CN112244126A - Production process of wheat flavor candy rich in glucose syrup - Google Patents
Production process of wheat flavor candy rich in glucose syrup Download PDFInfo
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- CN112244126A CN112244126A CN202011144649.2A CN202011144649A CN112244126A CN 112244126 A CN112244126 A CN 112244126A CN 202011144649 A CN202011144649 A CN 202011144649A CN 112244126 A CN112244126 A CN 112244126A
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 68
- 235000020357 syrup Nutrition 0.000 title claims abstract description 51
- 239000006188 syrup Substances 0.000 title claims abstract description 51
- 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 title claims abstract description 44
- 239000008103 glucose Substances 0.000 title claims abstract description 44
- 241000209140 Triticum Species 0.000 title claims abstract description 28
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 17
- 235000019634 flavors Nutrition 0.000 title claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 26
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 14
- 230000008569 process Effects 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims description 26
- 229920002472 Starch Polymers 0.000 claims description 21
- 235000019698 starch Nutrition 0.000 claims description 17
- 239000008107 starch Substances 0.000 claims description 17
- 239000000706 filtrate Substances 0.000 claims description 16
- 238000001914 filtration Methods 0.000 claims description 16
- 238000002425 crystallisation Methods 0.000 claims description 15
- 230000008025 crystallization Effects 0.000 claims description 14
- 238000005342 ion exchange Methods 0.000 claims description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 238000001704 evaporation Methods 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 238000005507 spraying Methods 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 8
- 150000001450 anions Chemical class 0.000 claims description 8
- 150000001768 cations Chemical class 0.000 claims description 8
- 230000008020 evaporation Effects 0.000 claims description 8
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 claims description 6
- 239000003456 ion exchange resin Substances 0.000 claims description 6
- 229920003303 ion-exchange polymer Polymers 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 102000004139 alpha-Amylases Human genes 0.000 claims description 4
- 108090000637 alpha-Amylases Proteins 0.000 claims description 4
- 229940024171 alpha-amylase Drugs 0.000 claims description 4
- 229910052799 carbon Inorganic materials 0.000 claims description 4
- 239000000919 ceramic Substances 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 4
- 229940088598 enzyme Drugs 0.000 claims description 4
- 239000011552 falling film Substances 0.000 claims description 4
- 239000003292 glue Substances 0.000 claims description 4
- 238000002347 injection Methods 0.000 claims description 4
- 239000007924 injection Substances 0.000 claims description 4
- 239000012528 membrane Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000004302 potassium sorbate Substances 0.000 claims description 4
- 229940069338 potassium sorbate Drugs 0.000 claims description 4
- 235000010241 potassium sorbate Nutrition 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 4
- 238000007670 refining Methods 0.000 claims description 4
- 238000007711 solidification Methods 0.000 claims description 4
- 230000008023 solidification Effects 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 229940100445 wheat starch Drugs 0.000 claims description 4
- 238000005086 pumping Methods 0.000 claims 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 claims 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 claims 2
- 235000015165 citric acid Nutrition 0.000 claims 1
- 235000002864 food coloring agent Nutrition 0.000 claims 1
- 235000021552 granulated sugar Nutrition 0.000 abstract description 15
- 235000000346 sugar Nutrition 0.000 abstract description 9
- 244000052616 bacterial pathogen Species 0.000 abstract description 7
- 238000002360 preparation method Methods 0.000 abstract description 7
- 238000009835 boiling Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 19
- 239000000243 solution Substances 0.000 description 7
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 4
- 235000013736 caramel Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000003599 food sweetener Nutrition 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 230000004075 alteration Effects 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000036541 health Effects 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
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin 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
- A23G3/42—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
- A23G3/364—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
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a production process of a wheat flavor candy rich in glucose syrup, which is formed by mixing, cooling, crystallizing, forming and packaging a part of intermediate material glucose syrup for producing an edible glucose product, and adding wheat germs and other auxiliary materials for preparing sugar; the preparation process changes the boiling process in the traditional candy production process, completely replaces white granulated sugar with high-purity and high-concentration glucose syrup, mixes materials, crystallizes, cools and forms, improves the nutrient value of the candy, reduces the production cost, has outstanding nutrient and health-care effects, provides a new idea for industrialized candy production, and has good market value.
