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Preparation method and application of syrup

A syrup, glucose syrup technology, applied in application, food preparation, food science and other directions, can solve the problems of high sweetness, rapid loss of aroma, etc., and achieve the effect of reducing sweetness

Inactive Publication Date: 2013-09-11
SHENZHEN FUJIN FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, snack foods that use nuts as raw materials or supplementary materials are prone to defects such as rapid loss of aroma and high sweetness during storage.

Method used

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  • Preparation method and application of syrup

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Use defatted sunflower seeds as raw materials, crush them, mix with 3 times the weight of water, add flavor protease (Flavorzyme) for hydrolysis, when the degree of hydrolysis reaches 10%, inactivate the enzyme at 85°C for 30 minutes to stop the reaction, and obtain the enzymatic solution ;

[0017] (2) Filtrate the enzymatic solution to remove insoluble precipitates, pass through an ultrafiltration membrane with a molecular weight cut-off of 10kDa, take the permeate, concentrate it to a solid content of 65%, and obtain a protein hydrolyzate;

[0018] (3) Mix 100g of glucose syrup and 2g of protein hydrolyzate evenly, and react at 120°C for 1 hour to obtain Syrup No. 1.

Embodiment 2

[0020] (1) Use defatted sunflower seeds as raw materials, crush them, mix them with 4 times the weight of water, add papain for hydrolysis, and when the degree of hydrolysis reaches 13%, inactivate the enzyme at 95°C for 30 minutes to stop the reaction and obtain an enzymatic solution;

[0021] (2) Filtrate the enzymatic solution to remove insoluble precipitates, pass through an ultrafiltration membrane with a molecular weight cut-off of 10kDa, take the permeate, concentrate it to a solid content of 75%, and obtain a protein hydrolyzate;

[0022] (3) Mix 100g of glucose syrup and 1g of protein hydrolyzate evenly, and react at 100°C for 4 hours to obtain Syrup No. 2.

Embodiment 3

[0024] (1) Use defatted sunflower seeds as raw materials, crush them, mix them with 6 times the weight of water, add alkaline protease (Alcalase) for hydrolysis, and when the degree of hydrolysis reaches 15%, inactivate the enzyme at 90°C for 25 minutes to terminate the reaction and obtain enzymolysis liquid;

[0025] (2) Filtrate the enzymatic solution to remove insoluble precipitates, pass through an ultrafiltration membrane with a molecular weight cut-off of 10kDa, take the permeate, concentrate it to a solid content of 70%, and obtain a protein hydrolyzate;

[0026] (3) Mix 100g of glucose syrup and 3g of protein hydrolyzate evenly, and react at 110°C for 4 hours to obtain No. 3 syrup.

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Abstract

The invention discloses a preparation method of syrup. The method comprises the following steps of: (1) grinding skim sunflower seeds which are taken as a raw material, mixing the ground skim sunflower seeds with water the weight of which is 3-6 times that of the ground skim sunflower seeds, adding protease into the water solution for hydrolysis, and when the degree of hydrolysis reaches 10%-16%, carrying out enzyme deactivation to stop the reaction to obtain enzymatic hydrolysate; (2) filtering the enzymatic hydrolysate to remove insoluble precipitates, filtering the enzymatic hydrolysate by an ultrafiltration membrane to obtain permeate, and carrying out concentration to obtain protein hydrolysate; and (3) evenly mixing glucose syrup with the protein hydrolysate, and carrying out reaction for 1h-4h at 100-120 DEG C to obtain the syrup. The invention also discloses a snack food made from the syrup. After being mixed with nuts, the syrup is added into the snack food, so that the fragrance of the food is improved; the nuts comprise pistachio nuts, sunflower seeds, almonds, peanuts, filberts or walnuts. The syrup prepared by the method is golden, has the fragrance of the nuts, and is low in sweetness.

Description

technical field [0001] The invention relates to the field of food biotechnology, in particular to a preparation method and application of a syrup for increasing the nutty aroma of snack foods. Background technique [0002] Nuts are food ingredients widely used in snack foods in my country, and have a large market capacity, and are one of the most dynamic items among similar products. Nuts (almonds, peanuts, pistachios, hazelnuts, walnuts) are often mixed with syrup and added to targeted snack foods. However, snack foods that use nuts as raw materials or supplementary materials are prone to defects such as rapid loss of aroma and high sweetness during storage. In order to solve this technical problem, the industry generally adopts the addition of flavors with nutty aroma and sweetness inhibitors. [0003] Domestic research on nutty aroma mainly focuses on chemically synthesizing compounds with nutty aroma. For example, the patented synthesis method of hazelnut ketone (paten...

Claims

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Application Information

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IPC IPC(8): A23L1/09
Inventor 梁天惠
Owner SHENZHEN FUJIN FOOD IND
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