CN104705555A - Caramel syrup for preparing sugarcane juice - Google Patents
Caramel syrup for preparing sugarcane juice Download PDFInfo
- Publication number
- CN104705555A CN104705555A CN201510165450.0A CN201510165450A CN104705555A CN 104705555 A CN104705555 A CN 104705555A CN 201510165450 A CN201510165450 A CN 201510165450A CN 104705555 A CN104705555 A CN 104705555A
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- CN
- China
- Prior art keywords
- sugar
- cane juice
- syrup
- caramel
- juice
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B20/00—Purification of sugar juices
- C13B20/16—Purification of sugar juices by physical means, e.g. osmosis or filtration
- C13B20/165—Purification of sugar juices by physical means, e.g. osmosis or filtration using membranes, e.g. osmosis, ultrafiltration
Abstract
The invention provides caramel syrup for preparing sugarcane juice. The caramel syrup for preparing sugarcane juice is prepared by the following steps: primarily filtering; clarifying; secondarily filtering; decoloring; decocting; storing and the like. The caramel syrup suitable for processing foods such as Cantonese mooncakes, bread, pastries and the like is prepared by using low-price sugarcane juice by virtue of a simple and economical method.
Description
Technical field
The invention belongs to food additives manufacture field, particularly relate to the preparation method of caramel syrup prepared by a kind of sugar-cane juice.
Background technology
Caramel syrup is generally the liquid of the sticky shape be boiled into maltose, sucrose etc., brown, slightly bitter taste and burnt gas.Be mainly used in cake, the batching of beverage, candy, vinegar, coffee, also for medicine.
Guangxi Cane Sugar accounts for the share of about 45% for years in Chinese market, and in the area abounding with sugarcane, utilizing sugar-cane juice to prepare invert syrup has geography superiority, cost advantage.The problem to be solved in the present invention adopts simple, economic method, utilizes cheap sugar-cane juice to prepare the caramel syrup of the food processing uses such as a kind of applicable guang-type moon cake, bread, cake.
Summary of the invention
Main purpose of the present invention is to provide the caramel syrup that a kind of taste is gentle, prepared by the sugar-cane juice of mellow in taste.
Another object of the present invention is to provide the preparation method of caramel syrup prepared by a kind of above-mentioned sugar-cane juice.
For achieving the above object, the present invention takes following technical scheme:
A caramel syrup prepared by sugar-cane juice, is characterized in that, containing following raw material, prepares by following portions by weight:
Sugar-cane juice 100 ~ 150 parts, citric acid 2 ~ 4 parts, maltitol 10 ~ 20 parts, corn syrup 10 ~ 20 parts, edible salt 0.5 ~ 1 part, pure water 30 ~ 50 parts, xanthans 1 ~ 3 part, caramel colorant 0.2 ~ 1 part, natural seaweed Type B fining agent 3 ~ 5 parts, natural seaweed A type fining agent 1 ~ 2 part.
Caramel syrup prepared by described sugar-cane juice, is characterized in that, its concrete steps and technique are:
(1) once filter: by fresh cane juice through ultrafiltration membrane filter, filter under 40 ~ 60 DEG C of environment in pressure 0.6 ~ Mpa, temperature, remove impurity, preliminary clarified sugar cane juice;
(2) clarify: mix by weight 3 ︰ 100 with natural seaweed Type B fining agent and sugar-cane juice, be warmed to 60 ~ 80 DEG C, leave standstill 2 hours, then control temperature is at 60 DEG C, add 1.5% natural seaweed A type fining agent, after stirring and evenly mixing, leave standstill 30 minutes;
(3) secondary filter: after step (2) is removed precipitation, through ultrafiltration membrane filter, obtain the clear juice of sugar-cane juice;
(4) boil: 1. the clear juice of step (3) sugar-cane juice and pure water are put into stainless-steel pan, boil to boiling with big fire, add the citric acid of formula ratio, maltitol, corn syrup, edible salt, caramel colorant, then little fire is transferred to, heating while stirring boils 2 hours, syrup boil to temperature 115 DEG C, pol 75 ~ 80 time cease fire, then naturally cool to normal temperature;
2. the syrup of cooling is sieved;
(5) preserve: the syrup sieved is put into container and seal normal temperature preservation 20 ~ 40 days.
