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A technology for syrup and baking, applied in the field of preparation of baking syrup, can solve the problems of low reducing sugar content and limited development.
Active Publication Date: 2013-07-17
SHANDONG BAILONG CHUANGYUAN BIO TECH
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Problems solved by technology
However, due to the low glucose content (generally less than 10%) and low reducing sugar content in maltose syrup, browning reaction is not easy to occur, so its development in the baking industry is limited.
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Embodiment 1
[0016] Take the liquefied liquid with a DE value of 10-15%, put it into the saccharification tank, adjust the pH to 5.5, and the temperature is 60°C, add fungal enzymes, react for 7 hours, then add compound saccharification enzymes, and react for 24 hours. Sampling and detection by high performance liquid chromatography showed that the content of each component was 20.6% glucose, 18.3% maltose, 14.5% maltotriose, 43.2% tetrasaccharide and above, and DE value 42.8%.
[0017] Add 1% (mass ratio of powdered activated carbon to maltotriose on a dry basis) powdered activated carbon to the saccharification solution with qualified components and deactivated enzymes, stir evenly, keep for 30 minutes for decolorization, and then use a plate and frame filter press to filter the activated carbon. The filtered filtrate is subjected to ion exchange desalination.
[0018] The positive column of strong acid cation resin and the negative column of weak base anion resin respectively are treate...
Embodiment 2
[0021] Take the liquefied liquid with a DE value of 10-15%, put it into the saccharification tank, adjust the pH to 5.8, and the temperature is 55°C, add fungal enzymes, react for 12 hours, then add compound saccharification enzymes, and react for 24 hours. Sampling and detection by high performance liquid chromatography showed that the content of each component was 18.9% glucose, 19.6% maltose, 15.4% maltotriose, 44.7% tetrasaccharide and above, and the DE value was 42%.
[0022] Add 1% (mass ratio of powdered activated carbon to maltotriose on a dry basis) powdered activated carbon to the saccharification solution with qualified components and deactivated enzymes, stir evenly, keep for 30 minutes for decolorization, and then use a plate and frame filter press to filter the activated carbon. The filtered filtrate is subjected to ion exchange desalination.
[0023] The positive column of strong acid cation resin and the negative column of weak base anion resin respectively are...
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Abstract
The invention provides a preparation method of baking syrup. The method comprises the following steps: 1) liquefying bio-enzyme: liquefying starch milk with a certain concentration by using alpha-thermostable amylase to form liquefied liquid with DE value of 10-15%; b) saccharifying bio-enzyme: under the actions of fungal enzyme and compound saccharifying enzyme, reacting the liquefied liquid to generate saccharified liquid containing glucose, maltose and maltotriose, wherein the contents of the glucose, the maltose and the maltotriose are respectively 18-24%, 16-20% and 12-18%; c) refining: performing active carbon discoloring filtering, ion exchange desalting and vacuum concentrating on the obtained saccharified liquid to obtain the baking syrup with a certain concentration. The baking syrup prepared by the method provided by the invention not only can keep the excellent physiological functional characteristics of malt syrup, but also is capable of improving the browning reaction, the surface color of the food is darkened, and the unique burnt can be produced.
Description
technical field [0001] The invention belongs to the technical field of preparation of starch sugar products, in particular to baking syrup (G 1 18-24%, G 2 16-20%, G 3 12-18%, tetrasaccharide and above 42-45%) preparation method. Background technique [0002] Maltose syrup is a maltose-based syrup made from high-quality corn starch and hydrolyzed by various enzymes. The product is a colorless, transparent and viscous liquid with clear and transparent plastid, mild and pure taste, and low sweetness. , has malt aroma, has many advantages such as high cooking temperature, low freezing point, and anti-crystallization. It is often used in jams and jellies to prevent crystallization of sugar. High malt has good expandability, so it is also used in large quantities. In beer, it is also widely used in candy, beverage, prepared food, frozen food, condiment and other fields. In addition, malt syrup does not rely on the metabolism of human pancreatic islets, the blood sugar rise...
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