CN106235299A - A kind of low-sugar mooncake syrup and preparation method thereof - Google Patents
A kind of low-sugar mooncake syrup and preparation method thereof Download PDFInfo
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- CN106235299A CN106235299A CN201610620021.2A CN201610620021A CN106235299A CN 106235299 A CN106235299 A CN 106235299A CN 201610620021 A CN201610620021 A CN 201610620021A CN 106235299 A CN106235299 A CN 106235299A
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- propylene glycol
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- 235000020357 syrup Nutrition 0.000 title claims abstract description 126
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 40
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 40
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 39
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- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical class OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims abstract description 36
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
Abstract
The invention belongs to food additive field, particularly relate to a kind of low-sugar mooncake syrup and preparation method thereof, syrup, includes that following raw material forms in parts by weight: white sugar 50 80 parts, raw Lemon fruit 8 15 parts, 8 15 parts of Fructus Ananadis comosi, modified propylene glycol alginate 8 18 parts, glucose syrup 25 parts, xylose 28 parts, Mel 25 parts and 40 55 parts of clear water；Described modified propylene glycol alginate is that through ultrasonic Treatment 5 10min that overfrequency is 100 200 hertz, the infrared ray radiation then using wavelength to be 300 500nm, propylene glycol alginate is processed 5 10s.Preparation method be through Feedstock treating, syrup boils, fine straining processes, colouring etc. and obtain.Present invention have the advantage that the sugar content decreasing moon-cake syrup on the whole, and the taste of the moon-cake syrup prepared has a distinctive style, have Fructus Ananadis comosi, the unique smell of raw Lemon fruit；Preparation method is simple, feasible.
Description
Technical field
The invention belongs to food additive field, particularly relate to a kind of low-sugar mooncake syrup and preparation method thereof.
Background technology
The making of guang-type moon cake divides from cake skin, has syrup skin, crisp skin and ice rind three major types, wherein with the syrup skin moon
Cake is main body, because syrup skin moon cake is with a long history, adds that cortex is soft, moistens, color of the leather golden red, and plasticity is big, can make wind
The moon cake that taste is different, from sweet cake and the salty sweet moon cake having both of nuts and kernels of Rong's mouth class, and long fresh-keeping period, this is syrup skin moon cake
A big characteristic.The manufacture method of tradition syrup is: with white sugar, clear water, citric acid, malic acid as raw material, first put by clear water
In the copper pot of cleaning, boil with vigorous fire, add white sugar be evenly stirred until boil after use moderate heat instead and boil, treat that syrup boils to 110-
115 DEG C, citric acid, malic acid can be received fire, by well-done syrup funnel when adding and boil to about 118 DEG C to syrup by several times
Filter filter off impurity, put in clean container, stand 3-7 days, this syrup be making guang-type moon cake primary raw material it
One, when making moon-cake syrup skin, its formula is: Self-raising flour 50%, syrup 40%；Oil generation 9%, a conduit made of long bamboo water 1%, it is seen that syrup
Consumption big.The disadvantage of tradition syrup is: rich in this high-octane dispensing of sucrose so that some consumers, such as fertilizer
Fat disease patient, the Ms of fearness obesity, old people etc. hang back or the fewest food, and diabetics dare not eat especially, thus
Develop low-sugar mooncake syrup and just put on agenda.
Summary of the invention
The goal of the invention of the present invention is: for the problem of above-mentioned existence, it is provided that the moon-cake syrup of a kind of low sugar, not only from
Decrease the sugar content of moon-cake syrup on the whole, and the taste of the moon-cake syrup prepared has a distinctive style, have Fructus Ananadis comosi, raw lemon
The unique smell of mango.
