CN113337556A - Preparation process of syrup for snowflake crisp and prepared syrup for snowflake crisp - Google Patents
Preparation process of syrup for snowflake crisp and prepared syrup for snowflake crisp Download PDFInfo
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- CN113337556A CN113337556A CN202110388142.XA CN202110388142A CN113337556A CN 113337556 A CN113337556 A CN 113337556A CN 202110388142 A CN202110388142 A CN 202110388142A CN 113337556 A CN113337556 A CN 113337556A
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- starch
- syrup
- perlite
- filter aid
- snowflake crisp
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- 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 description 6
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- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 10
- 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 10
- 229960002160 maltose Drugs 0.000 description 10
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical group 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 description 6
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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 5
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- 239000002994 raw material Substances 0.000 description 4
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- 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 2
- 230000009286 beneficial effect Effects 0.000 description 2
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- 235000014571 nuts Nutrition 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
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- 235000011888 snacks Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 101710117655 Maltogenic alpha-amylase Proteins 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
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- 150000001450 anions Chemical class 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
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- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose 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[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/12—Disaccharides
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D36/00—Filter circuits or combinations of filters with other separating devices
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/16—Preparation of compounds containing saccharide radicals produced by the action of an alpha-1, 6-glucosidase, e.g. amylose, debranched amylopectin
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/22—Preparation of compounds containing saccharide radicals produced by the action of a beta-amylase, e.g. maltose
Abstract
The application relates to the field of food preparations, in particular to a preparation process of syrup for snowflake crisp and the prepared syrup for snowflake crisp. The preparation process comprises the steps of slurry opening, steam injection, flash evaporation, laminar flow liquefaction, saccharification, filtration, ion exchange and concentration, wherein alpha-amylase of 0.05-0.15L/t of starch is added in the slurry opening step for liquefaction treatment, saccharifying enzyme is added in the liquefied slurry for saccharification treatment, the saccharifying enzyme comprises soybean beta-amylase with the use amount of 0.15-0.20L/t of starch and pullulanase with the use amount of 0.15-0.28L/t of starch, and a filter aid and active carbon are sequentially adopted in the filtration treatment for filtration. The syrup for the snowflake crisp has a good DE value, is not easy to discolor in the boiling process, is uniformly dispersed with materials when being prepared into the snowflake crisp, and has high stability.
Description
Technical Field
The application relates to the field of food preparations, in particular to a preparation process of syrup for snowflake crisp and the prepared syrup for snowflake crisp.
Background
With the improvement of the life quality of people, the snowflake crisp becomes a new snack which is popular in the year, and people often buy the snowflake crisp as a leisure snack in daily leisure or manufacture the snowflake crisp by themselves. At present, the main raw materials of the snowflake crisp comprise cotton candy, butter, biscuits, nuts and the like, and the cotton candy is the main raw material and plays a decisive role in sweetness, milk fragrance fullness, chewy mouthfeel and the like of the snowflake crisp.
However, the sweetening agent adopted in the cotton candy is cane sugar, so that the problems of tooth decay, obesity and the like easily occur when a human body uses the cotton candy, and in the preparation of the snowflake crisp, the cotton candy has high viscosity in the boiling process, is not beneficial to stirring, and is not easy to be uniformly dispersed with materials such as biscuits, nuts and the like.
In view of the above related technologies, the applicant believes that obtaining the raffinose source added in the current preparation of the snowflake crisp easily causes the difficulty in stirring in the preparation process and affects the quality of the product.
Disclosure of Invention
In order to solve the problems that the sucrose component of the cotton candy in the snowflake crisp causes the viscosity to be larger and the stirring to be difficult in the process of boiling the cotton candy, the application provides a preparation process of syrup for the snowflake crisp and the prepared syrup for the snowflake crisp.
In a first aspect, the application provides a preparation process of syrup for snowflake crisp, which adopts the following technical scheme:
a preparation process of syrup for snowflake crisp comprises the following steps:
opening slurry: mixing starch and water according to the weight ratio of 1-1.5:1 to prepare starch slurry; then adding the liquefying enzyme and stirring uniformly;
steam injection, flash vaporization and laminar flow liquefaction: sequentially carrying out steam injection, flash evaporation and laminar flow liquefaction on the starch slurry added with the liquefying enzyme, and finally cooling to prepare liquefied slurry;
saccharification: adding saccharifying enzyme into the liquefied slurry for saccharification to obtain saccharified slurry;
and (3) filtering: filtering the saccharified pulp by sequentially passing through a filter aid and an active carbon dispersion liquid, and then carrying out ion exchange and concentration to prepare syrup for the snowflake crisp;
the liquefying enzyme is alpha-amylase, and the adding amount of the liquefying enzyme is 0.05-0.15L/t starch; the saccharifying enzyme comprises beta-amylase with the dosage of 0.15-0.2L/t starch and pullulanase with the dosage of 0.15-0.28L/t starch.
The beta-amylase and the pullulanase are compounded to be used as the saccharifying enzyme and are combined with the alpha-amylase, so that the prepared syrup has good fluidity and can be uniformly dispersed with materials, the prepared syrup can be mixed with milk powder, starch and the like, and has certain viscosity and flexibility, tooth adhesion and embrittlement resistance, the associativity of the materials in the process of preparing the snowflake crisp can be improved, the addition of cotton candy can be reduced or replaced in the boiling process, the problems of tooth decay or obesity and the like caused by cane sugar in the cotton candy can be reduced, meanwhile, powder such as tea powder, cocoa powder and the like can be added into the syrup, the snowflake crisp with the required taste can be prepared, and the application is wide. The prepared syrup is not easy to change color in the boiling process, and the snowflake crisp prepared by the syrup is also not easy to change color. The alpha-amylase is preferably a glucose alpha-amylase and the beta-amylase is preferably a soy beta-amylase.
