CN106072474A - A kind of high sugariness, the golden syrup of low cost and preparation method - Google Patents
A kind of high sugariness, the golden syrup of low cost and preparation method Download PDFInfo
- Publication number
- CN106072474A CN106072474A CN201610455691.3A CN201610455691A CN106072474A CN 106072474 A CN106072474 A CN 106072474A CN 201610455691 A CN201610455691 A CN 201610455691A CN 106072474 A CN106072474 A CN 106072474A
- Authority
- CN
- China
- Prior art keywords
- syrup
- golden
- preparation
- golden syrup
- high fructose
- Prior art date
- 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.)
- Pending
Links
- 235000020357 syrup Nutrition 0.000 title claims abstract description 58
- 239000006188 syrup Substances 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 48
- 239000000203 mixture Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims description 54
- 229930091371 Fructose Natural products 0.000 claims description 21
- 239000005715 Fructose Substances 0.000 claims description 21
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 21
- 239000007787 solid Substances 0.000 claims description 19
- 239000000940 FEMA 2235 Substances 0.000 claims description 9
- 230000000694 effects Effects 0.000 claims description 9
- 238000003860 storage Methods 0.000 claims description 9
- 238000004821 distillation Methods 0.000 claims description 4
- 235000008504 concentrate Nutrition 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 abstract description 13
- 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 abstract description 13
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 239000005720 sucrose Substances 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000009472 formulation Methods 0.000 abstract 1
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 20
- 238000001704 evaporation Methods 0.000 description 14
- 230000008020 evaporation Effects 0.000 description 14
- 235000003599 food sweetener Nutrition 0.000 description 14
- 239000003765 sweetening agent Substances 0.000 description 14
- 239000003795 chemical substances by application Substances 0.000 description 12
- 229960004793 sucrose Drugs 0.000 description 12
- 239000011552 falling film Substances 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 235000013361 beverage Nutrition 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 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 description 3
- 238000010612 desalination reaction Methods 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 201000001421 hyperglycemia Diseases 0.000 description 3
- 238000006317 isomerization reaction Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 208000008589 Obesity Diseases 0.000 description 2
- 108700040099 Xylose isomerases Proteins 0.000 description 2
- LKDRXBCSQODPBY-ZXXMMSQZSA-N alpha-D-fructopyranose Chemical compound OC[C@]1(O)OC[C@@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-ZXXMMSQZSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000020965 cold beverage Nutrition 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000007701 flash-distillation Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000005342 ion exchange Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 235000019890 Amylum Nutrition 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 238000007445 Chromatographic isolation Methods 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 108090000769 Isomerases Proteins 0.000 description 1
- 102000004195 Isomerases Human genes 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000005349 anion exchange Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003124 biologic agent Substances 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 238000005341 cation exchange Methods 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000004064 dysfunction Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 210000001508 eye Anatomy 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000034659 glycolysis Effects 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012171 hot beverage Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 208000030159 metabolic disease Diseases 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
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000007613 slurry method Methods 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 239000002918 waste heat Substances 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
- Confectionery (AREA)
Abstract
The present invention relates to golden syrup of a kind of high sugariness, low in calories, low cost and preparation method thereof.A kind of high sugariness of the present invention, low in calories, the golden syrup of low cost, with high fructose syrup as raw material.Compared with the existing golden syrup with sucrose as raw material production, no matter in terms of mouthfeel, local flavor, health, cost etc., it is respectively provided with obvious advantage.The selection formed by inventive formulation and ratio allotment, the golden syrup obtained both had possessed the mouthfeel of existing golden syrup, possess again low in calories, even 0 heat, it is fully able to meet diabetes patient, wish to keep fit, wish the demand of the crowd of keeping good figure, and based on dissimilar crowd for the demand of mouthfeel, the ratio of each composition can also suitably be adjusted to meet different crowd for mouthfeel by the generation sugar of the present invention, the demand of heat, the most also there is preferable stability, solubility, multiple different food processing technology can be applicable to, reach optimal mouth feeling experience.
Description
Technical field
The invention belongs to food additive manufacture field, be specifically related to a kind of high sugariness, low in calories, the golden yellow sugar of low cost
Slurry and preparation method thereof.
