CN108077882A - A kind of method that functional form seasoning syrup is prepared using biological fermentation process - Google Patents
A kind of method that functional form seasoning syrup is prepared using biological fermentation process Download PDFInfo
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- CN108077882A CN108077882A CN201711364738.6A CN201711364738A CN108077882A CN 108077882 A CN108077882 A CN 108077882A CN 201711364738 A CN201711364738 A CN 201711364738A CN 108077882 A CN108077882 A CN 108077882A
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- column
- functional form
- syrup
- sugar
- seasoning syrup
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 62
- 235000020357 syrup Nutrition 0.000 title claims abstract description 59
- 239000006188 syrup Substances 0.000 title claims abstract description 59
- 238000000034 method Methods 0.000 title claims abstract description 23
- 238000000855 fermentation Methods 0.000 title claims abstract description 22
- 230000004151 fermentation Effects 0.000 title claims abstract description 22
- 235000000346 sugar Nutrition 0.000 claims abstract description 53
- 239000000796 flavoring agent Substances 0.000 claims abstract description 29
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 26
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 26
- 235000019634 flavors Nutrition 0.000 claims abstract description 26
- 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 claims abstract description 22
- 229930006000 Sucrose Natural products 0.000 claims abstract description 22
- 239000005720 sucrose Substances 0.000 claims abstract description 22
- 239000002002 slurry Substances 0.000 claims abstract description 21
- 235000020265 peanut milk Nutrition 0.000 claims abstract description 19
- WKBPZYKAUNRMKP-UHFFFAOYSA-N 1-[2-(2,4-dichlorophenyl)pentyl]1,2,4-triazole Chemical compound C=1C=C(Cl)C=C(Cl)C=1C(CCC)CN1C=NC=N1 WKBPZYKAUNRMKP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 18
- 235000009566 rice Nutrition 0.000 claims abstract description 18
- 239000011031 topaz Substances 0.000 claims abstract description 18
- 229910052853 topaz Inorganic materials 0.000 claims abstract description 18
- 102000016943 Muramidase Human genes 0.000 claims abstract description 17
- 108010014251 Muramidase Proteins 0.000 claims abstract description 17
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 17
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000010931 gold Substances 0.000 claims abstract description 17
- 229910052737 gold Inorganic materials 0.000 claims abstract description 17
- 229960000274 lysozyme Drugs 0.000 claims abstract description 17
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 17
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- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 14
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 14
- 102000004195 Isomerases Human genes 0.000 claims abstract description 13
- 108090000769 Isomerases Proteins 0.000 claims abstract description 13
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 13
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 12
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims abstract description 9
- 229940107187 fructooligosaccharide Drugs 0.000 claims abstract description 9
- BJHIKXHVCXFQLS-PQLUHFTBSA-N keto-D-tagatose Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-PQLUHFTBSA-N 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 8
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- 238000006243 chemical reaction Methods 0.000 claims description 46
- 241000218236 Cannabis Species 0.000 claims description 23
- 238000001514 detection method Methods 0.000 claims description 16
- 239000000706 filtrate Substances 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 13
- 108010039918 Polylysine Proteins 0.000 claims description 12
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 239000012752 auxiliary agent Substances 0.000 claims description 10
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- 235000009973 maize Nutrition 0.000 claims description 7
- 239000000126 substance Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 238000002834 transmittance Methods 0.000 claims description 5
- 235000008504 concentrate Nutrition 0.000 claims description 2
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- 235000013406 prebiotics Nutrition 0.000 abstract description 9
- 238000002845 discoloration Methods 0.000 abstract description 5
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- 238000005491 wire drawing Methods 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract 1
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- 241000209094 Oryza Species 0.000 description 15
- 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 13
- 239000008103 glucose Substances 0.000 description 13
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- 108090000790 Enzymes Proteins 0.000 description 7
- 229940088598 enzyme Drugs 0.000 description 7
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- 238000010411 cooking Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000002641 glycemic effect Effects 0.000 description 5
- 235000021552 granulated sugar Nutrition 0.000 description 5
- 229930091371 Fructose Natural products 0.000 description 4
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 235000014633 carbohydrates Nutrition 0.000 description 4
- 229960002737 fructose Drugs 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000005715 Fructose Substances 0.000 description 3
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- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
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- 238000003359 percent control normalization Methods 0.000 description 2
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- 238000011160 research Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
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- 206010020772 Hypertension Diseases 0.000 description 1
- 208000007976 Ketosis Diseases 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 102000004357 Transferases Human genes 0.000 description 1
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- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 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 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
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- 238000004364 calculation method Methods 0.000 description 1
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
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- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- -1 isomaltoketose Chemical compound 0.000 description 1
- 150000002584 ketoses Chemical class 0.000 description 1
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- 229910021645 metal ion Inorganic materials 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229940074410 trehalose Drugs 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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 sugar refining fields, and in particular to a kind of method that functional form seasoning syrup is prepared using biological fermentation process is made of following material:Natural sugarcane juice, gold sand sugar, brown sugar, galactolipin, topaz Rice ＆ peanut milk, fructus cannabis slurry, sucrose mutase, transfructosylase, trehalose synthetase, Arabinose isomerase, flavor yeast and lysozyme, more than material after the techniques such as staged fermentation, filtering, lysozyme degerming, concentration by being made seasoning syrup.Functional form seasoning syrup of the present invention has multiple efficacies, solve thes problems, such as that the effect of seasoning sugar product occurs in the market is single, product attendant disadvantages are more.Functional form syrup of the present invention is prepared using biological fermentation process, fermentation generates three kinds of isomaltoketose, fructooligosaccharide and Tagatose prebiotics factors, assign product prebiotics function factor, the present invention uses biological preservative, safety without health risk, this product also overcome dish after the culinary art of common syrup be hardened, wire drawing, easily discoloration the shortcomings of.
