Preparation method for special syrup for rainbow candy

A technology of rainbow candy and syrup, which is applied in the production, application, and sugar products of sugar to ensure the effect of pure taste and flavor.

Inactive Publication Date: 2018-07-06
河南飞天生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention proposes a method for preparing Skittles special syrup, which solves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method for special syrup for Skittles, the steps are as follows:

[0022] (1) Corn starch and water are mixed with corn syrup, and the slurry is adjusted to 17.5 degrees Baume;

[0023] (2) Add B starch milk separated by two decanters to the corn steep liquor in step (1), the mass ratio of corn steep liquor to B starch milk is 1:2.5, and mix evenly to obtain starch milk;

[0024] (3) Liquefaction: adjust the pH of the starch milk in step (2) to 5.8, add high-temperature-resistant α-amylase to the starch milk at a dry basis of 0.3Kg / ton, and emulsify the starch after two sprays. The temperature is 107°C. After the flash evaporation, it is kept in a liquefaction laminar flow tank for 60 minutes. The temperature of the second injection is 130°C. The DE value of the obtained liquefied liquid is 12%;

[0025] (4) Saccharification: adjust the pH of the liquefied liquid in step (3) to 5.8, add 50ml / ton dry basis of B amylase and 28ml / ton dry basis of Suhong gluc...

Embodiment 2

[0032] A preparation method for special syrup for Skittles, the steps are as follows:

[0033] (1) Corn starch and water are mixed with corn syrup, and the slurry is adjusted to 18.0 degrees Baume;

[0034] (2) Add B starch milk separated by two decanters to the corn steep liquor in step (1), the mass ratio of corn steep liquor to B starch milk is 1:3.0, and mix evenly to obtain starch milk;

[0035] (3) Liquefaction: adjust the pH of the starch milk in step (2) to 5.9, add high-temperature-resistant α-amylase to the starch milk at a dry basis of 0.35Kg / ton, and emulsify the starch after two injections. The temperature is 108°C, after the flash evaporation, it is kept in the liquefaction laminar flow tank for 75 minutes, and the temperature of the second injection is 135°C, and the DE value of the obtained liquefied liquid is 14%;

[0036] (4) Saccharification: adjust the pH of the liquefied liquid in step (3) to 5.9, add 50ml / ton dry basis of B amylase and 28ml / ton dry basis...

Embodiment 3

[0043] A preparation method for special syrup for Skittles, the steps are as follows:

[0044] (1) Corn starch and water are mixed with corn syrup, and the slurry is adjusted to 18.5 degrees Baume;

[0045] (2) Add B starch milk separated by two horizontal snails to the corn steep liquor in step (1), the mass ratio of corn steep liquor to B starch milk is 1:3.5, and mix evenly to obtain starch milk;

[0046] (3) Liquefaction: adjust the pH of the starch milk in step (2) to 6.0, add high-temperature-resistant α-amylase to the starch milk at a dry basis of 0.4Kg / ton, and emulsify the starch after two sprays, and the first spray The temperature is 109°C, after the flash evaporation, it is kept in the liquefaction laminar flow tank for 0min, and the temperature of the second injection is 140°C, and the DE value of the obtained liquefied liquid is 15%;

[0047] (4) Saccharification: adjust the pH of the liquefied liquid in step (3) to 6.0, add 50ml / ton dry basis of B amylase and 28m...

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Abstract

The invention provides a preparation method for special syrup for a rainbow candy. The preparation method comprises the following steps: mixing a corn starch and water to form a corn slurry, adding astarch milk B, and preparing the special syrup for the rainbow candy through the processes of liquifying, saccharifying, mixing, filtering, decolorizing, hybridizing, adsorbing through polymerizing foreign compounds with special resin, and evaporating. The glucose content in the produced special syrup for the rainbow candy is 42.0-46.0%, the maltose content is 25.0-32.0%, the DE value is 63-70%, and the chromaticity is less than or equal to 10. Through the polymerized adsorption, the hydroxymethyl furfural of a product is controlled to be lower than or equal to 75 ppm, the furfural is controlled to be lower than or equal to 2.0 ppm, the acetaldehyde is controlled to be lower than or equal to 80 ppb, the diaminoacetophenone (2AP) is controlled to be lower than or equal to 0.5 ppb, the isovaleraldehyde is controlled to be lower than or equal to 5.0 ppb, the influence of an odorous compound on the sensory threshold is reduced, and the adverse effect on the flavor of the product is avoided, so that the taste and the flavor of the rainbow candy are guaranteed to be pure.

Description

technical field [0001] The invention relates to the field of syrup preparation, in particular to a method for preparing special syrup for skittle candy. Background technique [0002] With its unique sensory color and pure taste, the brightly colored Skittles are becoming more and more popular among consumers of different ages. With the development of starch sugar industry, special syrup for candy came into being. However, in the process of syrup production, thermal degradation reaction and Maillard reaction of sugar will inevitably occur. It is very complex, and some of the odor compounds will have an adverse effect on the flavor of the product when it exceeds a certain sensory threshold. At present, there are not many reports on the special syrup for Skittles. The present invention uses the existing production technology of the company and after many tests by the research and development personnel, finally produces a special syrup for Skittles, which is more popular in the...

Claims

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Application Information

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IPC IPC(8): C13B50/00C12P19/14C12P19/02C12P19/12
CPCC12P19/02C12P19/12C12P19/14C13B50/00
Inventor 李林海董得平戴厚同高素珍周志强
Owner 河南飞天生物科技股份有限公司
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