To achieve these goals, the technical solution used in the present invention is as follows:
A kind of low-sugar mooncake syrup, includes that following raw material forms: white sugar 50-80 part, raw Fructus Citri Limoniae in parts by weight
Really 8-15 part, Fructus Ananadis comosi 8-15 part, modified propylene glycol alginate 8-18 part, glucose syrup 2-5 part, xylose 2-8 part, Mel 2-5 part
With clear water 40-55 part；
Described modified propylene glycol alginate is through ultrasonic Treatment that overfrequency is 100-200 hertz by propylene glycol alginate
5-10min, the infrared ray radiation then using wavelength to be 300-500nm processes 5-10s.
A kind of low-sugar mooncake syrup, includes that following raw material forms in parts by weight: white sugar 60 parts, raw Lemon fruit 10
Part, 10 parts of Fructus Ananadis comosi, modified propylene glycol alginate 12 parts, glucose syrup 3 parts, xylose 10 parts, Mel 3 parts and 45 parts of clear water.
The preparation method of a kind of low-sugar mooncake syrup as above, including step in detail below:
(1) Feedstock treating:
A: in parts by weight, will raw Lemon fruit cutting, be then placed in refrigerator and adjust the temperature to 20 DEG C-25 DEG C and carry out ice
Town, standby；
B: in parts by weight, by sodium sorbate solution soaking 3min-that Fructus Ananadis comosi mass concentration is 20%-30%
Using distilled water flushing after 5min 2-3 time, then peeling, cutting, re-use high-temperature steam and fumigate 5min-10min, then takes out certainly
So cooling, standby；
(2) syrup boils: after adding white sugar after being boiled by clear water, little fire boils, and adds step after again boiling
Standby raw Lemon fruit and pineapple slice after A, B process, then boil 40min-50min with big fire, when after detection pH=5-6, cool down
Rear 5-10 mesh sieve of crossing obtains premixing syrup, is subsequently adding modified propylene glycol alginate big fire and boils 5-10min, last and glucose
Use moderate heat to boil after slurry, xylose and Mel mixing, reach 82 °-85 ° to syrup pol and can stop boiling；
(3) fine straining processes: after syrup stopping boiled is cooled to 30 DEG C-40 DEG C, filtered by solvent resistant column,
The removal of impurity is gone to be for further processing；
(4) colouring processes: the syrup after being processed by fine straining is put into after being incubated 2h-3h in 50 DEG C of-60 DEG C of thermostatic tanks, to syrup
In golden yellow, then it is down to room temperature and carries out barrelling, seal up for safekeeping.
In the present invention, as further illustrating, in step (1), the specification of described raw Lemon fruit cutting is for long × wide
× height=1cm-2cm × 1cm-2cm × 1cm-2cm；The specification of described Fructus Ananadis comosi cutting is length × width × height=3cm-4cm × 3cm-
4cm×1cm-2cm。
In the present invention, as further illustrating, the temperature of described little fire is 40-50 DEG C；The temperature of described moderate heat is 50-
60℃；The temperature of described big fire is 65-80 DEG C.
In the present invention, as further illustrating, the top of described thermostatic tank is provided with a color reaction device, color reaction
Device includes probe, alarm and color identification device, and described probe is arranged at the inwall at the top of thermostatic tank, alarm and color
On the outer wall at the top that identification device is arranged at thermostatic tank；First pass through color identification device and the color setting presetting identification is set
For a certain color, the color of syrup in probe extraction thermostatic tank, then color identification device by the syrup color extracted and is preset
Identify that color is proofreaded, if after meeting the color presetting identification, alarm will send alarm.
It is worth mentioning that: product moon-cake syrup of the present invention reduces the raw material using sugar content high in terms of raw material, use
Few or the most sugary raw material of sugar content replaces the white sugar raw material that part sugar content is high such that it is able to reduce the sugary of syrup
Amount, and if moon-cake syrup undermixing, the phenomenon of founding can easily occur, increase sugar content few after white sugar converts
Xylose, Mel and modified propylene glycol alginate, make sugar content reduce, be conducive to sugar to convert, and modified propylene glycol alginate has
Having toughness, the syrup physical bond after firmly converting is got up, and is difficult to founding phenomenon occur, and same boiling method is right
Using full white sugar to boil than group, experimental group uses the application raw material to boil, and behind 8 months after loading barrel packaging, experimental group is not
Founding phenomenon occur, contrast groups occurs in that founding phenomenon；The feature of xylose is the most digested absorption, does not has energy value energy maximum limit
Degree ground meets likes that eating sweets worries again the demand of the person of getting fat；Bifidus bacillus in activating human body intestinal also promotees its growth, bifid bar
Bacterium is benefit bacterium, and this bacterium is the most more useful health；Edible xylose can improve the microbial environment of human body, improves the immunity of body
Ability；Do not utilized by Institute of Micro-biology in oral cavity, possess the part physiological function of dietary fiber, it is possible to decrease the prevention of serum cholesterol
Intestinal cancer etc.；Xylose is fine with the compatibility of food, adds a small amount of xylose, just can embody good health-care effect in food；Wood
Sugar is taken in calcium simultaneously, can improve human body to the absorbance of calcium and retention rate, moreover it is possible to prevent constipation；Mel can improve blood
Composition, advances heart and brain and blood vessel function, thus usually takes for cardiovascular patient very good, have maintenance effects to liver,
Liver cell regeneration can be advanced, fatty liver is formed certain inhibition；Edible Mel can make up rapidly strength, eliminates tired
Exhausted, build up one's resistance to disease；Mel also has the effect of sterilizing, usually eats Mel, not only on tooth without impact, moreover it is possible to
The effect of sterilization is played in oral cavity；Mel can cure insomnia, enables a person to quickening and falls asleep speed；Mel can also moisten
Intestinal relieving constipation, along with the progress in epoch.People the most increasingly pay attention to health care, particularly especially pay attention to from daily diet, power
Meeting the requirement of people, example will strictly be limited using dosage toward the citric acid added in food by country, and the present invention uses pure
Natural raw Lemon fruit, Fructus Ananadis comosi as the regulating acid agent of seasoning, good taste, additive-free, safe and reliable, and through adding this
These two kinds of materials of invention and the moon-cake syrup for preparing are for moon cake, and golden yellow color is glossy and has Fructus Citri Limoniae and spinach
The fragrance of trailing plants uniqueness and mouthfeel.In the preparation prior art of moon-cake syrup, after being use white sugar gelatinizing, the transparent shape of thickness, this
Application through research find to carry out propylene glycol alginate the most modified not only have the most stable, can be at high temperature (75-
80 DEG C) under stablize invariance, can the most also have bigger viscosity, and can be under conditions of pH=5-6
The intensity of viscosity can be kept, comply fully with the application and prepare the condition of moon-cake syrup；And the modified alginate propylene glycol used
Ester as thickening agent after, it is possible to quickly by higher to moon-cake syrup thickening and the transparency, the moon-cake syrup made is more
Add and there is penetrating sense, improve the quality of moon cake finished product, and allow people visually the moon cake made be had certain luring
Human nature, thus increase sales volume and economic benefit.
In sum, compare relative to prior art, the invention has the beneficial effects as follows:
The moon-cake syrup prepared has more preferable permeability, sense organ seems more have appetite；The sugar content of syrup
It is less able to be suitable for more crowds compared to existing technology eat, and more stable after syrup storage, occur without in a long time
Founding phenomenon；The preparation method of the present invention is simple, understandable, feasibility is high；Color reaction device it is provided with, by peace in thermostatic tank
Fill this equipment can mechanization by probe detection syrup surface color, and by the precisely verification of color identification device after,
Send alarm, in order to remind finished product to gather in the crops, start subpackage, seal up for safekeeping, without manual detection, save labour force, and calibrate
Rate is higher, improves the quality of finished product results.