Description
Technical field
The invention belongs to sugar refining fields, and in particular to a kind of to prepare functional form seasoning syrup using biological fermentation process
Method.
Background technology
Flavouring is one of home cooking necessary article, there is acid, sweet tea, peppery etc., and white granulated sugar is one of flavoring agent of family's indispensability,
It is mainly used for sweetener, colorant, corrigent, but is all that huge numbers of families are sold to crystal, except storage, convenient transportation
Outside, use it is very inconvenient, it is bad it is quantitative, course of dissolution is longer, when especially preparing food, be easy to cause cauliflower au gratin and overdo or uneven.
During as coloring, to dissolve and boil can just use, and be inconvenient to store after opening, the main easy moisture absorption.With development in science and technology, science
Confirm that many such as obesities, hyperglycaemia, hypertension disease are all related with excessive edible sucrose.With constantly pushing away for intelligent society
Increasingly pursue that facility, intelligence, health etc. are multi-functional to combine together into, the product that consumer eats.
For white granulated sugar liquid sugar for seasoning is developed for existing deficiency during family cooking, many scientific research personnel or enterprise
Slurry, Chinese patent application：CN1666640A discloses a kind of single-purpose sugar for cooking, and raw material includes sweetener and tasty agents, sweet tea
Contain honey element in taste agent, it, will be because of intake if consumer often eats the exceeded beverage or other food of happy cellulose content
It is excessive to damage to the liver and nervous system of human body, old man particularly weaker to the ability of metabolism, pregnant woman, child
Harm becomes apparent from；The saccharin sodium ingredient contained in sweetener does not also get consumer reception.In such as Chinese patent：CN103621866B
A kind of liquid cooking sugar and preparation method thereof is disclosed, syrup is reconciled instead of liquid using the by-product in oligofructose production process
State cooks the part component of syrup, adds a variety of natural sugars such as glucose, fructose, maltose, oligosaccharide etc., and product has and prevents
Crystallization, while have oligofructose ingredient, add product function type.Although this production technology saves cost, production
The by-product that the by-product that oligofructose generates particularly produces high-purity fructo oligosaccharides can dissociate to come containing chromatographic isolation resin
Metal ion, have a certain impact to mouthfeel etc..
Sugar for seasoning is varied currently on the market, also the flavoring agent of functional type, but the function of these sugar for seasoning often cares for
This loses that, and function is more single, there is also it is many defects of have it is to be solved.Therefore, it is more to research and develop a kind of effect, while can solve again
The sugar for seasoning of many defects certainly occurred in the market is necessary.
The content of the invention
It is an object of the present invention to for above-mentioned sugar for seasoning effects many in the market are single, there are problems that number of drawbacks,
It is various while the functional form seasoning syrup for the number of drawbacks that sugar for seasoning in the market occurs can be solved to provide a kind of effect.
