CN109170483A - A kind of syrup and preparation method thereof for cake - Google Patents
A kind of syrup and preparation method thereof for cake Download PDFInfo
- Publication number
- CN109170483A CN109170483A CN201810717136.2A CN201810717136A CN109170483A CN 109170483 A CN109170483 A CN 109170483A CN 201810717136 A CN201810717136 A CN 201810717136A CN 109170483 A CN109170483 A CN 109170483A
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- Prior art keywords
- syrup
- cake
- preparation
- granulated sugar
- white granulated
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- 235000020357 syrup Nutrition 0.000 title claims abstract description 60
- 239000006188 syrup Substances 0.000 title claims abstract description 60
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 14
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 11
- 229960002920 sorbitol Drugs 0.000 claims abstract description 11
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 10
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- 239000007787 solid Substances 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 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 claims description 2
- 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 claims description 2
- 238000013461 design Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 238000001802 infusion Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 235000008429 bread Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000002156 mixing Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 239000000845 maltitol Substances 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
- 229940035436 maltitol Drugs 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 235000013379 molasses Nutrition 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 1
- 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 1
- 239000005715 Fructose Substances 0.000 description 1
- 241000406668 Loxodonta cyclotis Species 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005202 decontamination Methods 0.000 description 1
- 230000003588 decontaminative effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000010037 flour treatment agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- 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 processing technology fields, and in particular to a kind of syrup for cake further relates to the preparation method of above-mentioned syrup.Syrup for cake, which is characterized in that the syrup includes the ingredient of following parts by weight: fructose syrup 50-60, malt syrup 30-40, white granulated sugar 2-8, D-sorbitol solution 2-7.The preparation method of above-mentioned syrup includes the steps that following: (1) will be dissolved in water in white granulated sugar, add malt syrup infusion；(2) fructose syrup is added to be uniformly mixed；(3) it is mixed after D-sorbitol solution being added；(4) degerming；(5) it evaporates.The beneficial effects of the present invention are (1) is effectively reduced the sugared cost of using for baking industry, and the design of this scheme, also improves the quality of baked product；(2) in different baked products proper ratio addition, can effectively promote the shelf life of baked product；(3) effectively increase added value of product, gross profit per ton is at 300/ ton.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of syrup for cake further relates to above-mentioned sugar
The preparation method of slurry.
Background technique
CN106798310A discloses a kind of preparation method of cake syrup, produces the raw material that the product uses and matches by weight
Than are as follows: maltitol 25%-30%, xylitol 20%-25%, antierythrite 7%, pure water 40%, citric acid 2%, malic acid 1%, it is special
Sign is: (1) material-compound tank is added in the maltitol of formula ratio, xylitol, antierythrite, pure water, citric acid, malic acid, stirred
It mixes thick to liquid, obtains mixing molasses；(2) it is concentrated when mixing molasses feeding concentration pan being heated to 73-77 DEG C, it is dense
When to be reduced in mixed liquor syrup solid content be 70%-72%, stop concentration；(3) the mixing syrup pump after concentration is squeezed into constant temperature
Tank maintains the temperature at 75 DEG C -85 DEG C, and heat preservation colouring is sent into filter when being cooled to 45-50 DEG C after 6-7 hours and is filtered, and filters
Syrup after decontamination obtains finished product after being naturally cooling to room temperature in air.
The cake syrup of above-mentioned method production with the following drawback that:
(1) moisture content is high, is unable to satisfy low moisture content and bakes the use of pastry product, while also will increase baking time,
Increase energy consumption；
(2) its primary raw material is glycitols product, and sweet taste mouthfeel is poor；
(3) it is added to a large amount of acid in its production process, so pH is lower, needs to neutralize in use；
(4) its production process does not have sterilizing process, not can guarantee its microbiological indicator.