Detailed description of the invention
Embodiment 1:
Raw material prepares:
A kind of low-sugar mooncake syrup, includes that following raw material forms in parts by weight: white sugar 50 parts, raw Lemon fruit 8
Part, 8 parts of Fructus Ananadis comosi, modified propylene glycol alginate 8 parts, glucose syrup 2 parts, xylose 2 parts, Mel 2 parts and 40 parts of clear water；
Wherein, modified propylene glycol alginate is through ultrasonic Treatment that overfrequency is 100 hertz by propylene glycol alginate
5min, the infrared ray radiation then using wavelength to be 300nm processes 5s.
By a kind of low-sugar mooncake syrup of as above raw material preparation, including step in detail below:
(1) Feedstock treating:
A: in parts by weight, life Lemon fruit cutting is become specification is length × width × height=1cm × 1cm × 1cm, then
Put into refrigerator to adjust the temperature to 20 DEG C and ice, standby；
B: in parts by weight, by after sodium sorbate solution soaking 3min that Fructus Ananadis comosi mass concentration is 20% with distillation
Water rinses 2 times, and then peeling, cutting become specification to be length × width × height=3cm × 3cm × 1cm, re-uses high-temperature steam and fumigates
5min then takes out natural cooling, standby；
According to the nature of above two raw material, by less than Fructus Ananadis comosi for raw Lemon fruit cutting, Lemon fruit is with skin, Jing Guozheng
Compare after boiling Fructus Ananadis comosi here be easier to, be cooked rotten, essentially identical in order to ensure the performance after two material steaming and decoctings, be designed to this rule
Lattice, change put into words can within the steaming and decocting identical time, by raw Lemon fruit, Fructus Ananadis comosi internal containing material control according to a certain percentage
Mix with other raw materials, and detected by the pH value preset, it is possible to containing raw Lemon fruit and Fructus Ananadis comosi in two-way control syrup
Composition, and then the taste of moon-cake syrup can be controlled；Raw Lemon fruit belt leather has kind of a bitter taste, the Mel added by the later stage
Bitterness is neutralized and covers, it is ensured that mouthfeel, improve the quality of finished product；
(2) syrup boils: boil, when again at the little fire that temperature is 40 DEG C after adding white sugar after being boiled by clear water
Add standby raw Lemon fruit and pineapple slice after step A, B process after boiling, then boil 40min with the big fire that temperature is 65 DEG C,
When, after detection pH=5, crossing 5 mesh sieves and obtain premixing syrup after cooling, being subsequently adding modified propylene glycol alginate is 65 DEG C in temperature
Big fire boil 5min, after finally mix with glucose syrup, xylose and Mel, use temperature is that the moderate heat of 50 DEG C boils, sugared to syrup
Degree reaches 82 ° can be stopped boiling；
(3) fine straining processes: after syrup stopping boiled is cooled to 30 DEG C, filtered by solvent resistant column, removes
Impurity is for further processing；
(4) colouring processes: the syrup after being processed by fine straining is put into after being incubated 2h in 50 DEG C of thermostatic tanks, is golden yellow to syrup
, then it is down to room temperature and carries out barrelling, seals up for safekeeping；Wherein, the top of thermostatic tank is provided with a color reaction device, color reaction device
Including probe, alarm and color identification device, described probe is arranged at the inwall at the top of thermostatic tank, alarm and color to be known
On the outer wall at the top that other device is arranged at thermostatic tank；First pass through color identification device arrange preset identification color be set to
A certain color, the color of syrup in probe extraction thermostatic tank, then the syrup color extracted is known by color identification device with presetting
Other color is proofreaded, if after meeting the color presetting identification, alarm will send alarm.
Embodiment 2:
Raw material prepares:
A kind of low-sugar mooncake syrup, includes that following raw material forms in parts by weight: white sugar 80 parts, raw Lemon fruit 15
Part, 15 parts of Fructus Ananadis comosi, modified propylene glycol alginate 18 parts, glucose syrup 5 parts, xylose 8 parts, Mel 5 parts and 55 parts of clear water；
Wherein, modified propylene glycol alginate is through ultrasonic Treatment that overfrequency is 200 hertz by propylene glycol alginate
10min, the infrared ray radiation then using wavelength to be 500nm processes 10s.
