CN110839747A - Roasted sweet potato flavor syrup and preparation method and application thereof - Google Patents
Roasted sweet potato flavor syrup and preparation method and application thereof Download PDFInfo
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- 235000020357 syrup Nutrition 0.000 title claims abstract description 67
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- 238000002360 preparation method Methods 0.000 title abstract description 10
- 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 42
- 239000000843 powder Substances 0.000 claims abstract description 30
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- 238000003756 stirring Methods 0.000 claims description 13
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- 239000000203 mixture Substances 0.000 claims description 8
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- 239000004376 Sucralose Substances 0.000 claims description 6
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- 239000008267 milk Substances 0.000 claims description 6
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- 235000020375 flavoured syrup Nutrition 0.000 claims description 5
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- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 2
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- 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 1
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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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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 relates to the technical field of food processing, and particularly relates to roasted sweet potato flavor syrup and a preparation method and application thereof, wherein the roasted sweet potato flavor syrup comprises the following raw materials in parts by weight: 60-90 parts of high fructose corn syrup, 4-10 parts of sugar, 2-10 parts of sweet potato powder, 0.01-0.05 part of citric acid, 0.02-0.05 part of potassium sorbate, 0.02-0.05 part of sweetener, 0.001-0.002 part of lemon yellow, 0.1-0.2 part of monoglyceride and 0.2-0.5 part of sodium carboxymethylcellulose. According to the baked sweet potato flavor syrup provided by the invention, the sweet potato whole powder, the monoglyceride and the sodium carboxymethylcellulose are added into the syrup, so that the phenomenon that the syrup is easy to crystallize is avoided, the problem that starch is easy to age in the storage process of the sweet potato whole powder is solved, and meanwhile, the syrup combines the nutritional ingredients and the unique flavor of the sweet potato powder, the defects that the traditional syrup is single in nutritional ingredients and high in sugar content are overcome, the flavor and the nutritional ingredients of the syrup are enriched, and the application range of the sweet potato whole powder is expanded.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to roasted sweet potato flavor syrup and a preparation method and application thereof.
Background
The sweet potato has rich nutrition, sweet taste and no toxicity, and can tonify spleen and stomach, nourish heart, invigorate qi, promote lactation, and remove blood stasis and viscera toxicity. Of 12 kinds of vegetables having cancer prevention and health care effects, sweet potato is known as "the king of cancer prevention" because of its top list. The sweet potato cultivation method has wide application, and large planting area in China, but the fresh sweet potatoes have high water content and are difficult to store and keep fresh for a long time, and the nutrient consumption is large in the storage process, so that the disease loss is serious. Therefore, in order to prolong the sweet potato supply time, it must be dried. The sweet potato whole flour is currently used as an ingredient for steamed bread, steamed twisted rolls, bread, cakes, stuffing and the like. The sweet potato powder is rich in nutrition, is rich in starch, sugar, protein, vitamin, cellulose and various amino acids, and is a very good nutritional food.
In the traditional food industry, syrups are viscous, high-concentration sugar-containing solutions made from solid or liquid sugar by cooking or other techniques. Syrup is mainly characterized by high carbohydrate and high energy liquids, which have almost 0 protein and fat content and relatively single nutritional content. And the syrup is easy to crystallize and delaminate in the placing process, so that the problem of deterioration is caused.
Patent documents with publication number of CN109609569A, publication date of 2019, 4.12.titled "a sweet potato high fructose corn syrup preparation method" disclose processes of preparing sweet potato glucose syrup by a compound enzyme method, isomerizing glucose isomerase to fructose, decoloring the syrup, eluting and concentrating the syrup, and the like.
Disclosure of Invention
In order to solve the problem that the existing syrup is easy to crystallize and deteriorate in the background art, the invention provides the roasted sweet potato flavor syrup which comprises the following raw materials in parts by weight: 60-90 parts of high fructose corn syrup, 4-10 parts of sugar, 2-10 parts of sweet potato powder, 0.01-0.05 part of citric acid, 0.02-0.05 part of potassium sorbate, 0.02-0.05 part of sweetener, 0.001-0.002 part of lemon yellow, 0.1-0.2 part of monoglyceride and 0.2-0.5 part of sodium carboxymethylcellulose.
On the basis of the scheme, 70-80 parts of high fructose corn syrup, 6-8 parts of sugar, 4-8 parts of sweet potato powder, 0.03-0.04 part of citric acid, 0.03-0.04 part of potassium sorbate, 0.03-0.04 part of sweetener, 0.001-0.002 part of lemon yellow, 0.15-0.18 part of monoglyceride and 0.3-0.4 part of sodium carboxymethylcellulose are further added.
On the basis of the scheme, the sugar is white granulated sugar and yellow granulated sugar, and the mass ratio of the white granulated sugar to the yellow granulated sugar is 1: 1.
On the basis of the scheme, the sweetening agent is sucralose and acesulfame potassium, and the mass ratio of the sucralose to the acesulfame potassium is 1: 1.
On the basis of the scheme, the preparation method of the sweet potato whole powder comprises the following steps:
step a, selecting sweet potatoes: selecting normal disease-free and rot-free sweet potatoes, peeling and removing sand;
b, trimming the sweet potatoes, finishing cleaning, and immersing the cleaned sweet potatoes in 1 per mill of citric acid solution for color protection;
c, cutting the color-protected sweet potatoes into blocks and cooking the sweet potatoes until no hard center exists;
d, drying the cooked sweet potato blocks until the moisture content is less than 8%;
and e, crushing and sieving the dried sweet potato blocks to obtain the sweet potato whole powder.
On the basis of the scheme, further, the thickness of the cut block in the step c is 10-30 mm.
On the basis of the scheme, the drying mode in the step d is air blast drying, and the drying temperature is 140-180 ℃. The air blowing mode can accelerate the water evaporation and save the drying time, and the drying temperature ensures that the well-cooked sweet potato blocks are properly baked in the process, so that the sweet potatoes have strong fragrance of the baked sweet potatoes.
On the basis of the scheme, the sieving mesh number in the step e is 60 meshes.
The invention also provides a preparation method of the baked sweet potato flavor syrup, which comprises the following steps:
step one, uniformly mixing sugar, sweet potato whole powder, monoglyceride and sodium carboxymethylcellulose;
step two, mixing and stirring the high fructose corn syrup and water, and slowly pouring the mixture obtained in the step one into the mixture under the stirring state, wherein the mixing volume ratio of the high fructose corn syrup to the water is preferably 7: 1;
step three, heating the syrup prepared in the step two to 40-50 ℃, adding potassium sorbate, citric acid, sweetener and lemon yellow, stirring uniformly, heating continuously, heating to 90 ℃, sampling, cooling to normal temperature, measuring the content of soluble solids, adding water to adjust Brix to 60% -65%, and heating continuously until boiling;
step four, adding essence for blending after Brix adjustment is finished, and stirring for 4-6 minutes; homogenizing the flavored syrup, and performing aseptic hot filling to obtain the roasted sweet potato flavor syrup.
On the basis of the scheme, the essence is roasted sweet potato essence, and the adding amount is 0.3-0.8%.
On the basis of the scheme, the homogenization condition is 20-25Mpa, and the homogenization is carried out once.
The invention also provides application of the roasted sweet potato flavor syrup in milk tea drinks.
Compared with the prior art, the roasted sweet potato flavor syrup provided by the invention has the following effects:
1. the sweet potato whole powder is added into the syrup, the syrup Brix is controlled, the phenomenon that the syrup is easy to crystallize is avoided, the problem that starch is easy to age in the storage process of the sweet potato whole powder is solved by adding the monoglyceride fatty acid ester and the sodium carboxymethylcellulose, and the homogenization link is added in the process, so that the prepared syrup solution is uniform in state and stable for a long time.
2. The syrup combines the nutritional ingredients and the unique flavor of the sweet potato powder, overcomes the defects of single nutritional ingredient and high sugar content of the traditional syrup, enriches the flavor and the nutritional ingredients of the syrup, and enlarges the application range of the sweet potato powder.
3. The roasted sweet potato flavor syrup can be applied to instant products such as milk tea, hot drinks and the like, so that the instant products have unique roasted sweet potato fragrance and mouthfeel, and the types and mouthfeel of drinks are increased and enriched.
4. The preparation process of the roasted sweet potato flavor syrup is simple, easy to operate, easy to control process parameters, low in energy consumption and suitable for industrial production.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the following description will clearly and completely describe the embodiments of the present invention, and obviously, the described embodiments are a part of the embodiments of the present invention, but 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.
