CN111657387A - Preparation method of syrup - Google Patents
Preparation method of syrup Download PDFInfo
- Publication number
- CN111657387A CN111657387A CN202010511927.7A CN202010511927A CN111657387A CN 111657387 A CN111657387 A CN 111657387A CN 202010511927 A CN202010511927 A CN 202010511927A CN 111657387 A CN111657387 A CN 111657387A
- Authority
- CN
- China
- Prior art keywords
- syrup
- fire
- preparation
- white sugar
- jade
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000006188 syrup Substances 0.000 title claims abstract description 34
- 235000020357 syrup Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 229930006000 Sucrose Natural products 0.000 claims abstract description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 239000010977 jade Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 210000000936 intestine Anatomy 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 238000010792 warming Methods 0.000 abstract description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 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 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 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
- 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 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000006467 substitution reaction 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
- 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
- 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 discloses a preparation method of syrup, belonging to the technical field of food, comprising the following raw materials: jade fruit, white sugar, cold water, oil and hot water; according to the preparation method of the syrup, the jade fruits are added on the basis of the common syrup, have special fragrance, are mild and pungent, have slight sweet taste, further improve the edible taste of the syrup, and have the effects of warming spleen and stomach and astringing intestines, so that the health-care and health-preserving effects of the syrup are improved.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a preparation method of syrup.
Background
Syrup is also called maltose. A sugar produced by acting a saccharifying enzyme in malt on starch in broken rice. Often a pale yellow viscous transparent liquid. The main components are composed of maltose, glucose and dextrin. It tastes sweet, soft and refreshing. Can be widely used for candy and cake products.
The common syrup is simple in preparation method, has no other characteristics except the sweet taste, and has no health-care function. Can not meet the food requirement of people for seeking food and health preservation.
Disclosure of Invention
The present invention aims to provide a method for preparing syrup to solve the problems of the background art.
In order to achieve the purpose, the invention provides the following technical scheme: the preparation method of the syrup comprises the following raw materials in parts by weight: 100 jade fruits, 150 sugar, 1000 white sugar, 800 cold water, 50 oil and 400 hot water.
The syrup preparation steps are as follows:
s1, grinding the corresponding weight of semen Myristicae into powder for use.
S2, putting oil with corresponding weight into a pot, adding white sugar, boiling the white sugar with strong fire, boiling to be date red, and adding cold water.
S3, in the step S2, after the liquid concentration in the pot is high, the fire is changed to small fire, after the fire is changed to small fire for 30S, the prepared jade fruit powder in the step S1 is added, and the mixture is stirred uniformly.
And S4, when the syrup is not hung on a spoon, adding hot water with the corresponding weight and the temperature of more than 40 ℃, stirring, and continuously decocting for 1 minute to finish the process.
Compared with the prior art, the invention has the beneficial effects that: according to the preparation method of the syrup, the jade fruits are added on the basis of the common syrup, have special fragrance, are mild and pungent, have slight sweet taste, further improve the edible taste of the syrup, and have the effects of warming spleen and stomach and astringing intestines, so that the health-care and health-preserving effects of the syrup are improved.
Detailed Description
The present invention will be further described with reference to the following examples.
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. The conditions in the embodiments can be further adjusted according to specific conditions, and simple modifications of the method of the present invention based on the concept of the present invention are within the scope of the claimed invention.
Example 1
The preparation method of the syrup comprises the following raw materials in parts by weight: 100 parts of jade fruits, 1000 parts of white sugar, 800 parts of cold water, 50 parts of oil and 400 parts of hot water.
The syrup preparation steps are as follows:
s1, grinding the corresponding weight of semen Myristicae into powder for use.
S2, putting oil with corresponding weight into a pot, adding white sugar, boiling the white sugar with strong fire, boiling to be date red, and adding cold water.
S3, in the step S2, after the liquid concentration in the pot is high, the fire is changed to small fire, after the fire is changed to small fire for 30S, the prepared jade fruit powder in the step S1 is added, and the mixture is stirred uniformly.
S4, when the syrup is not hung on a spoon, adding hot water with the corresponding weight and the temperature of 40 ℃, stirring and continuously decocting for 1 minute to finish the process.
Example 2
The preparation method of the syrup comprises the following raw materials in parts by weight: 150 parts of jade fruits, 1000 parts of white sugar, 800 parts of cold water, 50 parts of oil and 400 parts of hot water.
The syrup preparation steps are as follows:
s1, grinding the corresponding weight of semen Myristicae into powder for use.
S2, putting oil with corresponding weight into a pot, adding white sugar, boiling the white sugar with strong fire, boiling to be date red, and adding cold water.
S3, in the step S2, after the liquid concentration in the pot is high, the fire is changed to small fire, after the fire is changed to small fire for 30S, the prepared jade fruit powder in the step S1 is added, and the mixture is stirred uniformly.
And S4, when the syrup is not hung on a spoon, adding 70 ℃ hot water with the corresponding weight, stirring, and continuously decocting for 1 minute to finish the process.
Example 3
The preparation method of the syrup comprises the following raw materials in parts by weight: 125 of jade fruits, 1000 of white sugar, 800 of cold water, 50 of oil and 400 of hot water.
The syrup preparation steps are as follows:
s1, grinding the corresponding weight of semen Myristicae into powder for use.
S2, putting oil with corresponding weight into a pot, adding white sugar, boiling the white sugar with strong fire, boiling to be date red, and adding cold water.
S3, in the step S2, after the liquid concentration in the pot is high, the fire is changed to small fire, after the fire is changed to small fire for 30S, the prepared jade fruit powder in the step S1 is added, and the mixture is stirred uniformly.
S4, when the syrup is not hung on a spoon, adding hot water with the corresponding weight of 100 ℃, stirring and continuously decocting for 1 minute to finish.
According to the preparation method of the syrup, the jade fruits are added on the basis of the common syrup, have special fragrance, are mild and pungent, have slight sweet taste, further improve the edible taste of the syrup, and have the effects of warming spleen and stomach and astringing intestines, so that the health-care and health-preserving effects of the syrup are improved. Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (2)
1. The preparation method of the syrup is characterized by comprising the following raw materials in parts by weight: 100 jade fruits, 150 sugar, 1000 white sugar, 800 cold water, 50 oil and 400 hot water.
2. The method for preparing syrup according to claim 1, wherein the preparation steps are as follows:
s1, grinding the corresponding weight of semen Myristicae into powder for use.
S2, putting oil with corresponding weight into a pot, adding white sugar, boiling the white sugar with strong fire, boiling to be date red, and adding cold water.
S3, in the step S2, after the liquid concentration in the pot is high, the fire is changed to small fire, after the fire is changed to small fire for 30S, the prepared jade fruit powder in the step S1 is added, and the mixture is stirred uniformly.
And S4, when the syrup is not hung on a spoon, adding hot water with the corresponding weight and the temperature of more than 40 ℃, stirring, and continuously decocting for 1 minute to finish the process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010511927.7A CN111657387A (en) | 2020-06-08 | 2020-06-08 | Preparation method of syrup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010511927.7A CN111657387A (en) | 2020-06-08 | 2020-06-08 | Preparation method of syrup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111657387A true CN111657387A (en) | 2020-09-15 |
Family
ID=72385747
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010511927.7A Pending CN111657387A (en) | 2020-06-08 | 2020-06-08 | Preparation method of syrup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111657387A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167535A (en) * | 2020-09-22 | 2021-01-05 | 武汉周记食品技术开发有限公司 | Marinating method for meat |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10210939A (en) * | 1997-01-28 | 1998-08-11 | Fuankeru:Kk | Gummy candy composition |
| CN101971907A (en) * | 2010-10-25 | 2011-02-16 | 李美善 | Artemisia argyi syrup and preparation method thereof |
| CN102273539A (en) * | 2011-08-25 | 2011-12-14 | 华侨大学 | Hawthorn sugar and preparation method thereof |
| CN102511611A (en) * | 2011-12-09 | 2012-06-27 | 王爽 | Pawpaw cerealose |
-
2020
- 2020-06-08 CN CN202010511927.7A patent/CN111657387A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10210939A (en) * | 1997-01-28 | 1998-08-11 | Fuankeru:Kk | Gummy candy composition |
| CN101971907A (en) * | 2010-10-25 | 2011-02-16 | 李美善 | Artemisia argyi syrup and preparation method thereof |
| CN102273539A (en) * | 2011-08-25 | 2011-12-14 | 华侨大学 | Hawthorn sugar and preparation method thereof |
| CN102511611A (en) * | 2011-12-09 | 2012-06-27 | 王爽 | Pawpaw cerealose |
Non-Patent Citations (1)
| Title |
|---|
| 张森镇主编: "《广东传统小吃制作大全：潮州小吃》", 28 February 2018 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167535A (en) * | 2020-09-22 | 2021-01-05 | 武汉周记食品技术开发有限公司 | Marinating method for meat |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110564533A (en) | Preparation method of mangosteen beer | |
| CN101798553A (en) | Fagopyrum tataricum beer and preparation method thereof | |
| CN101781616B (en) | Roxburgh rose beer and preparation method thereof | |
| CN102367408A (en) | Brewing method for jujube wine | |
| CN111657387A (en) | Preparation method of syrup | |
| CN111286428A (en) | Brewing method of elm seed beer | |
| CN104705555A (en) | Caramel syrup for preparing sugarcane juice | |
| CN101260353A (en) | Technique for brewing yellow wine | |
| KR20140075313A (en) | Manufacturing method of Rice sweet drink included the sweet pumpkin and Rice sweet drink included the sweet pumpkin manufactured by the same | |
| CN1408273A (en) | Biological active food and beverage and the preparing method | |
| CN106701389A (en) | Unhusked rice and wheat processing technology special for baijiu brewing and fermentation | |
| CN101781615B (en) | Method for preparing ginger beer | |
| CN102424785B (en) | Brewing method of safflower yellow rice wine | |
| CN105586208A (en) | Honey yellow wine | |
| KR20170133667A (en) | Manufacture method of grain syrup | |
| CN110558462A (en) | Preparation method of white sour soup beverage | |
| CN106635576A (en) | Preparation method of lotus root beer | |
| CN100352905C (en) | Cocoa beer and its preparation method | |
| KR0173756B1 (en) | Instant rice nectar by scorched rice and its process | |
| CN109355142A (en) | A kind of bulbus fritilariae snow pear craft beer and preparation method thereof | |
| CN109315571B (en) | Preparation method of Cantonese moon cake syrup | |
| CN103103072A (en) | Method for making purple sweet potato red wine | |
| CN117461828A (en) | Soy sauce containing mulberry leaf extract and preparation method thereof | |
| JP2009055874A (en) | Rice-based refreshing beverage and method for producing the same | |
| KR20180082864A (en) | Manufacturing method for grain syrup containing enzyme and sweat potato starch |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 |
Application publication date: 20200915 |
|
| RJ01 | Rejection of invention patent application after publication |