Description
Technical Field
The invention belongs to the technical field of sugar production, and particularly relates to a preparation process of a wheat flavor candy rich in glucose syrup.
Background
The candy product is a food with sugar as main component, and is made up by using white granulated sugar (or other edible sugar), starch syrup, dairy product, cocoa and food additive as raw material through a certain preparation process. The candy can be classified into hard candy, caramel candy, gel candy, milk candy, gum base candy, aerated candy, tablet candy, etc. Wherein the hard candy is a kind of hard and crisp candy taking white granulated sugar and starch syrup as main raw materials; the caramel, namely the taffy candy, is prepared by taking white granulated sugar, starch syrup, grease and dairy products as main materials, and has special milk fat fragrance and caramel fragrance after caramel flavor processing treatment; the gel candy is an elastic and chewable candy which is prepared by taking edible gum (or starch), white granulated sugar and starch syrup as main materials. In the preparation process of various candies, white granulated sugar is almost an indispensable raw material, but the white granulated sugar syrup has high viscosity in the process of heating and decocting the candies, the situation of viscosity is easy to occur in the process of preparing the candies, and finally the prepared candies are easy to stick to teeth.
Glucose syrup or starch syrup is used as basic saccharide component of candy product, and has effect of inhibiting crystallization. Therefore, the sugar is used in the production process of the candy, but the sugar is usually used together with sweeteners such as white granulated sugar, and the preparation process comprises the step of boiling the sugar, for example, when the white granulated sugar and the glucose syrup are boiled together to be added with auxiliary materials to prepare the gel candy in the patent with the publication number of CN 102726584A; in patent publication No. CN103340273A, white granulated sugar and glucose syrup are also used for boiling to prepare soft candy. The problems also exist after the candy is prepared by boiling sugar due to the addition of the viscous sweetener such as white granulated sugar.
In addition, in the prior art, finished products are usually purchased and directly added when the glucose syrup is added into the candies, the related physicochemical indexes and parameters of the glucose syrup are not concerned, and if only the commercially available glucose syrup is simply added, the product quality cannot be effectively controlled to obtain the required candy type, and the comprehensive utilization of the glucose syrup product in the production process is not facilitated. In addition, indexes such as taste and nutrition in the production and processing process of candies are also important issues concerned by consumers, pure candies are weak in market attraction, and a problem generally pursued by people is how to develop a candy product with good taste and good flavor.
Disclosure of Invention
Aiming at the problems, the invention provides the wheat flavor candy rich in glucose syrup, which is prepared by adding wheat germs into a part of intermediate material glucose syrup for producing an edible glucose product, mixing, cooling, crystallizing, molding and packaging, and producing the candy while producing the edible glucose product; by controlling saccharification and liquefaction parameters in the production process of the glucose syrup, the mouthfeel is improved without adding other sweeteners such as white granulated sugar and the like, the process is simple, the product has outstanding nutrition and health care effects, and the product has good market value.
In order to realize the purpose of the invention, the technical scheme of the invention is as follows:
a production process of a wheat flavor candy rich in glucose syrup is characterized by comprising the following steps:
1) size mixing: adding water into wheat starch, and mixing the mixture to 18-19 Baume degrees;
2) liquefaction: adjusting the pH value of the starch slurry to 5.5-6.0, adding 0.5-0.7 kg of high-temperature resistant alpha-amylase per ton of dry base, liquefying the starch slurry by two continuous injections, controlling the first injection temperature at 100-110 ℃, and carrying out flash evaporation and then carrying out heat preservation in a liquefaction laminar flow tank for 90-120 min; controlling the secondary spraying temperature to be 125-140 ℃, and controlling the DE value of the liquefied liquid to be 12-15%;
3) saccharification: adjusting the pH value of the liquefied liquid to 4.2-4.4, adding saccharifying enzyme into the liquefied liquid according to 0.4-0.6 kg per ton of dry basis, and keeping the temperature at 60-62 ℃ for 48-60 hours, wherein the DE value of the saccharifying liquid is more than or equal to 96.5%;
4) filtering and decoloring: firstly, removing protein and fat in the saccharified liquid by a high-speed disc separator, then adding a certain amount of diatomite into the saccharified liquid, and filtering by using a plate frame, wherein the temperature of the filtrate is controlled to be 65-70 ℃, and the pressure of the plate frame is controlled to be 0.2-0.4 Mpa; adding a certain amount of active carbon into the filtrate, and decolorizing with Ama filter; then further filtering and refining by using a ceramic membrane, wherein the filtering precision is 0.1 mu m;
5) ion exchange: cooling the decolorized filtrate, and performing ion exchange treatment on the decolorized filtrate by using ion exchange resin;
6) concentration: evaporating and concentrating the saccharified liquid after ion exchange;
7) material mixing and crystallization: adding diluted glue and wheat germ with complete grains screened by a 40-mesh sieve into the concentrated syrup according to a proportion to compound candy auxiliary materials, uniformly stirring, cooling to 20-25 ℃, and performing solidification and crystallization by utilizing the cooling crystallization performance of the high-purity high-concentration glucose syrup;
8) molding: and (4) pressing and forming the materials, and packaging and warehousing.