By a kind of low-sugar mooncake syrup of as above raw material preparation, including step in detail below:
(1) Feedstock treating:
A: in parts by weight, life Lemon fruit cutting is become specification is length × width × height=2cm × 2cm × 2cm, then
Put into refrigerator to adjust the temperature to 25 DEG C and ice, standby；
B: in parts by weight, by after sodium sorbate solution soaking 5min that Fructus Ananadis comosi mass concentration is 30% with distillation
Water rinses 2-3 time, and then peeling, cutting become specification to be length × width × height=4cm × 4cm × 2cm, re-uses high-temperature steam and fumigates
10min, then takes out natural cooling, standby；
According to the nature of above two raw material, by less than Fructus Ananadis comosi for raw Lemon fruit cutting, Lemon fruit is with skin, Jing Guozheng
Compare after boiling Fructus Ananadis comosi here be easier to, be cooked rotten, essentially identical in order to ensure the performance after two material steaming and decoctings, be designed to this rule
Lattice, change put into words can within the steaming and decocting identical time, by raw Lemon fruit, Fructus Ananadis comosi internal containing material control according to a certain percentage
Mix with other raw materials, and detected by the pH value preset, it is possible to containing raw Lemon fruit and Fructus Ananadis comosi in two-way control syrup
Composition, and then the taste of moon-cake syrup can be controlled；
(2) syrup boils: boil, when again at the little fire that temperature is 50 DEG C after adding white sugar after being boiled by clear water
Add standby raw Lemon fruit and pineapple slice after step A, B process after boiling, then boil 50min with the big fire that temperature is 80 DEG C,
When, after detection pH=6, crossing 10 mesh sieves and obtain premixing syrup after cooling, being subsequently adding modified propylene glycol alginate is 80 DEG C in temperature
Big fire boil 10min, after finally mixing with glucose syrup, xylose and Mel, use temperature is that the moderate heat of 60 DEG C boils, to syrup
Pol reaches 85 ° and can stop boiling；
(3) fine straining processes: after syrup stopping boiled is cooled to 40 DEG C, filtered by solvent resistant column, removes
Impurity is for further processing；
(4) colouring processes: the syrup after being processed by fine straining is put into after being incubated 3h in 60 DEG C of thermostatic tanks, is golden yellow to syrup
, then it is down to room temperature and carries out barrelling, seals up for safekeeping；Wherein, the top of thermostatic tank is provided with a color reaction device, color reaction device
Including probe, alarm and color identification device, described probe is arranged at the inwall at the top of thermostatic tank, alarm and color to be known
On the outer wall at the top that other device is arranged at thermostatic tank；First pass through color identification device arrange preset identification color be set to
A certain color, the color of syrup in probe extraction thermostatic tank, then the syrup color extracted is known by color identification device with presetting
Other color is proofreaded, if after meeting the color presetting identification, alarm will send alarm.
Embodiment 3:
Raw material prepares:
A kind of low-sugar mooncake syrup, includes that following raw material forms in parts by weight: white sugar 60 parts, raw Lemon fruit 10
Part, 10 parts of Fructus Ananadis comosi, modified propylene glycol alginate 12 parts, glucose syrup 3 parts, xylose 10 parts, Mel 3 parts and 45 parts of clear water；
Wherein, modified propylene glycol alginate is through ultrasonic Treatment 5-that overfrequency is 150 hertz by propylene glycol alginate
10min, the infrared ray radiation then using wavelength to be 400nm processes 8s.
