CN106805198A - A kind of production method of low conversion sucrose seasoning syrup - Google Patents
A kind of production method of low conversion sucrose seasoning syrup Download PDFInfo
- Publication number
- CN106805198A CN106805198A CN201510841256.XA CN201510841256A CN106805198A CN 106805198 A CN106805198 A CN 106805198A CN 201510841256 A CN201510841256 A CN 201510841256A CN 106805198 A CN106805198 A CN 106805198A
- Authority
- CN
- China
- Prior art keywords
- syrup
- sucrose
- production method
- homogenizer
- low conversion
- Prior art date
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- Pending
Links
- 235000020357 syrup Nutrition 0.000 title claims abstract description 34
- 239000006188 syrup Substances 0.000 title claims abstract description 34
- 229930006000 Sucrose Natural products 0.000 title claims abstract description 28
- 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 title claims abstract description 28
- 239000005720 sucrose Substances 0.000 title claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 238000006243 chemical reaction Methods 0.000 title claims abstract description 14
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000013530 defoamer Substances 0.000 claims abstract description 9
- 239000000049 pigment Substances 0.000 claims abstract description 9
- 239000008367 deionised water Substances 0.000 claims abstract description 8
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 230000000694 effects Effects 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000010008 shearing Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 235000013361 beverage Nutrition 0.000 abstract description 4
- 235000015203 fruit juice Nutrition 0.000 abstract description 4
- 235000012970 cakes Nutrition 0.000 abstract description 3
- 235000016213 coffee Nutrition 0.000 abstract description 3
- 235000013353 coffee beverage Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 235000013336 milk Nutrition 0.000 abstract description 3
- 239000008267 milk Substances 0.000 abstract description 3
- 210000004080 milk Anatomy 0.000 abstract description 3
- 235000021419 vinegar Nutrition 0.000 abstract description 3
- 239000000052 vinegar Substances 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 241001122767 Theaceae Species 0.000 abstract 1
- 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
- 238000005516 engineering process Methods 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000003301 hydrolyzing effect Effects 0.000 description 2
- DSMRYCOTKWYTRF-UHFFFAOYSA-N 3-methylfuran-2-carbaldehyde Chemical compound CC=1C=COC=1C=O DSMRYCOTKWYTRF-UHFFFAOYSA-N 0.000 description 1
- 239000004215 Carbon black (E152) Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- CANRESZKMUPMAE-UHFFFAOYSA-L Zinc lactate Chemical compound [Zn+2].CC(O)C([O-])=O.CC(O)C([O-])=O CANRESZKMUPMAE-UHFFFAOYSA-L 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 229940050168 zinc lactate Drugs 0.000 description 1
- 235000000193 zinc lactate Nutrition 0.000 description 1
- 239000011576 zinc lactate 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
- Jellies, Jams, And Syrups (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of production method of low conversion sucrose seasoning syrup, belong to food additives field, the raw material that the production method is used includes by weight ratio：Sucrose 19-20%, salt 1.5%, pigment 0.2%, defoamer 0.3%, balance of deionized water, low conversion sucrose seasoning syrup is produced with pulverizer, jacketed pan, homogenizer, sterilizer as equipment；The advantage of the production method is：Use common apparatus, simple production process, production process mild condition, pollution-free waste discharge；Product is mainly used in the dispensing of cake, fruit juice, beverage, candy, vinegar, coffee, milk tea.
Description
Technical field
The invention belongs to food additives field, more particularly to a kind of production method of conversion sucrose seasoning syrup high.
