Special syrup for caramel treats and preparation method for special syrup

Abstract

The invention discloses a preparation method for special syrup for caramel treats. The preparation method comprises the following steps: (1) performing chromatographic separation, namely pumping glucose mother liquor discharged after separating crystal glucose into a chromatographic separation system, performing chromatographic separation to prepare glucose AD liquor and glucose BD liquor, and taking the glucose AD liquor as a raw material for preparing the special syrup for the caramel treats; (2) performing ion exchange; (3) concentrating; (4) isomerizing, namely pumping concentrated liquor prepared in the step (3) into an isomerizing front tank; (5) mixing, namely mixing an isomerized material with the glucose BD liquor prepared in the step (1) to prepare mixed liquor; (6) decolorizing and filtering; (7) performing ion exchange; (8) concentrating to prepare the special syrup for the caramel treats. The glucose BD liquor retains maltose in the BD liquor in a preparation process of the special syrup for the caramel treats, so that the syrup has an aroma of malt; in addition, the syrup contains part of oligosaccharides and has a healthcare effect of multiplying good bacteria in human intestinal tract.

Description

technical field [0001] The invention belongs to the field of syrup preparation, and in particular relates to a special syrup for Saqima and a preparation method thereof. Background technique [0002] As a Beijing-style pastry, Sachima is deeply loved by the public because of its crispy, soft, sweet and delicious taste; Sachima is mainly made of flour, sugar, oil and other auxiliary materials: honey, osmanthus, raisins, sesame seeds, etc. made. The quality of Sachima is not only related to the selection of raw flour, but also the selection of auxiliary materials has a greater impact on the quality of Sachima, especially the sugar directly affects the texture, taste, color and shelf life of Sachima. [0003] Traditional Sachima uses sucrose as the sweetener. In order to ensure the soft texture of Sachima, a certain amount of honey is required in the production, which virtually increases the production cost of Sachima, and the sweetness of sucrose, glucose, and honey is too hi...

AI Technical Summary

Problems solved by technology

[0003] Traditional Sachima uses sucrose as the sweetener. In order to ensure the soft texture of Sachima, a certain amount of honey is required in the production, which virtually increases the production cost of Sachima, and the sweetness of sucrose, glucose, and honey is too high , prone to dental caries, not suitable for diabetics

With the development of the starch sugar industry, all kinds of special syrups have been spread and applied in the food industry in China due to their high quality and low price. Among them, Sachima special syrup can completely replace white sugar in baking because of its excellent performance and cost advantages. , but currently there are not many reports on the special syrup for Shaqima

[0004] In the process of preparing crystalline glucose, the crystallized massecuite is separated by a centrifuge, and in addition to obtaining crystalline glucose, there will be a part of low-concentration glucose mother liquor. The glucose mother liquor discharged after the crystallized glucose is separated is analyzed and detected by high-performance liquid chromatography. It proves that the monosaccharide content is high and has high utilization value, but the glucose mother liquor is often not fully utilized in the current production process, resulting in a waste of resources