Background technology
Syrup has more more obvious advantage than solid-state sweeting agent on food and beverage industry, and it does not exist dissolution velocity and molten
The problem of Xie Du, thus purposes is the most extensive.But, the three-hypers problem that sugar excessive amount causes is the most serious, especially sugar
Urine disease, diabetes are one group of metabolic diseases being characterized with hyperglycemia.Hyperglycemia be then due to defect of insulin secretion or its
Biological agent is impaired, or both have concurrently and cause.Long-standing hyperglycemia during diabetes, causes various tissue, particularly eye,
Kidney, heart, blood vessel, neural chronic lesion, dysfunction.Many countries have been had to levy a tax to Sugared beverages to control
The increase of sugar content, it is desirable to the use containing sugar substance can be reduced whereby, as the U.S., Mexico, France, Hungary, Belgium,
Norway etc., these policy changes are in the change of acceleration Sugared beverages industry, and manufacturers must take method to reduce in beverage
Sugared consumption.But simultaneously consumer can't reduce for the requirement of mouthfeel, also require that manufacturing enterprise find those to liver or
Keep good figure more preferable succedaneum, use natural sweetener to produce low sugar or sugarless products has become whole world soft drink industry development
General orientation.
The starch sugar that high fructose syrup is made up of plant amylum hydrolysis and isomerization is brilliant, is a kind of important sweeting agent.Cause
Composition for it is mainly fructose and glucose, therefore is referred to as " high fructose syrup ".High fructose syrup is with enzyme process starch saccharification gained
Saccharified liquid, through the isomerization of glucose isomerase, becomes fructose by a portion glucose isomerase, by glucose and fructose
A kind of mixed sugar syrup in group face.High fructose syrup mainly has the product such as F42 high fructose syrup and F55 high fructose syrup, and wherein F is for representing
Fructose, numeral thereafter represents that fructose content accounts for the percentage rate of dry.Fructose content accounts for the high fructose syrup of 42%, is expressed as
F42, solid content is about 71%, and its sugariness is close with sucrose.Fructose content accounts for the high fructose syrup of 55%, is expressed as F55,
Solid content about 77%, its sugariness is 1.1 times of sucrose high, when F55 is about reached being concentrated to solid content by we
During to 81-82%, its sugariness is 1.8 times of sucrose high.High fructose syrup demand on domestic market is continuously increased, and quality is wanted
Asking and also improve constantly, application is more extensive.As the base material of food, beverage etc., increasingly approved by people and pay attention to.
Mostly the existing golden syrup commonly used is inverted and boil acquisition by sucrose, present uniform golden yellow, transparent,
Thick liquid, in good taste, sweet taste sweet-smelling, slightly for Mel mouthfeel, is a kind of high-end pure natural sweeting agent, and this makes its mouth
Sense, local flavor aspect are all better than high fructose syrup, and occupy the reason of critical role in existing Condiment Market.But owing to it makes
Being raw material with sucrose, cost is high, technique is fastidious, the duration and degree of heating grasps difficulty, yield rate is low, therefore it holds at high price.
CN105483186A discloses a kind of method that evaporation integral that liquefies produces high fructose syrup, specifically includes: will form sediment
Powder carries out slurrying, liquefaction, saccharifying, first time decolouring, ion exchange for the first time, evaporation for the first time, isomerization successively, takes off for the second time
The exchange of color, for the second time ion, second time evaporation, after liquefaction and before saccharifying, liquefier liquefaction obtained carries out flash distillation,
Wherein, the heat of second time evaporation is provided by the waste heat of the flash steam of flash distillation gained.In high fructose syrup production process, by inciting somebody to action
Flash steam is used as the heat of second time evaporation, has been effectively saved the steam consumption in high fructose syrup production process, has improved liquefaction
Efficiency and have higher economic benefit and social benefit.