Background technology
Syrup is that the raw material for manufacturing syrup can be syrup, sugar-cane juice, fruit juice or other plant juices etc., and syrup can be used to modulation beverage or cook sweet food by boiling or other technologies are made, sugared solution sticky, containing high concentration.The industrial syrup for using is produced using quantity-produced method by large scale equipment, mainly there are acid system, enzyme process, three kinds of ways of acid-enzyme hydrolysis method, different technique, its sugariness, adhesivity, thickening property, guarantor's tide, hygroscopicity, osmotic pressure, colour stability, cokeability, reproducibility, Fermented are different, no matter which kind of technique is all a hydrolytic process for complexity, there are three kinds of key reactions in hydrolytic process：One is to be hydrolyzed to glucose；Two is to be combined into the glycoconjugates such as isomaltose again after being hydrolyzed into glucose；Three is breakdown of glucose generation 5- hydrocarbon methylfurfural and sour propionic acid coloring matter.The present invention is the liquid food additive for being made sucrose dissolving heating concentration, the soluble solid amount that it contains sucrose is not less than 25%, can be by regulation one or more optional dispensing of addition in seasoning syrup, optional dispensing may be selected salt, defoamer, antierythrite, zinc lactate, pigment, be mainly used in the dispensing of cake, fruit juice, beverage, candy, vinegar, coffee, milk tea.The present invention obtains finished product with pulverizer, jacketed pan, homogenizer, sterilizer, concentration pan as equipment after crushing, mixed dissolution, emulsification are sheared, sterilized.
The content of the invention：
Present invention mainly solves problem be to provide a kind of production method of low conversion sucrose seasoning syrup, the raw material for using includes by weight ratio：Sucrose 19-20%, salt 1.5%, pigment 0.2%, defoamer 0.3%, balance of deionized water, low conversion sucrose seasoning syrup is produced with pulverizer, jacketed pan, homogenizer, sterilizer as equipment.
The technical solution adopted by the present invention is：
（1）It is powder by the sucrose of formula ratio, salt feeding pulverizer crushing, then by the sucrose after crushing, salt feeding jacketed pan.
（2）By the pigment of formula ratio, deionized water, defoamer feeding jacketed pan, stop boiling when being boiled at a temperature of 98-99 DEG C to the water content of syrup to 75% after blending is uniform, then syrup is sent into homogenizer homogeneous 10-12 minutes, liquid in homogenizer produces strong shearing, effect of impact under high pressure, so that all particles obtain micronization.
（3）Sterilized through the syrup feeding sterilizer of micronization, sterilization time is 0.5-0.6 hours, and finished product is obtained after sterilizing.
Further technical scheme of the invention is：
Described pulverizer is high speed Universal pulverizer.
Described jacketed pan is L1400 type stainless steel steam-jacked kettles.
Described homogenizer is 1 tonne of stainless steel high pressure homogenizer.
The beneficial effects of the invention are as follows：There is provided a kind of production method of low conversion sucrose seasoning syrup, the method has the series of advantages such as use common apparatus, simple production process, production process mild condition, pollution-free waste discharge；Product is mainly used in the dispensing of cake, fruit juice, beverage, candy, vinegar, coffee, milk tea.
Specific embodiment
Embodiment 1：
Total amount will be accounted for for sucrose 19%, salt 1.5% sends into pulverizer, it is powder to crush, then by the sucrose after crushing, salt feeding jacketed pan；Total amount will be accounted for for pigment 0.2%, defoamer 0.3%, deionized water 79% send into jacketed pan, when the water content boiled at a temperature of 98 DEG C to syrup is less than 30%, stopping is boiled after blending is uniform, then syrup is sent into homogenizer homogeneous 10 minutes, liquid in homogenizer produces strong shearing, effect of impact under high pressure, so that all particles obtain micronization.Sterilized through the syrup feeding sterilizer of micronization, sterilization time is 0.5 hour, and finished product is obtained after sterilizing.