Wherein, the starch is mixed and pulped by adopting water, so that the starch can swell in the water, and the subsequent contact degree of the starch and the liquefying enzyme is improved; adding liquefying enzyme into the starch slurry to hydrolyze alpha-1, 4-glycosidic bond in the starch to generate dextrin, oligosaccharide and monosaccharide, so that the viscosity of the starch can be reduced to generate liquefied starch; and then through steam injection, starch granules swell to the greatest extent, promote the liquefying enzyme to fully contact and react with the swollen starch, promote starch liquefaction, and flash evaporation and laminar flow liquefaction treatment after the steam injection can promote the hydrolysis of the starch to generate dextrin, oligosaccharide and monosaccharide, promote the liquefaction of the starch, and accelerate the speed of starch enzymolysis. And adding saccharifying enzyme composed of soybean beta-amylase and pullulanase into the liquefied pulp, and further hydrolyzing dextrin and oligosaccharide to convert into maltobiose.
Finally, impurities in the sugar solution are removed through filtration and ion exchange, and the syrup for the snowflake crisp with higher concentration and higher viscosity is formed through concentration.
In addition, the method controls the addition amount of the liquefying enzyme and the saccharifying enzyme which are combined in a grading way, can promote the liquefaction of starch, further promote the subsequent saccharification step, and enable the prepared syrup to have a better DE value; if starch is not liquefied, and saccharifying enzyme is directly adopted for enzymolysis of starch slurry, the enzymolysis speed is slow, and if the addition amount of the liquefying enzyme is too low, the liquefaction degree is easy to cause, the viscosity of the liquefied slurry is high, the syrup is easy to age, and the color of the syrup is easy to change in the boiling process; the lower liquefaction degree can reduce the number of substrate molecules of the liquefied slurry, reduce the hydrolysis chance, influence the subsequent saccharification speed, and simultaneously; on the other hand, if the saccharification speed is increased, the dosage of the saccharifying enzyme can be generally increased to shorten the saccharification time, but if the dosage of the saccharifying enzyme is too high, the hydrolysis reaction of the saccharifying enzyme with dextrin and oligosaccharide is complicated, and the glucose value is reduced, so that the dosage of the saccharifying enzyme is controlled to prepare the syrup with high purity and proper glucose value.
Preferably, in the pulping step, the starch is one of tapioca starch, corn starch, wheat starch, potato starch, sweet potato starch and rice starch; the concentration of the starch slurry is 16.5-17.5Be, and the pH value is 5.6-5.8.
By adopting the starch types, the starch content is high, the starch is easy to swell, the liquefaction and saccharification processes can be promoted, and the prepared syrup has high stability; on the other hand, the concentration and the pH value of the starch slurry prepared by starch pulping are controlled, so that the starch can be swelled and liquefied by liquefying enzyme in the subsequent liquefying process, and hydrolysis is promoted to generate sugar; if the pH value of the starch slurry is too high or too low, the activity of the liquefying enzyme is reduced, so that the liquefying degree is reduced, and if the concentration of the starch slurry is too high, the starch granules are not easy to swell, the contact degree of the liquefying enzyme and the starch granules is reduced, so that the liquefying degree is reduced.
Preferably, in the pulping step, the starch is prepared by mixing wheat starch, potato starch, sweet potato starch and corn starch in a weight ratio of 3-4:2-3:1: 2-4.
The starch is compounded by adopting the starch types, so that the swelling is easy, the prepared syrup has a higher glucose value after liquefaction and saccharification, can keep better softness, is not sticky to teeth and brittle, and can be stably combined with materials for preparing the snowflake crisp.
Preferably, in the steam spraying process, the temperature of the steam spraying is 106-108 ℃, and the time of the steam spraying is 10-15 min; the flash evaporation temperature is 95-105 deg.C, and the flash evaporation time is 8-10 min.
By adopting the technical scheme, the temperature and time of steam injection are controlled, so that starch granules in the starch slurry can be fully swelled, the contact degree of the liquefying enzyme and the swelled starch granules is further improved, and the liquefying degree of the starch is promoted; and the temperature and time of flash evaporation are controlled, so that the material structure in the starch slurry is loosened, liquefaction and hydrolysis of starch are promoted, and an excellent liquefaction effect is realized.
The addition amount of the liquefying enzyme and the steam spraying temperature and time are controlled, so that the DE value of the starch is 10-14 in the liquefying process of the starch, if the addition amount of the liquefying enzyme is too high or the steam spraying temperature and time are too high, hydrolysis exceeds the DE value, the complex structure of the saccharifying enzyme in the subsequent saccharifying process is not generated, and the prepared syrup is easy to brown.
Preferably, in the laminar flow process, the laminar flow temperature is 85-90 ℃, and the laminar flow time is 2-4 h; the temperature reduction treatment is specifically to reduce the temperature to 55-65 ℃.
By adopting the technical scheme, the starch liquefying path can be increased, the temperature and time of laminar flow are controlled, the starch can be fully liquefied, and the subsequent saccharification treatment is facilitated.
Preferably, in the saccharification process, the pH value is controlled to be 5.4-5.6, beta-amylase and pullulanase are added firstly, and raw maltose alpha-amylase of 0.02-0.03L/t starch is added after saccharification treatment is carried out for 20-24 h.
By controlling the pH value of the saccharification process, the saccharifying enzyme has better activity and is promoted to be used for the saccharification process, and if the pH value is too high or too low, the activity of the saccharifying enzyme is reduced, and the saccharification efficiency is reduced; in addition, beta-amylase and pullulanase are added for saccharification treatment, and then raw maltose alpha-amylase is added to decompose trisaccharide to generate maltobiose and maltomonose, so that the content of the maltobiose is improved to the maximum extent, the content of the obtained maltobiose is more than 90%, the syrup has good softness and good fluidity, the syrup is easy to stir and disperse uniformly with the raw materials of the snowflake crisp, and the finished snowflake crisp product prepared by the syrup also keeps good softness, is not sticky to teeth, is not brittle and has good stability in shelf life.