In order to achieve the above objectives, the technical solution adopted in the present invention is：
A kind of method that functional form seasoning syrup is prepared using biological fermentation process, the seasoning syrup is mainly by following mass percent
Substance be made：Natural sugarcane juice 40-45%, gold sand sugar 10-20%, brown sugar 12-15%, galactolipin 15-20%, topaz Rice ＆ peanut milk 10-13%
2-3% is starched with fructus cannabis；The seasoning syrup also needs to 6 kinds of biological respinse auxiliary agents, 6 kinds of biological respinses during preparation
Auxiliary agent and each account for gold sand sugar, brown sugar and galactolipin three's gross mass percentage are：Sucrose mutase 0.2-0.35%, fructose
Based transferase 1-2.5%, trehalose synthetase 0.5-0.8%, Arabinose isomerase 0.1-0.15%, flavor yeast 2-4% and molten
Bacterium enzyme 0.4-0.5%；The preparation method of the seasoning syrup is as follows：
（1）Weigh natural sugarcane juice, gold sand sugar, brown sugar, galactolipin, topaz Rice ＆ peanut milk and fructus cannabis slurry respectively by mass percentage, it will
More than material mixing, and it is 45-60% to be charged with pure water and adjust to weight percent shared by solid content, obtains compound
Shape object；
（2）Weigh sucrose mutase, transfructosylase, trehalose synthetase, arabinose isomery respectively by mass percentage
Enzyme, flavor yeast and lysozyme, and the A-B-C-D-E-F reaction columns being composed in series are added in, center pillar A adds in sucrose mutase,
Column B adds in transfructosylase, and column C adds in trehalose synthetase, and column D adds in Arabinose isomerase, and column E adds in flavor ferment
Mother, column F add in lysozyme；By step（1）Obtained mix paste passes sequentially through the A-B-C-D-E-F reaction columns being composed in series
Microbe conversion is carried out, obtains zymotic fluid；
（3）By step（2）Obtained zymotic fluid is filtered, and is taken its filtrate, is analyzed it, it is desirable that indices are：Filter
Liquid measures light transmittance >=80% with 722 type visible ray photometers under 720nm wavelength, and isomaltoketose is detected by GB1886.182
Content 15-23% scope, by GB/T23528 detection fructooligosaccharide content 20-40% scope, by GB/T23529 detect sea
Algae sugared content 5-12% scope, by QB/T4613 detection Tagatose content 3-5% scope, by GB/T23530 flavor types
Detect scope of the total nitrogen in 5-5.5%；Total plate count≤10 are detected by GB4789.23CFU/ml；
（4）Step will be met（3）The filtrate of indices is concentrated, and is charged with epsilon-polylysine, and being sufficiently stirred makes two
Person is uniformly mixed, and obtains mixed system I, wherein, the epsilon-polylysine of addition and the mass ratio of filtrate are 50-80mg/kg；Then
Mixed system I is concentrated into solid content and accounts for 75-80%, obtains mixed system II；
（5）By step（4）Obtained mixed system II pack up to functional form seasoning syrup
In the present invention, further instruction, the topaz Rice ＆ peanut milk are made of a bar horse pearl yellow maize；Fructus cannabis slurry by bar
Horse fructus cannabis is made.
In the present invention, further instruction, step（2）The A-B-C-D-E-F reaction columns being composed in series are fermenting
The reaction condition of each reaction column is during conversion：It is 45-55 DEG C, PH 5.5-6.5, flow velocity 2-5L/min that column A, which controls temperature, column
B controls temperature, and for 40-45 DEG C, PH 4.5-6.5, flow velocity 3-5L/min, column C controls temperature as 55-65 DEG C, PH 6.0-6.5, stream
Speed is 2.5-4.5L/min, and column D controls temperature, and for 42-50 DEG C, PH 6.5-7.5, flow velocity 3-6L/min, column E controls temperature as 28-
34 DEG C, PH 5.0-5.5, flow velocity 3-6L/min, column F controls temperature as 35-40 DEG C, PH 5.2-5.5, flow velocity 3-5L/
min。
In the present invention, further instruction, step（2）Described in reaction column blade diameter length ratio be 1：8-1:12.
In the present invention, further instruction, step（4）The equipment used that concentrates is negative pressure dehydrator.
In the present invention, further instruction, step（5）Described in pack the amount often wrapped be 50-1000ml.
The present invention has the advantage that compared with prior art：
1. functional form seasoning syrup of the present invention has multiple efficacies, it is single to efficiently solve the effect of seasoning sugar product occurs in the market
First, the problem of the defects of product is subsidiary is more.The functional form seasoning syrup of the present invention has the effect of a variety of prebioticses：Using sugarcane
Normal juice, gold sand sugar, white granulated sugar generate isomaltoketose, fruit for raw material by sucrose mutase, transfructosylase catalysing sucrose
Two kinds of prebiotics factors of oligosaccharides assign product prebiotics function factor, while preserve the nutritional ingredient in sugarcane, have made product both
The nutritious and unsoundness factor overcomes pure white granulated sugar slurry, the nonfunctional of blending type syrup, glycemic index are high and should not excessively eat
The shortcomings that using；Galactolipin is used as raw material, is got back a kind of prebiotics factor tower using Arabinose isomerase conversion galactolipin
Lattice sugar so that this product tool improves product efficacy there are three types of the effect of prebiotics, while Tagatose is sweet taste low in calories always
Agent, sugariness are the 92% of equivalent sucrose, and generated heat is only the 1/3 of sucrose, and synergy product sweetness overcomes product
In containing fructooligosaccharide, isomaltoketose, trehalose sugariness reduce the shortcomings that, while reduce to a certain extent sugar heat.
