Caramel fruity sauce and preparation method thereof
A technology of fruity sauce and caramel, which is applied in the direction of polysaccharide/gum-containing food ingredients, baked food, and food ingredients as antimicrobial preservation, which can solve the problems of stomach discomfort and easy damage to the stomach, and inhibit growth and reproduction , easy to operate, and the effect of preventing stomach discomfort
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preparation example 1
[0040] Preparation example 1: refer to figure 1 , the buffer particles were prepared by the following method:
[0041] Step 1: Weigh pumpkin powder, Bletilla striata polysaccharide, and Hericium erinaceus polysaccharide sequentially according to the percentage by weight of 1:0.75:0.6, and add them into a blender to stir them evenly to obtain a mixture 1;
[0042] Step 2, weighing the honey according to the weight percentage of Hericium erinaceus polysaccharide in a ratio of 0.6:0.15, adding it to mixture 1 and stirring evenly to obtain mixture 2;
[0043] Step 3, weighing 8 kg of soluble starch according to the weight part of maltitol, mixing and stirring with mixture 2 to obtain mixture 3;
[0044] Step 4: Pour mixture 3 into a granulator to make small granules, and dry at 60°C to obtain buffer granules.
preparation example 2
[0045] Preparation example 2: refer to figure 1 , the buffer particles were prepared by the following method:
[0046]Step 1: Weigh pumpkin powder, Bletilla striata polysaccharide, and Hericium erinaceus polysaccharide sequentially according to the percentage by weight of 1:1.05:0.84, and add them into a blender to stir them evenly to obtain a mixture 1;
[0047] Step 2, weighing honey according to the weight percentage of Hericium erinaceus polysaccharide is 0.84:0.3, adding it to mixture 1 and stirring evenly to obtain mixture 2;
[0048] Step 3, weighing 8 kg of soluble starch according to the weight part of maltitol, mixing and stirring with mixture 2 to obtain mixture 3;
[0049] Step 4: Pour mixture 3 into a granulator to make small granules, and dry at 60°C to obtain buffer granules.
preparation example 3
[0050] Preparation example 3: refer to figure 1 , the buffer particles were prepared by the following method:
[0051] Step 1: Weigh pumpkin powder, Bletilla striata polysaccharide, and Hericium erinaceus polysaccharide sequentially according to the percentage by weight of 1:0.9:0.72, and add them into a blender to stir them evenly to obtain a mixture 1;
[0052] Step 2, weighing honey according to the ratio of 0.72:0.22 to the weight percentage of Hericium erinaceus polysaccharide, adding it to mixture 1 and stirring evenly to obtain mixture 2;
[0053] Step 3, weighing 8 kg of soluble starch according to the weight part of maltitol, mixing and stirring with mixture 2 to obtain mixture 3;
[0054] Step 4: Pour mixture 3 into a granulator to make small granules, and dry at 60°C to obtain buffer granules.
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