Preferably, the addition amount of the filter aid in the filtration process is 0.27-0.53kg per cubic meter of the saccharification slurry, and the addition amount of the activated carbon dispersion liquid is 3-10L per cubic meter of the saccharification slurry.
After saccharification, insoluble impurities in the saccharified pulp are removed by adopting a filter aid with a specific adding amount, so that the clarity of the syrup is improved, and meanwhile, the saccharified pulp is decolorized by combining an active carbon dispersion liquid with a specific adding amount, so that colored substances in the saccharified pulp are removed, and the clarity of the syrup is further improved.
The filter aid is used for filtration, preferably, the filter aid is added into the saccharified pulp and stirred, and then filtration is carried out through plate-and-frame filtration equipment or a ceramic membrane so as to remove impurities in the saccharified pulp; the above activated carbon dispersion is prepared by adding 25kg of activated carbon powder to 65m3The active carbon dispersing agent is prepared by dispersing in water, can improve the dispersibility of active carbon components in the saccharified pulp and improve the filtering effect, and preferably, the active carbon dispersing agent is added into the saccharified pulp filtered by the filter aid to be stirred, then the active carbon is removed by filtering through plate-frame filtering equipment or a ceramic membrane, the water in the active carbon dispersing agent is mixed into the saccharified pulp and is easy to evaporate and remove in the subsequent evaporation and concentration process.
Preferably, the activated carbon is pretreated activated carbon, and the method comprises the following specific steps: adding activated carbon into deionized water, heating and boiling for 20-30min, washing until the deionized water becomes clear, vacuum-filtering, and drying the activated carbon to obtain the pretreated activated carbon.
Through adopting above-mentioned technical scheme, heat earlier to the active carbon and boil to detach the ash content and the impurity on active carbon surface, improve the cleanliness factor to saccharification thick liquid filtration, decoloration processing, avoid reducing the clarity of saccharification thick liquid because the ash content and the impurity on active carbon surface.
Preferably, a pre-concentration process can be adopted in the filtering process, and activated fiber particle powder is added into the saccharified pulp and then pre-concentrated by a deep cone thickener; the fiber particle powder is grain fiber particle powder, and can be at least one of wheat fiber particle powder, barley fiber particle powder, oat fiber particle powder, buckwheat fiber particle powder and bitter wheat fiber particle powder, and the grain fiber particle powder is utilized to adsorb foreign flavor in the syrup, bring malt flavor and improve malt aroma of the syrup; the activation treatment is to sequentially perform microwave activation and phosphoric acid activation treatment on fiber particle powder, firstly, the fiber particle powder is placed in 700W microwave for treatment for 2-4min, then, the fiber particle powder after microwave activation is soaked in phosphoric acid aqueous solution with the mass fraction of 50%, the soaking time is 20-30min, then, the fiber particle powder is taken out and dried to prepare activated fiber particle powder, and the pores in the fiber particle powder after the activation treatment are enlarged, so that the adsorption effect on foreign flavor in syrup is improved.
And (3) adding a filter aid into the saccharified pulp after preconcentration, stirring, and filtering by using a dynamic rotary vane shearing filter, so that the syrup is continuously filtered in a motion state all the time, the viscosity of the syrup is reduced to some extent in the motion state, and the filtration is carried out in a dynamic mode, so that the filtration speed is increased. After the dynamic filtration of the dynamic rotary blade shearing filter, the saccharified pulp is filtered by a ceramic membrane so as to fully remove impurities in the saccharified pulp and improve the clarity of the syrup.
Preferably, the filter aid is formed by mixing, stirring and dispersing perlite and cellulose filter aid in a weight ratio of 1: 2-2.5; the perlite and cellulose filter aid are pre-activated, and the method comprises the following specific steps: respectively activating perlite and cellulose filter aid by water vapor for 1-2h, and then drying to respectively obtain activated perlite and activated cellulose filter aid.
The inorganic filter aid and the organic filter aid are compounded for filtering, so that the filtering effect of the saccharified pulp is improved, wherein perlite is used as the inorganic filter aid, and uneven structures on the surface are mutually meshed and connected to form a coarse filter gap so as to block insoluble impurities in the saccharified pulp, improve the clarity of the syrup, and reduce the conditions of overhigh viscosity, boiling discoloration and the like of the syrup caused by the insoluble impurities. On the other hand, the by-product after perlite filtration can not be degraded, which can cause environmental pollution, and the difficulty of the post-treatment process of the by-product is large, so the perlite filter aid is compounded with cellulose filter aid for use, and the cellulose is utilized to improve the degradability of the by-product after filtration, so that the filtration product is easy to treat and degrade. On the other hand, the fibrous cellulose filter aid can form a three-dimensional network structure to form pores with different sizes, retain particle impurities in the saccharified pulp, improve the filtering effect and reduce the conditions of overhigh viscosity and easy discoloration during boiling of syrup caused by insoluble impurities. And the perlite and the cellulose filter aid are subjected to steam activation treatment, so that the filtering activity of the perlite and the cellulose filter aid can be improved, and the filtering effect is further improved.
Preferably, the perlite is subjected to hydroxylation treatment, and the specific steps include the following:
adding the activated perlite into concentrated sulfuric acid with the mass fraction of 90-98%, soaking at normal temperature for 30-50min, and drying at the temperature of 100-120 ℃ for 1-2h to obtain acidified perlite;
adding the prepared acidified perlite into a hydrogen peroxide solution with the mass fraction of 26-30%, soaking for 1-2h at the temperature of 100-120 ℃, then filtering, and drying for 1-2h at the temperature of 125-145 ℃ to prepare the hydroxylated perlite.
