CN110679917A - Syrup special for canned fruits and preparation method thereof - Google Patents
Syrup special for canned fruits and preparation method thereof Download PDFInfo
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- CN110679917A CN110679917A CN201911114246.0A CN201911114246A CN110679917A CN 110679917 A CN110679917 A CN 110679917A CN 201911114246 A CN201911114246 A CN 201911114246A CN 110679917 A CN110679917 A CN 110679917A
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- 235000020357 syrup Nutrition 0.000 title claims abstract description 70
- 239000006188 syrup Substances 0.000 title claims abstract description 70
- 235000013574 canned fruits Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 48
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 17
- 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 abstract description 16
- 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 abstract description 16
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 16
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 16
- 239000001814 pectin Substances 0.000 claims abstract description 16
- 235000010987 pectin Nutrition 0.000 claims abstract description 16
- 229920001277 pectin Polymers 0.000 claims abstract description 16
- 229940013618 stevioside Drugs 0.000 claims abstract description 16
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000019202 steviosides Nutrition 0.000 claims abstract description 16
- 235000000346 sugar Nutrition 0.000 claims abstract description 14
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 12
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 12
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims description 28
- 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 claims description 18
- 239000008103 glucose Substances 0.000 claims description 18
- 238000006243 chemical reaction Methods 0.000 claims description 14
- 239000007787 solid Substances 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 7
- 235000021433 fructose syrup Nutrition 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- 229920003063 hydroxymethyl cellulose Polymers 0.000 claims description 4
- 229940031574 hydroxymethyl cellulose Drugs 0.000 claims description 4
- 235000020429 malt syrup Nutrition 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 abstract description 8
- 239000003765 sweetening agent Substances 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 description 3
- 238000006467 substitution reaction Methods 0.000 description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 2
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 description 2
- 235000010358 acesulfame potassium Nutrition 0.000 description 2
- 229960004998 acesulfame potassium Drugs 0.000 description 2
- 239000000619 acesulfame-K Substances 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000013324 preserved food Nutrition 0.000 description 2
- 229960001462 sodium cyclamate Drugs 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 108010011485 Aspartame Proteins 0.000 description 1
- 206010013774 Dry eye Diseases 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 230000019771 cognition Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- 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
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to a syrup special for canned fruits and a preparation method thereof, belonging to the technical field of preparation of canned syrup. Comprises the following components: 95-105 parts of starch sugar, 8-12 parts of white granulated sugar, 0.6-1.0 part of sodium carboxymethyl cellulose, 0.5-1.0 part of pectin, 0.2-0.4 part of stevioside and 0.1-0.5 part of citric acid. The invention has the beneficial effects that: (1) the syrup special for canned fruit mainly adopts starch sugar and natural sweetening agent, can effectively meet the requirements of canned fruit, can effectively reduce the sugar cost of canned fruit industry under the national standard requirements of canned fruit, and can improve the flavor of the products at the same time without influencing the health; (2) the combination of the proportion of the high fructose corn syrup and the maltose syrup effectively improves the taste and the flavor of canned fruit products, effectively improves the viscosity and the sweetness of fruit canned syrup, and reduces the use of food additives.
Description
Technical Field
The invention belongs to the technical field of preparation of canned syrup, and particularly relates to special syrup for canned fruits and a preparation method thereof.
Background
The canned fruit is the largest grade of the domestic canned food market, and is a product with higher consumer cognition, in recent years, the domestic canned food market is rapidly developed, the annual output (2018) of the canned fruit in China reaches 1100 ten thousand tons, nearly 300 ten thousand tons are used for export, the fruit can has 550 ten thousand tons of aqueous solution according to the national standard of canned fruit, the soluble solid content of the aqueous solution in the national standard of canned fruit is more than or equal to 50 percent, other soluble food additives are removed, and the sweetener demand of the whole canned fruit market in China is about 6 ten thousand tons. At present, main sweeteners of domestic canned fruits are white granulated sugar and F42 high fructose corn syrup, and along with the gradual increase of industry competition, more and more canned fruit processing enterprises adopt high-potency sweeteners such as acesulfame potassium, aspartame, sodium cyclamate and the like to meet the sweetness requirement of the canned fruits, and meanwhile, the product requirement that the soluble solid content is more than or equal to 10 percent in the national standard of canned fruits needs to be met, and the market needs sweetener products with high sweetness and high solid content to meet the requirement of the canned fruit processing enterprises.