After testing, the GI values of product of the present invention are less than 30.Containing topaz Rice ＆ peanut milk in this product material, by trehalose synthetase topaz
In Rice ＆ peanut milk partial starch conversion trehalose, trehalose can defencive function factor fructooligosaccharide do not decomposed in high temperature, sour environment,
Its functional form is preserved, while trehalose plays an important role of the freshness and moisture of protecting dish.It is fermented using flavor yeast, the wind
Taste yeast has the single digestion characteristics of substrate, only digests glucose and galactolipin, and few to other carbohydrates such as fructose, sucrose, fruit
Sugar, trehalose, Tagatose etc. are without digestibility, therefore function flavor yeast has reaction not exclusively remaining grape in digestion dispensing
Sugar and galactose metabolism product obtain flavor delicate flavour object, improve the delicate flavour of product.Functional form syrup of the present invention is sent out using biology
Prepared by ferment method, fermentation generates the multiple functions type factor so that product of the present invention has multiple efficacies, solves sugar for seasoning in the market
The characteristics of nonfunctional, single function.
2. the present invention utilizes the miscellaneous bacteria cell membrane of infection of the lysozyme digestion in preparation process, make miscellaneous bacteria that can not be metabolized life
It grows, product working substance in high-temperature sterilization process is overcome to decompose, Maillard reaction occurs for carbohydrate, and product color is made to become brown etc. and is lacked
Point.
3. product of the present invention uses biological preservative epsilon-polylysine, epsilon-polylysine resolves into human body human body
The lysine of benefit to human body without health risk, with the preservatives such as potassium sorbate, sodium benzoate is used to compare, uses ε-poly- bad ammonia
Sour biological preservative is to consumer without health risk.
The topaz Rice ＆ peanut milk of this product invention is made for raw material using geography symbol product bar horse pearl yellow maize, there is Ba Mazhen
Pearl yellow maize nutrition, at the same overcome dish after the culinary art of common syrup be hardened, wire drawing, easily discoloration the shortcomings of；Fructus cannabis slurry is adopted
It is made of geography symbol product bar horse fructus cannabis, by microbe conversion, during fructus cannabis oil is soluble in the aqueous phase, changes single water and mix
Fluidity matter prevents product crystallization to be precipitated, while adds product nutrition and product fragrance.
Specific embodiment
The present invention provides a kind of method that functional form seasoning syrup is prepared using biological fermentation process is provided, to make the present invention
Purpose, technical solution and effect it is clearer, clear and definite, the present invention is described in more detail below.It should be appreciated that this place
The specific embodiment of description is only used to explain the present invention, is not intended to limit the present invention.
Embodiment 1
It is provided by the invention it is a kind of functional form seasoning syrup is prepared using biological fermentation process method it is as follows：
A kind of method that functional form seasoning syrup is prepared using biological fermentation process, the seasoning syrup is mainly by following mass percent
Substance be made：Natural sugarcane juice 40%, gold sand sugar 10%, brown sugar 12%, galactolipin 15%, topaz Rice ＆ peanut milk 10% and fructus cannabis slurry 2%；It should
Seasoning syrup also needs to 6 kinds of biological respinse auxiliary agents during preparation, 6 kinds of biological respinse auxiliary agents and each accounts for gold sand
Sugar, brown sugar and galactolipin three's gross mass percentage are：Sucrose mutase 0.2%, transfructosylase 1%, trehalose synthetase
0.5%th, Arabinose isomerase 0.1%, flavor yeast 2% and lysozyme 0.4%；The preparation method of the seasoning syrup is as follows：
（1）Weigh natural sugarcane juice, gold sand sugar, brown sugar, galactolipin, topaz Rice ＆ peanut milk and fructus cannabis slurry respectively by mass percentage, it will
More than material mixing, and it is 45% to be charged with pure water and adjust to weight percent shared by solid content, obtains mixing paste
Object；
（2）Weigh sucrose mutase, transfructosylase, trehalose synthetase, arabinose isomery respectively by mass percentage
Enzyme, flavor yeast and lysozyme, and the A-B-C-D-E-F reaction columns being composed in series are added in, the blade diameter length ratio of the reaction column is 1：
8, center pillar A add in sucrose mutase, and column B adds in transfructosylase, and column C adds in trehalose synthetase, and column D adds in Arabic
Sugared isomerase, column E add in flavor yeast, and column F adds in lysozyme；By step（1）Obtained mix paste passes sequentially through series connection
The A-B-C-D-E-F reaction columns of composition carry out microbe conversion, wherein A-B-C-D-E-F reaction columns each reaction in microbe conversion
The reaction condition of column is：Column A controls temperature, and for 45 DEG C, PH 5.5, flow velocity 2L/min, column B controls temperature as 40 DEG C, PH 4.5,
Flow velocity is 3L/min, and column C controls temperature, and for 55 DEG C, PH 6.0, flow velocity 2.5L/min, column D controls temperature as 42 DEG C, PH 6.5,
Flow velocity is 3L/min, and column E controls temperature, and for 28 DEG C, PH 5.0, flow velocity 3L/min, column F controls temperature as 35 DEG C, PH 5.2, stream
Speed is 3L/min, and zymotic fluid is obtained after reaction；
（3）By step（2）Obtained zymotic fluid is filtered, and is taken its filtrate, is analyzed it, it is desirable that indices are：Filter
Liquid measures light transmittance >=80% with 722 type visible ray photometers under 720nm wavelength, and isomaltoketose is detected by GB1886.182
Content is 15%, is 20% by GB/T23528 detection fructooligosaccharide contents, is 5% by GB/T23529 detection content of trehalose, by QB/
T4613 detection Tagatose contents are 3%, are 5% by GB/T23530 flavor types detection total nitrogen；Total plate count is detected by GB4789.2
≤103CFU/ml；
（4）Step will be met（3）The filtrate of indices is concentrated, and is charged with epsilon-polylysine, and being sufficiently stirred makes two
Person is uniformly mixed, and obtains mixed system I, wherein, the epsilon-polylysine of addition and the mass ratio of filtrate are 50mg/kg；Then will
Mixed system I is concentrated into solid content with negative pressure dehydrator and accounts for 75%, obtains mixed system II；
（5）By step（4）Obtained mixed system II by the amount of every bag 50-1000ml pack up to functional form sugar for seasoning
Slurry.
In the present embodiment, it is preferred that the topaz Rice ＆ peanut milk is made of a bar horse pearl yellow maize；Fructus cannabis slurry by bar
Horse fructus cannabis is made.
Embodiment 2
It is provided by the invention it is a kind of functional form seasoning syrup is prepared using biological fermentation process method it is as follows：
A kind of method that functional form seasoning syrup is prepared using biological fermentation process, the seasoning syrup is mainly by following mass percent
Substance be made：Natural sugarcane juice 43%, gold sand sugar 15%, brown sugar 14%, galactolipin 17%, topaz Rice ＆ peanut milk 12% and fructus cannabis slurry 2.5%；
The seasoning syrup also needs to 6 kinds of biological respinse auxiliary agents during preparation, 6 kinds of biological respinse auxiliary agents and each accounts for gold
Granulated sugar, brown sugar and galactolipin three's gross mass percentage are：Sucrose mutase 0.3%, transfructosylase 2%, trehalose synthesis
Enzyme 0.6%, Arabinose isomerase 0.13%, flavor yeast 3% and lysozyme 0.45%；The preparation method of the seasoning syrup is as follows：
（1）Weigh natural sugarcane juice, gold sand sugar, brown sugar, galactolipin, topaz Rice ＆ peanut milk and fructus cannabis slurry respectively by mass percentage, it will
More than material mixing, and it is 53% to be charged with pure water and adjust to weight percent shared by solid content, obtains mixing paste
Object；
（2）Weigh sucrose mutase, transfructosylase, trehalose synthetase, arabinose isomery respectively by mass percentage
Enzyme, flavor yeast and lysozyme, and the A-B-C-D-E-F reaction columns being composed in series are added in, the blade diameter length ratio of the reaction column is 1：
10, center pillar A add in sucrose mutase, and column B adds in transfructosylase, and column C adds in trehalose synthetase, and column D adds in me
The sugared isomerase of uncle, column E add in flavor yeast, and column F adds in lysozyme；By step（1）Obtained mix paste passes sequentially through string
The A-B-C-D-E-F reaction columns of connection composition carry out microbe conversion, and wherein A-B-C-D-E-F reaction columns are each anti-in microbe conversion
The reaction condition of Ying Zhu is：Column A controls temperature, and for 50 DEG C, PH 6, flow velocity 3L/min, column B controls temperature as 48 DEG C, PH 6, stream
Fast is 4L/min, and column C controls temperature, and for 60 DEG C, PH 6.3, flow velocity 3.8L/min, it is 46 DEG C, PH 7 that column D, which controls temperature, flow velocity
For 5L/min, column E controls temperature, and for 30 DEG C, PH 5.3, flow velocity 5L/min, it is 37 DEG C, PH 5.4 that column F, which controls temperature, and flow velocity is
4L/min obtains zymotic fluid after reaction；
（3）By step（2）Obtained zymotic fluid is filtered, and is taken its filtrate, is analyzed it, it is desirable that indices are：Filter
Liquid measures light transmittance >=80% with 722 type visible ray photometers under 720nm wavelength, and isomaltoketose is detected by GB1886.182
Content is enclosed for 20%, is 30% by GB/T23528 detection fructooligosaccharide contents, is 9% by GB/T23529 detection content of trehalose, is pressed
QB/T4613 detection Tagatose contents are 4%, are enclosed by GB/T23530 flavor types detection total nitrogen for 5.2%；Bacterium is detected by GB4789.2
Fall sum≤103CFU/ml；
（4）Step will be met（3）The filtrate of indices is concentrated, and is charged with epsilon-polylysine, and being sufficiently stirred makes two
Person is uniformly mixed, and obtains mixed system I, wherein, the epsilon-polylysine of addition and the mass ratio of filtrate are 65mg/kg；Then will
Mixed system I is concentrated into solid content with negative pressure dehydrator and accounts for 77%, obtains mixed system II；
（5）By step（4）Obtained mixed system II by the amount of every bag 50-1000ml pack up to functional form sugar for seasoning
Slurry.