Through adopting above-mentioned technical scheme, adopt concentrated sulfuric acid and hydrogen peroxide solution to handle the pearlite in proper order for the surperficial hydroxyl quantity of pearlite increases, with the compound associativity of improvement and cellulose filter aid, improves the filter effect, improves the clarity of syrup.
The perlite is activated by adopting the water vapor, so that the subsequent concentrated sulfuric acid acidification treatment and the subsequent hydroxylation treatment efficiency of the hydrogen peroxide can be improved, the hydroxylation treatment efficiency is improved, and the number of hydroxyl groups on the surface of the perlite is increased. On the other hand, the surface of the acidified perlite can be dried by controlling the drying temperature and time after the concentrated sulfuric acid is soaked, the surface of the perlite is uniformly contacted with hydrogen peroxide in a hydrogen peroxide solution, the hydroxylation effect is improved, and the drying temperature and time after the hydrogen peroxide solution is soaked are controlled, so that the surface of the hydroxylated perlite can be dried, and the hydroxylated perlite is mixed and compounded with the cellulose filter aid.
Preferably, the perlite is immersed in the concentrated sulfuric acid in a mixing weight ratio of 1-2: 5; the mixing weight ratio of the acidified perlite to the hydrogen peroxide solution is 1-2: 3.
by adopting the technical scheme, the addition amounts of concentrated sulfuric acid and hydrogen peroxide solution are controlled, so that the hydroxyl amount on the surface of perlite is large, and the compounding associativity of the perlite and the cellulose filter aid is improved.
Preferably, in the ion exchange process, the ion exchange resin is formed by mixing a sulfonic acid type strong-acid cation exchange resin and a tertiary ammonium group weak-base anion exchange resin in a weight ratio of 1: 1.5-2.
The sulfonic acid type strong-acid cation exchange resin adopted by the application contains a large amount of strong-acid groups and is easy to dissociate to obtain H+And after dissociation, the sulfonic acid type strongly acidic cation exchange resin has negatively charged groups (e.g., SO) in its bulk3-) Can adsorb cations in a binding system; while the tertiary ammonium group weak-base anion exchange resin can dissociate OH from water-The positive charge group can be adsorbed and combined with anion in the system, thereby generating anion exchange effect. By adopting the two ion exchange resins to be compounded for use, the syrup decoloring agent has higher ion exchange efficiency and longer exchange capacity, and can be used for decoloring the syrup and improving the clarity of the syrup.
In the concentration stage after ion exchange, a mechanical compression concentration mode is preferably adopted, the absolute vacuum degree of compression concentration is controlled to be 110-130mbar, and compared with the traditional high-temperature concentration mode, the high-temperature concentration mode easily causes Maillard reaction so that syrup is browned.
In a second aspect, the application provides a syrup for snowflake crisp, which adopts the following technical scheme:
a syrup for snowflake crisp is prepared by the preparation process of the syrup for snowflake crisp, and the DE value of the syrup for snowflake crisp is 58.8-60.2%.
The syrup for the snowflake crisp prepared by the preparation process has the advantages of higher DE value, higher saccharification degree and certain viscosity, can reduce or replace the addition of cotton candy in the boiling preparation process of the snowflake crisp, reduce the problems of tooth decay or obesity and the like caused by sucrose ingredients in the cotton candy, and is uniformly stirred and dispersed with the snowflake crisp material, so that the prepared snowflake crisp is not easy to stick teeth, is not brittle, has good flexibility and stable quality.
In summary, the present application has the following beneficial effects:
1. the method adopts beta-amylase and pullulanase to compound as saccharifying enzyme, has high saccharification degree, can ensure that the prepared syrup has higher DE value, is combined with alpha-amylase in a grading way, can ensure that the prepared syrup contains more maltobiose, is not easy to change color in the boiling process, is not easy to change color in the preparation of the snowflake crisp, has good fluidity and good flexibility, is uniformly dispersed with materials, can be mixed with milk powder, starch and the like, has certain viscosity, can reduce or replace the addition of cotton candy in the boiling process, reduces the problems of tooth decay or obesity and the like caused by sucrose components in the cotton candy, and ensures that the prepared snowflake crisp is not adhered with teeth and is not embrittled in the shelf life.
2. The filter aid is preferably compounded by perlite and cellulose filter aid, so that the filter aid has a good filtering effect on the saccharified pulp, improves the clarity of the saccharified pulp, reduces the situations of easy discoloration, excessive viscosity and the like in boiling caused by impurities in syrup, ensures that the syrup has good softness, and ensures that the prepared snowflake crisp is not adhered to teeth and embrittled and has high stability.
3. This application carries out hydroxylation to the pearlite in advance, can improve the compound associativity of pearlite and cellulose filter aid, improves the filter effect to the syrup, and then makes the syrup clarity that makes high, reduces because the impurity problem arouses to boil out and easily look, viscosity too big scheduling problem.
Detailed Description
The present application will be described in further detail with reference to examples and comparative examples.