CN105255968A discloses the preparation method of a kind of F55 high fructose syrup, specifically includes: starch milk liquefies；Insulation
60-70 DEG C it is cooled to after process；Squeeze into saccharifying tank, adjust pH value 4.0-4.5, add glucose starch enzyme glycolysis；70 DEG C of enzyme denaturing；Cross
Filter；Cation exchange column anion-exchange column hybrid ionic exchange column desalination, activated carbon decolorizing；It is concentrated into solid content 45-50%；
Adjust pH value 7.0-7.5, add immobilized isomerase and carry out isomery sugar making liquid；Part sugar liquid is through ion exchange column desalination, activated carbon
Decolour, be concentrated to give F42 high fructose syrup；Another part sugar liquid at chromatographic isolation, desalination, decolour, be concentrated to give F90 high fructose syrup；Will
F42 high fructose syrup and F90 high fructose syrup compound to obtain F55 high fructose syrup.The method gained F55 high fructose syrup will not in three months
Produce crystallization, improve the convenience that F55 high fructose syrup stores and uses, be greatly prolonged F55 high fructose syrup turn around time.
But, the step of technological operation, levels of precision, complexity are required to high by said process, cause cost mistake
How height, therefore, be obtained in that and prepare simple, cheap, mouthfeel and excellent flavor, high sugariness, (even 0 heat low in calories
Amount) the syrup composition that can substitute golden syrup be that industry is generally expected to solve the technical problem that.
Summary of the invention
For solving above-mentioned technical problem, it is provided that a kind of low-calorie sweetener paste composition both having met dissolubility, stability requirement,
People can be made again enjoy can also while preferable taste experience closer to the taste and flavor of golden syrup
Take in relatively low heat, enable the crowd of the different demands such as crowd of diabetes patient, stature of wishing to keep fit, wish to protect
Using, make people be more willing to the mouthfeel of the sweeting agent after accepting allotment, preparation process is simple simultaneously, cost is extremely low (than tradition gold
Golden syrup cost declines 65%), can 100% replacement tradition golden syrup.
The present invention provides golden syrup of a kind of high sugariness, low in calories, low cost and preparation method thereof.Of the present invention
High sugariness, low calorie syrup, with high fructose syrup as raw material.If selection, existing high fructose syrup can either be made to have had one to answer
With direction, make that technical process is simple, easily operation, availability is strong, be applicable to produce on a large scale simultaneously, can fundamentally drop again
The production cost of low golden syrup.
Further, the fructose content of described high fructose syrup is 42-90% (accounting for dry, mass fraction)；The most excellent
Select the fructose content of described high fructose syrup be 42% (accounting for dry, mass fraction), 55% (accounting for dry, mass fraction),
90% (accounting for dry, mass fraction).It is highly preferred that the raw material of described high fructose syrup includes: with high fructose syrup (preferably fructose
Content is the high fructose syrup of 55% (accounting for dry, mass fraction)) based on material, base material is sequentially added into burnt sugar coloring
Element (be used for mixing colours, addition preferably ten thousand/0.5-2, more preferably ten thousand/1.62-1.98 is optimal) colouring, Sal (are used for adjusting
Mouthfeel, addition preferably percent 0.5-9, more preferably percent 0.9-1.1% are optimal).
It is highly preferred that described golden yellow preparation method includes: be 55% (accounting for dry, mass fraction) with fructose content
Material based on high fructose syrup, sequentially adds proper amount of caramel color, Sal, and mixture obtains mixed material；By described mixing
Material concentrates (3-5 minute time, temperature controls at 80-90 DEG C), storage, fill i.e. obtains into golden syrup.It is further preferred that institute
The concentration stating mixed material uses six effect falling film evaporators, and the solid content that is concentrated into of mixed material is reached 81-82%.
Further, described preparation method includes: by the F55 high fructose syrup way of distillation that solid content is 75-77%
Being concentrated into solid content is 81-82%.
In concrete application, described golden syrup can be added as needed on various sweeting agent, food additive, it is possible to is used for
Prepare the different food processing fields such as cold drink, beverage, cake, sweets, canned food.
The beneficial effects of the present invention is:
The present invention provides a kind of high sugariness, low in calories, the golden syrup of low cost, and it has good mouthfeel, its sugariness
All it is close with existing golden syrup with local flavor, after its manufacturing cost is only the conversion syrup that raw sugar is manufactured, more manually endures
Golden syrup 35% processed, yield is risen to 100% by artificial 60%, and product energy 100% substitutes manufactured products, high-grade in tens examples
Sweets, dessert, cold and hot beverage, baking cake and high-grade moon cake all succeed.And heat is lower, be particularly suited for obesity,
Wish to keep good figure, wish that the crowd kept fit eats.Described golden syrup heat is low, be particularly suited for obesity crowd,
Cardiovascular and cerebrovascular disease crowd, wish to keep good figure, wish the crowd that keeps fit, and obtain and be more easy to preserve, be more easy to use.
