Preparation method of sugar-free moon-cake syrup

A technology for syrup and moon cake is applied in the field of mass production of sugar-free moon cake syrup to achieve the effects of mild production process conditions, smooth and delicate surface, and golden color and luster.

Inactive Publication Date: 2012-12-19
JIANGSU HENGHUI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The biggest disadvantage of traditional syrup is that it is rich in sucrose, which is a high-energy ingredient, which makes some consumers, such as obese patients, women who are afraid of obesity, and the elderly, discourage or eat as little as possible. The development of sugar-free moon cake syrup is on the agenda

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] First add an appropriate amount of deionized soft water to the blending tank, then add 60% of the total amount of maltitol, 30% of the total amount of xylitol, and 10% of the total amount of erythritol, while stirring Heat until the concentration of the mixed syrup is 65%, adjust the pH value to 5.0 with citric acid; send the mixed syrup into a single-effect vacuum concentration pot and heat it to 75°C to concentrate until the solid content in the mixed liquid syrup is 70%-82% stop the concentration; put the concentrated mixed syrup into the constant temperature maintenance tank with a pump, keep the temperature at 70°C, heat it for 8 hours and finish the coloring until the product is transparent golden yellow; after the coloring, put the mixed syrup Cool it to 50°C with a chip cooler, let it pass through a 5-micron precision filter for filtration, and the syrup after filtering out impurities is naturally cooled to room temperature in the air to obtain the finished produ...

Embodiment 2

[0018] First add an appropriate amount of deionized soft water to the blending tank, then add 50% of the total amount of maltitol, 30% of the total amount of xylitol, and 20% of the total amount of erythritol, while stirring Heat until the concentration of the mixed syrup is 67.5%, adjust the pH value to 5.0 with citric acid; send the mixed syrup into a single-effect vacuum concentration pot and heat it to 75°C for concentration, and concentrate until the solid content of the mixed liquid syrup is 70%-82% stop the concentration; put the concentrated mixed syrup into the constant temperature maintenance tank with a pump, keep the temperature at 80°C, heat it for 6 hours and finish the coloring until the product is transparent golden yellow; after the coloring, put the mixed syrup Cool it to 50°C with a chip cooler, let it pass through a 5-micron precision filter for filtration, and the syrup after filtering out impurities is naturally cooled to room temperature in the air to obt...

Embodiment 3

[0020] First add an appropriate amount of deionized soft water to the blending tank, then add 30% of the total amount of maltitol, 50% of the total amount of xylitol, and 20% of the total amount of erythritol, while stirring Heat until the concentration of the mixed syrup is 70%, adjust the pH value to 5.0 with citric acid; send the mixed syrup into a single-effect vacuum concentration pot and heat it to 75°C to concentrate until the solid content in the mixed liquid syrup is 70%-82% stop the concentration; put the concentrated mixed syrup into the constant temperature maintenance tank with a pump, keep the temperature at 90°C, heat it for 4 hours and finish the coloring until the product is transparent golden yellow; after the coloring, put the mixed syrup Cool it to 50°C with a chip cooler, let it pass through a 5-micron precision filter for filtration, and the syrup after filtering out impurities is naturally cooled to room temperature in the air to obtain the finished produ...

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PUM

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Abstract

The invention discloses a preparation method of sugar-free moon-cake syrup, and belongs to the field of food additives. The sugar-free moon-cake syrup is prepared from maltitol, xylitol and erythritol serving as raw materials by a specific process, and the process for producing the product does not require boiling sugar, so that labor and time are saved; and saccharification does not exist in in-vivo metabolism and is independent of insulin, so that the problems that a patient with diabetes mellitus cannot taste sweet foods can be solved, and glucose and insulin in blood are prevented from greatly fluctuating. The moon-cake produced by applying the syrup has smooth and fine surface, high nutrition and gold greasy color. The method for using the sugar-free moon-cake syrup comprises the step of doping with flour in a sugar-free moon-cake syrup-flour ratio of 4:5 to produce the Cantonese moon-cake crust when a Cantonese moon-cake is made.

Description

technical field [0001] The invention belongs to the field of food additives, and in particular relates to a method for batch-producing sugar-free moon cake syrup by using maltitol, xylitol and erythritol as raw materials. Background technique [0002] The production of Cantonese-style moon cakes is divided into three categories: syrup skin, meringue skin and ice skin. Red, with great plasticity, can make moon cakes with different flavors, ranging from sweet cakes of Rongkou type to salty and sweet moon cakes of nuts, and has a long shelf life, which is a major feature of syrup skin moon cakes. The traditional method of making syrup is: use white sugar, water, citric acid, and malic acid as raw materials, first put the water into a clean copper wok, boil it over high heat, add white sugar and stir until it boils, then switch to medium heat. When the syrup is boiled to 110-115°C, add citric acid and malic acid in stages until the syrup is boiled to about 118°C, then turn off ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A21D2/18
Inventor 张亚张钊王远亮李柯
Owner JIANGSU HENGHUI FOOD CO LTD
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