TABLE 1 raw materials manufacturer
| Item | Manufacturer of the product |
| Alpha-amylase | Nanjing Tolya Biotech Ltd |
| Beta-amylase | Wuhanhua detailed scientific biotechnology limited |
| Gamma-amylase | Nanjing Tolya Biotech Ltd |
| Pullulanase | Wuhanhua detailed scientific biotechnology limited |
| Perlite | Xinyang Jinhualan mining Co Ltd |
| Diatomite | Xinyang city Chuangjian industry Co Ltd |
| Cellulose filter aid | Shanghai Mole fiber industries Ltd |
| Activated carbon | 200-mesh coal powdery activated carbon of Guang Dynasty Dingtai activated carbon science and technology Limited company |
| Sulfonic acid type strong acid cation exchange resin | Toudashang vast Yang chemical industry Co Ltd. # 001Sulfonic acid type strong acid cation exchange resin |
| Tertiary ammonium group weak base anion exchange resin | D301 weak-base anion exchange resin of gallery source chen chemical material limited company |
Examples
Example 1
A preparation process of syrup for snowflake crisp comprises the following steps:
opening slurry: mixing 1kg of cassava starch with 1kg of water to prepare starch slurry with the concentration of 16.5Be and the pH value of 5.6; then 0.05mL of alpha-amylase is added and stirred evenly;
steam injection, flash vaporization and laminar flow liquefaction: performing steam jet on the starch slurry added with the alpha-amylase at the temperature of 106 ℃ for 15min, then performing flash evaporation at the temperature of 95 ℃ for 10min, performing laminar flow liquefaction at the temperature of 85 ℃ for 4h, and finally cooling to 55 ℃ to obtain liquefied slurry;
saccharification: mixing 0.15mL of beta-amylase and 0.15mL of pullulanase, adding the mixture into the liquefied slurry, saccharifying the mixture for 24 hours at the temperature of 55 ℃, adding 0.02mL of raw maltose alpha-amylase, and continuously saccharifying the mixture for 22 hours to prepare saccharified slurry;
and (3) filtering: adding 0.27kg of perlite into per cubic meter of saccharified pulp, stirring for 20min, and filtering by a plate-and-frame filter press to obtain saccharified pulp filtrate I; 25kg of activated carbon powder is added to 65m3Dispersing in water to obtain active carbon dispersion liquid, adding the active carbon dispersion liquid into the saccharified pulp filtrate obtained by filtering, adding 3L of the active carbon dispersion liquid into each cubic meter of the saccharified pulp filtrate, stirring and dispersing for 20min, and filtering through a ceramic membrane filter to obtain saccharified pulp filtrate II;
ion exchange treatment: passing the saccharified pulp filtrate II through ion exchange resin, wherein the ion exchange resin is formed by mixing sulfonic acid type strong-acid cation exchange resin and tertiary ammonium group weak-base anion exchange resin in a weight ratio of 1: 1.5-2;
concentration treatment: and (3) compressing and concentrating the saccharified pulp filtrate II subjected to ion exchange treatment under the condition that the absolute vacuum degree is 110-.
Example 2
This embodiment differs from embodiment 1 described above in that: the preparation process parameters and conditions are different from those of example 1 and are detailed in Table 2.
Example 3
This embodiment differs from embodiment 1 described above in that: the preparation process parameters and conditions are different from those of example 1 and are detailed in Table 2.
See table 2 below for the material differences and process parameter differences for examples 1-3 above;
TABLE 2 table of the differences in the types of materials, the amounts of materials and the process conditions in examples 1 to 3
Example 4
This embodiment differs from embodiment 2 described above in that: in the pulping step, the starch is prepared by mixing 0.45kg of wheat starch, 0.30kg of potato starch, 0.15kg of sweet potato starch and 0.30kg of corn starch.
Example 5
This embodiment differs from embodiment 2 described above in that: in the pulping step, the starch is composed of 0.42kg of wheat starch, 0.3kg of potato starch, 0.12kg of sweet potato starch and 0.36kg of corn starch by mixing.
Example 6
This embodiment differs from embodiment 2 described above in that: in the pulping step, the starch is prepared by mixing 0.4kg of wheat starch, 0.3kg of potato starch, 0.1kg of sweet potato starch and 0.4kg of corn starch.
Example 7
This embodiment differs from embodiment 5 described above in that: in the filtering step, the same amount of cellulose filter aid is used to replace perlite.
Example 8
This embodiment differs from embodiment 5 described above in that: in the filtration step, the perlite is replaced by an equal amount of diatomaceous earth.
Example 9
This embodiment differs from embodiment 5 described above in that: the filter aid is prepared from 0.13kg/m3Perlite of saccharified pulp and 0.27kg/m3The cellulose filter aid of the saccharified pulp is mixed, stirred and dispersed.
Example 10
This embodiment differs from embodiment 5 described above in that: the filter aid is prepared from 1.11kg/m3Perlite of saccharified pulp and 0.29kg/m3The cellulose filter aid of the saccharified pulp is mixed, stirred and dispersed.
Example 11
This embodiment differs from embodiment 9 described above in that: every 1kg of perlite is the perlite subjected to hydroxylation treatment, every 1kg of cellulose filter aid is the activated cellulose filter aid, and the method specifically comprises the following steps:
carrying out perlite hydroxylation treatment: treating 1kg of perlite by using water vapor for 1h, and then drying to obtain activated perlite;
then adding the activated perlite into 2.5kg of 98% concentrated sulfuric acid by mass fraction, soaking for 30min at normal temperature, and drying for 2h at the temperature of 100 ℃ to obtain acidified perlite;
adding the prepared acidified perlite into 1.5kg of hydrogen peroxide solution with the mass fraction of 26%, soaking for 2h at the temperature of 100 ℃, then filtering, and drying for 2h at the temperature of 125 ℃ to prepare the hydroxylated perlite.
Activating the cellulose filter aid: 1kg of cellulose filter aid is treated with water vapor for 1 hour and then dried to obtain the activated cellulose filter aid.
