Preparation method of low-conversion syrup of saccharose

A technology for inverting sugar syrup and sucrose, which is applied in the production of sucrose, sugar production, sugar products, etc., can solve the problems of difficult operation and poor flavor of syrup, and achieve the effects of simple operation, difficult crystallization and maintaining light flavor.

Inactive Publication Date: 2016-01-13
苏州工业园区尚融科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The conversion ability of inorganic acid is strong, but the flavor of syrup is poor, and the operation is not easy, so it is rarely used

Method used

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  • Preparation method of low-conversion syrup of saccharose
  • Preparation method of low-conversion syrup of saccharose
  • Preparation method of low-conversion syrup of saccharose

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Preparation of sucrose low invert syrup

[0050] (1) Take sucrose, stir and add it to 30°C warm water to make a 40°Bé sucrose solution;

[0051] (2) Add citric acid to adjust the pH to 4.5;

[0052] (3) Add invertase at the ratio of 0.05g per 1Kg of sucrose, put it in the infrared radiation reactor, select the infrared wavelength to be 1500-800cm -1 , Adjust the power of the infrared radiation reactor so that the temperature of the reaction solution is maintained at 30°C, and react for 30 minutes under the above conditions;

[0053] (4) Add malic acid to adjust the pH to 3.0, put it in a temperature-controlled microwave chemical reactor, quickly heat to 90-100°C, and keep it for 15 minutes;

[0054] (5) Add activated carbon to decolorize and filter;

[0055] (6) Cool to room temperature and get it.

[0056] Stability test

[0057] The test method refers to Test Example 1, and the results are shown in the following table. The results show that the sucrose low invert syrup prepared by...

Embodiment 2

[0061] Preparation of sucrose low invert syrup

[0062] (1) Take sucrose, stir and add it to 60°C warm water to make a 65°Bé sucrose solution;

[0063] (2) Add citric acid to adjust the pH to 6.0;

[0064] (3) Add invertase at the ratio of 0.15g per 1Kg of sucrose, put it in the infrared radiation reactor, choose the infrared wavelength to be 1500-800cm -1 , Adjust the power of the infrared radiation reactor so that the temperature of the reaction solution is maintained at 50°C and react for 60 minutes under the above conditions;

[0065] (4) Add glucic acid to adjust the pH to 3.7, put it in a temperature-controlled microwave chemical reactor, quickly heat to 90-100°C, and keep it warm for 45 minutes;

[0066] (5) Add activated carbon to decolorize and filter;

[0067] (6) Cool to room temperature and get it.

[0068] Stability test

[0069] The test method refers to Test Example 1, and the results are shown in the following table. The results show that the sucrose low invert syrup prepar...

Embodiment 3

[0073] Preparation of sucrose low invert syrup

[0074] (1) Take sucrose, stir and add it to 50°C warm water to make a 50°Bé sucrose solution;

[0075] (2) Add edible sour ingredients to adjust the pH to 5.0;

[0076] (3) Add invertase at the ratio of 0.10g per 1Kg of sucrose, put it in the infrared radiation reactor, select the infrared wavelength to be 1500-800cm -1 , Adjust the power of the infrared radiation reactor so that the temperature of the reaction liquid is maintained at 45°C, and react for 40 minutes under the above conditions;

[0077] (4) Add edible sour ingredients to adjust the pH to 3.5, put it into a temperature-controlled microwave chemical reactor, quickly heat to 90-100°C, and keep it warm for 30 minutes;

[0078] (5) Add activated carbon to decolorize and filter;

[0079] (6) Cool to room temperature and get it.

[0080] Stability test

[0081] See Test Example 1 for the test results.

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Abstract

The invention relates to a preparation method of low-conversion syrup of saccharose. The method comprises the steps of dissolving, acid enzymolysis, sterilization and enzyme deactivation, decoloration and cooling. According to the preparation method of the low-conversion syrup of the saccharose, operation is easy and convenient. A prepared product is not prone to crystallization, excellent in mouthfeel and capable of keeping light flavor of saccharose.

Description

Technical field [0001] The invention relates to the field of food technology, in particular to a method for preparing invert syrup. Background technique [0002] Invert sugar syrup means that sucrose and water are mixed in a certain proportion and heated to boiling. After adding acidic substances, the sucrose molecules are hydrolyzed into one molecule of fructose and one molecule of glucose, because the aqueous solution of sucrose is dextrorotatory and the specific rotation is +66.4°. After hydrolysis, the specific rotation of D-glucose is +52°, and the specific rotation of D-fructose is -92°, so the specific rotation of a mixture of equal molecules of glucose and fructose is -20°. Therefore, the hydrolysis process of sucrose is called conversion reaction, and the product after hydrolysis is called invert syrup. [0003] The invert syrup with a concentration of 15-50°Bé has a sweetness coefficient of about 1.1 of the same quality of sucrose. It dissolves quickly, is not easy to cr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C13B50/00
Inventor 历冠廷崔云鹤马力量王诚忠张方英
Owner 苏州工业园区尚融科技有限公司
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