporate: step (8) is carried out evaporation and concentration from handing over the polydextrose liquid pump after processing to enter five effect falling film evaporators, and the mass concentration of obtained concentrate is 75%, and the drop temperature of concentrate is 82 DEG C, obtains special syrup for bread.
Following component is contained: glucose is 4%, and D-sorbite is 1%, and polydextrose is 95% according in the special syrup for bread of preparation method's gained of the present embodiment special syrup for bread.
embodiment 5
The preparation method of the present embodiment special syrup for bread, comprises the following steps: (1) sizes mixing: mixed with weight ratio 3.2:1 with cornstarch by wheaten starch, adds water and sizes mixing to 18 Baume degrees, obtained mixing starch slurries; (2) liquefy: the pH to 5.6 regulating mixing starch slurries, add high temperature resistant α ~ amylase 0.4 ㎏/ton butt, by spraying continuously, mixing starch slurries are liquefied, described injection temperation is 109 DEG C, then after flash distillation, be incubated 98min in liquefaction laminar flow tank, the DE value of gained liquefier is 16%; (3) saccharification: regulate liquefier pH to 4.2 when the liquefier that described step (2) obtains being cooled to 62 DEG C, then add compounded saccharifying enzyme 0.45 ㎏/ton butt, be incubated 55 hours, saccharified liquid DE value is 95%; (4) centrifugal: the saccharified liquid that step (3) is obtained pumps into bipyramid horizontal screw centrifuge, removes macromolecular substances in saccharified liquid, obtain saccharified liquid centrifugate under rotating speed is 3300r/min; (5) filter: in the saccharified liquid centrifugate that described step (4) obtains, add 0.2 ㎏/ton butt diatomite, once filter with plate and frame filter press, when once filtering, the temperature of saccharified liquid centrifugate is 70 DEG C, and the pressure of plate and frame filter press is 0.3Mpa; Then the ceramic membrane of precision≤0.1 μm after filtration of the filtrate after once filtering is carried out secondary filter and concentrated, during secondary filter, the temperature of saccharified liquid centrifugate is 58 DEG C, obtained saccharified liquid concentrate; (6) be polymerized: in the saccharified liquid concentrate that step (5) is obtained, add the citric acid of saccharification concentrate total amount 0.6% and the D-sorbite of saccharification concentrate total amount 13%, it is made to be polymerized in heating under vacuum after mixing, described heating-up temperature is 280 DEG C, reaction time is 8 hours, obtained polydextrose content >=90%; (7) decolorization filtering: add 0.45 ㎏/ton butt active carbon and decolour in the polydextrose that described step (6) is obtained, then utilize Ah agate's filter to filter further, the temperature of described polydextrose is 56 DEG C; (8) from friendship: the polydextrose liquid that described step (7) obtains is cooled to 46 DEG C, remove impurity by the ion exchange resin that sequentially passes through of highly acidic cation → weakly-basic anion → highly acidic cation → weakly-basic anion, the described electrical conductivity from the rear polydextrose liquid of friendship is 15 μ s/cm; (9) evaporate: step (8) is carried out evaporation and concentration from handing over the polydextrose liquid pump after processing to enter five effect falling film evaporators, and the mass concentration of obtained concentrate is 72%, and the drop temperature of concentrate is 83 DEG C, obtains special syrup for bread.
Following component is contained: glucose is 2.8%, and D-sorbite is 0.8%, and polydextrose is 96.4% according in the special syrup for bread of preparation method's gained of the present embodiment special syrup for bread.