By a kind of low-sugar mooncake syrup of as above raw material preparation, including step in detail below:
(1) Feedstock treating:
A: in parts by weight, life Lemon fruit cutting is become specification be length × width × height=1.5cm × 1.5cm ×
1.5cm, is then placed in refrigerator and adjusts the temperature to 22 DEG C and ice, standby；
B: in parts by weight, by after sodium sorbate solution soaking 4min that Fructus Ananadis comosi mass concentration is 22% with distillation
Water rinses 3 times, and then peeling, cutting become specification to be length × width × height=3.5cm × 3.5cm × 1.5cm, re-use high-temperature steam
Stifling 8min, then takes out natural cooling, standby；
According to the nature of above two raw material, by less than Fructus Ananadis comosi for raw Lemon fruit cutting, Lemon fruit is with skin, Jing Guozheng
Compare after boiling Fructus Ananadis comosi here be easier to, be cooked rotten, essentially identical in order to ensure the performance after two material steaming and decoctings, be designed to this rule
Lattice, change put into words can within the steaming and decocting identical time, by raw Lemon fruit, Fructus Ananadis comosi internal containing material control according to a certain percentage
Mix with other raw materials, and detected by the pH value preset, it is possible to containing raw Lemon fruit and Fructus Ananadis comosi in two-way control syrup
Composition, and then the taste of moon-cake syrup can be controlled；
(2) syrup boils: boil, when again at the little fire that temperature is 45 DEG C after adding white sugar after being boiled by clear water
Add standby raw Lemon fruit and pineapple slice after step A, B process after boiling, then boil 45min with the big fire that temperature is 70 DEG C,
When, after detection pH=5.5, crossing 8 mesh sieves and obtain premixing syrup after cooling, being subsequently adding modified propylene glycol alginate is 72 in temperature
DEG C big fire boil 7min, after finally mixing with glucose syrup, xylose and Mel, use temperature is that the moderate heat of 55 DEG C boils, to syrup
Pol reaches 83 ° and can stop boiling；
(3) fine straining processes: after syrup stopping boiled is cooled to 35 DEG C, filtered by solvent resistant column, removes
Impurity is for further processing；
(4) colouring processes: the syrup after being processed by fine straining is put into after being incubated 2.5h in 55 DEG C of thermostatic tanks, is golden yellow to syrup
Color, is then down to room temperature and carries out barrelling, seals up for safekeeping；Wherein, the top of thermostatic tank is provided with a color reaction device, color reaction
Device includes probe, alarm and color identification device, and described probe is arranged at the inwall at the top of thermostatic tank, alarm and color
On the outer wall at the top that identification device is arranged at thermostatic tank；First pass through color identification device and the color setting presetting identification is set
For a certain color, the color of syrup in probe extraction thermostatic tank, then color identification device by the syrup color extracted and is preset
Identify that color is proofreaded, if after meeting the color presetting identification, alarm will send alarm.
Embodiment 4:
A kind of low-sugar mooncake syrup, includes that following raw material forms in parts by weight: white sugar 60 parts, raw Lemon fruit 10
Part, 10 parts of Fructus Ananadis comosi, glucose syrup 3 parts, xylose 10 parts, Mel 3 parts and 45 parts of clear water.
Preparation process identical with embodiment 3 (reducing the relative program that modified propylene glycol alginate interpolation processes).
Embodiment 5:
Raw material is identical with embodiment 3, and difference is, in Feedstock treating, the specification of raw Lemon fruit and Fructus Ananadis comosi cutting is length
× wide × height=1.5cm × 1.5cm × 1.5cm.
