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Production process of starch syrup applicable to milky tea

A technology of starch syrup and production process, applied in sugar production, sucrose production, application, etc., can solve the problems of high syrup sweetness, low syrup dextrin content, difficult addition amount, etc.

Inactive Publication Date: 2020-02-28
双桥(厦门)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The above-mentioned existing technical solutions have the following defects: the starch syrup prepared by this process is added to milk tea, because the DE value is high, indicating that the degree of starch hydrolysis is large, the sweetness of the syrup is high, and the amount of addition is difficult to control. Too sweet will easily make consumers It produces a sugary taste, and the dextrin content in the syrup with high DE value is low, which has a certain impact on the mellow taste of milk tea

Method used

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  • Production process of starch syrup applicable to milky tea

Examples

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Comparison scheme
Effect test

Embodiment 1

[0038] A production process of starch syrup suitable for milk tea, specifically comprising the following steps:

[0039] Step 1, pulping: starch and water are added into the pulping tank according to the mass ratio of 1:1 and stirred evenly, the pH of the starch slurry is adjusted to 5.4, and then the liquefaction enzyme is added and stirred evenly, the amount of the liquefaction enzyme added is 1% of the starch mass 0.02%, the liquefying enzyme is α-high temperature amylase;

[0040] Step 2. Liquefaction: The starch slurry in step 1 is transported to the liquefaction tank, and the starch milk is liquefied by steam and injected into the flash tank for flash evaporation. The injection temperature is controlled at 103°C, the injection time is controlled at 6 minutes, and the temperature of the flash tank is controlled. At 90°C, the flash time is 5 minutes;

[0041]Step 3, laminar flow liquefaction: transport the starch milk liquefied in step 2 to the laminar flow column for lam...

Embodiment 2

[0046] A production process of starch syrup suitable for milk tea, specifically comprising the following steps:

[0047] Step 1, pulping: Starch and water are added into the pulping tank according to the mass ratio of 1:1.2 and stirred evenly, the pH of the starch slurry is adjusted to 6.1, and then the liquefying enzyme is added and stirred evenly. 0.04%, the liquefying enzyme is α-high temperature amylase;

[0048] Step 2. Liquefaction: The starch slurry in step 1 is transported to the liquefaction tank, and the starch milk is liquefied by steam and injected into the flash tank for flash evaporation. The injection temperature is controlled at 110°C, the injection time is controlled at 15 minutes, and the temperature of the flash tank is controlled. At 95°C, the flash time is 6 minutes;

[0049] Step 3, laminar flow liquefaction: transport the starch milk liquefied in step 2 to the laminar flow column for laminar flow liquefaction, the temperature of laminar flow liquefactio...

Embodiment 3

[0054] A production process of starch syrup suitable for milk tea, specifically comprising the following steps:

[0055] Step 1, pulping: starch and water are added into the pulping tank according to the mass ratio of 1:1.5 and stirred evenly, the pH of the starch slurry is adjusted to 5.8, and then the liquefying enzyme is added and stirred evenly. 0.03%, the liquefying enzyme is α-high temperature amylase;

[0056] Step 2. Liquefaction: The starch slurry in step 1 is transported to the liquefaction tank, and the starch milk is liquefied by steam and injected into the flash tank for flash evaporation. The injection temperature is controlled at 115°C, the injection time is controlled at 10 minutes, and the temperature of the flash tank is controlled. At 100°C, the flash time is 8 minutes;

[0057] Step 3, laminar flow liquefaction: transport the starch milk liquefied in step 2 to the laminar flow column for laminar flow liquefaction, the temperature of laminar flow liquefacti...

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Abstract

The invention relates to the technical field of starch syrup, in particular to a production process of starch syrup applicable to milky tea. The production process includes steps of slurry mixing, liquefying, laminar flow liquefying, saccharifying, filtering and concentrating to obtain a finished product, and finally low-sweetness starch syrup with a DE value of 20-27 is prepared. In addition, thestarch syrup prepared according to the process is high in dextrin content, high in viscosity, soluble in water when being added into the milky tea and high in dispersity in the milky tea, and the milky tea has no unfavorable starch taste and tastes great. The starch syrup with the DE value ranging from 20-27 can be prepared without the step of saccharifying, so that a starch syrup preparation process is simplified. Moreover, liquefying enzymes only need to be added once in a liquefying stage.

Description

technical field [0001] The invention relates to the technical field of starch syrup, in particular to a production process of starch syrup suitable for milk tea. Background technique [0002] Milk tea was originally the daily drink of nomadic peoples in the Mongolian Plateau, and it has a history of at least one thousand years. With the continuous development of milk tea, there are now many types of milk tea for consumers to choose from. The taste of milk tea has the creaminess and mellowness of milk, but also has the rich aroma of tea. At the same time, the milk tea beverage has good color and turbidity, and the product has good sensory and taste acceptance. The milk tea products currently available in the market are divided into two categories, one is liquid ready-to-drink milk tea, which consumers can drink after opening the package; Need to dissolve with hot water. Judging from the current market trend, liquid ready-to-drink milk tea has ensured its mainstream status d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14C12P19/02C13B20/16C13B25/00
CPCC12P19/02C12P19/14C13B20/16C13B20/165C13B25/00
Inventor 王斌冯炳洪陈怡君王莉莉李惠安伍伯良周郑金罗江华
Owner 双桥(厦门)有限公司
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