Antifreezing syrup for frozen food and preparation method thereof
A frozen food and syrup technology, applied in food preservation, food ingredients, sugar-containing food ingredients, etc., can solve the problems of loss of activity, flavor decline, quality decline, etc., to maintain protein activity, high sweetness, and strong anti-starch aging Effect
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[0014] The present invention is described further below:
[0015] An antifreeze syrup for frozen food, its raw materials include trehalose, fructose, maltose, glucose and polysaccharides.
[0016] A preparation method of frozen food antifreeze syrup, its preparation steps are as follows:
[0017] Step 1: F42 fructose syrup is subjected to chromatographic separation technology to increase the purity of fructose to more than 60%, and the content of glucose to less than 40%. The components are: 65% fructose, 30% glucose, and 5% polysaccharide High fructose syrup, vacuum concentrated to 75% concentration and stored at room temperature for later use;
[0018] Step 2: Vacuum concentrate 65% trehalose syrup containing 35% trehalose, 5% glucose, 50% maltose, and 10% polysaccharide to a concentration of 75%, and store it in an insulated storage tank at 60°C for later use;
[0019] Step 3: The components of trehalose syrup in step 2 are 35% trehalose, 5% glucose, 50% maltose, and 10% ...
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Abstract
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