CN115104724A - Starch aging resistant special syrup and preparation method thereof - Google Patents
Starch aging resistant special syrup and preparation method thereof Download PDFInfo
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- CN115104724A CN115104724A CN202110295781.1A CN202110295781A CN115104724A CN 115104724 A CN115104724 A CN 115104724A CN 202110295781 A CN202110295781 A CN 202110295781A CN 115104724 A CN115104724 A CN 115104724A
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- syrup
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- white granulated
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- 235000020357 syrup Nutrition 0.000 title claims abstract description 52
- 239000006188 syrup Substances 0.000 title claims abstract description 52
- 229920002472 Starch Polymers 0.000 title claims abstract description 43
- 239000008107 starch Substances 0.000 title claims abstract description 43
- 235000019698 starch Nutrition 0.000 title claims abstract description 41
- 230000032683 aging Effects 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 24
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 17
- 239000000230 xanthan gum Substances 0.000 claims abstract description 17
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 17
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 17
- 108010061330 glucan 1,4-alpha-maltohydrolase Proteins 0.000 claims abstract description 16
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229940075582 sorbic acid Drugs 0.000 claims abstract description 15
- 235000010199 sorbic acid Nutrition 0.000 claims abstract description 15
- 239000004334 sorbic acid Substances 0.000 claims abstract description 15
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 claims abstract description 13
- 239000000576 food coloring agent Substances 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- 235000002864 food coloring agent Nutrition 0.000 claims abstract description 8
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims description 29
- 238000003756 stirring Methods 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 12
- 229930091371 Fructose Natural products 0.000 claims description 11
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 11
- 239000005715 Fructose Substances 0.000 claims description 11
- 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 description 10
- 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 10
- 238000009455 aseptic packaging Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000001514 detection method Methods 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 238000004382 potting Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims 1
- 239000002304 perfume Substances 0.000 claims 1
- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical compound [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 claims 1
- 244000205754 Colocasia esculenta Species 0.000 abstract description 8
- 235000006481 Colocasia esculenta Nutrition 0.000 abstract description 8
- 235000008429 bread Nutrition 0.000 abstract description 4
- 239000000843 powder Substances 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 2
- 239000000686 essence Substances 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 7
- 239000011049 pearl Substances 0.000 description 7
- 239000003086 colorant Substances 0.000 description 5
- 238000010411 cooking Methods 0.000 description 5
- 238000002425 crystallisation Methods 0.000 description 5
- 230000008025 crystallization Effects 0.000 description 5
- 244000269722 Thea sinensis Species 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 159000000001 potassium salts Chemical class 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 241000519695 Ilex integra Species 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a special anti-starch-aging syrup and a preparation method thereof, belonging to the technical field of food processing, wherein each kilogram of the special anti-starch-aging syrup is composed of the following components by weight: 400-600 g of malt syrup, 100-200 g of white granulated sugar, 1-2 g of sorbic acid and potassium salt thereof, 0.1-1g of maltogenic amylase, 1-2 g of xanthan gum, a proper amount of food coloring agent, food essence and spice and the balance of water. The special starch syrup prepared by the invention has good functions of resisting starch aging, prolonging the shelf life of pearl powder balls, taro balls and bread (baked) products and improving the mouthfeel of starch products.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a special starch aging resistant syrup and a preparation method thereof.
Background
The instant milk tea, the beverage thereof and the soft bread are very hot products in the fast drinking industry and the baking industry at present, and are quickly listened after being pushed out; it adopts milk products, tea, coffee, fresh fruits, cocoa and boiled pearl balls, taro balls, mochi and the like as taste additives, and skillfully combines the taste additives of the milk products, the tea and the starch products together; therefore, the requirements of taste buds and mouthfeel are met, and the consumption concept of health, freshness and safety of modern people is also met.
At present, in the fast-drinking industry, fructose, white granulated syrup and the like are still adopted to prepare honey-prepared pearls and taro balls, the phenomenon of unstable mouthfeel due to starch aging is easily generated, the shelf life of the product is short (2-4 hours), and a large amount of food raw materials are easily wasted due to poor mouthfeel and short shelf life.
Therefore, there is a need to design a novel anti-starch retrogradation syrup for improving the retrogradation effect of starch products and improving the mouthfeel and stability, and prolonging the shelf life.
