A kind of preparation method of sucrose inversion syrup and sucrose inversion syrup

A technology for inverting syrup and sucrose, which is applied in the fields of sucrose production, sugar production, sugar products, etc. It can solve the problems of invert syrup stability, light color and flavor of invert syrup, etc. Small, avoid the effect of clumping

Active Publication Date: 2020-01-14
苏州鲜活饮品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method does not introduce any chemical reagents, but adopts the method of feeding materials step by step, the operation is more cumbersome, and the color of the prepared invert syrup is relatively light, the flavor still needs to be improved, and the stability of the invert syrup in the storage process needs to be improved

Method used

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  • A kind of preparation method of sucrose inversion syrup and sucrose inversion syrup
  • A kind of preparation method of sucrose inversion syrup and sucrose inversion syrup

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Embodiment 1

[0027] The preparation of embodiment 1 sucrose conversion syrup

[0028] The preparation method of sucrose inversion syrup comprises the steps:

[0029] S1 Preparation of sugar solution: Take 65 parts of sucrose, add 30 parts of 40°C water, stir and dissolve to obtain a sucrose solution;

[0030] S2 Preparation of invertase solution: take 0.015 parts of sucrose invertase, add 4.985 parts of 40°C water, and shear at 2500 r / min for 5 minutes to obtain invertase solution;

[0031] S3 with enzymatic hydrolysis: Add the inverting enzyme solution prepared in S2 into the sucrose solution prepared in S1, cut and heat at 600r / min, stop shearing when heated to 65°C, and incubate for 60 minutes;

[0032] S4 Enzyme inactivation: heating to 100°C, shearing at 600r / min, incubating for 5 minutes to inactivate the enzyme, and obtaining sugar solution;

[0033] S5 Maillard reaction: Weigh sucrose, glutamine and sodium bicarbonate with the mass ratio of sugar solution, sucrose, glutamine and ...

Embodiment 2

[0037] The preparation of embodiment two sucrose conversion syrups

[0038] The preparation method of sucrose inversion syrup comprises the steps:

[0039] S1 Preparation of sugar solution: take 65 parts of sucrose, add 30 parts of 45°C water, stir and dissolve to obtain a sucrose solution;

[0040] S2 Preparation of invertase solution: Take 0.015 parts of sucrose invertase, add 4.985 parts of 45°C water, and shear at 2800 r / min for 5 minutes to obtain invertase solution;

[0041] S3 with enzymatic hydrolysis: Add the inverting enzyme solution prepared in S2 into the sucrose solution prepared in S1, cut and heat at 600r / min, stop shearing when heated to 65°C, and incubate for 60 minutes;

[0042] S4 Enzyme inactivation: heating to 100°C, shearing at 600r / min, incubating for 5 minutes to inactivate the enzyme, and obtaining sugar solution;

[0043] S5 Maillard reaction: Weigh sucrose, glutamine and sodium bicarbonate with the mass ratio of sugar solution, sucrose, glutamine a...

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Abstract

The invention provides a preparation method of sucrose invert syrup. The preparation method comprises the following steps: S1, preparation of a sugar solution; S2, preparation of invertase liquid; S3, enzymatic hydrolysis; S4, enzyme deactivation; S5, Maillard reaction; and S6, sugar supplementation and colour modulation and blending of flavor. The invention belongs to the field of syrup production technology. The prepared sucrose invert syrup has bright caramel colour and soft caramel fragrance, is viscous syrup, has high sugar degree, is not easy to crystallize, has mellow mouthfeel, and has good storage stability. Ratio of maltose to glucose to fructose is close to 1:1:1.

Description

technical field [0001] The invention belongs to the technical field of syrup production, and in particular relates to a preparation method of sucrose invert syrup and sucrose invert syrup. Background technique [0002] Sucrose is a commonly used sweetener in the food field, but it takes a long time to dissolve during use, which limits its application to a certain extent. Sucrose can be hydrolyzed into fructose and glucose, and the hydrolysis process of sucrose is called conversion reaction. Inverted sucrose syrup refers to the product obtained after mixing sucrose and water in a certain proportion and adding acidic substances or enzymes to catalyze hydrolysis. Inverted syrup with a concentration of 70-80°Bé has a sweetness coefficient of about 90% of that of sucrose with the same quality. It has the advantages of fast dissolution, low crystallization and good taste, so it is widely used in desserts, beverages and fruit processing industries. application. [0003] The hydr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C13B50/00C12P19/02C12P19/12
CPCC12P19/02C12P19/12C13B50/002C13B50/006
Inventor 张含龚小洁
Owner 苏州鲜活饮品股份有限公司
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