Accompanying drawing explanation
Fig. 1 high fructose syrup sugariness and the relation curve of temperature.
The osmotic pressure of Fig. 2 sugar liquid and the relation curve of concentration.
Fig. 3 high fructose syrup and other syrup freezing points reduce the relation curve with concentration.
Detailed description of the invention
Embodiment 1
The preparation of golden syrup: take thing based on the high fructose syrup that fructose content is 42% (accounting for dry, mass fraction)
Material, counts on the basis of this material, the food be sequentially added into the caramel color toning accounting for its weight 0.5/10000th, accounting for its weight 0.5%
Salt is used for adjusting mouthfeel, mixture to obtain mixed material, by described mixed material evaporation and concentration (six effect falling film evaporators are preferably used) extremely
Its solid content content is that 81-82% i.e. obtains syrup base material, standby.
Concrete application: can be mixed homogeneously with any sweeting agent by above-mentioned syrup base material, adding ratio can be according to for sugariness
Needs suitably adjust, the sugariness of gained liquid sweetener is 1.8-20 times of sweetness of cane sugar, storage, fill i.e. obtain Gao Tian
Degree, liquid sweetener low in calories.
Embodiment 2
The preparation of golden syrup: take thing based on the high fructose syrup that fructose content is 55% (accounting for dry, mass fraction)
Material, counts on the basis of this material, the Sal be sequentially added into the caramel color toning accounting for its weight 1.8/10000ths, accounting for its weight 1%
For adjusting mouthfeel, mixture obtains mixed material, by described mixed material evaporation and concentration (six effect falling film evaporators are preferably used) to it
Solid content is that 81-82% i.e. obtains syrup base material, standby.
Concrete application: can be mixed homogeneously with any sweeting agent by above-mentioned syrup base material, adding ratio can be according to for sugariness
Needs suitably adjust, the sugariness of gained liquid sweetener is 1.8-20 times of sweetness of cane sugar, storage, fill i.e. obtain Gao Tian
Degree, liquid sweetener low in calories.
Embodiment 3
The preparation of golden syrup: take thing based on the high fructose syrup that fructose content is 85% (accounting for dry, mass fraction)
Material, counts on the basis of this material, is sequentially added into and accounts for the caramel color toning of its weight 1.7/10000ths, accounts for the 7 of its weight percent
Sal is used for adjusting mouthfeel, mixture to obtain mixed material, by described mixed material evaporation and concentration (six effect falling film evaporators are preferably used)
It is that 81-82% i.e. obtains syrup base material to its solid content, standby.
Concrete application: can be mixed homogeneously with any sweeting agent by above-mentioned syrup base material, adding ratio can be according to for sugariness
Needs suitably adjust, the sugariness of gained liquid sweetener is 1.8-20 times of sweetness of cane sugar, storage, fill i.e. obtain Gao Tian
Degree, liquid sweetener low in calories.
Embodiment 4
The preparation of golden syrup: take thing based on the high fructose syrup that fructose content is 90% (accounting for dry, mass fraction)
Material, count on the basis of this material, be sequentially added into account for its weight 2/10000ths caramel color toning, account for its weight percent 9 food
Salt is used for adjusting mouthfeel, mixture to obtain mixed material, by described mixed material evaporation and concentration (six effect falling film evaporators are preferably used) extremely
Its solid content is that 81-82% i.e. obtains syrup base material, standby.
Concrete application: can be mixed homogeneously with any sweeting agent by above-mentioned syrup base material, adding ratio can be according to for sugariness
Needs suitably adjust, the sugariness of gained liquid sweetener is 1.8-20 times of sweetness of cane sugar, storage, fill i.e. obtain Gao Tian
Degree, liquid sweetener low in calories.
Embodiment 5
The preparation of golden syrup: take thing based on the high fructose syrup that fructose content is 85% (accounting for dry, mass fraction)
Material, counts on the basis of this material, is sequentially added into and accounts for the caramel color toning of its weight 0.7/10000th, accounts for the 0.8 of its weight percent
Sal be used for adjusting mouthfeel, mixture to obtain mixed material, described mixed material evaporation and concentration (is preferably used six effect falling film evaporations
Device) it is that 81-82% i.e. obtains syrup base material to its solid content, standby.
