CN111838384A - Preparation method of syrup with compound functions - Google Patents
Preparation method of syrup with compound functions Download PDFInfo
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- CN111838384A CN111838384A CN202010672130.5A CN202010672130A CN111838384A CN 111838384 A CN111838384 A CN 111838384A CN 202010672130 A CN202010672130 A CN 202010672130A CN 111838384 A CN111838384 A CN 111838384A
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- juice
- syrup
- honey
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- vegetable
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- 239000006188 syrup Substances 0.000 title claims abstract description 60
- 235000020357 syrup Nutrition 0.000 title claims abstract description 60
- 150000001875 compounds Chemical group 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 79
- 235000012907 honey Nutrition 0.000 claims abstract description 39
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 22
- 235000015205 orange juice Nutrition 0.000 claims abstract description 18
- 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
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 16
- 244000131522 Citrus pyriformis Species 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
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- 229960004903 invert sugar Drugs 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- 239000008107 starch Substances 0.000 claims abstract description 16
- 235000000832 Ayote Nutrition 0.000 claims abstract description 13
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 13
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 13
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 13
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 12
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 12
- 235000015190 carrot juice Nutrition 0.000 claims abstract description 12
- 240000007087 Apium graveolens Species 0.000 claims abstract description 11
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 11
- 235000010591 Appio Nutrition 0.000 claims abstract description 11
- 235000015197 apple juice Nutrition 0.000 claims abstract description 10
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 7
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 7
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 7
- 235000020415 coconut juice Nutrition 0.000 claims abstract description 7
- 235000020379 cucumber juice Nutrition 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 17
- 235000021433 fructose syrup Nutrition 0.000 claims description 14
- 239000002131 composite material Substances 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- 238000010411 cooking Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 240000001980 Cucurbita pepo Species 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 235000013618 yogurt Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 240000004244 Cucurbita moschata Species 0.000 abstract description 9
- 235000019534 high fructose corn syrup Nutrition 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 description 6
- 239000011259 mixed solution Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000220225 Malus Species 0.000 description 2
- 235000010489 acacia gum Nutrition 0.000 description 2
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 241001672694 Citrus reticulata Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 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
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000003929 acidic solution Substances 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 208000006673 asthma Diseases 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
- 235000013736 caramel Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000006286 nutrient intake Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
-
- 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
- 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
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a preparation method of compound functional syrup, which comprises maltose, low invert sugar, high fructose corn syrup, starch, honey and fruit and vegetable juice, wherein the fruit and vegetable juice comprises carrot juice, cauliflower juice, cucumber juice, pumpkin juice, celery juice, Chinese cabbage juice, apple juice, lemon juice, coconut juice, orange juice and orange juice. According to the invention, different types and combinations of fruit and vegetable juices are adopted, and the fruit and vegetable juices are divided into three different combinations, so that different compound functions can be realized, the functionality of the compound syrup is more targeted, the compound syrup can be taken by different people, and the marketing flexibility can be effectively improved.
Description
Technical Field
The invention relates to the technical field of food production, in particular to a preparation method of compound functional syrup.
Background
Syrups are viscous, high-concentration sugar-containing solutions prepared by cooking or other techniques. The raw material for making syrup may be sugar water, sugar cane juice, fruit juice or other plant juice, etc. Since the sugar content of the syrup is very high, it can be preserved for a long time in a sealed state without refrigeration. The syrup can be used for preparing beverage or making sweet food.
Most of the syrup products on the market are divided into a plurality of different tastes in order to fit the preferences of different crowds and the intake of nutrients, but most of the syrups on the market are only different in flavor and do not have functional difference, so that the syrup is deficient in the aspect of nutrient intake and cannot be classified according to different crowds and age stages.
Through mass search, CN110150635A in the prior art is found, and discloses a method for preparing composite syrup by using Arabic gum, which comprises the following steps: mixing Arabic gum with an acidic solution to form a mixed solution; heating the mixed solution under the pressure of 0.05-0.18 MPa, controlling the temperature at 110-130 ℃, performing hydrolysis reaction, and stopping heating after the reaction is finished; when the temperature of the mixed solution is reduced to 80-90 ℃, adding an alkaline substance for neutralization, and adjusting the pH of the mixed solution to 4.0-5.0; adding adsorbent, filtering, and concentrating under reduced pressure to obtain compound syrup. The method has simple process, low cost and easy industrial production, and the prepared composite syrup has caramel flavor and can be directly applied to various food or beverage products.
In summary, the existing compound syrup can only perform targeted nutrition proportion and flavor selection for specific people, and does not meet the favor and nutrition intake of different people, so that a compound functional syrup is needed to meet the market demand.
Disclosure of Invention
The invention aims to provide a preparation method of compound functional syrup to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a method for preparing compound functional syrup comprises maltose, low invert sugar, high fructose syrup, starch, honey and fruit and vegetable juice, wherein the fruit and vegetable juice comprises carrot juice, cauliflower juice, cucumber juice, pumpkin juice, celery juice, Chinese cabbage juice, apple juice, lemon juice, coconut juice, orange juice and orange juice.
Preferably, the preparation method of the compound functional syrup comprises the following steps:
the first step is as follows: the raw material ratio is as follows: quantitatively proportioning maltose, low invert sugar, high fructose syrup, starch, honey and fruit and vegetable concentrated juice;
the second step is that: feeding and mixing: quantitatively feeding and uniformly mixing maltose, low invert sugar, high fructose syrup, starch and fruit and vegetable concentrated juice;
the third step: high-temperature cooking sterilization: the mixed syrup mixture is steamed and boiled at high temperature, the mixing uniformity is changed, and high-temperature sterilization is carried out;
the fourth step: and (3) cooling: cooling the mixed syrup after the high-temperature cooking is finished, and cooling to below 60 ℃;
The fifth step: adding honey: cooling the mixed syrup to below 60 deg.C, adding Mel, and mixing and stirring again.
Preferably, carrot juice, cauliflower juice, cucumber juice, pumpkin juice, celery juice, Chinese cabbage juice, apple juice, lemon juice, coconut juice, orange juice and orange juice in the fruit and vegetable juice can be classified into three types;
matching one: carrot juice, cauliflower juice, apple juice, lemon juice and honey;
and (2) matching: pumpkin juice, orange juice, yoghourt and honey;
matching with three: celery juice, carrot juice, lemon juice and honey;
the three kinds of matching can be put in with maltose, low invert sugar, high fructose syrup, starch and honey according to different production types, so as to produce three different types of compound syrup.
Preferably, the fruit and vegetable juice accounts for 50% of the composite syrup, the honey accounts for 15% of the composite syrup, and the total of maltose, low invert sugar, high fructose syrup and starch accounts for 35% of the composite syrup.
Preferably, honey conveyer pipe outer wall adopts the mode of preheating to carry, the temperature of honey is 40 ℃ in the conveyer pipe, improves the mobility of honey in the conveyer pipe, reduces the sticky characteristic of honey self, produces the adhesion with conveyer pipe inner wall.
Preferably, the mixed syrup is cooled to below 60 ℃, then honey is added, the mixed syrup is mixed and stirred again, after the mixed syrup is stirred uniformly, the mixed syrup is conveyed and filled, and natural cooling is carried out, so that the mixed syrup is cooled to room temperature.
Detailed Description
The technical solutions in the embodiments of the present invention will be described below clearly and completely in connection with the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.
In the description of the present invention, it should be noted that, unless otherwise explicitly stated or limited, the terms "mounted," "disposed," "connected," and the like are to be construed broadly, and for example, "connected" may be fixedly, detachably, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. Specific meanings of the above terms in the present invention can be specifically understood by those of ordinary skill in the art.
The embodiment provided by the invention comprises the following steps: a method for preparing compound functional syrup comprises maltose, low invert sugar, fructose and glucose syrup, starch, Mel and fruit and vegetable juice, wherein the fruit and vegetable juice comprises radix Dauci Sativae juice, cauliflower juice, cucumber juice, pumpkin juice, celery juice, Chinese cabbage juice, apple juice, lemon juice, coconut juice, mandarin orange juice, and orange juice.