The present invention provides the formulations of examples 1 to 3 and comparative examples 1 to 4 shown in Table 1, and compares the taste and flavor (unit: parts by weight):
TABLE 1
| Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | |
| High fructose corn syrup | 60 | 75 | 90 | 60 | 75 | 90 | 75 |
| White granulated sugar | 5 | 4 | 2 | 5 | 4 | 2 | 2 |
| Yellow granulated sugar | 5 | 4 | 2 | 5 | 4 | 2 | 2 |
| Sweet potato whole powder | 2 | 7 | 9 | / | / | / | 7 |
(in the scheme, 0.03 part of citric acid, 0.05 part of potassium sorbate, 0.02 part of sucralose, 0.02 part of acesulfame-K, 0.0015 part of citric acid, 0.1 part of monoglyceride and 0.2 part of sodium carboxymethylcellulose, and 0.005 part of roasted sweet potato essence)
The syrups obtained in examples 1-3 and comparative examples 1-4 were applied to the same beverage respectively by adding 40g of non-dairy creamer, 200ml of black tea soup, 30g of syrup, 75g of ice cubes and 75g of water into a container, mixing and stirring uniformly.
The prepared beverage was subjected to sensory evaluation, and differences in flavor and mouthfeel were recorded as shown in table 2:
TABLE 2
From the examples and comparative examples in table 2, it can be concluded that the addition of sweet potato whole powder to syrup makes the beverage more full and realistic in flavor and mouthfeel.
The present invention also provides the formulations (unit: parts by weight) of examples 4 to 6 and comparative examples 5 to 8 shown in Table 3:
TABLE 3
| Example 4 | Example 5 | Example 6 | Comparative example 5 | Comparative example 6 | Comparative example 7 | Comparative example 8 | |
| High fructose corn syrup | 65 | 75 | 85 | 65 | 75 | 85 | 85 |
| White granulated sugar | 4 | 3 | 2 | 4 | 3 | 2 | 2 |
| Yellow granulated sugar | 4 | 3 | 2 | 4 | 3 | 2 | 2 |
| Sweet potato whole powder | 6 | 6 | 6 | 6 | 6 | / | / |
| Citric acid | 0.01 | 0.02 | 0.03 | 0.01 | 0.02 | 0.03 | 0.02 |
| Potassium sorbate | 0.03 | 0.03 | 0.03 | 0.03 | 0.03 | 0.03 | 0.03 |
| Sucralose | 0.015 | 0.015 | 0.015 | 0.015 | 0.015 | 0.015 | 0.015 |
| Acesulfame potassium | 0.015 | 0.015 | 0.015 | 0.015 | 0.015 | 0.015 | 0.015 |
| Lemon yellow | 0.001 | 0.001 | 0.001 | 0.001 | 0.001 | 0.001 | 0.001 |
| Monoglyceride of fatty acid | 0.15 | 0.16 | 0.17 | 0.15 | / | 0.17 | / |
| Sodium carboxymethylcellulose | 0.3 | 0.3 | 0.35 | / | 0.3 | 0.3 | / |
The present invention also provides the following preparation method according to the formulations of examples 1 to 6 and comparative examples 1 to 8, which specifically comprises the following steps:
step one, uniformly mixing sugar, sweet potato whole powder, monoglyceride and sodium carboxymethylcellulose;
step two, mixing and stirring the high fructose corn syrup and water, and slowly pouring the mixture obtained in the step one into the high fructose corn syrup under the stirring state;
step three, heating the syrup prepared in the step two to 45 ℃, adding potassium sorbate, citric acid, sweetener and lemon yellow, stirring uniformly, heating continuously, heating to 90 ℃, taking samples, cooling to normal temperature to measure the content of soluble solids, adding water to adjust Brix to 60-65%, and then heating continuously until boiling;
step four, adding the roasted sweet potato essence after Brix adjustment is finished for blending, wherein the adding amount is 0.5%, and stirring for 5 minutes; homogenizing the flavored syrup, and aseptic hot filling to obtain the baked sweet potato flavored syrup, wherein the homogenization condition is 23Mpa, and the homogenization is carried out once;
the preparation method of the sweet potato whole powder comprises the following steps:
step a, selecting sweet potatoes which are normally disease-free and rot-free, peeling and removing sand;
b, trimming the sweet potatoes, finishing cleaning, and immersing the cleaned sweet potatoes in 1 per mill of citric acid solution for color protection;
c, cutting the color-protected sweet potatoes into blocks and cooking the sweet potatoes until no hard core exists, wherein the thickness of the cut blocks is 10-30 mm;
d, drying the cooked sweet potato blocks until the moisture content is less than 8 percent, wherein the drying mode is blast drying, and the drying temperature is 160 ℃;
and e, crushing and sieving the dried sweet potato blocks, wherein the sieving mesh number is 60 meshes, so that the sweet potato whole powder can be obtained.