Example 12
This embodiment differs from embodiment 9 described above in that: every 1kg of perlite is the perlite subjected to hydroxylation treatment, every 1kg of cellulose filter aid is the activated cellulose filter aid, and the method specifically comprises the following steps:
carrying out perlite hydroxylation treatment: treating 1kg of perlite by using water vapor for 1.5h, and then drying to obtain activated perlite;
then adding the activated perlite into 4kg of 94% concentrated sulfuric acid by mass fraction, soaking for 40min at normal temperature, and drying for 1.5h at the temperature of 110 ℃ to obtain acidified perlite;
adding the prepared acidified perlite into 2.5kg of hydrogen peroxide solution with the mass fraction of 28%, soaking for 1.5h at the temperature of 110 ℃, then filtering, and drying for 1.5h at the temperature of 135 ℃ to prepare the hydroxylated perlite.
Activating the cellulose filter aid: 1kg of cellulose filter aid is treated with water vapor for 1.5h and then dried to obtain the activated cellulose filter aid.
Example 13
This embodiment differs from embodiment 9 described above in that: every 1kg of the perlite is the perlite subjected to hydroxylation treatment, every 1kg of the cellulose filter aid is the activated cellulose filter aid, and the method specifically comprises the following steps:
carrying out perlite hydroxylation treatment: treating 1kg of perlite by using water vapor for 2 hours, and then drying to obtain activated perlite;
then adding the activated perlite into 5kg of concentrated sulfuric acid with the mass fraction of 90%, soaking for 50min at normal temperature, and drying for 1h at the temperature of 120 ℃ to obtain acidified perlite;
adding the prepared acidified perlite into 3kg of hydrogen peroxide solution with the mass fraction of 30%, soaking for 1h at 120 ℃, then filtering, and drying for 1h at 145 ℃ to prepare the hydroxylated perlite.
Activating the cellulose filter aid: 1kg of cellulose filter aid is treated with water vapor for 2h and then dried to obtain the activated cellulose filter aid.
Example 14
This embodiment differs from embodiment 12 described above in that: in the filtering process, activated wheat fiber particle powder is added into the saccharified pulp for preconcentration, and then filter aid is added for filtration, wherein the preconcentration treatment specifically comprises the following steps:
activating wheat fiber particle powder: treating wheat fiber particle powder in 700W microwave for 2min, soaking the wheat fiber particle powder after microwave activation in 50% phosphoric acid water solution for 20min, taking out, and drying to obtain activated wheat fiber particle powder;
pre-concentration treatment: adding 0.32kg of activated wheat fiber granule powder into per cubic meter of saccharified pulp, stirring for 20min, filtering with dynamic rotary vane shearing filter, filtering with ceramic membrane to obtain pre-concentrated syrup, and adding filter aid for filtering.
Example 15
This embodiment differs from embodiment 12 described above in that: in the filtering process, activated oat fiber particle powder is added into the saccharified pulp for preconcentration, and then filter aid is added for filtration, wherein the preconcentration treatment specifically comprises the following steps:
activating oat fiber particle powder: treating oat fiber particle powder in 700W microwave for 3min, then soaking the microwave-activated oat fiber particle powder in 50% phosphoric acid aqueous solution for 25min, taking out, and drying to obtain activated oat fiber particle powder;
pre-concentration treatment: adding 0.34kg of activated oat fiber particle powder into per cubic meter of saccharified pulp, stirring for 20min, filtering with a dynamic rotary vane shear filter, filtering with a ceramic membrane to obtain pre-concentrated syrup, and adding filter aid for filtering.
Example 16
This embodiment differs from embodiment 12 described above in that: in the filtering process, activated buckwheat fiber particle powder is added into the saccharified pulp for preconcentration, and then a filter aid is added for filtration, wherein the preconcentration treatment specifically comprises the following steps:
activating the buckwheat fiber particle powder: treating the buckwheat fiber particle powder in 700W microwave for 4min, then soaking the buckwheat fiber particle powder activated by the microwave in a phosphoric acid aqueous solution with the mass fraction of 50%, soaking for 30min, taking out, and drying to obtain activated buckwheat fiber particle powder;
pre-concentration treatment: adding 0.36kg of activated buckwheat fiber granule powder into per cubic meter of saccharified pulp, stirring for 20min, filtering with dynamic rotary leaf shearing filter, filtering with ceramic membrane to obtain pre-concentrated syrup, and adding filter aid for filtering.
Comparative example
Comparative example 1
This comparative example differs from example 15 above in that: equal amount of beta-amylase was used instead of pullulanase.
Comparative example 2
This comparative example differs from example 15 above in that: equivalent pullulanase was used instead of beta-amylase.
Comparative example 3
This comparative example differs from example 15 above in that: equal amount of gamma-amylase was used instead of pullulanase.
Comparative example 4
This comparative example differs from example 15 above in that: the pullulanase was replaced by an equal amount of maltogenic alpha-amylase.
Performance test
The syrups obtained in examples 1 to 16 and comparative examples 1 to 4 were subjected to DE value test, dextrin content test, viscosity test and discoloration test. Wherein, for the DE value of the syrup, the DE value is determined by referring to GB/T22428.1-2008 'starch hydrolysis product reducing power and glucose equivalent'; for the dextrin content of the syrup, the determination is carried out according to GB/T2320-1997 maltodextrin; for the viscosity of the syrup, the viscosity at 50 ℃ was determined using a rapid viscosity analyzer RVA Super-4; for the discoloration, the syrup was stirred at a temperature of 70 ℃ and a rotation speed of 800rpm for 48 hours, and the discoloration time of the syrup was measured.
