CN109430503A - A kind of sesame straw syrup processing method - Google Patents
A kind of sesame straw syrup processing method Download PDFInfo
- Publication number
- CN109430503A CN109430503A CN201811413753.XA CN201811413753A CN109430503A CN 109430503 A CN109430503 A CN 109430503A CN 201811413753 A CN201811413753 A CN 201811413753A CN 109430503 A CN109430503 A CN 109430503A
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- China
- Prior art keywords
- added
- syrup
- slurry
- novi
- processing method
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- 235000020357 syrup Nutrition 0.000 title claims abstract description 28
- 239000006188 syrup Substances 0.000 title claims abstract description 28
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 15
- 239000010902 straw Substances 0.000 title claims abstract description 15
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 241000207961 Sesamum Species 0.000 title claims description 14
- 239000002002 slurry Substances 0.000 claims abstract description 22
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 10
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 10
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 6
- 108090000790 Enzymes Proteins 0.000 claims abstract description 6
- 229940088598 enzyme Drugs 0.000 claims abstract description 6
- 241000209140 Triticum Species 0.000 claims abstract description 5
- 235000021307 Triticum Nutrition 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 5
- 238000001704 evaporation Methods 0.000 claims abstract description 4
- 230000008020 evaporation Effects 0.000 claims abstract description 4
- 230000001360 synchronised effect Effects 0.000 claims abstract description 4
- 229910052799 carbon Inorganic materials 0.000 claims abstract 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract 2
- 239000012535 impurity Substances 0.000 claims abstract 2
- 238000004321 preservation Methods 0.000 claims abstract 2
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000002255 enzymatic effect Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 2
- 239000013049 sediment Substances 0.000 claims 2
- 150000002016 disaccharides Chemical class 0.000 claims 1
- 238000007599 discharging Methods 0.000 claims 1
- 238000002347 injection Methods 0.000 claims 1
- 239000007924 injection Substances 0.000 claims 1
- 150000002772 monosaccharides Chemical class 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 238000005491 wire drawing Methods 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 238000000034 method Methods 0.000 description 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000020429 malt syrup Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of sesame straw syrup processing methods, comprising the following steps: step A, pours into out in slurry tank starch and water is added stirs into slurry；Step B, slurry addition in step A is sized mixing in tank, is sized mixing, and Novi's letter benefit is added to carry out Thermostable α-Amylase FM；Step C, the slurries in step B are sprayed into liquefaction at high temperature, the synchronous Novi's letter benefit that is added can carry out Thermostable α-Amylase FM；Step D, column heat preservation is maintained；Step E, liquefier cools down and BBA enzyme is added while stirring and is saccharified；Step F, it carries out adjusting sugar, and adds active carbon and be filtered removal of impurities；Step G, the wheat juice of addition 1% makes the pH value 6.0-6.5 of syrup；Step I, it is stored after evaporation and concentration.Rational technology of the invention can retain soluble protein in syrup, and add wheat juice tune in transfer tank and convert, and be conducive to the limpid degree of color for improving syrup, improve the effect of wire drawing, strong applicability and practicability is good.
Description
Technical field
The invention belongs to syrup processing method technical fields, and in particular to a kind of sesame straw syrup processing method.
Background technique
Traditional sesame straw syrup is usually a series of through over cleaning, screening, crushing, fermentation, filtering, concentration etc. by malt
Many and diverse process, color in tempting yellow or yellowish-brown, with the pleasant malt fragrance of fragrance, moisture absorption is lower.It is existing
Hydrolyze the malt syrup prepared by existing cornstarch, because color it is clear it is shallow, be difficult to without malt flavor, wire-drawing effect are bad etc.
It meets customer need.
Summary of the invention
The object of the present invention is to provide a kind of rational technology and a kind of good sesame straw syrup processing methods of wire-drawing effect.
The technical solution for realizing the object of the invention is a kind of sesame straw syrup processing method, comprising the following steps:
Step A, starch is poured into out in slurry tank and water is added and stir into slurry；
Step B, slurry addition in step A is sized mixing in tank, and diluted acid is added or diluted alkaline is sized mixing, the pH value of slurries is made to exist
5.4-5.6, and Novi is added and believes that benefit can carry out Thermostable α-Amylase FM；
Step C, the slurries in step B are sprayed into liquefaction at high temperature, the synchronous Novi's letter benefit that is added can come high temperature resistant α-shallow lake
Powder enzyme FM；
Step D, column heat preservation is maintained, liquefier discharging starch reaction is made to be negative；
Step E, the liquefier in step D is cooled down and BBA enzyme is added while stirring and be saccharified, make disaccharides after saccharification
Content account for total amount >=48%；
Step F, the syrup in step E is carried out adjusting sugar, 5%~7% when keeping monosaccharide worry amount Zhan total, and adds active carbon
It is filtered removal of impurities；
Step G, the syrup in step F size mixing in tank, and the wheat juice of addition 1% makes the pH value 6.0- of syrup
6.5；
Step I, it is stored after evaporation and concentration.
