Process for producing caramel

Abstract

The invention discloses a process for producing caramel. The process comprises the following steps of: S1, taking raw materials according to the following weight ratio: 2-5 of wheat and 90-110 of rice; S2, sprouting the wheat; S3, saccharifying and fermenting the rice: steaming the taken rice for 15-20 minutes, then soaking, and letting off steam for 15-20 minutes; after the working procedure of steaming rice is finished, fully and uniformly mixing malt water and rice, putting in a saccharification cylinder; and S4, concentrating sugar water: sucking the sugar water in concentration tank sugar water pool into a concentration tank, continuously concentrating for 2-3 hours, and finally obtaining the finished product. The process has the beneficial effects that the rice and the wheat are utilized as the raw materials to directly produce caramel, and the caramel concentration is high; the malt is used for fermentation, and other food additives do not need to be added, so the caramel has pure wheat flavor and taste; and the process has simple working procedures, short cycle, high efficiency and low production cost and is suitable for mass production.

Description

technical field

[0001] The invention relates to the technical field of food processing technology, in particular to the production technology of caramel. Background technique

[0002] Maltose, also known as syrup and maltose, is a kind of starch sugar, which is widely used in the food industry, brewing industry and pharmaceutical fields. Maltose has certain curative effect on abdominal pain caused by dryness of lung, cough, spleen and stomach yang deficiency or qi deficiency. Caramel is a white needle-like crystal, which can be decomposed into simple sugars for direct absorption by the human body. Therefore, caramel is a nourishing product for children, parturients, middle-aged and elderly people, and people with physical weakness. The manufacture of existing caramel still mostly adopts traditional processing methods, which have the disadvantages of complicated procedures, long processing cycle, and high production cost. Contents of the invention

[0003] The purpose of ...

Examples

Embodiment 1

[0012] Caramel production technology, it comprises the following steps:

[0013] S1, take raw materials according to the following weight ratio: wheat 3kg, rice 100kg;

[0014] S2. Wheat germination. Wash the weighed wheat with tap water, soak it for 12 hours, pick it up and germinate it in the malt room, water it twice a day, and remake it at the same time to keep the moisture and temperature uniform. The temperature of the malt room is 18~ At 22°C, after 36 hours of germination, spread the malt on the malt fence to continue to grow. After another 36 hours, when the malt grows to 3-4 cm, the malt growth is complete;

[0015] S3. Rice saccharification and fermentation. Select 100kg of high-quality rice, pour it into the pool, rinse it with tap water, soak it for 1 to 2 hours, pick it up and pour it into the cooking pool, turn on the steam to steam the rice, and the first steaming time is 15 ~ 20 minutes, then add 40kg of water with a temperature of 55 ~ 65 ℃ to the cooking ta...

Embodiment 2

[0018] Caramel production technology, it comprises the following steps:

[0019] S1, take raw materials according to the following weight ratio: wheat 2kg, rice 90kg;

[0020] S2. Wheat germination. Wash the weighed wheat with tap water, soak it for 10 hours, pick it up and germinate it in the malt room, water it once a day, and remake it at the same time to keep the moisture and temperature uniform. ℃, after 30 hours of germination, distribute the malt on the malt fence to continue to grow, and after another 30 hours, when the malt grows to 3-4 cm, the malt growth is complete;

[0021] S3. Rice saccharification and fermentation. Select 90kg of high-quality rice, pour it into the pool, rinse it with tap water, soak it for 1 to 2 hours, pick it up and pour it into the cooking pool, turn on the steam to steam the rice, and the first steaming time is 15 ~20 minutes, then add 27kg of water at a temperature of 55-65°C to the cooking pool, soak the rice, then turn the rice fluffy, ...

Embodiment 3

[0024] Caramel production technology, it comprises the following steps:

[0025] S1, take raw materials according to the following weight ratio: wheat 5kg, rice 110kg;

[0026] S2. Wheat germination. Wash the weighed wheat with tap water, soak it for 14 hours, pick it up and germinate it in the malt room, water it three times a day, and carry out renovation at the same time to keep the moisture and temperature uniform. ℃, after 40 hours of germination, distribute the malt on the malt fence to continue to grow, and after another 40 hours, when the malt grows to 3-4 cm, the malt growth is complete;

[0027] S3. Rice saccharification and fermentation. Select 110kg of high-quality rice, pour it into the pool, rinse it with tap water, soak it for 1 to 2 hours, pick it up and pour it into the cooking pool, turn on the steam to steam the rice, and the first steaming time is 15 ~20 minutes, then add 55kg of water at a temperature of 55-65°C to the cooking pool, soak the rice, then tu...

technical field

[0001] The invention relates to the technical field of food processing technology, in particular to the production technology of caramel. Background technique

[0002] Maltose, also known as syrup and maltose, is a kind of starch sugar, which is widely used in the food industry, brewing industry and pharmaceutical fields. Maltose has certain curative effect on abdominal pain caused by dryness of lung, cough, spleen and stomach yang deficiency or qi deficiency. Caramel is a white needle-like crystal, which can be decomposed into simple sugars for direct absorption by the human body. Therefore, caramel is a nourishing product for children, parturients, middle-aged and elderly people, and people with physical weakness. The manufacture of existing caramel still mostly adopts traditional processing methods, which have the disadvantages of complicated procedures, long processing cycle, and high production cost. Contents of the invention

[0003] The purpose of ...

Examples

Embodiment 1

[0012] Caramel production technology, it comprises the following steps:

[0013] S1, take raw materials according to the following weight ratio: wheat 3kg, rice 100kg;

[0014] S2. Wheat germination. Wash the weighed wheat with tap water, soak it for 12 hours, pick it up and germinate it in the malt room, water it twice a day, and remake it at the same time to keep the moisture and temperature uniform. The temperature of the malt room is 18~ At 22°C, after 36 hours of germination, spread the malt on the malt fence to continue to grow. After another 36 hours, when the malt grows to 3-4 cm, the malt growth is complete;

[0015] S3. Rice saccharification and fermentation. Select 100kg of high-quality rice, pour it into the pool, rinse it with tap water, soak it for 1 to 2 hours, pick it up and pour it into the cooking pool, turn on the steam to steam the rice, and the first steaming time is 15 ~ 20 minutes, then add 40kg of water with a temperature of 55 ~ 65 ℃ to the cooking ta...

Embodiment 2

[0018] Caramel production technology, it comprises the following steps:

[0019] S1, take raw materials according to the following weight ratio: wheat 2kg, rice 90kg;

[0020] S2. Wheat germination. Wash the weighed wheat with tap water, soak it for 10 hours, pick it up and germinate it in the malt room, water it once a day, and remake it at the same time to keep the moisture and temperature uniform. ℃, after 30 hours of germination, distribute the malt on the malt fence to continue to grow, and after another 30 hours, when the malt grows to 3-4 cm, the malt growth is complete;

[0021] S3. Rice saccharification and fermentation. Select 90kg of high-quality rice, pour it into the pool, rinse it with tap water, soak it for 1 to 2 hours, pick it up and pour it into the cooking pool, turn on the steam to steam the rice, and the first steaming time is 15 ~20 minutes, then add 27kg of water at a temperature of 55-65°C to the cooking pool, soak the rice, then turn the rice fluffy, ...

Embodiment 3

[0024] Caramel production technology, it comprises the following steps:

[0025] S1, take raw materials according to the following weight ratio: wheat 5kg, rice 110kg;

[0026] S2. Wheat germination. Wash the weighed wheat with tap water, soak it for 14 hours, pick it up and germinate it in the malt room, water it three times a day, and carry out renovation at the same time to keep the moisture and temperature uniform. ℃, after 40 hours of germination, distribute the malt on the malt fence to continue to grow, and after another 40 hours, when the malt grows to 3-4 cm, the malt growth is complete;

[0027] S3. Rice saccharification and fermentation. Select 110kg of high-quality rice, pour it into the pool, rinse it with tap water, soak it for 1 to 2 hours, pick it up and pour it into the cooking pool, turn on the steam to steam the rice, and the first steaming time is 15 ~20 minutes, then add 55kg of water at a temperature of 55-65°C to the cooking pool, soak the rice, then tu...