The test results are shown in table 4 below:
TABLE 4 syrup Performance data obtained for examples 1-16 and comparative examples 1-4
| Item | DE value/%) | Content of dextrin/%) | viscosity/cP | Syrup color change time/h |
| Example 1 | 48.8 | 52.1 | 508 | 26.5 |
| Example 2 | 50.0 | 50.9 | 499 | 28 |
| Example 3 | 49.5 | 51.3 | 503 | 27 |
| Example 4 | 54.4 | 48.3 | 510 | 28 |
| Example 5 | 58.2 | 48.1 | 512 | 28 |
| Example 6 | 57.7 | 48.5 | 509 | 27.5 |
| Example 7 | 58.1 | 48.3 | 508 | 26.5 |
| Example 8 | 58.2 | 48.5 | 509 | 25.5 |
| Example 9 | 58.2 | 48.3 | 490 | 32 |
| Example 10 | 58.1 | 48.3 | 491 | 33.5 |
| Example 11 | 58.2 | 48.2 | 476 | 35 |
| Example 12 | 58.2 | 48.4 | 476 | 35.5 |
| Example 13 | 58.2 | 48.3 | 475 | 35 |
| Example 14 | 60.0 | 48.3 | 488 | 37 |
| Example 15 | 60.2 | 48.3 | 494 | 38 |
| Example 16 | 60.1 | 48.5 | 492 | 37.5 |
| Comparative example 1 | 43.8 | 58.9 | 495 | 38.5 |
| Comparative example 2 | 40.6 | 61.1 | 491 | 39 |
| Comparative example 3 | 46.9 | 56.8 | 488 | 39 |
| Comparative example 4 | 48.1 | 53.4 | 490 | 38.5 |
In combination with Table 4 above, the syrups obtained in examples 1 to 3 have excellent DE values and viscosities, do not change color at high temperatures for more than 24 hours, and have stable properties; the DE value and viscosity of the syrup prepared in examples 4-6 are higher than those of the syrup prepared in example 2, probably because wheat starch, potato starch, sweet potato starch and corn starch are compounded and used as starch for pulping, and then the syrup prepared by the steps of liquefying and saccharifying is excellent in DE value and has certain viscosity, the addition of cotton sugar can be reduced or replaced in the preparation of the snowflake crisp, the addition of sucrose in the cotton sugar is reduced, the snowflake crisp can be uniformly mixed with other materials of the snowflake crisp, and the prepared snowflake crisp is not sticky and crisp in shelf life.
Example 7 compared to example 5, example 7 used an equal amount of cellulose filter aid instead of perlite, and example 8 compared to example 2, example 8 used an equal amount of diatomaceous earth instead of perlite, and the resulting syrup had a decreased color change time compared to example 2, probably because cellulose filter aid or diatomaceous earth, as the filter aid, had a slightly lower filtration efficiency than perlite, resulting in a syrup that contained some impurities and was more prone to color change than perlite.
Compared with the embodiment 5, the compound of the perlite and the cellulose filter aid is adopted as the filter aid in the embodiments 9 to 10, so that the viscosity of the prepared syrup is reduced, and the color change time is prolonged, which shows that the compound use of the perlite and the cellulose filter aid can effectively intercept the particle impurities in the saccharified pulp, improve the clarity of the syrup, reduce the viscosity of the syrup after the impurities are removed, and reduce the color change condition possibly caused by the impurities.
Examples 11 to 13 compared with example 9, the perlite in the composite filter aid was subjected to concentrated sulfuric acid impregnation and hydrogen peroxide impregnation, and the cellulose filter aid was also subjected to steam activation, and the viscosity of the syrup prepared using the composite filter aid was lower than that of example 9, and the discoloration time was longer than that of example 9, so that the impregnation with concentrated sulfuric acid and hydrogen peroxide increased the hydroxyl groups on the surface of the perlite, increased the mixing and binding properties of the perlite and the cellulose filter aid, further increased the filtration effect of the composite filter aid on the saccharified pulp, reduced the impurities in the syrup, and further decreased the viscosity of the filtered syrup, better fluidity, and the preparation of the snowflake crisp was able to be blended with other materials uniformly and was not prone to discoloration.
Examples 14 to 16 compared with example 12, the viscosity of the syrup obtained by the pre-concentration treatment before filtration with the addition of the filter aid was increased and the discoloration time was prolonged, because the pre-concentration was followed by filtration with the filter aid, and the viscosity of the syrup was increased during the pre-concentration process, and the pre-concentration was followed by filtration with the dynamic rotary vane shearing filter and the filtration membrane in this order and then the post-filtration with the addition of the filter aid was carried out, so that the added fiber particle powder could be removed by filtration, and other impurities in the syrup could be removed as much as possible, and the clarity and high temperature resistance of the syrup were improved, and the syrup was not liable to discolor during high temperature boiling.
Compared with the example 15, the equivalent beta-amylase is adopted to replace pullulanase in the comparative example 1, namely the saccharifying enzyme in the comparative example 1 is single beta-amylase, the DE value of the syrup is reduced, and the dextrin content is increased; in the same way, compared with the example 15, the equivalent pullulanase is adopted to replace the beta-amylase, namely the saccharifying enzyme in the comparative example 2 is the single pullulanase, the DE value of the syrup is obviously reduced, and the dextrin content is increased. Therefore, the single type of saccharifying enzyme is adopted, the saccharifying degree is not as good as that of the compound saccharifying enzyme, the DE value of the syrup can be reduced, the dextrin content can be increased, the viscosity of the syrup is increased, the viscosity is high, the stirring difficulty is high, and the snowflake crisp is not easy to disperse uniformly with materials in the process of preparing.
Compared with the example 15, the DE value of the prepared syrup is lower than that of the example 15 by adopting the same amount of gamma-amylase to replace pullulanase, namely the saccharifying enzyme in the comparative example 3 is formed by compounding beta-amylase and gamma-amylase. Compared with the example 15, the DE value of the prepared syrup is lower than that of the example 15 by adopting the same amount of raw maltose alpha-amylase to replace pullulanase, namely the saccharifying enzyme in the comparative example 4 is formed by compounding beta-amylase and raw maltose alpha-amylase.
As can be seen from the comparative examples 1-4, the beta-amylase and pullulanase are compounded to be used as the saccharifying enzyme, and the saccharifying degree and the prepared syrup DE are better than those of the saccharifying enzyme alone or the saccharifying enzyme compounded by other modes.
On the other hand, the DE values of the syrups obtained in comparative examples 1 to 4 were all lower than that of example 15, but the discoloration times of the syrups in comparative examples 1 to 4 were all slightly longer than that of example 15, i.e., the discoloration resistance was better than that of example 15, because the monosaccharide contents in comparative examples 1 to 4 were lower than that of example 15 and thus the discoloration resistance was higher than that of example 15 under high-temperature stirring, but the DE values of comparative examples 1 to 4 were lower than that of example 15, the syrup grade was lower than that of example 15, the viscosity was higher than that of example 15, and it was difficult to disperse the materials by stirring during the preparation of snowflakes than that of example 15.
In example 15, although the syrup showed a slightly lower color change than in comparative examples 1 to 4, the syrup had better properties in terms of DE value, viscosity and the like, and the syrup had better overall properties in terms of DE value, viscosity, dextrin content, color change and the like.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (10)
1. A preparation process of syrup for snowflake crisp is characterized by comprising the following steps: the method comprises the following steps:
opening slurry: mixing starch and water according to the weight ratio of 1-1.5:1 to prepare starch slurry; then adding the liquefying enzyme and stirring uniformly;
steam injection, flash vaporization and laminar flow liquefaction: sequentially carrying out steam injection, flash evaporation and laminar flow liquefaction on the starch slurry added with the liquefying enzyme, and finally cooling to prepare liquefied slurry;
saccharification: adding saccharifying enzyme into the liquefied slurry for saccharification to obtain saccharified slurry;
and (3) filtering: filtering the saccharified pulp by sequentially passing through a filter aid and an active carbon dispersion liquid, and then carrying out ion exchange and concentration to prepare syrup for the snowflake crisp;
the liquefying enzyme is alpha-amylase, and the adding amount of the liquefying enzyme is 0.05-0.15L/t starch; the saccharifying enzyme comprises beta-amylase with the dosage of 0.15-0.2L/t starch and pullulanase with the dosage of 0.15-0.28L/t starch.
2. The preparation process of the syrup for the snowflake crisp according to claim 1, which is characterized in that: in the slurry opening step, the starch is one of cassava starch, corn starch, wheat starch, potato starch, sweet potato starch and rice starch; the concentration of the starch slurry is 16.5-17.5Be, and the pH value is 5.6-5.8.
3. The preparation process of the syrup for the snowflake crisp according to claim 2, which is characterized in that: in the pulping step, the starch is prepared by mixing wheat starch, potato starch, sweet potato starch and corn starch in a weight ratio of 3-4:2-3:1: 2-4.
4. The preparation process of the syrup for the snowflake crisp according to claim 1, which is characterized in that: in the steam spraying process, the temperature of steam spraying is 106-108 ℃, and the time of steam spraying is 10-15 min; the flash evaporation temperature is 95-105 ℃, and the flash evaporation time is 8-10 min; in the laminar flow process, the laminar flow temperature is 85-90 ℃, and the laminar flow time is 2-4 h; the temperature reduction treatment is specifically to reduce the temperature to 55-65 ℃.
5. The preparation process of the syrup for the snowflake crisp according to claim 1, which is characterized in that: in the saccharification process, the pH value of the system is controlled to be 5.4-5.6, beta-amylase and pullulanase are added firstly, and after saccharification is carried out for 20-24 hours, raw maltose alpha-amylase of 0.02-0.03L/t starch is added; in the filtering process, the addition amount of the filter aid is 0.27-0.53kg of filter aid added to each cubic meter of the saccharified pulp, and the addition amount of the active carbon dispersion liquid is 3-10L of active carbon dispersion liquid added to each cubic meter of the saccharified pulp.
6. The preparation process of the syrup for the snowflake crisp according to claim 1, which is characterized in that: the filter aid is formed by mixing, stirring and dispersing perlite and cellulose filter aid in a weight ratio of 1: 2-2.5; the perlite and cellulose filter aid are pre-activated, and the method comprises the following specific steps: respectively activating perlite and cellulose filter aid by water vapor for 1-2h, and then drying to respectively obtain activated perlite and activated cellulose filter aid.
7. The preparation process of the syrup for the snowflake crisp according to claim 1, which is characterized in that: the perlite is subjected to hydroxylation treatment, and the method comprises the following specific steps:
adding the activated perlite into concentrated sulfuric acid with the mass fraction of 90-98%, soaking at normal temperature for 30-50min, and drying at the temperature of 100-120 ℃ for 1-2h to obtain acidified perlite;
adding the prepared acidified perlite into a hydrogen peroxide solution with the mass fraction of 26-30%, soaking for 1-2h at the temperature of 100-120 ℃, then filtering, and drying for 1-2h at the temperature of 125-145 ℃ to prepare the hydroxylated perlite.
8. The preparation process of the syrup for the snowflake crisp according to claim 7, which is characterized in that: the mixing weight ratio of the perlite dipped in the concentrated sulfuric acid is 1-2: 5; the mixing weight ratio of the acidified perlite to the hydrogen peroxide solution is 1-2: 3.
9. the preparation process of the syrup for the snowflake crisp according to claim 1, which is characterized in that: in the ion exchange process, the ion exchange resin is formed by mixing sulfonic acid type strong-acid cation exchange resin and tertiary ammonium group weak-base anion exchange resin in a weight ratio of 1: 1.5-2.
10. The syrup for the snowflake crisp is characterized in that: a snowflake crisp syrup made by the process of any of claims 1 to 9 having a DE value of from 58.8 to 60.2%.
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