Process for producing caramel

A production process, maltose technology, applied in the field of maltose production process, can solve the problems of high production cost, complicated procedures, long processing cycle, etc., achieve low production cost, overcome low production efficiency, and high concentration of maltose

Active Publication Date: 2014-08-20
跳跳龙食品有限公司
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a maltose production process, which comprises the following steps: S1, weighing raw materials according to the following weight ratios: wheat 2-5, rice 90-110; S2, wheat germination; S3, rice saccharification and fermentation, and the weighed rice Steam the rice for 15-20 minutes, then soak it, and then turn on the steam for 15-20 minutes. After the rice steaming process is completed, mix the malt water and rice evenly, and put them into the mash tank; The concentrated sugar water is drawn into the concentration tank, concentrated, and continuously concentrated for 2 to 3 hours to obtain the finished product. The beneficial effects of the present invention are: use rice and wheat as raw materials to directly produce maltose, with high concentration of maltose, fermented with malt, without adding other food additives, so it has pure malt flavor and taste, and the processing procedure is simple and the cycle is short , high efficiency, low production cost, 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 ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): C13K7/00
Inventor 王泽斌刘学彬周兵李国琼
Owner 跳跳龙食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap