CN105420420A - Preparation method of low-conversion syrup - Google Patents
Preparation method of low-conversion syrup Download PDFInfo
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- CN105420420A CN105420420A CN201510760629.0A CN201510760629A CN105420420A CN 105420420 A CN105420420 A CN 105420420A CN 201510760629 A CN201510760629 A CN 201510760629A CN 105420420 A CN105420420 A CN 105420420A
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- preparation
- invert syrup
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- low invert
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- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
- C13B50/002—Addition of chemicals or other foodstuffs
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- Life Sciences & Earth Sciences (AREA)
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Abstract
The invention relates to a preparation method of low-conversion syrup. The method comprises the following steps of dissolution, acidolysis, alkali adjustment and sterilization, decoloration and cooling. The low-conversion syrup is prepared through the method, operation is easy and convenient, a prepared product is not prone to crystallization and good in taste, and the light flavor of original saccharose is maintained.
Description
Technical field
The present invention relates to food technology field, particularly a kind of preparation method of low invert syrup.
Background technology
Low invert syrup refers to that sucrose and water mix post-heating by a certain percentage to boiling, and after adding acidic substance, sucrose molecules is hydrolyzed into a part fructose and a part glucose, because the aqueous solution of sucrose is dextrorotation, and specific rotatory power+66.4 °.After hydrolysis, the specific rotatory power of D-Glucose is+52 °, and the specific rotatory power of D-Fructose is-92 °, so the specific rotatory power of equimolecular glucose and fructose mixture is-20 °.Therefore the hydrolytic process of sucrose is called conversion reaction, the product after hydrolysis is called low invert syrup.
Concentration is the low invert syrup of 15 ~ 50 ° of B é, and sugariness coefficient is about 1.1 of homogenous quantities sucrose, dissolves fast, not easily crystallization, mouthfeel be outstanding, therefore at dessert, bake and bank up with earth, the processing industry such as beverage, preserved fruit and fruit can is used widely.
Acidic substance are as the catalyzer of sucrose by thermal transition.The conversion capability of mineral acid is strong, but syrup weak flavor, and operation is not easily, therefore few use.The hydrolysis of general use organic acid catalysis sucrose, such as citric acid, tartrate, oxysuccinic acid, lactic acid and acetic acid etc.
As everyone knows, sucrose is that catalyzer produces hydrolysis with acid in water, first generate glucose, fructose, then glucose, fructose decompose generation hydroxymethylfurfural, Glycerose, methyl-glyoxal, lactic acid, acetic acid etc. and other organic acid further, finally become complicated condenses.
Therefore, in storage process, the stability of low invert syrup is a technical problem urgently to be resolved hurrily.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation method of low invert syrup, makes the low Nulomoline steady quality of sucrose adopting the method to prepare.
In order to solve the problems of the technologies described above, the present invention proposes following technical scheme:
A preparation method for low invert syrup, is characterized in that described method comprises the following steps:
(1) get sucrose, stir and join in the warm water of 30-60 DEG C, make the sucrose solution of 40-65 ° of B é;
(2) adding edible acid taste substance adjust ph is 2.0-3.0;
(3) insert in ir radiation reactor, selection infrared wavelength is 1500-800cm
-1, regulate the power of ir radiation reactor, make the temperature of reaction solution maintain 80-90 DEG C, and react 30-60min under these conditions;
(4) adding anhydrous sodium carbonate adjust ph is 5.0-7.0, inserts in Temperature Control Type microwave chemical reactor, is heated to 90-100 DEG C rapidly, and be incubated 15-45min;
(5) add gac to decolour, filter;
(6) cool to room temperature, to obtain final product.
Preferably, in described step (1), the temperature of warm water is 50 DEG C.
Preferably, in described step (1), the degree Beaume of sucrose solution is 50 ° of B é.
Preferably, the edible acid taste substance in described step (2) is selected from one or more in citric acid, oxysuccinic acid, grape acid.
Preferably, the edible acid taste substance in described step (2) is citric acid.
Preferably, in described step (2), adjust ph is 2.5.
Preferably, in described step (3), the temperature of reaction solution maintains 85 DEG C.
Preferably, in described step (3), the time of reaction is 40min.
Preferably, in described step (4), adjust ph is 6.0.
Preferably, the soaking time described in described step (4) is 30min.
The inventive method is adopted to prepare low invert syrup, easy and simple to handle.Obtained product not easily crystallization, mouthfeel remarkably, maintain the light local flavor of original sucrose.
The particularly important is, compared with prior art, the low invert syrup that employing the present invention prepares and obtains, store 12 months under commercially available condition, its transformation efficiency and colour change all very little, and quality stability improves greatly.This Advantageous Effects can be proved by following test.
Between the low invert syrup that test example 1 different methods is obtained, quality stability compares
1, material
For examination syrup: make by oneself by embodiment 3 method;
Contrast syrup: obtain by following method:
(1) get sucrose, stir and join in the warm water of 50 DEG C, make the sucrose solution of 50 ° of B é;
(2) adding citric acid adjust ph is 3.0;
(3) insert in reactor, conventional heating, make the temperature of reaction solution maintain 85 DEG C, and react 40min under these conditions;
(4) adding anhydrous sodium carbonate adjust ph is 6.0, and conventional heating, makes feed temperature rise to 90-100 DEG C rapidly, and be incubated 30min;
(5) add gac to decolour, filter;
(6) cool to room temperature, to obtain final product.
2, method
Under parallel condition, store for examination syrup and contrast syrup by commercially available back.Respectively 0 month, 6 months, 12 months time, selected part sample, the as follows content of glucose, fructose and the colour of sample in working sample.
2.1HPLC method measures the mensuration of glucose, fructose content in syrup
Chromatographic condition chromatographic column: SugarPak1 ion exchange column (6.5 × 300mm), is furnished with differential refraction detector 2414; Moving phase: ultrapure water, flow velocity: 0.4mL/min; Column temperature: 85 DEG C; Detector temperature: 40 DEG C; Sample size: 10 μ L.
Cubage adopts external standard method.Result accounts for the percentage composition (%) of syrup total solids quality in glucose, fructose.
The colour of 2.2 syrup measures
The method " South China Science & Engineering University etc. compile in collaboration with sugar industry and analyze Beijing: China Light Industry Press, 232-236 " that reference literature is recorded.
3, result
Test-results is in table 1, and result shows, compared with contrast syrup, the low invert syrup transformation efficiency adopting the present invention to prepare is stablized, and colour is stablized.The above results imply that, adopts infrared-microwave radiation assisted reaction system, can not only realize heating function, may also there is other effect, and its know-why needs further to be studied.
Between the low invert syrup that the different preparation method of table 1 obtains, quality stability compares
In order to better set forth technical scheme, below in conjunction with embodiment, the present invention is further illustrated, but protection domain of the presently claimed invention is not limited to the following example.
Embodiment
Embodiment 1
The preparation of low invert syrup
(1) get sucrose, stir and join in the warm water of 60 DEG C, make the sucrose solution of 65 ° of B é;
(2) adding oxysuccinic acid adjust ph is 3.0;
(3) insert in ir radiation reactor, selection infrared wavelength is 1500-800cm
-1, regulate the power of ir radiation reactor, make the temperature of reaction solution maintain 90 DEG C, and react 60min under these conditions;
(4) adding anhydrous sodium carbonate adjust ph is 7.0, inserts in Temperature Control Type microwave chemical reactor, is heated to 90-100 DEG C rapidly, and be incubated 45min;
(5) add gac to decolour, filter;
(6) cool to room temperature, to obtain final product.
Stability test
Test method, with reference to test example 1, the results are shown in following table, and result shows that the low invert syrup quality stability adopting the present embodiment to prepare is high.
Table 2 quality stability is tested
Embodiment 2
The preparation of low invert syrup
(1) get sucrose, stir and join in the warm water of 30 DEG C, make the sucrose solution of 40 ° of B é;
(2) adding grape acid for adjusting pH value is 2.0;
(3) insert in ir radiation reactor, selection infrared wavelength is 1500-800cm
-1, regulate the power of ir radiation reactor, make the temperature of reaction solution maintain 80 DEG C, and react 30min under these conditions;
(4) adding anhydrous sodium carbonate adjust ph is 5.0, inserts in Temperature Control Type microwave chemical reactor, is heated to 90-100 DEG C rapidly, and be incubated 15min;
(5) add gac to decolour, filter;
(6) cool to room temperature, to obtain final product.
Stability test
Test method, with reference to test example 1, the results are shown in following table, and result shows that the low invert syrup quality stability adopting the present embodiment to prepare is high.
Table 3 quality stability is tested
Embodiment 3
The preparation of low invert syrup
(1) get sucrose, stir and join in the warm water of 50 DEG C, make the sucrose solution of 50 ° of B é;
(2) adding citric acid adjust ph is 2.5;
(3) insert in ir radiation reactor, selection infrared wavelength is 1500-800cm
-1, regulate the power of ir radiation reactor, make the temperature of reaction solution maintain 85 DEG C, and react 40min under these conditions;
(4) adding anhydrous sodium carbonate adjust ph is 6.0, inserts in Temperature Control Type microwave chemical reactor, is heated to 90-100 DEG C rapidly, and be incubated 30min;
(5) add gac to decolour, filter;
(6) cool to room temperature, to obtain final product.
Stability test
Test-results is see test example 1.
Claims (10)
1. a preparation method for low invert syrup, is characterized in that described method comprises the following steps:
(1) get sucrose, stir and join in the warm water of 30-60 DEG C, make the sucrose solution of 40-65 ° of B é;
(2) adding edible acid taste substance adjust ph is 2.0-3.0;
(3) insert in ir radiation reactor, selection infrared wavelength is 1500-800cm
-1, regulate the power of ir radiation reactor, make the temperature of reaction solution maintain 80-90 DEG C, and react 30-60min under these conditions;
(4) adding anhydrous sodium carbonate adjust ph is 5.0-7.0, inserts in Temperature Control Type microwave chemical reactor, is heated to 90-100 DEG C rapidly, and be incubated 15-45min;
(5) add gac to decolour, filter;
(6) cool to room temperature, to obtain final product.
2. the preparation method of a kind of low invert syrup according to claim 1, is characterized in that the temperature of warm water in described step (1) is 50 DEG C.
3. the preparation method of a kind of low invert syrup according to claim 1, is characterized in that the degree Beaume of sucrose solution in described step (1) is 50 ° of B é.
4. the preparation method of a kind of low invert syrup according to claim 1, the edible acid taste substance that it is characterized in that in described step (2) is selected from one or more in citric acid, oxysuccinic acid, grape acid.
5. the preparation method of a kind of low invert syrup according to claim 4, is characterized in that the edible acid taste substance in described step (2) is citric acid.
6. the preparation method of a kind of low invert syrup according to claim 1, is characterized in that in described step (2), adjust ph is 2.5.
7. the preparation method of a kind of low invert syrup according to claim 1, is characterized in that the temperature of reaction solution in described step (3) maintains 85 DEG C.
8. the preparation method of a kind of low invert syrup according to claim 1, is characterized in that the time of reaction in described step (3) is 40min.
9. the preparation method of a kind of low invert syrup according to claim 1, is characterized in that in described step (4), adjust ph is 6.0.
10. the preparation method of a kind of low invert syrup according to claim 1, is characterized in that the soaking time described in described step (4) is 30min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510760629.0A CN105420420A (en) | 2015-11-10 | 2015-11-10 | Preparation method of low-conversion syrup |
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| CN201510760629.0A CN105420420A (en) | 2015-11-10 | 2015-11-10 | Preparation method of low-conversion syrup |
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| CN105420420A true CN105420420A (en) | 2016-03-23 |
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| CN201510760629.0A Pending CN105420420A (en) | 2015-11-10 | 2015-11-10 | Preparation method of low-conversion syrup |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106480234A (en) * | 2016-12-30 | 2017-03-08 | 南京甘汁园糖业有限公司 | A kind of preparation technology of liquid sugar |
| CN108271898A (en) * | 2018-02-07 | 2018-07-13 | 上海希滋食品有限公司 | A kind of puffed rice is syrup dedicated and preparation method thereof |
| CN110066891A (en) * | 2019-04-29 | 2019-07-30 | 鲜活果汁有限公司 | A kind of preparation method and rock sugar prepared therefrom conversion syrup of rock sugar conversion syrup |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1994111A (en) * | 2006-08-25 | 2007-07-11 | 华南理工大学 | Method for preparing sugar-converted syrup |
| CN102747120A (en) * | 2012-07-18 | 2012-10-24 | 庄晟 | Preparation method of special inverted syrup for moon cakes |
| CN103911465A (en) * | 2014-03-27 | 2014-07-09 | 华侨大学 | Preparation method of converting saccharose into syrup |
-
2015
- 2015-11-10 CN CN201510760629.0A patent/CN105420420A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1994111A (en) * | 2006-08-25 | 2007-07-11 | 华南理工大学 | Method for preparing sugar-converted syrup |
| CN102747120A (en) * | 2012-07-18 | 2012-10-24 | 庄晟 | Preparation method of special inverted syrup for moon cakes |
| CN103911465A (en) * | 2014-03-27 | 2014-07-09 | 华侨大学 | Preparation method of converting saccharose into syrup |
Non-Patent Citations (1)
| Title |
|---|
| 陆启玉等: "《食品工艺学》", 30 September 1998, 河南科学技术出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106480234A (en) * | 2016-12-30 | 2017-03-08 | 南京甘汁园糖业有限公司 | A kind of preparation technology of liquid sugar |
| CN108271898A (en) * | 2018-02-07 | 2018-07-13 | 上海希滋食品有限公司 | A kind of puffed rice is syrup dedicated and preparation method thereof |
| CN110066891A (en) * | 2019-04-29 | 2019-07-30 | 鲜活果汁有限公司 | A kind of preparation method and rock sugar prepared therefrom conversion syrup of rock sugar conversion syrup |
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Application publication date: 20160323 |