In the present embodiment, it is preferred that the topaz Rice ＆ peanut milk is made of a bar horse pearl yellow maize；Fructus cannabis slurry by bar
Horse fructus cannabis is made.
Embodiment 3
It is provided by the invention it is a kind of functional form seasoning syrup is prepared using biological fermentation process method it is as follows：
A kind of method that functional form seasoning syrup is prepared using biological fermentation process, the seasoning syrup is mainly by following mass percent
Substance be made：Natural sugarcane juice 45%, gold sand sugar 20%, brown sugar 15%, galactolipin 20%, topaz Rice ＆ peanut milk 13% and fructus cannabis slurry 3%；It should
Seasoning syrup also needs to 6 kinds of biological respinse auxiliary agents during preparation, 6 kinds of biological respinse auxiliary agents and each accounts for gold sand
Sugar, brown sugar and galactolipin three's gross mass percentage are：Sucrose mutase 0.35%, transfructosylase 2.5%, trehalose synthesis
Enzyme 0.8%, Arabinose isomerase 0.15%, flavor yeast 4% and lysozyme 0.5%；The preparation method of the seasoning syrup is as follows：
（1）Weigh natural sugarcane juice, gold sand sugar, brown sugar, galactolipin, topaz Rice ＆ peanut milk and fructus cannabis slurry respectively by mass percentage, it will
More than material mixing, and it is 60% to be charged with pure water and adjust to weight percent shared by solid content, obtains mixing paste
Object；
（2）Weigh sucrose mutase, transfructosylase, trehalose synthetase, arabinose isomery respectively by mass percentage
Enzyme, flavor yeast and lysozyme, and the A-B-C-D-E-F reaction columns being composed in series are added in, the blade diameter length ratio of the reaction column is 1:
12, center pillar A add in sucrose mutase, and column B adds in transfructosylase, and column C adds in trehalose synthetase, and column D adds in me
The sugared isomerase of uncle, column E add in flavor yeast, and column F adds in lysozyme；By step（1）Obtained mix paste passes sequentially through string
The A-B-C-D-E-F reaction columns of connection composition carry out microbe conversion, and wherein A-B-C-D-E-F reaction columns are each anti-in microbe conversion
The reaction condition of Ying Zhu is：Column A controls temperature, and for 55 DEG C, PH 6.5, flow velocity 5L/min, it is 45 DEG C that column B, which controls temperature, and PH is
6.5, flow velocity 5L/min, column C control temperature, and for 65 DEG C, PH 6.5, flow velocity 4.5L/min, it is 50 DEG C that column D, which controls temperature, and PH is
7.5, flow velocity 6L/min, column E control temperature, and for 34 DEG C, PH 5.5, flow velocity 6L/min, it is 40 DEG C that column F, which controls temperature, and PH is
5.5, flow velocity 5L/min obtain zymotic fluid after reaction；
（3）By step（2）Obtained zymotic fluid is filtered, and is taken its filtrate, is analyzed it, it is desirable that indices are：Filter
Liquid measures light transmittance >=80% with 722 type visible ray photometers under 720nm wavelength, and isomaltoketose is detected by GB1886.182
Content is 23%, is 40% by GB/T23528 detection fructooligosaccharide contents, is 12% by GB/T23529 detection content of trehalose, by QB/
T4613 detection Tagatose contents are 5%, are 5.5% by GB/T23530 flavor types detection total nitrogen；It is total by GB4789.2 detection bacterium colonies
Number≤103CFU/ml；
（4）Step will be met（3）The filtrate of indices is concentrated, and is charged with epsilon-polylysine, and being sufficiently stirred makes two
Person is uniformly mixed, and obtains mixed system I, wherein, the epsilon-polylysine of addition and the mass ratio of filtrate are 80mg/kg；Then will
Mixed system I is concentrated into solid content with negative pressure dehydrator and accounts for 80%, obtains mixed system II；
（5）By step（4）Obtained mixed system II by the amount of every bag 50-1000ml pack up to functional form sugar for seasoning
Slurry.