The preparation method of the compound functional syrup comprises the following steps:
the first step is as follows: the raw material ratio is as follows: quantitatively proportioning maltose, low invert sugar, high fructose syrup, starch, honey and fruit and vegetable concentrated juice;
the second step is that: feeding and mixing: quantitatively feeding and uniformly mixing maltose, low invert sugar, high fructose syrup, starch and fruit and vegetable concentrated juice;
the third step: high-temperature cooking sterilization: the mixed syrup mixture is steamed and boiled at high temperature, the mixing uniformity is changed, and high-temperature sterilization is carried out;
the fourth step: and (3) cooling: cooling the mixed syrup after the high-temperature cooking is finished, and cooling to below 60 ℃;
the fifth step: adding honey: cooling the mixed syrup to below 60 deg.C, adding Mel, and mixing and stirring again.
The fruit and vegetable juice can be selected from carrot juice, cauliflower juice, cucumber juice, pumpkin juice, celery juice, Chinese cabbage juice, apple juice, lemon juice, coconut juice, orange juice, and orange juice;
Matching one: carrot juice, cauliflower juice, apple juice, lemon juice and honey; cutting cauliflower into pieces, peeling carrot and apple, and cutting into pieces with the same size; then the juice is squeezed, and the squeezed lemon juice, the cold boiled water and the honey are mixed, so that the cauliflower can improve the vision and promote the metabolism of a human body, is rich in vitamin C, and has fresh and cool taste after being seasoned by the apples and the lemons.
And (2) matching: pumpkin juice, orange juice, yoghourt and honey; cutting pumpkin into blocks, heating, and peeling; cutting dried apricot, adding pumpkin blocks into a juicer, stirring, mixing, adding a small amount of cold boiled water, squeezed orange juice and yogurt, and blending. Pumpkin is rich in nutrition, has the effects of moistening lung and relieving asthma, is high in sugar content, is not suitable for long-term storage, is peeled, is placed for a long time, and is easy to be poisoned after being eaten, and pulp can be naturally and anaerobically glycolyzed to generate vinosity.
Matching with three: celery juice, carrot juice, lemon juice and honey; peeling radix Dauci Sativae, cutting into pieces with the same size, cutting herba Apii Graveolentis and vegetable leaves into segments, squeezing, mixing the residues and juice, and adding lemon juice and Mel for flavoring. Celery is rich in vitamin B1, vitamin B2, etc., and is effective in tranquilizing, improving energy and physical strength, and improving body resistance to diseases
The three kinds of matching can be put in with maltose, low invert sugar, high fructose syrup, starch and honey according to different production types, so as to produce three different types of compound syrup.
The fruit and vegetable juice accounts for 50 percent of the composite syrup, the honey accounts for 15 percent of the composite syrup, and the total content of maltose, low invert sugar, high fructose syrup and starch accounts for 35 percent of the composite syrup.
The honey conveyer pipe outer wall adopts the mode of preheating to carry, and the temperature of honey is 40 ℃ in the conveyer pipe, improves the mobility of honey in the conveyer pipe, reduces the sticky characteristic of honey self, produces the adhesion with the conveyer pipe inner wall.
Cooling the mixed syrup to below 60 deg.C, adding Mel, mixing, stirring, delivering, bottling, and naturally cooling to room temperature.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (6)
1. A preparation method of compound functional syrup is characterized in that: the compound functional syrup comprises maltose, low invert sugar, high fructose syrup, starch, honey and fruit and vegetable juice, wherein the fruit and vegetable juice comprises carrot juice, cauliflower juice, cucumber juice, pumpkin juice, celery juice, Chinese cabbage juice, apple juice, lemon juice, coconut juice, orange juice and orange juice.
2. The method for preparing a complex functional syrup according to claim 1, wherein: the preparation method of the compound functional syrup comprises the following steps:
the first step is as follows: the raw material ratio is as follows: quantitatively proportioning maltose, low invert sugar, high fructose syrup, starch, honey and fruit and vegetable concentrated juice;
the second step is that: feeding and mixing: quantitatively feeding maltose, low invert sugar, high fructose syrup, starch and fruit and vegetable concentrated juice and uniformly mixing;
the third step: high-temperature cooking sterilization: the mixed syrup mixture is steamed and boiled at high temperature, the mixing uniformity is changed, and high-temperature sterilization is carried out;
the fourth step: and (3) cooling: cooling the mixed syrup after the high-temperature cooking is finished, and cooling to below 60 ℃;
the fifth step: adding honey: cooling the mixed syrup to below 60 deg.C, adding Mel, and mixing and stirring again.
3. The method for preparing a complex functional syrup according to claim 1, wherein: the fruit and vegetable juice can be selected from carrot juice, cauliflower juice, cucumber juice, pumpkin juice, celery juice, Chinese cabbage juice, apple juice, lemon juice, coconut juice, orange juice and orange juice;
matching one: carrot juice, cauliflower juice, apple juice, lemon juice and honey;
and (2) matching: pumpkin juice, orange juice, yoghourt and honey;
matching with three: celery juice, carrot juice, lemon juice and honey;
the three kinds of matching can be put in with maltose, low invert sugar, high fructose syrup, starch and honey according to different production types, so as to produce three different types of compound syrup.
4. The method for preparing a complex functional syrup according to claim 1, wherein: the fruit and vegetable juice accounts for 50% of the composite syrup, the honey accounts for 15% of the composite syrup, and the total content of maltose, low invert sugar, high fructose syrup and starch accounts for 35% of the composite syrup.
5. The method for preparing a complex functional syrup according to claim 2, wherein: honey conveyer pipe outer wall adopts the mode of preheating to carry, the temperature of honey is 40 ℃ in the conveyer pipe, improves the mobility of honey in the conveyer pipe, reduces the sticky characteristic of honey self, produces the adhesion with the conveyer pipe inner wall.
6. The method for preparing a complex functional syrup according to claim 2, wherein: and cooling the mixed syrup to below 60 ℃, adding honey, mixing and stirring again, conveying and filling after uniformly stirring, and naturally cooling to reduce the temperature to room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010672130.5A CN111838384A (en) | 2020-07-14 | 2020-07-14 | Preparation method of syrup with compound functions |
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| CN202010672130.5A CN111838384A (en) | 2020-07-14 | 2020-07-14 | Preparation method of syrup with compound functions |
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| CN111838384A true CN111838384A (en) | 2020-10-30 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114467998A (en) * | 2022-02-14 | 2022-05-13 | 双桥（厦门）有限公司 | Boiling process and equipment of low-sugar syrup for moon cakes |
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| JPH10295340A (en) * | 1997-04-23 | 1998-11-10 | Nippon Hakko Kiko Yogo Kenkyusho | Pumpkin juice, pumpkin syrup, pumpkin sugar, and their production |
| CN106072155A (en) * | 2016-07-29 | 2016-11-09 | 梁忠顺 | A kind of Hylocereus undatus syrup and preparation method thereof |
| CN108743722A (en) * | 2018-06-15 | 2018-11-06 | 黄森 | A kind of relieving cough and asthma syrup of vegetables and preparation method thereof |
| CN108968024A (en) * | 2018-06-12 | 2018-12-11 | 广州市糖匠食品有限公司 | A kind of formula and processing technology of flavored syrups |
| CN109645449A (en) * | 2018-05-24 | 2019-04-19 | 山东金田生物科技有限公司 | Honey syrup and preparation method thereof |
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2020
- 2020-07-14 CN CN202010672130.5A patent/CN111838384A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH10295340A (en) * | 1997-04-23 | 1998-11-10 | Nippon Hakko Kiko Yogo Kenkyusho | Pumpkin juice, pumpkin syrup, pumpkin sugar, and their production |
| CN106072155A (en) * | 2016-07-29 | 2016-11-09 | 梁忠顺 | A kind of Hylocereus undatus syrup and preparation method thereof |
| CN109645449A (en) * | 2018-05-24 | 2019-04-19 | 山东金田生物科技有限公司 | Honey syrup and preparation method thereof |
| CN108968024A (en) * | 2018-06-12 | 2018-12-11 | 广州市糖匠食品有限公司 | A kind of formula and processing technology of flavored syrups |
| CN108743722A (en) * | 2018-06-15 | 2018-11-06 | 黄森 | A kind of relieving cough and asthma syrup of vegetables and preparation method thereof |
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| CN114467998A (en) * | 2022-02-14 | 2022-05-13 | 双桥（厦门）有限公司 | Boiling process and equipment of low-sugar syrup for moon cakes |
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