Contrast test:
The applicant, through Baidu library, uses existing technology all to use white sugar, citric acid to make as raw material
Moon-cake syrup as a comparison case, compared with embodiment 1-5, carries out sense organ, tastes record, be specifically shown in following table moon-cake syrup:
Table 1 moon-cake syrup situation log
From table 1 it follows that the moon-cake syrup (embodiment 1-3) that the raw material of the employing present invention and method prepare,
It is relatively free of modified propylene glycol alginate (embodiment 4, comparative example) the more thickness of use and penetrating, and the applicant also studies
Other are identical with Materials Example 3 for use propylene glycol alginate, and preparation method is same as in Example 3, propylene glycol alginate exists
Under hot conditions, degeneration plays the effect of its thickening agent the most completely, and the moon-cake syrup prepared compares embodiment 1-3 thickness
Spend the highest；Comparing embodiment 1-3, embodiment 5 is in identical cutting Lemon fruit and Fructus Ananadis comosi, and detection pH arrives preset value after cooking
After, filter out residue, but the ratio containing the material after Lemon fruit, Fructus Ananadis comosi steaming and decocting in filter pulp is but broken, and prepares
The tart flavour of moon-cake syrup mouthfeel deflection Fructus Citri Limoniae, and a comparative example of extra interpolation and embodiment 5 difference make a living Fructus Citri Limoniae
Really do not ice after cutting, be more prone to, relative to heating steaming and decocting, the material that steaming and decocting goes out in Lemon fruit, the moon-cake syrup prepared
Mouthfeel is poorer；Embodiment 1-3,5 moon-cake syrup reduce in terms of raw material and use the high raw material of sugar content, use sugar content few or
The most sugary raw material replaces the white sugar raw material that part sugar content is high such that it is able to reduce the sugar content of syrup, and energy
Enough after white sugar converts, if moon-cake syrup undermixing, the phenomenon of founding easily occurs, increase the few xylose of sugar content, honeybee
Honey and modified propylene glycol alginate, make sugar content reduce, and is conducive to sugar to convert, and modified propylene glycol alginate has toughness,
Syrup physical bond after firmly converting is got up, and is difficult to founding phenomenon occur, same boiling method, and contrast test uses
Full white sugar, citric acid boil, and embodiment 1-3,5 use the application raw materials boil, and behind 8 months after loading barrel packaging, do not go out
Existing founding phenomenon, contrast test occurs in that founding phenomenon after 6 months, embodiment 4 is the most difficult founding phenomenon occurs, but compares and add
Adding modified propylene glycol alginate, the holding time is shorter.
Moon cake, as moon cake cake skin, is tasted, and is remembered by moon-cake syrup embodiment 1-5 and comparative example prepared
Record situation, the moon cake cake skin of embodiment 1-5 is finer and smoother, smooth and penetrating, this with process through fine straining, add modified alginic acid third
Diol ester is relevant, and the fewest visual effect of impurity is more fully apparent from, more smooth, adds modified propylene glycol alginate and makes syrup more viscous
Flour thick, that add is the fewest, is naturally more fully apparent from, and visual effect is more tempting, allows people more have appetite, thus pushes up sales, carries
High economic benefit.
Described above is the detailed description for the preferable possible embodiments of the present invention, but embodiment is not limited to this
Bright patent claim, the equal change completed under the technical spirit suggested by all present invention or modification change, all should belong to
In the contained the scope of the claims of the present invention.
Claims (6)
1. a low-sugar mooncake syrup, it is characterised in that: include that following raw material forms in parts by weight: white sugar 50-80
Part, raw Lemon fruit 8-15 part, Fructus Ananadis comosi 8-15 part, modified propylene glycol alginate 8-18 part, glucose syrup 2-5 part, xylose 2-8 part,
Mel 2-5 part and clear water 40-55 part；
Described modified propylene glycol alginate is through ultrasonic Treatment 5-that overfrequency is 100-200 hertz by propylene glycol alginate
10min, the infrared ray radiation then using wavelength to be 300-500nm processes 5-10s.
2. a low-sugar mooncake syrup, it is characterised in that: include that following raw material forms in parts by weight: white sugar 60 parts,
Raw Lemon fruit 10 parts, 10 parts of Fructus Ananadis comosi, modified propylene glycol alginate 12 parts, glucose syrup 3 parts, xylose 10 parts, Mel 3 parts and clear water
45 parts.
