Method for preparing functional seasoning syrup through biological fermentation method

A biological fermentation method and functional technology, applied in the field of sugar making, can solve the problem of single effect of flavored sugar, and achieve the effects of improving product efficacy, reducing heat, and protecting freshness and moisture.

Inactive Publication Date: 2018-05-29
NANNING ZONGLIAN TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a functional seasoning syrup that has multiple functions and can solve the various defects of seasoning sugar on the market, in view of the above-mentioned problem that many flavoring sugars on the market have single effects and multiple defects.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of method utilizing biological fermentation method to prepare functional flavoring syrup provided by the present invention is as follows:

[0026] A method for preparing functional seasoning syrup by biological fermentation, the seasoning syrup is mainly made of the following substances in mass percentage: 40% of sugarcane raw juice, 10% of golden granulated sugar, 12% of brown sugar, 15% of galactose, yellow corn steep liquor 10% and hemp seed pulp 2%; this seasoning syrup also needs 6 kinds of bioreaction auxiliary agents in the process of preparation, and described 6 kinds of biological reaction auxiliary agents and their respective total mass percentages of golden granulated sugar, brown sugar and galactose It is: 0.2% sucrose mutase, 1% fructosyltransferase, 0.5% trehalose synthase, 0.1% arabinose isomerase, 2% flavor yeast and 0.4% lysozyme; the preparation method of the seasoning syrup is as follows:

[0027] (1) Weigh sugarcane raw juice, golden granulate...

Embodiment 2

[0034] A kind of method utilizing biological fermentation method to prepare functional flavoring syrup provided by the present invention is as follows:

[0035] A method for preparing functional seasoning syrup by biological fermentation, the seasoning syrup is mainly made of the following substances in mass percentage: 43% of sugarcane raw juice, 15% of golden granulated sugar, 14% of brown sugar, 17% of galactose, and yellow corn steep liquor 12% and hemp seed pulp 2.5%; this seasoning syrup also needs 6 kinds of bioreaction aids in the process of preparation, and described 6 kinds of bioreaction aids and each account for three total mass percentages of golden granulated sugar, brown sugar and galactose It is: 0.3% sucrose mutase, 2% fructosyltransferase, 0.6% trehalose synthase, 0.13% arabinose isomerase, 3% flavor yeast and 0.45% lysozyme; the preparation method of the seasoning syrup is as follows:

[0036] (1) Weigh sugarcane raw juice, golden granulated sugar, brown sug...

Embodiment 3

[0043] A kind of method utilizing biological fermentation method to prepare functional flavoring syrup provided by the present invention is as follows:

[0044] A method for preparing functional seasoning syrup by biological fermentation, the seasoning syrup is mainly made of the following substances in mass percentage: 45% of sugarcane raw juice, 20% of golden granulated sugar, 15% of brown sugar, 20% of galactose, yellow corn steep liquor 13% and hemp seed pulp 3%; this seasoning syrup also needs 6 kinds of biological reaction auxiliary agents in the process of preparation, and described 6 kinds of biological reaction auxiliary agents and the total mass percentages of golden granulated sugar, brown sugar and galactose respectively It is: 0.35% of sucrose mutase, 2.5% of fructosyltransferase, 0.8% of trehalose synthase, 0.15% of arabinose isomerase, 4% of flavor yeast and 0.5% of lysozyme; the preparation method of the seasoning syrup is as follows:

[0045] (1) Weigh sugarca...

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PUM

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Abstract

The invention belongs to the technical field of sugar making, and particularly relates to a method for preparing functional seasoning syrup through a biological fermentation method. The syrup is prepared from sugarcane juice, brown granulated sugar, brown sugar, galactose, yellow corn steep liquor, fructus cannabis pulp, sucrose mutase, fructosyl transferase, trehalose synthase, arabinose isomerase, flavor yeast and lysozyme; the materials are subjected to grading fermentation, filtration, lysozyme sterilization, concentration and other processes to prepare the seasoning syrup. The functionalseasoning syrup has multiple effects, and the problems that a seasoning sugar product in the market is monotonous in effect and has many side defects are effectively solved. The functional syrup is prepared through biological fermentation method, three prebiotic factors including isomaltitol, fructo-oligosaccharide and tagatose are generated through fermentation, and the product is endowed with the prebiotic functional factors. The biological preservative is used, and is safe and free of health risks; the product also overcomes the defects that after common syrup is used for cooking, dishes are hardened, viscous, likely to change colors and the like.

Description

technical field [0001] The invention belongs to the technical field of sugar production, and in particular relates to a method for preparing functional seasoning syrup by using a biological fermentation method. Background technique [0002] Condiments are one of the essential products for home cooking, including sour, sweet, spicy, etc. White sugar is one of the necessary flavoring agents for the family, mainly used for sweeteners, coloring agents, and flavoring agents, but they are all in the form of crystals It is sold to thousands of households. In addition to convenient storage and transportation, it is very inconvenient to use, difficult to quantify, and the dissolution process is long. Especially when cooking, it is easy to cause the cauliflower to be overcooked or uneven. When used for coloring, it needs to be dissolved and boiled before it can be used. It is inconvenient to store after opening, mainly because it is easy to absorb moisture. With the development of sc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24A23L27/30A23L33/00A23L33/125
CPCA23L27/24A23L27/31A23L27/33A23L33/00A23L33/125A23V2002/00A23V2200/30A23V2200/16
Inventor 韦武林米运宏李海利陈贞蓝伯广蓝孙贵韦启兵
Owner NANNING ZONGLIAN TECH
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