Step (2) described fining agent is natural clarifying agent prepared by marine alga, combines performance clarification by main solidifying agent B and auxiliary agent A, can High-speed clarification sugar-cane juice in the short time.
Step (4) described maltitol is a kind of novel functional sweetener, because it has the multiple physiological property such as absorption of low in calories, non-carious tooth, indigestible, promotion calcium, added and prepare syrup to play sweet taste gentleness pure, refrigerant tasty and refreshing, and be there is the effect of the fragrant and sweet local flavor of honey.
Step (5) the described syrup holding time is longer, and syrup is more fragrant.
The using method that step (5) described syrup is used for guang-type moon cake skin is first stirred at 4000 grams, syrup and buck 80 grams, then vegetable oil 1500 grams mixing is added, add with 1000 grams, fresh yolk after finally being sieved by 5500 grams, flour and stir, acquisition dough is waken up and is re-used after 30 minutes.
The present invention compared with prior art, has following beneficial effect:
1) the present invention be used for moon cake make easy to use, cost is low, without the need to stirring off when mouthfeel using well, directly admixing in flour and carrying out laitance coating and modulate, can production cost be reduced: saving of labor, save time, economize energy consumption.
2) mouthfeel gentleness of the present invention is pure, and low sugariness, has malt flavor, has the advantages that infusion temperature is high, freezing point is low, resistive connection is brilliant.
3) the present invention is used among jam, jelly, and can prevent the crystallization of granulated sugar, high Fructus Hordei Germinatus has again good expandability, therefore also may be used for the food processing such as bread, cake.
Detailed description of the invention
Below the specific embodiment of the present invention is elaborated:
Embodiment 1:
Caramel syrup prepared by sugar-cane juice, adopts following raw material, prepares by following weight ratio:
Sugar-cane juice 150 kilograms, citric acid 4 kilograms, maltitol 20 kilograms, corn syrup 20 kilograms, edible salt 1 kilogram, pure water 50 kilograms, xanthans 3 kilograms, caramel colorant 1 kilogram, natural seaweed Type B fining agent 5 kilograms, natural seaweed A type fining agent 2 kilograms.
Concrete preparation method:
(1) once filter: by fresh cane juice through ultrafiltration membrane filter, filter under 40 ~ 60 DEG C of environment in pressure 0.6 ~ Mpa, temperature, remove impurity, preliminary clarified sugar cane juice.
(2) clarify: mix by weight 3 ︰ 100 with natural seaweed Type B fining agent and sugar-cane juice, be warmed to 60 ~ 80 DEG C, leave standstill 2 hours, then control temperature is at 60 DEG C, add 1.5% natural seaweed A type fining agent, after stirring and evenly mixing, leave standstill 30 minutes.
(3) secondary filter: after step (2) is removed precipitation, through ultrafiltration membrane filter, obtain the clear juice of sugar-cane juice.
(4) boil: 1. the clear juice of step (3) sugar-cane juice and pure water are put into stainless-steel pan, boil to boiling with big fire, add the citric acid of formula ratio, maltitol, corn syrup, edible salt, caramel colorant, then little fire is transferred to, heating while stirring boils 2 hours, syrup boil to temperature 115 DEG C, pol 75 ~ 80 time cease fire, then naturally cool to normal temperature;
2. the syrup of cooling is sieved.
(5) preserve: the syrup sieved is put into container and seal normal temperature and preserve 40 days.
Embodiment 2:
Caramel syrup prepared by sugar-cane juice, adopts following raw material, prepares by following weight ratio:
Sugar-cane juice double centner, citric acid 2 kilograms, maltitol 10 kilograms, corn syrup 10 kilograms, edible salt 0.5 kilogram, pure water 30 kilograms, xanthans 1 kilogram, caramel colorant 0.5 kilogram, natural seaweed Type B fining agent 3 kilograms, natural seaweed A type fining agent 2 kilograms.
Concrete preparation method:
(1) once filter: by fresh cane juice through ultrafiltration membrane filter, filter under 40 ~ 60 DEG C of environment in pressure 0.6 ~ Mpa, temperature, remove impurity, preliminary clarified sugar cane juice.