Embodiment 2：
Total amount will be accounted for for sucrose 19.5%, salt 1.5% sends into pulverizer, it is powder to crush, then by the sucrose after crushing, salt feeding jacketed pan；Total amount will be accounted for for pigment 0.2%, defoamer 0.3%, deionized water 78.5% send into jacketed pan, when the water content boiled at a temperature of 98.5 DEG C to syrup is less than 30%, stopping is boiled after blending is uniform, then syrup is sent into homogenizer homogeneous 11 minutes, liquid in homogenizer produces strong shearing, effect of impact under high pressure, so that all particles obtain micronization.Sterilized through the syrup feeding sterilizer of micronization, sterilization time is 0.55 hour, and finished product is obtained after sterilizing.
Embodiment 3：
Total amount will be accounted for for sucrose 20%, salt 1.5% sends into pulverizer, it is powder to crush, then by the sucrose after crushing, salt feeding jacketed pan；Total amount will be accounted for for pigment 0.2%, defoamer 0.3%, deionized water 78% send into jacketed pan, when the water content boiled at a temperature of 99 DEG C to syrup is less than 30%, stopping is boiled after blending is uniform, then syrup is sent into homogenizer homogeneous 12 minutes, liquid in homogenizer produces strong shearing, effect of impact under high pressure, so that all particles obtain micronization.Sterilized through the syrup feeding sterilizer of micronization, sterilization time is 0.6 hour, and finished product is obtained after sterilizing.
Certainly, the present invention also has other implementation methods, and the improvement of any technology, principle and the technique done under without departing from spiritual background of the invention is within the scope of the present invention.
Claims (4)
1. a kind of production method of low conversion sucrose seasoning syrup, the raw material that the method is used includes by weight ratio：Sucrose 19-20%, salt 1.5%, pigment 0.2%, defoamer 0.3%, balance of deionized water, conversion sucrose seasoning syrup high is produced with pulverizer, jacketed pan, homogenizer, sterilizer as equipment, it is characterised in that：
（1）It is powder by the sucrose of formula ratio, salt feeding pulverizer crushing, then by the sucrose after crushing, salt feeding jacketed pan；
（2）By the pigment of formula ratio, deionized water, defoamer feeding jacketed pan, stop boiling when being boiled at a temperature of 98-99 DEG C to the water content of syrup to 75% after blending is uniform, then syrup is sent into homogenizer homogeneous 10-12 minutes, liquid in homogenizer produces strong shearing, effect of impact under high pressure, so that all particles obtain micronization；
（3）Sterilized through the syrup feeding sterilizer of micronization, sterilization time is 0.5-0.6 hours, and finished product is obtained after sterilizing.
2. the production method of a kind of low conversion sucrose seasoning syrup as claimed in claim 1, it is characterised in that：Described pulverizer is high speed Universal pulverizer.
3. the production method of a kind of low conversion sucrose seasoning syrup as claimed in claim 1, it is characterised in that：Described jacketed pan is L1400 type stainless steel steam-jacked kettles.
4. the production method of a kind of low conversion sucrose seasoning syrup as claimed in claim 1, it is characterised in that：Described homogenizer is 1 tonne of stainless steel high pressure homogenizer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510841256.XA CN106805198A (en) | 2015-11-28 | 2015-11-28 | A kind of production method of low conversion sucrose seasoning syrup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510841256.XA CN106805198A (en) | 2015-11-28 | 2015-11-28 | A kind of production method of low conversion sucrose seasoning syrup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106805198A true CN106805198A (en) | 2017-06-09 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510841256.XA Pending CN106805198A (en) | 2015-11-28 | 2015-11-28 | A kind of production method of low conversion sucrose seasoning syrup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106805198A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114391643A (en) * | 2021-12-23 | 2022-04-26 | 中粮融氏生物科技有限公司 | Seasoning syrup and preparation method thereof |
-
2015
- 2015-11-28 CN CN201510841256.XA patent/CN106805198A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114391643A (en) * | 2021-12-23 | 2022-04-26 | 中粮融氏生物科技有限公司 | Seasoning syrup and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170609 |
|
| WD01 | Invention patent application deemed withdrawn after publication |