Therefore, the present invention needs the defect for cake syrup provided by the above method to improve, and designs a kind of sweet tea
Taste is good in taste, product is made to maintain certain moisture effectively to extend shelf life, but is unlikely to make its moisture content
The excessively high syrup used for being unable to satisfy low moisture content and baking pastry product.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of syrup concentration height for cake, products applications
Range is wide；And can effectively extend shelf life, product can be made to keep the syrup of certain moisture；The syrup also solves simultaneously
It is common to bake the cumbersome problem of the lower use process of syrup pH；
For the syrup of cake, the ingredient including following parts by weight:
Syrup for cake, which is characterized in that the syrup includes the ingredient of following parts by weight:
Fructose syrup 50-60 malt syrup 30-40 white granulated sugar 2-8 D-sorbitol solution 2-7；
The concentration of D-sorbitol solution is solid content >=70%.
Solid content >=80% in malt syrup, maltose content >=50% in terms of dry matter.
Fructose syrup is F55 fructose syrup.
White granulated sugar is 5 parts by weight, and D-sorbitol solution is 5 parts by weight.
The preparation method of syrup for cake includes the steps that following:
(1) water will be added in white granulated sugar, is dissolved at 80 DEG C, malt syrup is added until completely dissolved；
(2) fructose syrup is uniformly mixed with syrup obtained in step (1) in agitator tank；
(3) it will be mixed again in uniformly mixed syrup that D-sorbitol solution is added in step (2)；
(4) degerming；
(5) syrup is evaporated to solid content 78-82%.
In step (1), the weight ratio of white granulated sugar and water is 2:1.
Degerming is using sterilization film in step (4).
The preparation method of syrup for cake, sterilization film are 0.5 micron.
The beneficial effects of the present invention are:
(1) it is effectively reduced the sugared cost of using for baking industry, and the design of this scheme, also improves the matter of baked product
Amount；Tradition bakes industry and uses white granulated sugar as sweetener, and price per ton is 6300 or so, and cake syrup price per ton is at 3000 yuan
1:1 replacement may be implemented in left and right；Therefore cost greatly reduces；
(2) in different baked products proper ratio addition, can effectively promote the shelf life of baked product；In fructose syrup
Fructose has the volume effect of moisture absorption, and D-sorbite just has good moisture retention, and the two combines the water that can effectively keep baked product
Point；
(3) effectively increase added value of product, gross profit per ton is at 300/ ton.
Detailed description of the invention
Fig. 1 is syrup of the invention for storing 1d sensory evaluation after bread；
Fig. 2 is syrup of the invention for storing 4d sensory evaluation after bread；
Fig. 3 is syrup of the invention for storing 7d sensory evaluation after bread.
Specific embodiment
The present invention will be further explained combined with specific embodiments below, so that those skilled in the art knows more about
The present invention, but be not intended to limit the present invention.
Embodiment 1
The preparation method of syrup for cake includes the steps that following:
(1) will be in white granulated sugar plus water, the weight ratio of white granulated sugar and water is 2:1
It is dissolved at 80 DEG C, malt syrup is added until completely dissolved, be evaporated to the syrup of solid content 82% or so；
(2) F55 fructose syrup is uniformly mixed with syrup obtained in step (1) in agitator tank；
(3) sugar alcohol is made into 75% solution with deionized water, is mixed again in the equal syrup of the mixing being added in step (2)
Uniformly；
(4) sterilization film degerming is used；The specification of sterilization film is 0.5 micron；
(5) syrup is evaporated to solid content 80% or so.
The weight proportion of each raw material are as follows: fructose syrup 55, malt syrup 35, white granulated sugar 5, D-sorbitol solution 5.
Tradition bakes industry and uses white granulated sugar as sweetener, and 6300 or so, cake syrup price per ton exists price per ton
3000 yuan or so, 1:1 replacement may be implemented.
Embodiment 2
About the syrup in embodiment 1, the present inventor has made laboratory report below:
Syrup of the invention and 42 syrup (F42 type fructose syrup) comparative experiments report (Nov 21-28th, 2016)
1. experiment purpose:
Comparison bakes difference of syrup dedicated and common 42 syrup on Toast sense organ.
