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Production technology of special syrup for toffee

A production process and syrup technology, which is applied to the production technology field of special syrup for toffee, can solve the problems of sticky taste of toffee, unsuitable for diabetics and obese patients, etc., so as to reduce the sweetness of toffee and improve the immunity of the body. The effect of strengthening, preventing or relieving constipation

Inactive Publication Date: 2018-07-10
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

[0004] The invention proposes a production process of a special syrup for toffee, which solves the problem that the existing toffee has a sticky taste and is not suitable for diabetics and obese patients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of production technology of special syrup for toffee, the steps are as follows:

[0024] (1) Corn starch and water are mixed to form corn syrup, and the slurry is adjusted to 17.5 degrees Baume;

[0025] (2) Add the corn steep liquor in step (1) to B starch milk at a mass ratio of 3:1 to obtain a mixed pulp;

[0026] (3) Liquefaction: adjust the pH of the mixed slurry in step (2) to 5.6, add high temperature resistant α-amylase to the mixed slurry at a dry basis of 0.3Kg / ton, and liquefy the mixed slurry after two sprays, and the first spray The temperature is 107°C, after flash evaporation, it is kept in a liquefaction laminar flow tank for 60 minutes, and the temperature of the second injection is 125°C, and the DE value of the obtained liquefied liquid is 13%;

[0027] (4) Saccharification: Adjust the pH of the liquefied liquid in step (2) to 5.6, add fungal enzymes to the liquefied liquid at 0.14Kg / ton dry basis, add transglycosidase to the liquefied liquid ...

Embodiment 2

[0034] A kind of production technology of special syrup for toffee, the steps are as follows:

[0035] (1) Corn starch and water are mixed to form corn syrup, and the slurry is adjusted to 18.0 degrees Baume;

[0036] (2) Add the corn steep liquor in step (1) to B starch milk at a mass ratio of 3:1 to obtain a mixed pulp;

[0037] (3) Liquefaction: adjust the pH of the mixed slurry in step (2) to 5.8, add high temperature resistant α-amylase to the mixed slurry at a dry basis of 0.35Kg / ton, and liquefy the mixed slurry after two injections. The temperature is 108°C, after flash evaporation, it is kept in a liquefaction laminar flow tank for 75 minutes, and the temperature of the second injection is 130°C, and the DE value of the obtained liquefied liquid is 15%;

[0038] (4) Saccharification: adjust the pH of the liquefied liquid in step (2) to 2.8, add fungal enzymes to the liquefied liquid at 0.15Kg / ton dry basis, add transglycosidase to the liquefied liquid at 0.4Kg / ton dr...

Embodiment 3

[0045] A kind of production technology of special syrup for toffee, the steps are as follows:

[0046] (1) Cornstarch and water are mixed to form corn syrup, and the slurry is adjusted to 18.5 degrees Baume;

[0047](2) Add the corn steep liquor in step (1) to B starch milk at a mass ratio of 3:1 to obtain a mixed pulp;

[0048] (3) Liquefaction: adjust the pH of the mixed pulp in step (2) to 6.0, add high temperature resistant α-amylase to the mixed pulp at a dry basis of 0.4Kg / ton, and liquefy the mixed pulp 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 90 minutes, and the temperature of the second injection is 135°C, and the DE value of the obtained liquefied liquid is 17%;

[0049] (4) Saccharification: adjust the pH of the liquefied liquid in step (2) to 6.0, add fungal enzymes to the liquefied liquid at 0.16Kg / ton dry basis, add transglycosidase to the liquefied liquid at...

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Abstract

The invention provides a production technology of a special syrup for toffee. The technology comprises the following steps: mixing corn starch with water to form a corn syrup, adding B starch milk, and performing liquefaction, saccharification, blending, filtration, decolorization, ion exchange and evaporation to obtain the special syrup for toffee. The pH value of a saccharification solution is adjusted by a food additive hydrochloric acid in order to reasonably prolong the saccharification time, stabilize the glucose and maltose content and facilitate the conversion of the limit dextrin in the saccharification solution into the trisaccharides, so the sugar cooking temperature of the syrup with a low DE value is effectively improved, thereby the beautiful appearance of the toffee productis ensured, and the improvement of the mouthfeel (tooth sticking) and the paper sticking after packaging of the toffee product (sticky teeth) is benefited. The reasonable component control of the product and the blended sorbitol can prevent the toffee from crystallizing, reduce the sweetness of the toffee and maintain the delicate and smooth mouthfeel of the toffee, and can obviously increase thequantity of bifidobacteria in the intestinal tract of a consumer taking the toffee.

Description

technical field [0001] The invention relates to the field of syrup preparation, in particular to a production process of special syrup for toffee. Background technique [0002] As a daily consumer product, candy is listed as one of the top five enjoyment foods and has become an important part of the world retail market. The appearance is white in color, rich in milky aroma, delicate and smooth in taste, moderate in sweetness with certain elasticity and toughness, aromatic in taste, soft and delicate in taste, and rich in nutrition. The aroma is very popular, and with the improvement of people's living standards, the consumption of toffee will gradually expand. However, it is not advisable to eat too much toffee. If the toffee stays in the mouth, it is easily decomposed by lactobacilli to produce acid, which will decalcify the teeth and induce the formation of dental caries. If you consume too much sugar, the excess sugar can be converted into fat in the body, leading to ob...

Claims

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Application Information

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IPC IPC(8): C12P19/14C12P19/04C12P19/12C12P19/02
CPCC12P19/02C12P19/04C12P19/12C12P19/14
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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