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Moon cake syrup and preparation method thereof

A technology for syrup and moon cakes, applied in the field of moon cake syrup and its preparation, can solve the problems of high calorie, inedible, high sugar in moon cakes, etc., and achieve the effects of high concentration, soft sweetness, and quick softening

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

AI Technical Summary

Problems solved by technology

The traditional syrup for moon cakes is mainly sucrose, but due to the characteristics of "high sugar and high calorie" of moon cakes, many people are not suitable for consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A moon cake syrup and a preparation method thereof, characterized in that the maltose syrup with a mass percentage concentration of 75% is used to concentrate to a refractive index of 85%; the fructose syrup is concentrated to a refractive index of more than 75%, pumped into a mixing tank, and stirred Mix well.

[0018] Above-mentioned a kind of moon cake syrup and preparation method thereof, is characterized in that, comprises the following steps:

[0019] (1) Acceptance of raw materials: take maltose syrup with a mass percentage concentration of 75% (or 80%), and use an Abbe refractometer to detect that the refractive index of maltose syrup is between 75% and 80%, and take a mass percentage concentration of 71% The F42 (or F30 or F55) fructose syrup, the refraction index of fructose syrup detected by Abbe refractometer is between 71%-75%;

[0020] (2) Evaporation and concentration: pump the maltose syrup into the double-effect concentration evaporator and enter the f...

Embodiment 2

[0025] A moon cake syrup and a preparation method thereof, characterized in that the maltose syrup with a mass percentage concentration of 75% is used to concentrate to a refractive index of 85%; the fructose syrup is concentrated to a refractive index of more than 75%, pumped into a mixing tank, and stirred Mix well.

[0026] Above-mentioned a kind of moon cake syrup and preparation method thereof, is characterized in that, comprises the following steps:

[0027] (1) Acceptance of raw materials: take maltose syrup with a mass percentage concentration of 75% (or 80%), and use an Abbe refractometer to detect that the refractive index of maltose syrup is between 75% and 80%, and take a mass percentage concentration of 71% The F42 (or F30 or F55) fructose syrup, the refraction index of fructose syrup detected by Abbe refractometer is between 71%-75%;

[0028] (2) Evaporation and concentration: pump the maltose syrup into the double-effect concentration evaporator and enter the f...

Embodiment 3

[0033] A moon cake syrup and a preparation method thereof, characterized in that the maltose syrup with a mass percentage concentration of 75% is used to concentrate to a refractive index of 85%; the fructose syrup is concentrated to a refractive index of more than 75%, pumped into a mixing tank, and stirred Mix well.

[0034] Above-mentioned a kind of moon cake syrup and preparation method thereof, is characterized in that, comprises the following steps:

[0035] (1) Acceptance of raw materials: take maltose syrup with a mass percentage concentration of 75% (or 80%), and use an Abbe refractometer to detect that the refractive index of maltose syrup is between 75% and 80%, and take a mass percentage concentration of 71% The F42 (or F30 or F55) fructose syrup, the refraction index of fructose syrup detected by Abbe refractometer is between 71%-75%;

[0036] (2) Evaporation and concentration: pump the maltose syrup into the double-effect concentration evaporator and enter the f...

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Abstract

The invention relates to a moon cake syrup and a preparation method thereof. The method is characterized in that the maltose syrup with a mass percent concentration of 75% (or 80%) is boiled (concentrated) to a refractive index of 85%; and F42 fructose syrup (or F30 or F55) is concentrated to the refractive index of 75% or more, the materials can be pumped to a material tank, and uniformly stirredand mixed. The method comprises the following steps: (1) raw material acceptance; (2) condensation; (3) mixing of ingredients; (4) loading; and (5) packaging and warehousing. The method has the beneficial effects that the preparation process is heated under the condition of negative pressure and full closure, and the phenomena of sand prevention, heavy metal and microbial exceeding the standard can be eliminated, the shelf life is up to 18 months, the sweetness is similar to that of sucrose, the sweetness is soft, the taste is pure, the concentration is high, the mooncake is well colored, andthe oil and softness can be returned rapidly. The mooncake made with the syrup is both nutritious and healthy.

Description

technical field [0001] The invention belongs to the production field of moon cake syrup, and in particular relates to a moon cake syrup and a preparation method thereof. Background technique [0002] Moon cake is a kind of traditional festival special food that is loved by people. It has a long history. With the development of food industry, the production of moon cake has developed from traditional handicraft workshop to industrial production direction, and its types are also tending to diversify. On the market Cantonese-style moon cakes, Beijing-style moon cakes, Soviet-style moon cakes, Chaozhou-style moon cakes and new moon cakes combined with Western culture appeared. At present, people eat moon cakes not only limited to a certain festival, moon cakes have been enjoyed by people as a kind of leisure snacks, in addition to its quality requirements, people pay more and more attention to the nutrition and health care of moon cakes. The main raw materials of moon cakes inc...

Claims

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Application Information

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IPC IPC(8): A23L29/30
CPCA23V2002/00A23L29/30A23V2250/616
Inventor 陈元勋王东芸
Owner 山东金田生物科技有限公司
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