Disclosure of Invention
The invention aims to overcome the defects in the prior art, and provides the special syrup for resisting starch aging and the preparation method thereof.
In order to achieve the purpose, the invention adopts the technical scheme that: the special syrup for resisting starch aging comprises the following components in parts by weight per kilogram: 400-600 g of malt syrup, 100-200 g of white granulated sugar, 1-2 g of sorbic acid and potassium salt thereof, 0.1-1g of maltogenic amylase, 1-2 g of xanthan gum, a proper amount of food coloring agent, food essence and spice and the balance of water.
The syrup prepared by the invention is very suitable for starch products, especially products such as pearl balls, taro balls and manioc, and the prepared mouthfeel additive is soft and glutinous in mouthfeel, does not stick to teeth, and effectively prolongs the shelf life to 8-24 hours; meanwhile, due to the fact that the sugar degree of the syrup is low and the consistency is high, the syrup can still keep a good state even in winter in the north, and the situation that crystallization affects use is avoided.
In addition, the invention also provides a preparation method of the special starch aging resistant syrup, which comprises the following steps:
s1) adding water, maltose syrup and xanthan gum into a boiling pot, heating the mixture by steam until the mixture is boiled, wherein the air pressure in the boiling pot is 0.15-0.25 MPa;
s2) adding white granulated sugar into the boiling pan, stirring until the white granulated sugar is dissolved, and uniformly stirring to obtain a mixture;
s3) heating the mixture until the temperature in the cooking pot is 75-105 ℃, and preserving the heat for 3-60 min;
s4) adding sorbic acid and potassium salt thereof, coloring agent for food and essence for food into the boiling pot, and stirring for 1-5 min; cooling to below 70 deg.C, adding maltogenic amylase, sequentially performing physical and chemical index detection and aseptic packaging.
The invention has the beneficial effects that: the invention provides a special syrup for resisting starch aging and a preparation method thereof, wherein the special syrup for resisting starch aging comprises maltose syrup, white granulated sugar, water, xanthan gum, maltogenic amylase and the like, and the components have good water retention and starch crystallization resistance, can adjust the pH value of a product, delay the starch crystallization speed and keep better stability; meanwhile, the components synergistically improve the mouthfeel of pearl powder balls, taro balls and starch products, prolong the shelf life of sales and provide stable mouthfeel; in addition, the preparation process is simple and convenient for industrial preparation.
Detailed Description
To better illustrate the objects, aspects and advantages of the present invention, the present invention will be further described with reference to the following embodiments.
Example 1
The embodiment provides a special syrup for resisting starch retrogradation, wherein each kilogram of the special syrup for resisting starch retrogradation comprises the following components in parts by weight: 600g of malt syrup, 100g of white granulated sugar, 200g of fructose, a proper amount of sorbic acid and potassium salt thereof, 2g of maltogenic amylase, 1g of xanthan gum, 0.001g of food colorant, 0.1g of food essence and spice and the balance of water.
The invention also provides a preparation method of the special starch aging resistant syrup, which comprises the following steps:
s1) adding water, maltose syrup, fructose and xanthan gum into a boiling pot, and heating by steam until boiling, wherein the air pressure in the boiling pot is 0.15-0.25 MPa;
s2) adding white granulated sugar into the boiling pan, stirring until the white granulated sugar is dissolved, and stirring and mixing uniformly to obtain a mixture;
s3) heating the mixture until the temperature in the boiling pot is 95-105 ℃, and preserving heat for 3-15 min;
s4) adding sorbic acid, potassium salts thereof, coloring agents for food and essences and spices for food into the cooking pot, and stirring for 1-5 min; cooling to below 70 deg.C, adding maltogenic amylase, sequentially performing physical and chemical index detection and aseptic packaging.
Example 2
The embodiment provides a special starch retrogradation resistant syrup, wherein each kilogram of the special starch retrogradation resistant syrup comprises the following components in parts by weight: 400g of maltose syrup, 200g of white granulated sugar, 200g of fructose, a proper amount of sorbic acid and potassium salt thereof, 0.1g of maltogenic amylase, 2g of xanthan gum, a proper amount of food coloring agent, 0.1g of food essence and spice and the balance of water.