Further, the ion exchange treatment process comprises the following steps: cooling the decolorized filtrate to 45-50 ℃, and controlling the discharge conductivity to be less than or equal to 10 mus/cm by passing through ion exchange resin according to the sequence of strong acid cations → weak base anions → strong acid cations → weak base anions;
further, during concentration, the saccharified liquid after ion exchange is pumped into a five-effect nine-body countercurrent falling-film evaporator for evaporation concentration, and the concentration after concentration is controlled to be more than or equal to 80 percent, the pH value is 3.6-4.2, and the temperature is 85-90 ℃.
Further, the candy auxiliary materials comprise citric acid, potassium sorbate and edible pigment.
The invention also provides the wheat flavor candy rich in the glucose syrup prepared by the production process.
The preparation process of the wheat flavor candy rich in glucose syrup has the beneficial effects that:
(1) the invention is formed by mixing, cooling, crystallizing, forming and packaging a part of intermediate material glucose syrup for producing the edible glucose product and wheat germ, and the invention also produces candy while producing the edible glucose product, and has simple process and ingredients.
(2) The liquefaction process during the preparation of the glucose syrup can improve the crystallization property, increase the hygroscopicity and the softness of the candy and further reduce the viscosity of the product when the candy is processed by the glucose syrup product; the starch is fully liquefied by two times of continuous spraying, the DE value of the liquefied liquid reduces the limit dextrin content, the residue of high-viscosity sugar is reduced, the product performance is improved, and the control and selection of the DE value of the specific saccharified liquid endows the candy with special texture.
(3) The glucose syrup has moderate sweetness, good anti-crystallization performance and chemical stability, can improve the viscosity of the obtained candy by taking the glucose syrup as a main material to replace white granulated sugar, and has excellent performance and good mouthfeel when being prepared.
(4) The wheat germs added by the invention are byproducts of wheat flour production workshops, so that the comprehensive utilization rate and the added value of product resources of a company are improved, the defects of single appearance and taste caused by preparing candies by using pure glucose syrup are overcome by adding the wheat germs into the glucose syrup, and the processing performance of the candies is improved by compounding the glucose syrup and the wheat germs and by using grease in the wheat germs; the special vitamins, proteins, grease and the like endow the candy with rich nutrition and health care effects, and meanwhile, the wheat flavor and the nutritional value of the candy are also increased;
(5) the invention changes the boiling process in the traditional candy production process, completely replaces white granulated sugar with high-purity and high-concentration glucose syrup, mixes materials, crystallizes, cools and forms, improves the nutrient value of the candy, reduces the production cost and provides a new idea for industrialized candy production.
Detailed Description
For a better understanding of the nature of the present invention, preferred embodiments of the present invention are described in detail below with reference to the following examples. It is to be understood that the following examples are given for illustrative purposes only and are not intended to limit the scope of the present invention. Various modifications and alterations of this invention will become apparent to those skilled in the art without departing from the spirit and scope of this invention.
