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Preparation method of special syrup for bread

A technology for syrup and bread, which is applied in the field of preparation of special syrup for bread, which can solve the problems of high sucrose price and the burden of bread production enterprises, etc., and achieve the effects of improved proofing efficiency, beautiful appearance and flavor, and easy coloring

Inactive Publication Date: 2014-03-05
BAOLINGBAO BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] White sugar refers to white granulated sugar, which is often used in the traditional bread making process. In recent years, with the rising cost of sucrose planting, the price of sucrose has been high, which has brought a heavy burden to bread making enterprises; at the same time, with the continuous improvement of people's taste With the continuous development of the bakery food industry, seeking a better raw material to replace sucrose has become an inevitable demand for the development of the industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Sizing: add cornstarch and water to the batching tank, adjust the slurry to a concentration of 17°Be′, PH 5.5, add 0.4L / ton dry starch of high temperature resistant α-amylase, and stir for 20 minutes;

[0026] (2) Liquefaction: Preheat to 100°C before liquefaction, and use one continuous injection to liquefy, the temperature of the injection liquid is 105°C, and react until the DE value is 15%;

[0027] (3) Saccharification: adjust the pH of the liquefaction solution in step (2) to 3.8, and the temperature is 58 °C, add 0.5 L / ton of dry starch with compound glucoamylase, stir intermittently, keep warm for 34 hours, the DE value is 94, and the enzyme is inactivated;

[0028] (4) Membrane filtration: use a membrane filtration system for filtration at a temperature of 50°C;

[0029] (5) Decolorization and filtration: adjust the pH to 4.1, add 0.02% activated carbon, keep stirring at 77°C for 40 minutes, and then filter the liquid with a pressure plate frame of 0.2Mpa; ...

Embodiment 2

[0038] (1) Sizing: add cornstarch and water to the batching tank, adjust the slurry to a concentration of 19°Be′, PH 5.8, add 0.5L / ton dry starch of high temperature resistant α-amylase, and stir for 20 minutes;

[0039] (2) Liquefaction: Preheat to 100°C before liquefaction, and use one continuous injection to liquefy, the temperature of the injection liquid is 109°C, and the reaction reaches a DE value of 19%;

[0040] (3) Saccharification: Adjust the pH of the liquefaction solution in step (3) to 4.5, and the temperature is 60°C, add 0.65L / ton of dry starch with compound glucoamylase, stir intermittently, keep warm for 36 hours, the DE value is 96, and the enzyme is inactivated;

[0041] (4) Membrane filtration: use a membrane filtration system for filtration at a temperature of 55°C;

[0042] (5) Decolorization and filtration: adjust the pH to 4.5, add 0.03% activated carbon, keep stirring at 77°C for 40 minutes, and then filter the feed liquid with a 0.4Mpa pressure plate...

Embodiment 3

[0051] (1) Sizing: add cornstarch and water to the batching tank, adjust the slurry to a concentration of 20°Be′, PH 5.9, add 0.5L / ton dry starch of high temperature resistant α-amylase, and stir for 20 minutes;

[0052](2) Liquefaction: Preheat to 100°C before liquefaction, and use one continuous injection to liquefy, the temperature of the injection liquid is 108°C, and react until the DE value is 20%;

[0053] (3) Saccharification: Adjust the pH of the liquefaction solution in step (3) to 4.7, and the temperature is 61 ℃, add 0.61L / ton of dry starch with compound glucoamylase, stir intermittently, keep warm for 35.5 hours, DE value is 98, and the enzyme is inactivated;

[0054] (4) Membrane filtration: use a membrane filtration system for filtration at a temperature of 55°C;

[0055] (5) Decolorization and filtration: adjust the pH to 4.3, add 0.025% activated carbon, heat at 81°C, keep stirring for 40 minutes, and filter the feed liquid with a 0.3Mpa pressure plate frame; ...

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PUM

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Abstract

The invention relates to the field of production of starch sugar and particularly relates to a preparation method of special syrup for bread. The syrup is prepared from corn starch as a raw material and is prepared by carrying out steps of mixing, liquefying, saccharifying, carrying out membrane filtration, de-coloring, filtering, hybridizing, concentrating, carrying out isomerism, compounding, de-coloring for the second time, hybridizing for the second time, concentrating and the like. The bread syrup prepared by adopting the preparation method has the advantages of low cost, good mouth feel, high fermentation efficiency and strong moisture retention, the blood glucose is not raised and decayed teeth are not caused and the like; the bread syrup can be widely applied to the production of various types of bread.

Description

technical field [0001] The invention relates to the field of starch sugar production, in particular to a method for preparing special syrup for bread. Background technique [0002] Bread is a baked food made from wheat flour as the main raw material, sugar, yeast, eggs, oil, nuts, etc. Because of its good taste and rich nutrition, bread is loved by people all over the world, and it is eaten as a staple food in Western countries. In China, most of the bread sold on the market is produced by the factory's automated production line. [0003] White sugar refers to white granulated sugar, which is often used in the traditional bread making process. In recent years, with the rising cost of sucrose planting, the price of sucrose has been high, which has brought a heavy burden to bread making enterprises; at the same time, with the continuous improvement of people's taste With the continuous development of the bakery food industry, it is an inevitable demand for the development of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L29/30
CPCA23L29/30A23V2002/00
Inventor 刘宗利王乃强李方华李培功杨凯琦员永春
Owner BAOLINGBAO BIOLOGY
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