The invention also provides a preparation method of the special starch aging resistant syrup, which comprises the following steps:
s1) adding water, maltose syrup, fructose and xanthan gum into a boiling pot, and heating by steam until boiling, wherein the air pressure in the boiling pot is 0.15-0.25 MPa;
s2) adding white granulated sugar into the boiling pan, stirring until the white granulated sugar is dissolved, and stirring and mixing uniformly to obtain a mixture;
s3) heating the mixture until the temperature in the cooking pot is 95-105 ℃, and preserving the heat for 3-15 min;
s4) adding sorbic acid and potassium salt thereof, coloring agent for food and essence for food into the boiling pot, and stirring for 1-5 min; cooling to below 70 deg.C, adding maltogenic amylase, sequentially performing physical and chemical index detection and aseptic packaging.
Example 3
The embodiment provides a special syrup for resisting starch retrogradation, wherein each kilogram of the special syrup for resisting starch retrogradation comprises the following components in parts by weight: 480g of maltose syrup, 150g of white granulated sugar, 150g of fructose, a proper amount of sorbic acid and potassium salt thereof, 0.5g of maltogenic amylase, 2g of xanthan gum, a proper amount of food coloring agent, 0.1g of food essence and spice and the balance of water.
The invention also provides a preparation method of the special starch aging resistant syrup, which comprises the following steps:
s1) adding water, maltose syrup, fructose and xanthan gum into a boiling pot, and heating by steam until boiling, wherein the air pressure in the boiling pot is 0.15-0.25 MPa;
s2) adding white granulated sugar into the boiling pan, stirring until the white granulated sugar is dissolved, and stirring and mixing uniformly to obtain a mixture;
s3) heating the mixture until the temperature in the boiling pot is 95-105 ℃, and preserving heat for 3-15 min;
s4) adding sorbic acid and potassium salt thereof, coloring agent for food and essence for food into the cooking pot, and stirring for 1-5 min; cooling to below 70 deg.C, adding maltogenic amylase, sequentially performing physical and chemical index detection and aseptic packaging.
Example 4
The embodiment provides a special starch retrogradation resistant syrup, wherein each kilogram of the special starch retrogradation resistant syrup comprises the following components in parts by weight: 450g of malt syrup, 150g of white granulated sugar, 180g of fructose, a proper amount of sorbic acid and potassium salts thereof, 1g of maltogenic amylase, 1g of xanthan gum, a proper amount of food coloring agent, 0.1g of food essence and spice and the balance of water.
The invention also provides a preparation method of the special starch aging resistant syrup, which comprises the following steps:
s1) adding water and white granulated sugar into the boiling pot, and heating by steam until boiling, wherein the air pressure in the boiling pot is 0.15-0.25 MPa;
s2) adding xanthan gum into the boiling pot, stirring until the xanthan gum is completely dissolved, and uniformly stirring to obtain a mixture;
s3) heating the mixture until the temperature in the cooking pot is 75-105 ℃, and preserving the heat for 3-60 min;
s4) adding sorbic acid and potassium salt thereof, coloring agent for food and essence for food into the boiling pot, and stirring for 1-5 min; cooling to below 70 deg.C, adding maltogenic amylase, sequentially performing physical and chemical index detection and aseptic packaging.
Comparative example 1
This comparative example provides a syrup, each kilogram of syrup consisting of the following components by weight: 600g of fructose and the balance of water.
The comparative example syrup was prepared in a similar manner to example 1.
Comparative example 2
This comparative example provides a syrup, each kilogram of syrup consisting of the following components by weight: 600g of white granulated sugar and the balance of water.
The comparative example syrup was prepared in a similar manner to example 1.
Examples of effects
Adding the special starch aging resistant syrup prepared in the examples 1-4 and the comparative examples 1 and 2 into pearl powder balls, taro balls and bread (baked) products, please 400 experts to taste, adopting an anonymous scoring system, respectively evaluating the starch aging resistant effect of the syrup, wherein each full score is 10 points, the score is high, the effect is good, and overall evaluating whether the product is liked or not; the evaluation results are shown in table 1.