Example 1
A production process of a wheat flavor candy rich in glucose syrup is characterized by comprising the following steps:
1) size mixing: adding water into wheat starch, and mixing the mixture to 18-19 Baume degrees;
2) liquefaction: adjusting the pH value of the starch slurry to 5.5, adding 0.7 kg of high-temperature resistant alpha-amylase per ton of dry basis, liquefying the starch slurry by continuously spraying twice, controlling the first spraying temperature at 100 ℃, and carrying out flash evaporation and then carrying out heat preservation on the starch slurry in a liquefaction laminar flow tank for 120 min; controlling the secondary spraying temperature at 140 ℃ and controlling the DE value of the liquefied liquid at 15%;
3) saccharification: adjusting the pH of the liquefied solution to 4.4, adding saccharifying enzyme into the liquefied solution according to 0.6 kg per ton of dry basis, and keeping the temperature at 62 ℃ for 60 hours, wherein the DE value of the saccharifying solution is more than or equal to 96.5%;
4) filtering and decoloring: firstly, removing protein and fat in the saccharified liquid by a high-speed disc separator, then adding a certain amount of diatomite into the saccharified liquid, and filtering by using a plate frame, wherein the temperature of filtrate is controlled at 70 ℃, and the pressure of the plate frame is controlled at 0.4 Mpa; adding a certain amount of active carbon into the filtrate, and decolorizing with Ama filter; then further filtering and refining by using a ceramic membrane, wherein the filtering precision is 0.1 mu m;
5) ion exchange: cooling the decolorized filtrate to 50 ℃, and controlling the discharge conductivity to be less than or equal to 10 mus/cm by passing through ion exchange resin according to the sequence of strong acid cations → weak base anions → strong acid cations → weak base anions;
6) concentration: pumping the saccharified liquid after ion exchange into a five-effect nine-body countercurrent falling-film evaporator for evaporation concentration, wherein the concentration after concentration is controlled to be more than or equal to 80 percent, the pH value is 3.6-4.2, and the temperature is 85-90 ℃;
7) material mixing and crystallization: adding diluted glue and wheat germ with complete grains screened by a 40-mesh sieve into the concentrated syrup according to a proportion to compound candy auxiliary materials, uniformly stirring, cooling to 20-25 ℃, and performing solidification and crystallization by utilizing the cooling crystallization performance of the high-purity high-concentration glucose syrup;
the candy auxiliary materials comprise citric acid, potassium sorbate and edible pigment.
8) Molding: and (4) pressing and forming the materials, and packaging and warehousing.
Example 2
A production process of a wheat flavor candy rich in glucose syrup is characterized by comprising the following steps:
1) size mixing: adding water into wheat starch, and mixing the mixture to 18-19 Baume degrees;
2) liquefaction: adjusting the pH value of the starch slurry to 6.0, adding 0.5 kg of high-temperature resistant alpha-amylase per ton of dry basis, liquefying the starch slurry by continuously spraying twice, controlling the first spraying temperature at 110 ℃, and carrying out flash evaporation and then carrying out heat preservation on the starch slurry in a liquefaction laminar flow tank for 90 min; controlling the secondary spraying temperature to be 125 ℃, and controlling the DE value of the liquefied liquid to be 12%;
3) saccharification: adjusting the pH value of the liquefied solution to 4.2, adding saccharifying enzyme into the liquefied solution according to 0.4 kg per ton of dry basis, and keeping the temperature at 60 ℃ for 48 hours, wherein the DE value of the saccharifying solution is more than or equal to 96.5%;
4) filtering and decoloring: firstly, removing protein and fat in the saccharified liquid by a high-speed disc separator, then adding a certain amount of diatomite into the saccharified liquid, and filtering by using a plate frame, wherein the temperature of filtrate is controlled at 65 ℃, and the pressure of the plate frame is controlled at 0.2 Mpa; adding a certain amount of active carbon into the filtrate, and decolorizing with Ama filter; then further filtering and refining by using a ceramic membrane, wherein the filtering precision is 0.1 mu m;
5) ion exchange: cooling the decolorized filtrate to 45 ℃, and controlling the discharge conductivity to be less than or equal to 10 mus/cm by passing through ion exchange resin according to the sequence of strong acid cations → weak base anions → strong acid cations → weak base anions;
6) concentration: pumping the saccharified liquid after ion exchange into a five-effect nine-body countercurrent falling-film evaporator for evaporation concentration, wherein the concentration after concentration is controlled to be more than or equal to 80 percent, the pH value is 3.6-4.2, and the temperature is 85-90 ℃;
7) material mixing and crystallization: adding diluted glue and wheat germ with complete grains screened by a 40-mesh sieve into the concentrated syrup according to a proportion to compound candy auxiliary materials, uniformly stirring, cooling to 20-25 ℃, and performing solidification and crystallization by utilizing the cooling crystallization performance of the high-purity high-concentration glucose syrup;
the candy auxiliary materials comprise citric acid, potassium sorbate and edible pigment.