Disclosure of Invention
Aiming at the problem that the existing canned fruit industry contains a large amount of artificially synthesized sweetening agents, the invention provides special syrup for canned fruits and a preparation method thereof, and aims to solve the problem.
The special syrup for canned fruits comprises the following components: 95-105 parts of starch sugar, 8-12 parts of white granulated sugar, 0.6-1.0 part of sodium carboxymethyl cellulose, 0.5-1.0 part of pectin, 0.2-0.4 part of stevioside and 0.1-0.5 part of citric acid.
Preferably, the composition comprises the following components: 100 parts of starch sugar, 10 parts of white granulated sugar, 0.8 part of sodium carboxymethyl cellulose, 0.7 part of pectin, 0.3 part of stevioside and 0.3 part of citric acid.
Preferably, the starch sugar comprises one or more of high fructose corn syrup, maltose syrup and glucose syrup. The high fructose corn syrup, the maltose syrup and the glucose syrup are traditional starch sugar products, and the proportion of the high fructose corn syrup, the maltose syrup and the glucose syrup can meet the dry matter content of sweet water in the national standard of canned fruits to the maximum extent.
Preferably, the starch sugar comprises the following components: 25-35 parts of fructose syrup, 55-65 parts of malt syrup and 8-12 parts of glucose syrup.
Preferably, the starch sugar comprises the following components: 30 parts of fructose syrup, 60 parts of malt syrup and 10 parts of glucose syrup.
The invention also aims to provide a preparation method of the special syrup for the canned fruit, which comprises the following specific steps:
(1) weighing 25-35 parts of high fructose corn syrup, 55-65 parts of maltose syrup and 8-12 parts of glucose syrup, adding into a reaction tank, heating to 50-60 ℃, and uniformly stirring;
(2) adding 8-12 parts of white granulated sugar into a reaction tank under stirring, stirring for 1-1.5 h, after the solid is fully dissolved, sequentially adding 0.6-1.0 part of sodium carboxymethylcellulose, 0.5-1.0 part of pectin, 0.2-0.4 part of stevioside and 0.1-0.5 part of citric acid, stirring for 15-30 min, cooling to 10-30 ℃, and subpackaging to obtain the syrup special for canned fruits.
Preferably, the specific steps are as follows:
(1) weighing 30 parts of high fructose corn syrup, 60 parts of maltose syrup and 10 parts of glucose syrup, adding into a reaction tank, heating to 50-55 ℃, and uniformly stirring;
(2) adding 10 parts of white granulated sugar into a reaction tank under stirring, stirring for 1h, after the solid is fully dissolved, sequentially adding 0.8 part of sodium hydroxymethyl cellulose, 0.7 part of pectin, 0.3 part of stevioside and 0.3 part of citric acid, stirring for 15min, cooling to 15-25 ℃, and subpackaging to obtain the syrup special for the canned fruit.
The invention has the beneficial effects that:
(1) at present, the main sweeteners in the canned fruit industry mainly comprise white granulated sugar, acesulfame potassium and sodium cyclamate, contain a large amount of artificially synthesized sweeteners and are harmful to the health of human bodies.
(2) The combination of the proportion of the high fructose corn syrup and the maltose syrup effectively improves the taste and the flavor of canned fruit products, effectively improves the viscosity and the sweetness of fruit canned syrup, and reduces the use of food additives.
(3) The sodium carboxymethyl cellulose and the pectin used in the syrup special for canned fruits can improve the viscosity of syrup in canned fruits; stevioside belongs to a high-intensity sweetener and can increase the sweetness of syrup; citric acid can play a role in preserving and can also prevent syrup from crystallizing.
Detailed Description
In order to make those skilled in the art better understand the technical solutions in the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The special syrup for canned fruits comprises the following components: 25 parts of high fructose corn syrup, 55 parts of maltose syrup, 8 parts of glucose syrup, 8 parts of white granulated sugar, 0.6 part of sodium carboxymethylcellulose, 0.5 part of pectin, 0.2 part of stevioside and 0.1 part of citric acid.
