Bread syrup and preparation method thereof

A technology for syrup and bread, which is applied in the field of bread syrup and its preparation, can solve problems such as short shelf life, sand counterfeiting, and excessive microorganisms, and achieve the effects of extending shelf life, reducing costs, and simple preparation process

Inactive Publication Date: 2019-04-19
山东金田生物科技有限公司
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In view of the above-mentioned analysis of the prior art, the present invention provides bread syrup and a preparation method thereof, which can replace sucrose raw materials for bread production, and at the same time solve safety technical problems such as sandback, heavy metals, excessive microorganisms, and short shelf life that occur during traditional syrup preparation.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The preparation method of the bread syrup of this implementation comprises the following steps:

[0026] (1) Acceptance of raw materials: Take F42 fructose syrup and use the Abbe refractometer to detect that the refractive index of syrup is between 69% and 71%; the refractive index of maltose syrup is between 75% and 80%; the refractive index of glucose syrup is 60% Between -65%;

[0027] (2) Ingredients: Pump F42 fructose syrup with a refractive index of 70% into the batching tank 65%; pump maltose syrup with a refractive index of 75% into the batching tank 20%; glucose syrup with a refractive index of 65% Pump into the batching tank 15%;

[0028] (3) Primary concentration: pump the maltose syrup into the double-effect concentration evaporator and enter the first-effect evaporation concentration, the temperature is controlled at 80°C-90°C, the refractive index is controlled at 77%-78%, and the vacuum pressure is negative 0.07Mpa Between -0.09Mpa; the fructose syrup i...

Embodiment 2

[0036] The preparation method of the bread syrup of this implementation comprises the following steps:

[0037] (1) Acceptance of raw materials: Take F42 fructose syrup and use the Abbe refractometer to detect that the refractive index of syrup is between 69% and 71%; the refractive index of maltose syrup is between 75% and 80%; the refractive index of glucose syrup is 60% Between -65%;

[0038] (2) Ingredients: pump raw and auxiliary materials F42 fructose syrup with a refractive index of 70% into the batching tank 66%; pump maltose syrup with a refractive index of 75% into the batching tank 19%; glucose syrup with a refractive index of 65% Pump into the batching tank 15%;

[0039](3) Primary concentration: pump the maltose syrup into the double-effect concentration evaporator to enter the first-effect evaporation concentration, the temperature is controlled at 90°C, the refractive index is controlled between 77.75%, and the vacuum pressure is negative 0.08Mpa; fructose syru...

Embodiment 3

[0047] The preparation method of the bread syrup of this implementation comprises the following steps:

[0048] (1) Acceptance of raw materials: Take F42 fructose syrup and use the Abbe refractometer to detect that the refractive index of syrup is between 69% and 71%; the refractive index of maltose syrup is between 75% and 80%; the refractive index of glucose syrup is 60% Between -65%;

[0049] (2) Ingredients: pump raw and auxiliary materials F42 fructose syrup with a refractive index of 70% into the batching tank 68%; pump maltose syrup with a refractive index of 75% into the batching tank 17%; glucose syrup with a refractive index of 65% Pump into the batching tank 15%;

[0050] (3) Primary concentration: pump the maltose syrup into the double-effect concentration evaporator and enter the first-effect evaporation concentration, the temperature is controlled at 85°C, the refractive index is controlled to 77.25%, and the vacuum pressure is negative 0.09Mpa; the fructose syr...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a bread syrup and a preparation method thereof. The method comprises the following steps: (1) raw material acceptance; (2) blending; (3) primary concentration; (4) secondary concentration; (5) ingredients mixing ; and (6) loading, packaging and warehousing. The method develops the bread syrup which can replace the sucrose for bread production through technical improvement,and safety technical problems of the sand prevention, heavy metals standard-exceeding, microbe standard-exceeding and short shelf-life and other phenomena during traditional sugar cooking preparationcan be avoided, and by performing secondary concentration under vacuum conditions, the stability of the syrup product is improved and the cost is low. The sand prevention, pollution, heavy metals standard-exceeding, microbe standard-exceeding and other phenomena can be avoided, and the shelf-life is long.

Description

technical field [0001] The invention relates to the technical field of syrup production, in particular to bread syrup and a preparation method thereof. Background technique [0002] Bread has always been the staple food of Europeans and Americans. It is nutritious, easy to digest, easy to absorb, and belongs to the grain and oil convenience food. As a snack food, bread has been introduced into my country for a long time. Though bread has not become the staple food of our people, along with the continuous development of society, bread gradually obtains people's favor. In 2004, my country's baked food industry achieved steady and healthy development, which met the consumption needs of the people and provided a certain amount of accumulation for the country. According to the statistical results of 917 enterprises by the National Bureau of Statistics, the output of baked goods reached 4.159 million tons, the product sales revenue was 69.23 billion yuan, the total annual profit...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/18A23L29/30
CPCA21D2/181A23L29/30
Inventor 陈元勋王东芸
Owner 山东金田生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap