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Method for preparing malt syrup

A technology of maltose syrup and isomaltooligosaccharide, which is applied in the field of preparation of maltose syrup, can solve the problems of single taste and inability to protect the eyesight of users, and achieve the effect of good taste, rich functions and diversified ingredients

Inactive Publication Date: 2018-11-30
安徽启慧信息科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing maltose syrup is used to increase the sweetness, which has only sweetness and a single taste, and cannot protect the eyesight of users. Therefore, the present invention proposes a preparation method of maltose syrup

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation method of maltose syrup proposed by the present invention comprises the following steps,

[0022] S1, including the following raw materials in parts by weight: 42.5 parts of maltose syrup, 2 parts of high-intensity sweetener, 2 parts of food flavor, 2 parts of food coloring, 2 parts of potassium sorbate, 2 parts of color-protecting agent, 2 parts of xylose, and arabinose 2 parts, 22.5 parts of isomaltooligosaccharide, 0.65 parts of inulin, 0.45 parts of ethyl vanillin, 0.65 parts of methyl salicylate, 0.4 parts of mugwort oil, 2.5 parts of cassia seed;

[0023] S2, the production of secret malt syrup:

[0024] S201, under a sterile environment below 5°C, put cassia seeds, xylose, edible essence and arabinose into a pulverizer for sufficient pulverization, and pass the pulverized mixture through a 100-150 mesh sieve to obtain a pulverized mixture A;

[0025] S202, put the mixture into the reaction tank, adjust the temperature of the reaction tank ...

Embodiment 2

[0029] A kind of preparation method of maltose syrup proposed by the present invention comprises the following steps,

[0030] S1, including the following raw materials in parts by weight: 42.5 parts of maltose syrup, 2 parts of high-intensity sweetener, 2 parts of food flavor, 2 parts of food coloring, 2 parts of potassium sorbate, 2 parts of color-protecting agent, 2 parts of xylose, and arabinose 2 parts, 22.5 parts of isomaltooligosaccharide, 0.65 parts of inulin, 0.45 parts of ethyl vanillin, 0.65 parts of methyl salicylate, 0.4 parts of mugwort oil, 2.5 parts of cassia seed;

[0031] S2, the production of secret malt syrup:

[0032] S201, under a sterile environment below 5°C, put cassia seeds, xylose, edible essence and arabinose into a pulverizer for sufficient pulverization, and pass the pulverized mixture through a 100-150 mesh sieve to obtain a pulverized mixture A;

[0033] S202, put the mixture into the reaction tank, adjust the temperature of the reaction tank ...

Embodiment 3

[0037] A kind of preparation method of maltose syrup proposed by the present invention comprises the following steps,

[0038] S1, including the following raw materials in parts by weight: 42.5 parts of maltose syrup, 2 parts of high-intensity sweetener, 2 parts of food flavor, 2 parts of food coloring, 2 parts of potassium sorbate, 2 parts of color-protecting agent, 2 parts of xylose, and arabinose 2 parts, 22.5 parts of isomaltooligosaccharide, 0.65 parts of inulin, 0.45 parts of ethyl vanillin, 0.65 parts of methyl salicylate, 0.4 parts of mugwort oil, 2.5 parts of cassia seed;

[0039] S2, the production of secret malt syrup:

[0040] S201, under a sterile environment below 5°C, put cassia seeds, xylose, edible essence and arabinose into a pulverizer to fully pulverize, and pass the pulverized mixture through a 100-150 mesh sieve to obtain a pulverized mixture A;

[0041] S202, put the mixture into the reaction tank, adjust the temperature of the reaction tank to 60-80°C...

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PUM

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Abstract

The invention discloses a method for preparing malt syrup. The malt syrup is prepared from the following raw materials in parts by weight: 40-45 parts of malt syrup, 1-3 parts of high intensity sweetener, 1-3 parts of edible essence, 1-3 parts of food coloring, 1-3 parts of potassium sorbate, 1-3 parts of color fixative, 1-3 parts of xylose, 1-3 parts of arabinose, 15-30 parts of isomaltooligosaccharide, 0.5-0.8 part of inulin, 0.3-0.6 part of ethyl vanillin, 0.3-1.0 part of methyl salicylate, 0.2-0.6 part of blumea oil and 1-4 parts of cassia seeds. The method comprises the following steps: putting the high intensity sweetener, food coloring, potassium sorbate, color fixative, ethyl vanillin and methyl salicylate into a reaction tank, and carrying out a reaction for 30-60 minutes to obtain a mixture C; performing pasteurization on the mixture C, and performing canning to obtain secretly-made malt syrup. The method has the advantages that the design is smart, the method is reasonable,components are diversified and functions are rich, and the method is suitable for popularizing.

Description

technical field [0001] The invention relates to the technical field of maltose syrup preparation, in particular to a preparation method of maltose syrup. Background technique [0002] Maltose syrup is made of high-quality starch as raw material, after liquefaction, saccharification, decolorization, filtration, and refined concentration, with maltose as the main component product. Maltose is a disaccharide formed by linking two glucose units through α-1,4 glycosidic bonds, also known as maltobiose. Due to the different positions of the C1 hydroxyl group, there are two isomers, namely α- and β-isomers. According to different maltose mass fractions, maltose syrup can be divided into ordinary maltose syrup, high maltose syrup and ultra-high maltose syrup. Maltose syrup with a maltose mass fraction below 60% is called ordinary maltose syrup, a maltose mass fraction between 60% and 70% is called high maltose syrup, and a maltose mass fraction above 70% is called super high malto...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/40A23G3/42A23G3/48
CPCA23G3/36A23G3/40A23G3/42A23G3/48A23V2002/00A23V2250/28A23V2250/5062A23V2250/602A23V2250/616A23V2250/638
Inventor 崔华国赵文明丁玲玲
Owner 安徽启慧信息科技有限公司