The syrups obtained in examples 4 to 6 and comparative examples 5 to 8 were compared for stability of the product, according to the following test principles and methods:
the syrup is stored under different temperature conditions, the stability problems of the syrup in the storage process are mainly crystallization and precipitation, the crystallization is represented by the appearance of transparent crystalline substances at the bottom or the bottle opening of a container and hard granular substances similar to single crystal rock sugar or granulated sugar, and the syrup is not dissolved and dispersed by shaking; the precipitate appears mainly as a layered sensation, forming a layer of material precipitate with a slightly darker color at the bottom, which can be dispersed by shaking to return the solution to a homogeneous state. The number of days that crystallization or precipitation began to occur was recorded by observing the syrup stored at each temperature condition. Table 4, Table 5 are the observation records of examples 4-6 and comparative examples 5-8.
Table 4 appearance of crystallization
| Example 4 | Example 5 | Example 6 | Comparative example 5 | Comparative example 6 | Comparative example 7 | Comparative example 8 | |
| 4℃ | Is free of | Is free of | Is free of | 48 | 46 | 32 | 27 |
| 25℃ | Is free of | Is free of | Is free of | 53 | 51 | 35 | 24 |
Note: the observation period was 120 days.
Table 5 occurrence of precipitation
| Example 4 | Example 5 | Example 6 | Comparative example 5 | Comparative example 6 | Comparative example 7 | Comparative example 8 | |
| 4℃ | Is free of | Is free of | Is free of | 15 | 16 | Is free of | Is free of |
| 25℃ | Is free of | Is free of | Is free of | 12 | 14 | Is free of | Is free of |
| 37℃ | Is free of | Is free of | Is free of | 7 | 6 | Is free of | Is free of |
| 55℃ | Is free of | Is free of | Is free of | 5 | 6 | Is free of | Is free of |
Note: the observation period was 120 days.
As can be seen from the results in table 4, the crystallization of the syrup can be effectively delayed by adding the whole sweet potato powder to the syrup, and the results in table 5 show that, in comparison with examples 7 and 8 and 6, the addition of the whole sweet potato powder to the roasted sweet potato flavor syrup is easy to precipitate, and the addition of the whole sweet potato powder can improve the flavor of the whole syrup more strongly, and the addition of the monoglyceride and the sodium carboxymethylcellulose can make the prepared syrup solution uniform and stable for a long time while ensuring the flavor of the syrup, thereby facilitating the storage of the syrup.
It can be seen from the comparison experiments in tables 1 to 5 that the addition of whole sweet potato powder in the roasted sweet potato syrup can improve the flavor and taste of the syrup and can effectively delay the crystallization of the syrup, and the monoglyceride and sodium carboxymethylcellulose can make the system of the flavor syrup uniform and stable.
The invention also provides an application example of the roasted sweet potato flavor syrup in the milk tea beverage, as shown in example 7 and example 8:
example 7:
40g of vegetable fat powder, 200ml of tin blue black tea soup, 30g of roasted sweet potato flavor syrup, 75g of ice cubes and 75g of water are added into a container, and the mixture is mixed and stirred uniformly to prepare a cup of unique roasted sweet potato flavor ice milk tea.
Example 8:
50g of diced taros are laid at the bottom of the container, 50g of mashed taros are poured into the container, 150g of tin blue black tea soup, 35g of non-dairy creamer, 25g of roasted sweet potato syrup and 150mL of hot water are mixed and stirred uniformly and then poured into the container, and a cup of hot taro beverage with unique appearance and flavor can be prepared.