3. the preparation method of a kind of low-sugar mooncake syrup as described in claim 1-2 any one, it is characterised in that: include with
Lower concrete steps:
(1) Feedstock treating: A: in parts by weight, by raw Lemon fruit cutting, is then placed in refrigerator and adjusts the temperature to 20 DEG C-25
DEG C ice, standby；B: in parts by weight, by the sodium sorbate solution leaching that Fructus Ananadis comosi mass concentration is 20%-30%
Using distilled water flushing 2-3 time after bubble 3min-5min, then peeling, cutting, re-use high-temperature steam and fumigate 5min-10min, so
Rear taking-up natural cooling, standby；
(2) syrup boils: after adding white sugar after being boiled by clear water, little fire boils, and adds step A, B after again boiling
Raw Lemon fruit standby after process and pineapple slice, then boil 40min-50min with big fire, after detecting pH=5-6, mistake after cooling
5-10 mesh sieve obtains premixing syrup, is subsequently adding modified propylene glycol alginate big fire and boils 5-10min, last and glucose syrup, wood
Sugar and Mel use moderate heat to boil after mixing, and reach 82 °-85 ° to syrup pol and can stop boiling；
(3) fine straining processes: after syrup stopping boiled is cooled to 30 DEG C-40 DEG C, filtered by solvent resistant column, removes
Impurity is for further processing；
(4) colouring processes: the syrup after being processed by fine straining is put into after being incubated 2h-3h in 50 DEG C of-60 DEG C of thermostatic tanks, is gold to syrup
Yellow, is then down to room temperature and carries out barrelling, seals up for safekeeping.
The preparation method of a kind of low-sugar mooncake syrup the most as claimed in claim 3, it is characterised in that: in step (1), described
The specification of raw Lemon fruit cutting is length × width × height=1cm-2cm × 1cm-2cm × 1cm-2cm；The specification of described Fructus Ananadis comosi cutting
For length × width × height=3cm-4cm × 3cm-4cm × 1cm-2cm.
The preparation method of a kind of low-sugar mooncake syrup the most as claimed in claim 3, it is characterised in that: the temperature of described little fire is
40-50℃；The temperature of described moderate heat is 50-60 DEG C；The temperature of described big fire is 65-80 DEG C.
6. a kind of low-sugar mooncake syrup as claimed in claim 1 and preparation method thereof, it is characterised in that: the top of described thermostatic tank
Portion is provided with a color reaction device, and color reaction device includes probe, alarm and color identification device, and described probe is arranged at perseverance
The inwall at the top of temperature tank, on the outer wall at the top that alarm and color identification device are arranged at thermostatic tank；First pass through color
Identify that device arranges the default color identified and is set to a certain color, the color of syrup, then color in probe extraction thermostatic tank
Identify with presetting, the syrup color of extraction is identified that color is proofreaded by device, if after meeting the color presetting identification, report to the police
Device will send alarm.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109965065A (en) * | 2019-04-26 | 2019-07-05 | 禹城市恒溢生物科技有限公司 | A kind of low sweet sugar slurry and preparation method thereof |
| CN114467998A (en) * | 2022-02-14 | 2022-05-13 | 双桥（厦门）有限公司 | Boiling process and equipment of low-sugar syrup for moon cakes |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104855780A (en) * | 2015-06-26 | 2015-08-26 | 西昌市正中食品有限公司 | Syrup for low-sugar mooncakes |
-
2016
- 2016-07-29 CN CN201610620021.2A patent/CN106235299A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104855780A (en) * | 2015-06-26 | 2015-08-26 | 西昌市正中食品有限公司 | Syrup for low-sugar mooncakes |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109965065A (en) * | 2019-04-26 | 2019-07-05 | 禹城市恒溢生物科技有限公司 | A kind of low sweet sugar slurry and preparation method thereof |
| CN114467998A (en) * | 2022-02-14 | 2022-05-13 | 双桥（厦门）有限公司 | Boiling process and equipment of low-sugar syrup for moon cakes |
| CN114467998B (en) * | 2022-02-14 | 2024-02-06 | 双桥（厦门）有限公司 | Process and equipment for decocting low-sugar syrup for moon cakes |
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Application publication date: 20161221 |