2. conclusion:
Two kinds of syrup are to DOUGH PROPERTIES in toast manufacture craft and provocation effect without significant difference.
Bake it is syrup dedicated when storing 1d with common 42 syrup no significant difference, store 4-7 days when, sense organ is slightly excellent
In the toast of common syrup production, as storage time increases, difference reduces.
3. material and method
Material
Flour: Golden Elephant A
Modifying agent: Angel bread improver
1. toast formula of table
Method
Dry powder formulation is mixed with flour, water, egg, oil, syrup, stirring (middling speed, 9min, until dough extends) is then added
Dough is in being placed at room temperature for 5min；
Molding, every part of 450g dough are kneaded into round dough
Pressure surface
Loaf pan is put into after arrangement
Provocation, 35 DEG C, 100-150min
It bakes, 210 DEG C, 8-10min
It is cooling, it packs, storage.
4. result
It is as shown in Fig. 1 to store 1d sensory evaluation；
It is as shown in Fig. 2 to store 4d sensory evaluation；
It is as shown in Fig. 3 to store 7d sensory evaluation.
Conclusion
Baking syrup dedicated has certain effect to the fresh-keeping of bread, it is proposed that conduct a research in long protect in bread, can in formula with
Other modifying agents and preservative use simultaneously, play synergistic effect.
Claims (8)
1. being used for the syrup of cake, which is characterized in that the syrup includes the ingredient of following parts by weight:
Fructose syrup 50-60 malt syrup 30-40 white granulated sugar 2-8 D-sorbitol solution 2-7；
Solid content >=70% in D-sorbitol solution.
2. being used for the syrup of cake as described in claim 1, which is characterized in that solid content >=80% in malt syrup, with dry
Matter meter maltose content >=50%.
3. being used for the syrup of cake as described in claim 1, which is characterized in that fructose syrup is F55 fructose syrup.
4. being used for the syrup of cake as described in claim 1, which is characterized in that white granulated sugar is 5 parts by weight, and D-sorbitol solution is
5 parts by weight.
5. the preparation method for the syrup of cake as described in claim 1, includes the steps that following:
(1) water will be added in white granulated sugar, is dissolved at 80 DEG C, malt syrup is added until completely dissolved；
(2) fructose syrup is uniformly mixed with syrup obtained in step (1) in agitator tank；
(3) it will be mixed again in uniformly mixed syrup that D-sorbitol solution is added in step (2)；
(4) degerming；
(5) syrup is evaporated to solid content 78-82%.
6. as claimed in claim 5 for cake syrup preparation method, which is characterized in that in step (1), white granulated sugar with
The weight ratio of water is 2:1.
7. the preparation method for the syrup of cake as claimed in claim 5, which is characterized in that degerming uses in step (4)
Be sterilization film.
8. the preparation method for the syrup of cake as claimed in claim 5, which is characterized in that sterilization film is 0.5 micron.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810717136.2A CN109170483A (en) | 2018-07-03 | 2018-07-03 | A kind of syrup and preparation method thereof for cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810717136.2A CN109170483A (en) | 2018-07-03 | 2018-07-03 | A kind of syrup and preparation method thereof for cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109170483A true CN109170483A (en) | 2019-01-11 |
Family
ID=64948853
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810717136.2A Pending CN109170483A (en) | 2018-07-03 | 2018-07-03 | A kind of syrup and preparation method thereof for cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109170483A (en) |
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 |
| CN109965064A (en) * | 2019-04-26 | 2019-07-05 | 禹城市恒溢生物科技有限公司 | Molasses product and preparation method thereof suitable for saqima adhesive |
| CN115104724A (en) * | 2021-03-19 | 2022-09-27 | 广州市惟溢食品有限公司 | Starch aging resistant special syrup and preparation method thereof |
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| EP1350436A1 (en) * | 2002-04-04 | 2003-10-08 | Roquette Frˬres | Composition, production method and use of liquid maltitol |
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