Concrete application: can be mixed homogeneously with any sweeting agent by above-mentioned syrup base material, adding ratio can be according to for sugariness
Needs suitably adjust, the sugariness of gained liquid sweetener is 1.8-20 times of sweetness of cane sugar, storage, fill i.e. obtain Gao Tian
Degree, liquid sweetener low in calories.
Embodiment 6
The preparation of golden syrup: take thing based on the high fructose syrup that fructose content is 85% (accounting for dry, mass fraction)
Material, counts on the basis of this material, is sequentially added into and accounts for the caramel color toning of its weight 0.7/10000th, accounts for the 0.8 of its weight percent
Sal be used for adjusting mouthfeel, mixture to obtain mixed material, described mixed material evaporation and concentration (is preferably used six effect falling film evaporations
Device) it is that 81-82% i.e. obtains syrup base material to its solid content, standby.
Concrete application: can be mixed homogeneously with any sweeting agent by above-mentioned syrup base material, adding ratio can be according to for sugariness
Needs suitably adjust, the sugariness of gained liquid sweetener is 1.8-20 times of sweetness of cane sugar, storage, fill i.e. obtain Gao Tian
Degree, liquid sweetener low in calories.
Embodiment 7
The preparation of golden syrup: take thing based on the high fructose syrup that fructose content is 90% (accounting for dry, mass fraction)
Material, count on the basis of this material, be sequentially added into account for its weight 2/10000ths caramel color toning, account for its weight percent 9 food
Salt is used for adjusting mouthfeel, mixture to obtain mixed material, by described mixed material evaporation and concentration (six effect falling film evaporators are preferably used) extremely
Its solid content is that 81-82% i.e. obtains syrup base material, standby.
Concrete application: can be mixed homogeneously with any sweeting agent by above-mentioned syrup base material, adding ratio can be according to for sugariness
Needs suitably adjust, the sugariness of gained liquid sweetener is 1.8-20 times of sweetness of cane sugar, storage, fill i.e. obtain Gao Tian
Degree, liquid sweetener low in calories.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.The technology of the industry
Personnel, it should be appreciated that the present invention is not restricted to the described embodiments, simply illustrating this described in above-described embodiment and description
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these become
Change and improvement both falls within scope of the claimed invention.Scope is by appending claims and equivalence thereof
Thing defines.
Claims (8)
1. a high sugariness, low in calories, the golden syrup of low cost, it is characterised in that with high fructose syrup as raw material.
Golden syrup the most according to claim 1, it is characterised in that in the dry of described high fructose syrup, fructose content is
42-90%.
Golden syrup the most according to claim 1 and 2, it is characterised in that the preparation method of described golden syrup includes: with
In dry fructose content be the high fructose syrup of 55% be raw material, its solid content is 75-77%, is concentrated into solid by the way of distillation
Shape thing content is that 81-82% i.e. obtains golden syrup.
4. according to the golden syrup described in any one of claim 1-3, it is characterised in that the described way of distillation concentrates and uses six effect falls
Film evaporator.
Golden syrup the most according to claim 4, it is characterised in that the preparation method of described preparation includes:
In dry fructose content be the high fructose syrup of 55% as raw material, its solid content is 75-77%；Depend in the feed
The caramel color of secondary addition appropriate amount, Sal, mixture obtains mixed material；The concentration of described mixed material, storage, fill are i.e. obtained institute
State golden syrup.
6. the preparation method of the golden syrup described in an any one of claim 1-5, it is characterised in that be former with high fructose syrup
Material.
Preparation method the most according to claim 6, it is characterised in that the preparation method of described golden syrup includes: described
In the dry of high fructose syrup, fructose content is 42-90%.