A preparation method of syrup special for canned fruits comprises the following specific steps:
(1) weighing 25 parts of high fructose corn syrup, 55 parts of maltose syrup and 8 parts of glucose syrup, adding into a reaction tank, heating to 50 ℃, and uniformly stirring;
(2) adding 8 parts of white granulated sugar into a reaction tank under stirring, stirring for 1h, after the solid is fully dissolved, sequentially adding 0.6 part of sodium hydroxymethyl cellulose, 0.5 part of pectin, 0.2 part of stevioside and 0.1 part of citric acid, stirring for 15min, cooling to 15 ℃, and subpackaging to obtain the syrup special for the canned fruit.
Example 2
The special syrup for canned fruits comprises the following components: 25 parts of high fructose corn syrup, 55 parts of maltose syrup, 8 parts of glucose syrup, 8 parts of white granulated sugar, 0.6 part of sodium carboxymethylcellulose, 0.5 part of pectin, 0.2 part of stevioside and 0.1 part of citric acid.
A preparation method of syrup special for canned fruits comprises the following specific steps:
(1) weighing 30 parts of high fructose corn syrup, 60 parts of maltose syrup and 10 parts of glucose syrup, adding into a reaction tank, heating to 55 ℃, and uniformly stirring;
(2) adding 10 parts of white granulated sugar into a reaction tank under stirring, stirring for 1h, after the solid is fully dissolved, sequentially adding 0.8 part of sodium hydroxymethyl cellulose, 0.7 part of pectin, 0.3 part of stevioside and 0.3 part of citric acid, stirring for 20min, cooling to 15 ℃, and subpackaging to obtain the syrup special for the canned fruit.
Example 3
The special syrup for canned fruits comprises the following components: 35 parts of high fructose corn syrup, 65 parts of maltose syrup, 12 parts of glucose syrup, 12 parts of white granulated sugar, 1.0 part of sodium carboxymethylcellulose, 1.0 part of pectin, 0.4 part of stevioside and 0.5 part of citric acid.
A preparation method of syrup special for canned fruits comprises the following specific steps:
(1) weighing 35 parts of high fructose corn syrup, 65 parts of maltose syrup and 12 parts of glucose syrup, adding into a reaction tank, heating to 60 ℃, and uniformly stirring;
(2) adding 12 parts of white granulated sugar into a reaction tank under stirring, stirring for 1.5h, after the solid is fully dissolved, sequentially adding 1.0 part of sodium carboxymethylcellulose, 1.0 part of pectin, 0.4 part of stevioside and 0.5 part of citric acid, stirring for 30min, cooling to 25 ℃, and subpackaging to obtain the syrup special for the canned fruit.
The product test results of example 1, example 2 and example 3 are as follows:
| test item | Example 1 | Example 2 | Example 3 |
| Color and luster | Colorless and colorless | Colorless and colorless | Colorless and colorless |
| Tissue morphology | Transparent viscous liquid | Transparent viscous liquid | Transparent viscous liquid |
| Impurities | No foreign matter visible to naked eyes | No foreign matter visible to naked eyes | No foreign matter visible to naked eyes |
| Dry matter content | 76％ | 79％ | 78％ |
| pH | 5.7 | 5.6 | 5.4 |
Although the present invention has been described in detail by way of preferred embodiments, the present invention is not limited thereto. Various equivalent modifications or substitutions can be made on the embodiments of the present invention by those skilled in the art without departing from the spirit and scope of the present invention, and these modifications or substitutions are within the scope of the present invention/any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (7)
1. The special syrup for canned fruits is characterized by comprising the following components: 95-105 parts of starch sugar, 8-12 parts of white granulated sugar, 0.6-1.0 part of sodium carboxymethyl cellulose, 0.5-1.0 part of pectin, 0.2-0.4 part of stevioside and 0.1-0.5 part of citric acid.