embodiment 6
The preparation method of the present embodiment special syrup for bread, comprises the following steps: (1) sizes mixing: mixed with weight ratio 3:1 with cornstarch by wheaten starch, adds water and sizes mixing to 20 Baume degrees, obtained mixing starch slurries; (2) liquefy: the pH to 5.7 regulating mixing starch slurries, add high temperature resistant α ~ amylase 0.4 ㎏/ton butt, by spraying continuously, mixing starch slurries are liquefied, described injection temperation is 109 DEG C, then after flash distillation, be incubated 110min in liquefaction laminar flow tank, the DE value of gained liquefier is 17%; (3) saccharification: regulate liquefier pH to 4.2 when the liquefier that described step (2) obtains being cooled to 58 DEG C, then add compounded saccharifying enzyme 0.55 ㎏/ton butt, be incubated 60 hours, saccharified liquid DE value is 96%; (4) centrifugal: the saccharified liquid that step (3) is obtained pumps into bipyramid horizontal screw centrifuge, removes macromolecular substances in saccharified liquid, obtain saccharified liquid centrifugate under rotating speed is 3500r/min; (5) filter: in the saccharified liquid centrifugate that described step (4) obtains, add 0.2 ㎏/ton butt diatomite, once filter with plate and frame filter press, when once filtering, the temperature of saccharified liquid centrifugate is 65 DEG C, and the pressure of plate and frame filter press is 0.4Mpa; Then the ceramic membrane of precision≤0.1 μm after filtration of the filtrate after once filtering is carried out secondary filter and concentrated, during secondary filter, the temperature of saccharified liquid centrifugate is 55 DEG C, obtained saccharified liquid concentrate; (6) be polymerized: in the saccharified liquid concentrate that step (5) is obtained, add the citric acid of saccharification concentrate total amount 0.7% and the D-sorbite of saccharification concentrate total amount 12%, it is made to be polymerized in heating under vacuum after mixing, described heating-up temperature is 260 DEG C, reaction time is 7 hours, obtained polydextrose content >=90%; (7) decolorization filtering: add 0.35 ㎏/ton butt active carbon and decolour in the polydextrose that described step (6) is obtained, then utilize Ah agate's filter to filter further, the temperature of described polydextrose is 58 DEG C; (8) from friendship: the polydextrose liquid that described step (7) obtains is cooled to 46 DEG C, remove impurity by the ion exchange resin that sequentially passes through of highly acidic cation → weakly-basic anion → highly acidic cation → weakly-basic anion, the described electrical conductivity from the rear polydextrose liquid of friendship is 16 μ s/cm; (9) evaporate: step (8) is carried out evaporation and concentration from handing over the polydextrose liquid pump after processing to enter five effect falling film evaporators, and the mass concentration of obtained concentrate is 70%, and the drop temperature of concentrate is 80 DEG C, obtains special syrup for bread.
According to the special syrup for bread of preparation method's gained of the present embodiment special syrup for bread, in containing following component: glucose is 3.5%, and D-sorbite is 2%, and polydextrose is 94.5%.
Claims (2)
1. a preparation method for special syrup for bread, is characterized in that comprising the following steps: (1) sizes mixing: mixed with weight ratio 1.2:1-3.5:1 with cornstarch by wheaten starch, adds water and sizes mixing to 16 ~ 20 Baume degrees, obtained mixing starch slurries; (2) liquefy: pH to 5.6 ~ 6.0 regulating mixing starch slurries, add high temperature resistant α ~ amylase 0.3 ~ 0.5 ㎏/ton butt, by spraying continuously, mixing starch slurries are liquefied, described injection temperation is 108 ~ 110 DEG C, then after flash distillation, be incubated 90 ~ 120min in liquefaction laminar flow tank, the DE value of gained liquefier is 15 ~ 18%; (3) saccharification: regulate liquefier pH to 4.2 ~ 4.4 when the liquefier that described step (2) obtains being cooled to 58 ~ 62 DEG C, then add compounded saccharifying enzyme 0.45 ~ 0.55 ㎏/ton butt, be incubated 55 ~ 60 hours, saccharified liquid DE value is 95 ~ 96%; (4) centrifugal: the saccharified liquid that step (3) is obtained pumps into bipyramid