In step A, the temperature that water is added is 60-66 DEG C and the weight ratio of water and starch is 1: 1~1.8.
In step B, the concentration of slurry after adjusting is 14.0~20.0 ° of Be ' and addition Novi believes that benefit can come high temperature resistant α-shallow lake
The additive amount of powder enzyme FM is 0.1L/T starch.
In step C, liquefied temperature is sprayed for 115~125 DEG C and Novi is added and believes that benefit can carry out Thermostable α-Amylase FM
Stream dosage be 0.045~0.2L/t starch.
In step E, the temperature after cooling is 58~62 DEG C, and BBA enzymatic conversion, additive amount 5L/ (45 ± 3) T starch is added
And stir 30min.
The present invention has the effect of positive: rational technology of the invention, can retain soluble protein in syrup, and
Wheat juice tune is added in transfer tank to convert, and is conducive to the limpid degree of color for improving syrup, while the soluble protein contained in syrup makes
Syrup has certain foamability, and the sesame straw of manufacture is not crisp without hardened, is conducive to the effect for improving wire drawing, strong applicability and
Practicability is good.
Detailed description of the invention
In order to make the content of the present invention more clearly understood, right below according to specific embodiment and in conjunction with attached drawing
The present invention is described in further detail, in which:
Fig. 1 is process flow diagram of the invention.
Specific embodiment
(embodiment 1)
Fig. 1 shows a kind of specific embodiment of the invention, and wherein Fig. 1 is process flow diagram of the invention.
See Fig. 1, a kind of sesame straw syrup processing method, comprising the following steps:
Step A, starch is poured into out in slurry tank and water is added and stir into slurry；
Step B, slurry addition in step A is sized mixing in tank, and diluted acid is added or diluted alkaline is sized mixing, the pH value of slurries is made to exist
5.4-5.6, and Novi is added and believes that benefit can carry out Thermostable α-Amylase FM；
Step C, the slurries in step B are sprayed into liquefaction at high temperature, the synchronous Novi's letter benefit that is added can come high temperature resistant α-shallow lake
Powder enzyme FM；
Step D, column heat preservation is maintained, liquefier discharging starch reaction is made to be negative；
Step E, the liquefier in step D is cooled down and BBA enzyme is added while stirring and be saccharified, make disaccharides after saccharification
Content account for total amount >=48%；
Step F, the syrup in step E is carried out adjusting sugar, 5%~7% when keeping monosaccharide worry amount Zhan total, and adds active carbon
It is filtered removal of impurities；
Step G, the syrup in step F size mixing in tank, and the wheat juice of addition 1% makes the pH value 6.0- of syrup
6.5；
Step I, it is stored after evaporation and concentration.
In step A, the temperature that water is added is 60-66 DEG C and the weight ratio of water and starch is 1: 1~1.8.
In step B, the concentration of slurry after adjusting is 14.0~20.0 ° of Be ' and addition Novi believes that benefit can come high temperature resistant α-shallow lake
The additive amount of powder enzyme FM is 0.1L/T starch.
In step C, liquefied temperature is sprayed for 115~125 DEG C and Novi is added and believes that benefit can carry out Thermostable α-Amylase FM
Stream dosage be 0.045~0.2L/t starch.
In step E, the temperature after cooling is 58~62 DEG C, and BBA enzymatic conversion, additive amount 5L/ (45 ± 3) T starch is added
And stir 30min.
Rational technology of the invention can retain soluble protein in syrup, and add wheat juice tune in transfer tank and convert,
Be conducive to improve the limpid degree of color of syrup, while the soluble protein contained in syrup makes syrup have certain foamability,
The sesame straw of manufacture is not crisp without hardened, is conducive to the effect for improving wire drawing, strong applicability and practicability is good.
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair
The restriction of embodiments of the present invention.For those of ordinary skill in the art, may be used also on the basis of the above description
To make other variations or changes in different ways.There is no necessity and possibility to exhaust all the enbodiments.And these
Belong to the obvious changes or variations that connotation of the invention is extended out and still falls within protection scope of the present invention.