Preparation method the most according to claim 7, it is characterised in that the preparation method of described syrup base material includes:
In dry fructose content be the high fructose syrup of 55% as raw material, its solid content is 75-77%, dense by the way of distillation
Being reduced to solid content is that 81-82% i.e. obtains golden syrup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610455691.3A CN106072474A (en) | 2016-06-21 | 2016-06-21 | A kind of high sugariness, the golden syrup of low cost and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610455691.3A CN106072474A (en) | 2016-06-21 | 2016-06-21 | A kind of high sugariness, the golden syrup of low cost and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106072474A true CN106072474A (en) | 2016-11-09 |
Family
ID=57238876
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610455691.3A Pending CN106072474A (en) | 2016-06-21 | 2016-06-21 | A kind of high sugariness, the golden syrup of low cost and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106072474A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110679917A (en) * | 2019-11-14 | 2020-01-14 | 山东香驰健源生物科技有限公司 | Syrup special for canned fruits and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063903A (en) * | 1991-02-06 | 1992-08-26 | 轻工部食品发酵工业科学研究所 | Preparation of fructose by crystallization |
| CN101691538A (en) * | 2009-09-29 | 2010-04-07 | 保龄宝生物股份有限公司 | Aspergillus oryzae and method for preparing high purity galacto-oligosaccharides by using same |
| CN101756157A (en) * | 2010-03-09 | 2010-06-30 | 中南林业科技大学 | Preparation method of pulp with high fruit sugar content |
| CN102823801A (en) * | 2012-10-08 | 2012-12-19 | 新沂市恒惠淀粉糖有限公司 | Preparation method of sugar-free moon-cake syrup |
-
2016
- 2016-06-21 CN CN201610455691.3A patent/CN106072474A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063903A (en) * | 1991-02-06 | 1992-08-26 | 轻工部食品发酵工业科学研究所 | Preparation of fructose by crystallization |
| CN101691538A (en) * | 2009-09-29 | 2010-04-07 | 保龄宝生物股份有限公司 | Aspergillus oryzae and method for preparing high purity galacto-oligosaccharides by using same |
| CN101756157A (en) * | 2010-03-09 | 2010-06-30 | 中南林业科技大学 | Preparation method of pulp with high fruit sugar content |
| CN102823801A (en) * | 2012-10-08 | 2012-12-19 | 新沂市恒惠淀粉糖有限公司 | Preparation method of sugar-free moon-cake syrup |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110679917A (en) * | 2019-11-14 | 2020-01-14 | 山东香驰健源生物科技有限公司 | Syrup special for canned fruits and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101684504B (en) | Preparation method of superhigh maltose syrup | |
| CN101874538B (en) | Method for preparing elastic chocolate sauce | |
| CN101258248B (en) | Methods of making syrups | |
| CN103695503B (en) | Maltose syrup with high sugaring off temperature and preparation method of maltose syrup | |
| CN101322520B (en) | Freezing beverage containing red date, longan and medlar juice and preparation thereof | |
| CN102415464A (en) | Novel sugar-free candy product | |
| CN102742761A (en) | Erythritol crystal and preparation method of erythritol crystal | |
| CN101129172A (en) | Method for processing blackberry fruit pulp with low sugar | |
| CN110179098A (en) | Novel zero card sweetener and preparation method thereof | |
| CN103865713A (en) | Method for producing kiwi fruit wine | |
| CN103396927A (en) | Egg and rice wine contained beverage and production method thereof | |
| CN106072474A (en) | A kind of high sugariness, the golden syrup of low cost and preparation method | |
| CN104738188B (en) | A kind of hazel nut juice beverage | |
| CN109452509A (en) | Rice wine pulp beverage with and preparation method thereof | |
| CN105475583A (en) | Production process for syrup special for chocolate | |
| CN101884360A (en) | Stevioside-containing candy and preparation method thereof | |
| CN104651540A (en) | Crystallization resisting method for F55 high fructose corn syrup | |
| CN104664480A (en) | Acanthopanax sessiliflorus drink and preparation method thereof | |
| JPS6140783A (en) | Preparation of edible vinegar | |
| CN109984192B (en) | Preparation method of condensed milk with caramel taste | |
| CN103262972A (en) | Erythritol and sucralose cocrystal product and cocrystallization method thereof | |
| US6936290B2 (en) | Enzyme treated maple syrup and shelf stable products containing enzyme treated maple syrup | |
| CN110558381A (en) | Double-color solidified tortoise jelly yoghourt and preparation process thereof | |
| CN107801973A (en) | A kind of natural built-up sweetening agent and preparation method thereof | |
| CN109609569A (en) | A kind of sweet potato fructose syrup preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161109 |