The roasted sweet potato flavor syrup provided by the invention has a simple formula, is not easy to crystallize and precipitate, can be stored for a long time, is simple and convenient to use, has a unique roasted sweet potato flavor, is suitable for instant drinking products such as milk tea drinks and the like, and has a wide application prospect.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. The roasted sweet potato flavor syrup is characterized by comprising the following raw materials in parts by weight: 60-90 parts of high fructose corn syrup, 4-10 parts of sugar, 2-10 parts of sweet potato powder, 0.01-0.05 part of citric acid, 0.02-0.05 part of potassium sorbate, 0.02-0.05 part of sweetener, 0.001-0.002 part of lemon yellow, 0.1-0.2 part of monoglyceride and 0.2-0.5 part of sodium carboxymethylcellulose.
2. The roasted sweet potato flavor syrup according to claim 1, comprising the following raw materials in parts by weight: 70-80 parts of high fructose corn syrup, 6-8 parts of sugar, 4-8 parts of sweet potato powder, 0.03-0.04 part of citric acid, 0.03-0.04 part of potassium sorbate, 0.03-0.04 part of sweetener, 0.001-0.002 part of lemon yellow, 0.15-0.18 part of monoglyceride and 0.3-0.4 part of sodium carboxymethylcellulose.
3. The baked sweet potato flavored syrup according to claim 1, wherein the sugar is composed of white granulated sugar and yellow granulated sugar, and the mass ratio of the white granulated sugar to the yellow granulated sugar is 1: 1.
4. The roasted sweet potato flavor syrup according to claim 1, wherein the sweetener consists of sucralose and acesulfame k, the mass ratio of the sucralose to the acesulfame k being 1: 1.
5. The roasted sweet potato flavor syrup according to claim 1, wherein the sweet potato whole flour is prepared by the method comprising:
step a, selecting sweet potatoes which are normally disease-free and rot-free, peeling and removing sand;
b, trimming the sweet potatoes, finishing cleaning, and immersing the cleaned sweet potatoes in 1 per mill of citric acid solution for color protection;
c, cutting the color-protected sweet potatoes into blocks and cooking the sweet potatoes until no hard center exists;
d, drying the cooked sweet potato blocks until the moisture content is less than 8%;
and e, crushing and sieving the dried sweet potato blocks to obtain the sweet potato whole powder.
6. The roasted sweet potato flavor syrup according to claim 5, wherein the cut pieces have a thickness of 10-30 mm.
7. The baked sweet potato flavor syrup as claimed in claim 5, wherein the drying manner in step d is forced air drying, and the drying temperature is 140-180 ℃.
8. A method of preparing a roasted sweet potato flavor syrup according to any one of claims 1 to 7, comprising the steps of:
step one, uniformly mixing sugar, sweet potato whole powder, monoglyceride and sodium carboxymethylcellulose;
step two, mixing and stirring the high fructose corn syrup and water, and slowly pouring the mixture obtained in the step one into the high fructose corn syrup under the stirring state;
step three, heating the syrup prepared in the step two to 40-50 ℃, adding potassium sorbate, citric acid, sweetener and lemon yellow, stirring uniformly, heating continuously, heating to 90 ℃, measuring the content of soluble solids, adding water to adjust Brix to 60% -65%, and then continuously heating until boiling;
step four, adding essence for blending after Brix adjustment is finished, and stirring for 4-6 minutes; homogenizing the flavored syrup, and performing aseptic hot filling to obtain the roasted sweet potato flavor syrup.
9. The method of claim 8, wherein the homogenizing is performed once at 20-25 Mpa.
10. Use of the roasted sweet potato flavor syrup according to any one of claims 1 to 7 in milk tea drinks.
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| CN113243475A (en) * | 2021-05-31 | 2021-08-13 | 厦门凯利威生物科技有限公司 | Pricklyash peel flavor syrup and preparation method and application thereof |
| CN113243474A (en) * | 2021-05-31 | 2021-08-13 | 厦门凯利威生物科技有限公司 | Beer flavor syrup and preparation method and application thereof |
| CN113243473A (en) * | 2021-05-31 | 2021-08-13 | 厦门凯利威生物科技有限公司 | Rattan pepper flavored syrup and preparation method and application thereof |
| CN116268163A (en) * | 2023-01-16 | 2023-06-23 | 广州市名花香料有限公司 | Spotted-blue-flavored syrup and preparation method thereof |
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