TABLE 1
As can be seen from Table 1, the anti-starch aging special syrup prepared by the invention has good anti-aging and mouth feel improving effects, and can improve the mouth feel and resist the aging of starch products when used for making pearl balls, taro balls and bread (baked) with honey; the invention creatively combines malt syrup, high fructose corn syrup, white granulated sugar, sorbic acid and potassium salt thereof, maltogenic amylase, xanthan gum, food coloring agent, proper amount of food essence and spice and water, and when each kilogram of the special syrup for resisting starch retrogradation is composed of the following components by weight: 400-600 g of maltose syrup, 400g of fructose 200-containing sugar, 100-200 g of white granulated sugar, 0.5-2 g of sorbic acid and potassium salt thereof, 0.1-1g of maltogenic amylase, 1-2 g of xanthan gum, a proper amount of food coloring agent, a proper amount of food essence and spice and the balance of water; the components can adjust the pH value of the product, delay the crystallization speed of the starch and keep better stability due to the water retention and the starch crystallization resistance; meanwhile, the components synergistically improve the mouthfeel of the pearl powder balls, the taro balls and the starch products, prolong the shelf life of sale and provide stable mouthfeel.
Although the present invention has been described in detail with reference to the preferred embodiments, it will be understood by those skilled in the art that various changes, modifications and equivalents may be made therein without departing from the spirit and scope of the invention.
Claims (2)
1. The special syrup for resisting starch retrogradation is characterized in that each kilogram of the special syrup for resisting starch retrogradation consists of the following components in parts by weight: 400-600 g of maltose syrup, 200-400g of high fructose corn syrup, 100-200 g of white granulated sugar, 1-2 g of sorbic acid and potassium salt thereof, 0.1-1g of maltogenic amylase, 1-2 g of xanthan gum, a proper amount of a food colorant, a proper amount of a food essence and a proper amount of a food perfume, and the balance of water;
when the content of the special starch aging resistant syrup is a fixed value, the use effect is better, and each kilogram of the special starch aging resistant syrup is composed of the following components by weight: 400-600 g of malt syrup, 200-400g of high fructose corn syrup, 100-200 g of white granulated sugar, 1-2 g of sorbic acid and potassium salt thereof, 0.1-1g of maltogenic amylase, 1-2 g of xanthan gum, 0.01-1 g of a food colorant, 0.01-1% of an essence and spice and the balance of water.
2. The method of claim 1, comprising the steps of:
s1) adding water, maltose syrup and fructose into a boiling pot, and heating the mixture by steam until the mixture is boiled, wherein the air pressure in the boiling pot is 0.15-0.25 MPa;
s2) adding white granulated sugar into the boiling pan, stirring until the white granulated sugar is dissolved, and stirring and mixing uniformly to obtain a mixture;
s3) heating the mixture until the temperature in the boiling pot is 95-105 ℃, and preserving the heat for 3-15 minutes;
s4), adding sorbic acid, potassium salt thereof, a food coloring agent and a food essence and spice into the boiling pot, and stirring for 1-5 minutes; after cooling, physical and chemical index detection and aseptic packaging are carried out in sequence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110295781.1A CN115104724A (en) | 2021-03-19 | 2021-03-19 | Starch aging resistant special syrup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110295781.1A CN115104724A (en) | 2021-03-19 | 2021-03-19 | Starch aging resistant special syrup and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN115104724A true CN115104724A (en) | 2022-09-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202110295781.1A Pending CN115104724A (en) | 2021-03-19 | 2021-03-19 | Starch aging resistant special syrup and preparation method thereof |
Country Status (1)
| Country | Link |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742762A (en) * | 2012-07-19 | 2012-10-24 | 东莞市圣心食品有限公司 | Edible anti-hardening syrup and preparation method thereof |
| CN104905086A (en) * | 2015-03-09 | 2015-09-16 | 宜兰食品工业股份有限公司 | Aging-resistant starch composition, tapioca pearls and preparation method of tapioca pearls |
| CN109170483A (en) * | 2018-07-03 | 2019-01-11 | 山东香驰健源生物科技有限公司 | A kind of syrup and preparation method thereof for cake |
-
2021
- 2021-03-19 CN CN202110295781.1A patent/CN115104724A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742762A (en) * | 2012-07-19 | 2012-10-24 | 东莞市圣心食品有限公司 | Edible anti-hardening syrup and preparation method thereof |
| CN104905086A (en) * | 2015-03-09 | 2015-09-16 | 宜兰食品工业股份有限公司 | Aging-resistant starch composition, tapioca pearls and preparation method of tapioca pearls |
| CN109170483A (en) * | 2018-07-03 | 2019-01-11 | 山东香驰健源生物科技有限公司 | A kind of syrup and preparation method thereof for cake |
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