2. The special syrup for canned fruit as claimed in claim 1, which comprises the following components: 100 parts of starch sugar, 10 parts of white granulated sugar, 0.8 part of sodium carboxymethyl cellulose, 0.7 part of pectin, 0.3 part of stevioside and 0.3 part of citric acid.
3. The special fruit can syrup as claimed in claim 1, wherein the starch sugar comprises one or more of fructose syrup, maltose syrup, and glucose syrup.
4. The special syrup for canned fruit as claimed in claim 1, wherein the starch sugar comprises the following components: 25-35 parts of fructose syrup, 55-65 parts of malt syrup and 8-12 parts of glucose syrup.
5. The special fruit can syrup according to claim 4, wherein the starch sugar comprises the following components: 30 parts of fructose syrup, 60 parts of malt syrup and 10 parts of glucose syrup.
6. The preparation method of the syrup special for canned fruits is characterized by comprising the following specific steps of:
(1) weighing 25-35 parts of high fructose corn syrup, 55-65 parts of maltose syrup and 8-12 parts of glucose syrup, adding into a reaction tank, heating to 50-60 ℃, and uniformly stirring;
(2) adding 8-12 parts of white granulated sugar into a reaction tank under stirring, stirring for 1-1.5 h, after the solid is fully dissolved, sequentially adding 0.6-1.0 part of sodium carboxymethylcellulose, 0.5-1.0 part of pectin, 0.2-0.4 part of stevioside and 0.1-0.5 part of citric acid, stirring for 15-30 min, cooling to 10-30 ℃, and subpackaging to obtain the syrup special for canned fruits.
7. The preparation method of the syrup special for canned fruit according to claim 6, comprising the following steps:
(1) weighing 30 parts of high fructose corn syrup, 60 parts of maltose syrup and 10 parts of glucose syrup, adding into a reaction tank, heating to 50-55 ℃, and uniformly stirring;
(2) adding 10 parts of white granulated sugar into a reaction tank under stirring, stirring for 1h, after the solid is fully dissolved, sequentially adding 0.8 part of sodium hydroxymethyl cellulose, 0.7 part of pectin, 0.3 part of stevioside and 0.3 part of citric acid, stirring for 15min, cooling to 15-25 ℃, and subpackaging to obtain the syrup special for the canned fruit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911114246.0A CN110679917A (en) | 2019-11-14 | 2019-11-14 | Syrup special for canned fruits and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911114246.0A CN110679917A (en) | 2019-11-14 | 2019-11-14 | Syrup special for canned fruits and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110679917A true CN110679917A (en) | 2020-01-14 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911114246.0A Pending CN110679917A (en) | 2019-11-14 | 2019-11-14 | Syrup special for canned fruits and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN110679917A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652704A (en) * | 2013-12-02 | 2014-03-26 | 南通双和食品有限公司 | Sugar-free fruit can and preparation method thereof |
| CN106072474A (en) * | 2016-06-21 | 2016-11-09 | 厦门华高食品科技有限公司 | A kind of high sugariness, the golden syrup of low cost and preparation method |
| CN108813457A (en) * | 2018-06-12 | 2018-11-16 | 广州市糖匠食品有限公司 | A kind of formula and processing technology of Malacca palm sugar syrup |
| CN110089609A (en) * | 2019-04-26 | 2019-08-06 | 禹城市恒溢生物科技有限公司 | A kind of rose in syrup and preparation method thereof |
-
2019
- 2019-11-14 CN CN201911114246.0A patent/CN110679917A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652704A (en) * | 2013-12-02 | 2014-03-26 | 南通双和食品有限公司 | Sugar-free fruit can and preparation method thereof |
| CN106072474A (en) * | 2016-06-21 | 2016-11-09 | 厦门华高食品科技有限公司 | A kind of high sugariness, the golden syrup of low cost and preparation method |
| CN108813457A (en) * | 2018-06-12 | 2018-11-16 | 广州市糖匠食品有限公司 | A kind of formula and processing technology of Malacca palm sugar syrup |
| CN110089609A (en) * | 2019-04-26 | 2019-08-06 | 禹城市恒溢生物科技有限公司 | A kind of rose in syrup and preparation method thereof |
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Application publication date: 20200114 |