horizontal screw centrifuge, removes macromolecular substances in saccharified liquid, obtain saccharified liquid centrifugate under rotating speed is 3000-3500r/min; (5) filter: in the saccharified liquid centrifugate that described step (4) obtains, add 0.1-0.2 ㎏/ton butt diatomite, once filter with plate and frame filter press, when once filtering, the temperature of saccharified liquid centrifugate is 65 ~ 70 DEG C, and the pressure of plate and frame filter press is 0.2 ~ 0.4Mpa; Then the ceramic membrane of precision≤0.1 μm after filtration of the filtrate after once filtering is carried out secondary filter and concentrated, during secondary filter, the temperature of saccharified liquid centrifugate is 55 ~ 62 DEG C, obtained saccharified liquid concentrate; (6) be polymerized: in the saccharified liquid concentrate that step (5) is obtained, add the citric acid of saccharification concentrate total amount 0.5-0.8% and the D-sorbite of saccharification concentrate total amount 10-15%, it is made to be polymerized in heating under vacuum after mixing, described heating-up temperature is 200 ~ 300 DEG C, reaction time is 5 ~ 10 hours, obtained polydextrose content >=90%; (7) decolorization filtering: add 0.3-0.5 ㎏/ton butt active carbon and decolour in the polydextrose that described step (6) is obtained, then utilize Ah agate's filter to filter further, the temperature of described polydextrose is 55 ~ 62 DEG C; (8) from friendship: the polydextrose liquid that described step (7) obtains is cooled to 42 ~ 50 DEG C, impurity is removed, the described electrical conductivity≤20 μ s/cm from handing over rear polydextrose liquid by the ion exchange resin that sequentially passes through of highly acidic cation → weakly-basic anion → highly acidic cation → weakly-basic anion; (9) evaporate: step (8) is carried out evaporation and concentration from handing over the polydextrose liquid pump after processing to enter five effect falling film evaporators, and the mass concentration of obtained concentrate is 70 ~ 75%, and the drop temperature of concentrate is 80 ~ 85 DEG C, obtains special syrup for bread.
2. according to a special syrup for bread for preparation method's gained of special syrup for bread according to claim 1, it is characterized in that: containing following component in described special syrup for bread: glucose is 2-4%, and D-sorbite is 0.8-2%, and polydextrose is 94-97%.
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| CN105483181A (en) * | 2015-12-28 | 2016-04-13 | 河南飞天农业开发股份有限公司 | Preparation method of high-purity glucose |
| CN106544268A (en) * | 2016-12-08 | 2017-03-29 | 安徽睿知信信息科技有限公司 | A kind of device for improving maltitol content and preparation method thereof |
| CN108077882A (en) * | 2017-12-18 | 2018-05-29 | 南宁纵联科技有限公司 | A kind of method that functional form seasoning syrup is prepared using biological fermentation process |
| CN109043487A (en) * | 2018-07-18 | 2018-12-21 | 合肥华盖生物科技有限公司 | A kind of special syrup for bread and preparation method thereof |
| CN109090574A (en) * | 2018-07-18 | 2018-12-28 | 合肥华盖生物科技有限公司 | A kind of honey is syrup dedicated and preparation method thereof |
| CN109430488A (en) * | 2018-11-26 | 2019-03-08 | 广州双桥（重庆）有限公司 | A kind of candied cake of popped rice syrup processing method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105483181A (en) * | 2015-12-28 | 2016-04-13 | 河南飞天农业开发股份有限公司 | Preparation method of high-purity glucose |
| CN106544268A (en) * | 2016-12-08 | 2017-03-29 | 安徽睿知信信息科技有限公司 | A kind of device for improving maltitol content and preparation method thereof |
| CN108077882A (en) * | 2017-12-18 | 2018-05-29 | 南宁纵联科技有限公司 | A kind of method that functional form seasoning syrup is prepared using biological fermentation process |
| CN109043487A (en) * | 2018-07-18 | 2018-12-21 | 合肥华盖生物科技有限公司 | A kind of special syrup for bread and preparation method thereof |
| CN109090574A (en) * | 2018-07-18 | 2018-12-28 | 合肥华盖生物科技有限公司 | A kind of honey is syrup dedicated and preparation method thereof |
| CN109430488A (en) * | 2018-11-26 | 2019-03-08 | 广州双桥（重庆）有限公司 | A kind of candied cake of popped rice syrup processing method |
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| CN104543671B (en) | 2017-11-03 |
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