Syrup for roasting and preparation method thereof

A syrup and baking technology, applied in the field of special syrup for baking and its preparation, can solve the problems of complex process, low clarity of syrup, low production efficiency, etc., and achieve the effects of high finished product concentration, improved economy, and improved product quality.

Active Publication Date: 2009-05-20
BAOLINGBAO BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Utilize the new sugar making technology to solve the problems of complex process, low product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0030] (1) pulping and liquefaction

[0031] Take 120kg of cornstarch, adjust the concentration to 17.5°Be' with water, adjust the pH value to 6.0, add 120ml of high-temperature-resistant α-amylase, and carry out continuous liquefaction for 100 minutes, and the liquefaction DE value is 26.92%.

[0032] (2) Saccharification

[0033] Cool the liquefied solution to 59°C, adjust the pH value to 4.8, add 30ml of fungal amylase, 60ml of glucoamylase (Novozymes AG), maintain the temperature at 58-60°C, stir intermittently, and keep warm for 19 hours. The measured DE is 71.3%. Glucose is 63.16%, maltose is 11.20%, and maltotriose is 26.12%. Enzyme treatment.

[0034] (3) Ultrafiltration, separation and six-effect concentration

[0035]The ceramic membrane ultrafiltration machine removes macromolecular substances such as enzymes and zein. The ultrafiltration membrane pore size is 0.5 microns, the operating pressure is 0.78-0.82MPa, and the operating temperature is 30-45°C. After ult...

example 2

[0043] (1) pulping and liquefaction

[0044] Take 240kg of cornstarch, adjust the concentration to 17.5°Be' with water, adjust the pH value to 6.0, add 240ml of high-temperature-resistant α-amylase, and carry out continuous liquefaction for 100 minutes, and the liquefaction DE value is 26.80%.

[0045] (2) Saccharification

[0046] Cool the liquefied solution to 59°C, adjust the pH value to 4.8, add 60ml of fungal amylase, 120ml of glucoamylase (Novozymes AG), maintain the temperature at 58-60°C, stir intermittently, and keep warm for 19 hours. The measured DE is 70.75%. It is 63.5% of glucose, 11.12% of maltose, and 26.75% above maltotriose. Enzyme treatment.

[0047] (3) Ultrafiltration, separation and six-effect concentration

[0048] The ceramic membrane ultrafiltration machine removes macromolecular substances such as enzymes and zein. The ultrafiltration membrane pore size is 0.5 microns, the operating pressure is 0.78-0.82MPa, and the operating temperature is 30-45°C...

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PUM

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Abstract

The invention belongs to the field of food processing, in particular to special syrup for roast and a method for preparing the same. The syrup comprises the components of 34 to 36 percent of glucose, 26 to 28 percent offructose, 8 to 12 percent of maltose, and 28 to 32 percent of maltotriose and maltose with more content. The concentration of the finished product of the syrup is more than or equal to 78 percent and the pH value of the finished product of the syrup is between 4.2 and 4.8. The method takes corn flour as raw materials to prepare the syrup for roast through the steps of liquefaction, saccharification, ultrafiltration, ion exchange, six-effect evaporation and concentration, isomerization of immobilized enzyme, ultrafiltration, ion exchange and six-effect evaporation and concentration. The syrup for roast can improve quality of roasted products, keep Maillard reaction at a certain degree, improve the color and luster of the products, maintain the humidity of the products, prevent the product form aging and provide a new type of starch sugar.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to an additive and a preparation method in the baking food industry, in particular to a special syrup for baking and a preparation method thereof. Background technique [0002] Baked food is a large class of food that is made from grain powder such as wheat as the basic raw material and matured through the process of dough and high-temperature baking, also known as baked food. The baked food industry is a major category in the food manufacturing industry. The product range under its jurisdiction mainly includes three categories: biscuits, pastries and bread. With the rapid economic development, the acceleration of urbanization and the continuous deepening of the construction of a well-off society and new countryside in an all-round way, people's living standards have improved significantly, lifestyles and consumption structures have changed, and the output of baked goods has also increa...

Claims

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Application Information

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IPC IPC(8): A23L1/09A21D15/08A23L29/30
Inventor 刘宗利王乃强李庆华冯志臣袁卫涛陈佳友李双茹
Owner BAOLINGBAO BIOLOGY
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