8) Molding: and (4) pressing and forming the materials, and packaging and warehousing.
Controlling saccharification and liquefaction parameters, adding white granulated sugar and using wheat germs
Compared with the commercially available candy products, the wheat flavor candy products rich in glucose syrup prepared in the embodiments 1 and 2 of the invention have the advantages of no tooth sticking, good taste, rich flavor and overall better comprehensive sensory indexes than those of the commercially available or other products.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and any simple modifications, alterations, and equivalents of the above embodiments according to the technical spirit of the present invention should fall within the protection scope of the technical solution of the present invention.
Claims (5)
1. A production process of a wheat flavor candy rich in glucose syrup is characterized by comprising the following steps:
1) size mixing: adding water into wheat starch, and mixing the mixture to 18-19 Baume degrees;
2) liquefaction: adjusting the pH value of the starch slurry to 5.5-6.0, adding 0.5-0.7 kg of high-temperature resistant alpha-amylase per ton of dry base, liquefying the starch slurry by two continuous injections, controlling the first injection temperature at 100-110 ℃, and carrying out flash evaporation and then carrying out heat preservation in a liquefaction laminar flow tank for 90-120 min; controlling the secondary spraying temperature to be 125-140 ℃, and controlling the DE value of the liquefied liquid to be 12-15%;
3) saccharification: adjusting the pH value of the liquefied liquid to 4.2-4.4, adding saccharifying enzyme into the liquefied liquid according to 0.4-0.6 kg per ton of dry basis, and keeping the temperature at 60-62 ℃ for 48-60 hours, wherein the DE value of the saccharifying liquid is more than or equal to 96.5%;
4) filtering and decoloring: firstly, removing protein and fat in the saccharified liquid by a high-speed disc separator, then adding a certain amount of diatomite into the saccharified liquid, and filtering by using a plate frame, wherein the temperature of the filtrate is controlled to be 65-70 ℃, and the pressure of the plate frame is controlled to be 0.2-0.4 Mpa; adding a certain amount of active carbon into the filtrate, and decolorizing with Ama filter; then further filtering and refining by using a ceramic membrane, wherein the filtering precision is 0.1 mu m;
5) ion exchange: cooling the decolorized filtrate, and performing ion exchange treatment on the decolorized filtrate by using ion exchange resin;
6) concentration: evaporating and concentrating the saccharified liquid after ion exchange;
7) material mixing and crystallization: adding diluted glue and wheat germ with complete grains screened by a 40-mesh sieve into the concentrated syrup according to a proportion to compound candy auxiliary materials, uniformly stirring, cooling to 20-25 ℃, and performing solidification and crystallization by utilizing the cooling crystallization performance of the high-purity high-concentration glucose syrup;
8) molding: and (4) pressing and forming the materials, and packaging and warehousing.
2. The process for producing a glucose syrup-rich wheat scented candy as claimed in claim 1, wherein the ion exchange treatment process is: and cooling the decolorized filtrate to 45-50 ℃, and passing through ion exchange resin according to the sequence of strong acid cation → weak base anion → strong acid cation → weak base anion, and controlling the discharge conductivity to be less than or equal to 10 mus/cm.
3. The process for producing maltose syrup rich in glucose syrup according to claim 1, wherein the concentration step comprises pumping the saccharified liquid after ion exchange into a five-effect nine-body countercurrent falling-film evaporator for evaporation concentration, wherein the concentration after concentration is controlled to be more than or equal to 80%, the pH value is controlled to be 3.6-4.2, and the temperature is controlled to be 85-90 ℃.
4. The process for producing a glucose syrup-rich wheat flavor candy as claimed in claim 1, wherein the candy auxiliary materials are citric acid, potassium sorbate and food colors.
5. A maltose syrup rich confection prepared by the method of any one of claims 1 to 4.
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