In the present embodiment, it is preferred that the topaz Rice ＆ peanut milk is made of a bar horse pearl yellow maize；Fructus cannabis slurry by bar
Horse fructus cannabis is made.
Compliance test result
Functional form seasoning syrup of the present invention detects in preparation process and contains a certain amount of different wheat of the prebiotics factor in the product
Bud ketose, fructooligosaccharide and Tagatose, the effect of imparting prebiotics of the present invention.In addition, present invention others are both effectiveness tests
Card is as follows：
（1）Low glycemic index verification
Using two kinds of commercially available seasoning syrups of difference as control, its functional form seasoning syrup with 1-3 of the embodiment of the present invention is measured
Glycemic index.Glycemic index（GI）Numerical value meaning refer to the food of the carbohydrate containing 50g with it is considerable amount of
The percent value of glucose blood glucose response level in certain time body, reflection food raise the speed of blood glucose compared with glucose
And ability.The GI values of usual glucose are decided to be 100.According to currently used GI value calculating methods, 30 healths are chosen
The normal volunteer of situation foretaste experience, 6 one group of people, each 3 people of each group of men and women, wherein two groups as a control group, respectively
For control group 1 and control group 2, allow each group of people person on an empty stomach 12 it is small when after, six groups of volunteers feed the carbohydrate containing 50g respectively
Of the invention and commercially available syrup, measurement feed after 2 it is small when, survey everyone plasma glucose area under a curve respectively.Second
My god, each group of people person on an empty stomach 12 it is small when after, feed the glucose of same aliquot, after measurement feed 2 it is small when, everyone plasma glucose
Sugared area under a curve.It calculates the average Gui-value of every group of volunteer and is recorded in table.
Wherein, the calculation formula of GI values is:
GI=（The plasma glucose when gross area/equivalent glucose postprandial 2 is small under plasma glucose curve when test food postprandial 2 is small
The gross area under sugared curve）×100
As a result such as following table：
| Test group eats brown sugar | Average Gui-value |
| Embodiment 1 | 24 |
| Embodiment 2 | 27 |
| Embodiment 3 | 25 |
| Control group 1 | 64 |
| Control group | 68 |
From upper table data, the GI values of 1-3 of the embodiment of the present invention are below 30, and the GI of two groups of control groups is above 60, no
It is suitble to eat more, is not particularly suitable for diabetes patient, data above confirms that seasoning syrup of the present invention compared with commercially available syrup, has
The characteristics of low glycemic index.
（2）Other Evaluation of Functional of seasoning syrup
After finished product is made by the formula and step of embodiment 1-3, chooses volunteer and be investigated.
Edible object：Seasoning syrup made of embodiment 1-3 and 2 kinds of different commercially available seasoning syrups.
Eating method：As flavoring agent, the additive amount often eaten is for addition in the same style of cooking during daily breakfast, lunch and dinner culinary art
5ml, it is continuous 10 days edible.
Target of investication and study：Normal 100 people of physical condition is randomly divided into 5 groups, every group of 20 people, it is desirable that volunteer
Corresponding seasoning syrup is evaluated after using 10 days.
Evaluation criterion：The freshness of dish is evaluated as evaluation point using after culinary art, be divided into favorable comment, in comment and difference is commented,
Write down positive rating percentage；Whether dish changes colour and is evaluated as evaluation point using after culinary art, be divided into favorable comment, in comment and poor
It comments, writes down positive rating percentage；Whether dish is hardened as evaluation point and is evaluated using after culinary art, be divided into favorable comment, in comment
It is commented with difference, writes down positive rating percentage.Finding is as shown in the table：
| Test group | The freshness positive rating of dish | Dish discoloration positive rating | Dish is hardened situation positive rating |
| Embodiment 1 | 95% | 90% | 95% |
| Embodiment 2 | 95% | 95% | 90% |
| Embodiment 3 | 90% | 95% | 85% |
| Control group 1 | 45% | 30% | 25% |
| Control group 2 | 40% | 25% | 30% |
Found out by upper table data, finished product made of embodiment 1-3 is through cooking freshness, dish discoloration and the dish of its dish
The positive rating that the situation of being hardened obtains far more than two control groups, illustrates that functional form seasoning syrup of the present invention is substantially carried due to culinary art
High delicate flavour, while effectively improve traditional seasoning syrup dish discoloration, the characteristics of being hardened after culinary art.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, the equal variation or modification change completed under the technical spirit suggested by all present invention, should all belong to
Cover the scope of the claims in the present invention.
