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Preparation method of syrup special for moon cake

A technology for syrup and moon cakes, applied in the field of preparation of special syrup for moon cakes, can solve the problems of cumbersome process steps, high cost, inability to meet the production requirements of high-quality moon cakes, etc., and achieve the effects of improving concentration efficiency, low cost and reducing production cost.

Active Publication Date: 2014-01-15
BAOLINGBAO BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN102334631A discloses a method for preparing special corn flour syrup for moon cakes. The main components of the syrup produced by this process are still glucose and fructose, which still cannot meet the current production requirements of high-quality moon cakes
CN102747120A discloses a method for preparing special invert syrup for moon cakes. The process steps are cumbersome, and the cost of using rice as raw material in the north is much higher than that of corn

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Slurry mixing, enzyme immersion and liquefaction: use cornstarch and water as raw materials for slurry mixing, adjust to a concentration of 15°Be, and stir for 20 minutes; the material liquid enters the enzyme immersion tank, adjusts the pH to 6.0, and adds high temperature resistant α -Amylase 0.35L / ton of dry starch, stirring and soaking for 15 minutes; liquefied by the first injection at 106°C, and liquefied by the second injection at 125°C after 65 minutes of heat preservation to a DE value of 14.5%;

[0024] (2) Saccharification and glucoside conversion: adjust the pH of the liquefaction liquid to 5.1, and the temperature is 60°C, add 160ml / ton of dry starch with β-amylase and 150ml / ton of dry starch with pullulanase, inactivate the enzyme after 25 hours of heat preservation; adjust the pH To 4.2, add transglycosidase of 0.35% of the dry starch mass, and react for 32 hours at a temperature of 58°C;

[0025] (3) Decolorization, filtration, separation, and concen...

Embodiment 2

[0028] (1) Slurry mixing, enzyme immersion and liquefaction: use cornstarch and water as raw materials for slurry mixing, adjust to a concentration of 17°Be, and stir for 20 minutes; the material liquid enters the enzyme immersion tank, adjusts the pH to 5.8, and adds high temperature resistant α -Amylase 0.45L / ton of dry starch, stir and soak for 15 minutes; liquefy with the first spray at 107°C, and liquefy with the second spray at 128°C after 70 minutes of heat preservation until the DE value is 15%;

[0029] (2) Saccharification and glucoside conversion: adjust the pH of the liquefaction solution to 5.2, the temperature is 56°C, add 180ml / ton of dry starch with β-amylase, 170ml / ton of dry starch with pullulanase, inactivate the enzyme after 26 hours of heat preservation; adjust the pH To 4.3, add 0.4% dry starch mass transglycosidase, temperature 59°C, react for 33 hours;

[0030] (3) Decolorization, filtration, separation, and concentration: add 0.025% activated carbon, h...

Embodiment 3

[0033] (1) Slurry mixing, enzyme immersion and liquefaction: use cornstarch and water as raw materials for slurry mixing, adjust to a concentration of 18°Be, and stir for 20 minutes; the material liquid enters the enzyme immersion tank, adjusts the pH to 6.0, and adds high temperature resistant α -Amylase 0.5L / ton of dry starch, stirring and soaking for 15 minutes; liquefied by the first injection at 109°C, and liquefied by the second injection at 125°C after 70 minutes of heat preservation until the DE value is 16%;

[0034] (2) Saccharification and glucoside conversion: adjust the pH of the liquefaction solution to 5.4, and the temperature is 56°C, add 180ml / ton of dry starch with β-amylase and 170ml / ton of dry starch with pullulanase, and inactivate the enzyme after 28 hours of heat preservation; adjust the pH To 4.3, add 0.35% dry starch mass transglycosidase, temperature 59°C, react for 33 hours;

[0035] (3) Decolorization, filtration, separation, and concentration: add ...

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Abstract

The invention relates to the field of starch sugar manufacturing, in particular to a preparation method of syrup special for moon cake. According to the method, corn starch is taken as the raw material, and the syrup is prepared through the steps such as size mixing, enzyme immersion, liquefaction, saccharification, glucoside conversion, decolorization, filtering, ion exchange, concentration, blending and the like. The prepared syrup comprises 20-25% of maltobiose, 12-17% of maltotriose, 15-20% of maltotetraose, 8-12% of tetrasaccharide-above, 3-5% of oligoisomaltose, 25-30% of fructose, and less than 3% of glucose. The syrup special for moon cake produced through the method is sucrose-free; the sweetness is slightly lower than that of the sucrose; the sweet taste is mild and pure, cool and refreshing; and the syrup is provided with a sweet flavor peculiar to honey, and has the advantages that the oil return property is obvious, the moisture retention property is good, the starch retrogradation is prohibited, the shelf life and the quality guarantee period of products are effectively prolonged, and the like.

Description

technical field [0001] The invention relates to the field of starch sugar production, in particular to a method for preparing special syrup for mooncakes. Background technique [0002] Moon cakes have a long history in China and are traditional delicacies of the Chinese nation, especially eating moon cakes during the Mid-Autumn Festival has become a common custom. Traditional moon cakes are made from sucrose, flour, oil plants and fillings. With the continuous progress of society, this kind of moon cakes made with sucrose as sweetener is less and less suitable for people's needs: (1) The sweetness of traditional moon cakes is too high and too greasy, which is less and less suitable for modern people's food Increasing taste requirements; (2) In recent years, with the increasing number of obese and three-high populations, people’s requirements for dietary health have been increasing, and healthier sweeteners are needed; (3) With the growing of sucrose in recent years The con...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/09
Inventor 刘宗利王乃强李方华李培功杨凯琦员永春陈先英
Owner BAOLINGBAO BIOLOGY
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