Claims (5)
1. a kind of sesame straw syrup processing method, it is characterised in that: the following steps are included:
Step A, starch is poured into out in slurry tank and water is added and stir into slurry；
Step B, slurry addition in step A is sized mixing in tank, and diluted acid is added or diluted alkaline is sized mixing, make the pH value of slurries in 5.4-
5.6, and Novi is added and believes that benefit can carry out Thermostable α-Amylase FM；
Step C, the slurries in step B are sprayed into liquefaction at high temperature, the synchronous Novi's letter benefit that is added can carry out Thermostable α-Amylase
FM；
Step D, column heat preservation is maintained, liquefier discharging starch reaction is made to be negative；
Step E, the liquefier in step D is cooled down and BBA enzyme is added while stirring is saccharified, contain disaccharides after saccharification
Amount accounts for total amount >=48%；
Step F, the syrup in step E is carried out adjusting sugar, 5%~7% when keeping monosaccharide worry amount Zhan total, and adds active carbon progress
Filtering and impurity removing；
Step G, the syrup in step F size mixing in tank, and the wheat juice of addition 1% makes the pH value 6.0-6.5 of syrup；
Step I, it is stored after evaporation and concentration.
2. a kind of sesame straw syrup processing method according to claim 1, it is characterised in that: in step A, water is added
Temperature is 60-66 DEG C and the weight ratio of water and starch is 1: 1~1.8.
3. a kind of sesame straw syrup processing method according to claim 2, it is characterised in that: in step B, after adjusting
Concentration of slurry is 14.0~20.0 ° of Be ' and Novi's letter benefit is added to carry out the additive amount of Thermostable α-Amylase FM to be that 0.1L/T forms sediment
Powder.
4. a kind of sesame straw syrup processing method according to claim 3, it is characterised in that: in step C, injection liquefaction
Temperature be 115~125 DEG C and be added Novi letter benefit can come Thermostable α-Amylase FM stream dosage be 0.045~0.2L/t form sediment
Powder.
5. a kind of sesame straw syrup processing method according to claim 4, it is characterised in that: in step E, after cooling
Temperature is 58~62 DEG C, and BBA enzymatic conversion is added, and additive amount 5L/ (45 ± 3) T starch simultaneously stirs 30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811413753.XA CN109430503A (en) | 2018-11-26 | 2018-11-26 | A kind of sesame straw syrup processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811413753.XA CN109430503A (en) | 2018-11-26 | 2018-11-26 | A kind of sesame straw syrup processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109430503A true CN109430503A (en) | 2019-03-08 |
Family
ID=65554240
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811413753.XA Pending CN109430503A (en) | 2018-11-26 | 2018-11-26 | A kind of sesame straw syrup processing method |
Country Status (1)
| Country | Link |
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| CN (1) | CN109430503A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114271476A (en) * | 2021-12-22 | 2022-04-05 | 广州双桥（重庆）有限公司 | Preparation method of special syrup for burning and curing |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102321706A (en) * | 2011-09-13 | 2012-01-18 | 广州双桥股份有限公司 | Method for preparing cerealose or maltose syrup with crushed rice enzyme method |
| CN103160551A (en) * | 2013-04-06 | 2013-06-19 | 肇庆焕发生物科技有限公司 | Method for preparing special syrup specially used for glutinous rice cake |
| CN103710410A (en) * | 2013-12-30 | 2014-04-09 | 河南飞天农业开发股份有限公司 | Special starch syrup for QQ sugar and preparation method thereof |
| WO2016206442A1 (en) * | 2015-06-22 | 2016-12-29 | 镇赉县绿禾有机食品有限公司 | Method for producing beer-brewing syrup based on corn direct method |
-
2018
- 2018-11-26 CN CN201811413753.XA patent/CN109430503A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102321706A (en) * | 2011-09-13 | 2012-01-18 | 广州双桥股份有限公司 | Method for preparing cerealose or maltose syrup with crushed rice enzyme method |
| CN103160551A (en) * | 2013-04-06 | 2013-06-19 | 肇庆焕发生物科技有限公司 | Method for preparing special syrup specially used for glutinous rice cake |
| CN103710410A (en) * | 2013-12-30 | 2014-04-09 | 河南飞天农业开发股份有限公司 | Special starch syrup for QQ sugar and preparation method thereof |
| WO2016206442A1 (en) * | 2015-06-22 | 2016-12-29 | 镇赉县绿禾有机食品有限公司 | Method for producing beer-brewing syrup based on corn direct method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114271476A (en) * | 2021-12-22 | 2022-04-05 | 广州双桥（重庆）有限公司 | Preparation method of special syrup for burning and curing |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20190308 |