Claims (6)
- A kind of 1. method that functional form seasoning syrup is prepared using biological fermentation process, which is characterized in that the seasoning syrup mainly by The substance of following mass percent is made：Natural sugarcane juice 40-45%, gold sand sugar 10-20%, brown sugar 12-15%, galactolipin 15-20%, Topaz Rice ＆ peanut milk 10-13% and fructus cannabis slurry 2-3%；The seasoning syrup also needs to 6 kinds of biological respinse auxiliary agents, institute during preparation It states 6 kinds of biological respinse auxiliary agents and each accounts for gold sand sugar, brown sugar and galactolipin three's gross mass percentage and be：Sucrose mutase 0.2-0.35%, transfructosylase 1-2.5%, trehalose synthetase 0.5-0.8%, Arabinose isomerase 0.1-0.15%, wind Taste yeast 2-4% and lysozyme 0.4-0.5%；The preparation method of the seasoning syrup is as follows：Natural sugarcane juice, gold sand sugar, brown sugar, galactolipin, topaz Rice ＆ peanut milk and fructus cannabis slurry are weighed respectively by mass percentage, by more than Material mixing, and it is 45-60% to be charged with pure water and adjust to weight percent shared by solid content, obtains mix paste；Weigh respectively by mass percentage sucrose mutase, transfructosylase, trehalose synthetase, Arabinose isomerase, Flavor yeast and lysozyme, and the A-B-C-D-E-F reaction columns being composed in series are added in, center pillar A adds in sucrose mutase, column B Transfructosylase is added in, column C adds in trehalose synthetase, and column D adds in Arabinose isomerase, and column E adds in flavor yeast, column F adds in lysozyme；By step（1）Obtained mix paste passes sequentially through the A-B-C-D-E-F reaction columns being composed in series and carries out Microbe conversion obtains zymotic fluid；By step（2）Obtained zymotic fluid is filtered, and is taken its filtrate, is analyzed it, it is desirable that indices are：Filtrate is used 722 type visible ray photometers measure light transmittance >=80% under 720nm wavelength, and isomaltoketose content is detected by GB1886.182 In the scope of 15-23%, scope of the fructooligosaccharide content in 20-40% is detected by GB/T23528, trehalose is detected by GB/T23529 Content 5-12% scope, by QB/T4613 detection Tagatose content 3-5% scope, by GB/T23530 flavor types detect Total nitrogen is in the scope of 5-5.5%；Total plate count≤10 are detected by GB4789.23CFU/ml；Step will be met（3）The filtrate of indices is concentrated, and is charged with epsilon-polylysine, and being sufficiently stirred makes the two mixed It closes uniformly, obtains mixed system I, wherein, the epsilon-polylysine of addition and the mass ratio of filtrate are 50-80mg/kg；It then will be mixed Zoarium system I is concentrated into solid content and accounts for 75-80%, obtains mixed system II；By step（4）Obtained mixed system II pack up to functional form seasoning syrup.
- 2. a kind of method that functional form seasoning syrup is prepared using biological fermentation process according to claim 1, feature are existed In:The topaz Rice ＆ peanut milk is made of a bar horse pearl yellow maize；The fructus cannabis slurry is made of a bar horse fructus cannabis.
- 3. a kind of method that functional form seasoning syrup is prepared using biological fermentation process according to claim 1, feature are existed In:Step（2）The A-B-C-D-E-F reaction columns being composed in series reaction condition of each reaction column in microbe conversion is： Column A controls temperature, and for 45-55 DEG C, PH 5.5-6.5, flow velocity 2-5L/min, column B controls temperature as 40-45 DEG C, PH 4.5-6.5, Flow velocity is 3-5L/min, and column C controls temperature as 55-65 DEG C, PH 6.0-6.5, flow velocity 2.5-4.5L/min, and column D controls the temperature to be 42-50 DEG C, PH 6.5-7.5, flow velocity 3-6L/min, column E controls temperature as 28-34 DEG C, PH 5.0-5.5, flow velocity 3-6L/ Min, column F control temperature as 35-40 DEG C, PH 5.2-5.5, flow velocity 3-5L/min.
- 4. a kind of method that functional form seasoning syrup is prepared using biological fermentation process according to claim 1, feature are existed In：Step（2）Described in reaction column blade diameter length ratio be 1：8-1:12.
- 5. a kind of method that functional form seasoning syrup is prepared using biological fermentation process according to claim 1, feature are existed In：Step（4）The equipment used that concentrates is negative pressure dehydrator.
- 6. a kind of method that functional form seasoning syrup is prepared using biological fermentation process according to claim 1, feature are existed In：Step（5）Described in pack the amount often wrapped be 50-1000ml.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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