(2) clarify: mix by weight 3 ︰ 100 with natural seaweed Type B fining agent and sugar-cane juice, be warmed to 60 ~ 80 DEG C, leave standstill 2 hours, then control temperature is at 60 DEG C, add 1.5% natural seaweed A type fining agent, after stirring and evenly mixing, leave standstill 30 minutes.
(3) secondary filter: after step (2) is removed precipitation, through ultrafiltration membrane filter, obtain the clear juice of sugar-cane juice.
(4) boil: 1. the clear juice of step (3) sugar-cane juice and pure water are put into stainless-steel pan, boil to boiling with big fire, add the citric acid of formula ratio, maltitol, corn syrup, edible salt, caramel colorant, then little fire is transferred to, heating while stirring boils 2 hours, syrup boil to temperature 115 DEG C, pol 75 ~ 80 time cease fire, then naturally cool to normal temperature;
2. the syrup of cooling is sieved.
(5) preserve: the syrup sieved is put into container and seal normal temperature and preserve 30 days.
Embodiment 3:
Caramel syrup prepared by sugar-cane juice, adopts following raw material, prepares by following weight ratio:
Sugar-cane juice 50 kilograms, citric acid 1 kilogram, maltitol 7 kilograms, corn syrup 5 kilograms, edible salt 0.3 kilogram, pure water 15 kilograms, xanthans 1 kilogram, caramel colorant 0.1 kilogram, natural seaweed Type B fining agent 2 kilograms, natural seaweed A type fining agent 1 kilogram.
Concrete preparation method:
(1) once filter: by fresh cane juice through ultrafiltration membrane filter, filter under 40 ~ 60 DEG C of environment in pressure 0.6 ~ Mpa, temperature, remove impurity, preliminary clarified sugar cane juice.
(2) clarify: mix by weight 3 ︰ 100 with natural seaweed Type B fining agent and sugar-cane juice, be warmed to 60 ~ 80 DEG C, leave standstill 2 hours, then control temperature is at 60 DEG C, add 1.5% natural seaweed A type fining agent, after stirring and evenly mixing, leave standstill 30 minutes.
(3) secondary filter: after step (2) is removed precipitation, through ultrafiltration membrane filter, obtain the clear juice of sugar-cane juice.
(4) boil: 1. the clear juice of step (3) sugar-cane juice and pure water are put into stainless-steel pan, boil to boiling with big fire, add the citric acid of formula ratio, maltitol, corn syrup, edible salt, caramel colorant, then little fire is transferred to, heating while stirring boils 2 hours, syrup boil to temperature 115 DEG C, pol 75 ~ 80 time cease fire, then naturally cool to normal temperature;
2. the syrup of cooling is sieved.
(5) preserve: the syrup sieved is put into container and seal normal temperature and preserve 20 days.
Above-described is only embodiments of the present invention.Obvious specific implementation of the present invention is not subject to the restrictions described above; as long as have employed the unsubstantiality that method of the present invention is conceived and technical scheme is carried out to improve; or design of the present invention and technical scheme directly applied to other occasions, all within protection scope of the present invention without to improve.
Claims (1)
1. the caramel syrup prepared of sugar-cane juice, it is characterized in that, caramel syrup prepared by described sugar-cane juice contains following raw material, prepares by following portions by weight:
Sugar-cane juice 100 ~ 150 parts, citric acid 2 ~ 4 parts, maltitol 10 ~ 20 parts, corn syrup 10 ~ 20 parts, edible salt 0.5 ~ 1 part, pure water 30 ~ 50 parts, xanthans 1 ~ 3 part, caramel colorant 0.2 ~ 1 part, natural seaweed Type B fining agent 3 ~ 5 parts, natural seaweed A type fining agent 1 ~ 2 part;
The concrete steps of caramel syrup prepared by described sugar-cane juice and technique are:
(1) once filter: by fresh cane juice through ultrafiltration membrane filter, filter under 40 ~ 60 DEG C of environment in pressure 0.6 ~ Mpa, temperature, remove impurity, preliminary clarified sugar cane juice;
(2) clarify: mix by weight 3 ︰ 100 with natural seaweed Type B fining agent and sugar-cane juice, be warmed to 60 ~ 80 DEG C, leave standstill 2 hours, then control temperature is at 60 DEG C, add 1.5% natural seaweed A type fining agent, after stirring and evenly mixing, leave standstill 30 minutes;
(3) secondary filter: after step (2) is removed precipitation, through ultrafiltration membrane filter, obtain the clear juice of sugar-cane juice;
(4) boil: 1. the clear juice of step (3) sugar-cane juice and pure water are put into stainless-steel pan, boil to boiling with big fire, add the citric acid of formula ratio, maltitol, corn syrup, edible salt, caramel colorant, then little fire is transferred to, heating while stirring boils 2 hours, syrup boil to temperature 115 DEG C, pol 75 ~ 80 time cease fire, then naturally cool to normal temperature;
2. the syrup of cooling is sieved;
(5) preserve: the syrup sieved is put into container and seal normal temperature preservation 20 ~ 40 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510165450.0A CN104705555A (en) | 2015-04-09 | 2015-04-09 | Caramel syrup for preparing sugarcane juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510165450.0A CN104705555A (en) | 2015-04-09 | 2015-04-09 | Caramel syrup for preparing sugarcane juice |
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| CN104705555A true CN104705555A (en) | 2015-06-17 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510165450.0A Pending CN104705555A (en) | 2015-04-09 | 2015-04-09 | Caramel syrup for preparing sugarcane juice |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720356A (en) * | 2016-11-21 | 2017-05-31 | 湖北德安府糖业有限责任公司 | A kind of syrup for preparing milk tea and coffee |
| CN107354242A (en) * | 2017-08-25 | 2017-11-17 | 将乐县红糖技术协会 | A kind of sugar cook technique |
| CN107788504A (en) * | 2017-09-22 | 2018-03-13 | 广州天惠食品股份有限公司 | A kind of brown sugar syrup and preparation method thereof |
| CN115812833A (en) * | 2022-12-04 | 2023-03-21 | 山东匠溢生物科技有限责任公司 | High-chroma baked brown sugar syrup and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102952904A (en) * | 2011-08-24 | 2013-03-06 | 深圳市海蕴生物科技股份有限公司 | New additive for producing sugar from sugarcane, preparation method thereof and application method thereof in sugar production |
| CN103652544A (en) * | 2012-09-16 | 2014-03-26 | 新沂市恒惠淀粉糖有限公司 | Boiling method for Cantonese moon cake syrup |
| CN103710469A (en) * | 2013-12-26 | 2014-04-09 | 江苏久吾高科技股份有限公司 | Production technique and device of directly edible edible syrup |
-
2015
- 2015-04-09 CN CN201510165450.0A patent/CN104705555A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102952904A (en) * | 2011-08-24 | 2013-03-06 | 深圳市海蕴生物科技股份有限公司 | New additive for producing sugar from sugarcane, preparation method thereof and application method thereof in sugar production |
| CN103652544A (en) * | 2012-09-16 | 2014-03-26 | 新沂市恒惠淀粉糖有限公司 | Boiling method for Cantonese moon cake syrup |
| CN103710469A (en) * | 2013-12-26 | 2014-04-09 | 江苏久吾高科技股份有限公司 | Production technique and device of directly edible edible syrup |
Non-Patent Citations (1)
| Title |
|---|
| 劳动和社会保障部中国就业培训技术指导中心: "《烘焙工：技师（含面包、中式糕点、西式糕点）》", 31 January 2005, 中国轻工业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720356A (en) * | 2016-11-21 | 2017-05-31 | 湖北德安府糖业有限责任公司 | A kind of syrup for preparing milk tea and coffee |
| CN107354242A (en) * | 2017-08-25 | 2017-11-17 | 将乐县红糖技术协会 | A kind of sugar cook technique |
| CN107788504A (en) * | 2017-09-22 | 2018-03-13 | 广州天惠食品股份有限公司 | A kind of brown sugar syrup and preparation method thereof |
| CN115812833A (en) * | 2022-12-04 | 2023-03-21 | 山东匠溢生物科技有限责任公司 | High-chroma baked brown sugar syrup and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150617 |
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| RJ01 | Rejection of invention patent application after publication |