Moon cake syrup and preparation method thereof

A technology for syrup and moon cakes, which is applied in the field of moon cake syrup and its preparation. It can solve the problems that plague starch sugar enterprises, such as mother liquor treatment, and achieve the effects of improving quality and stability, improving taste, and stabilizing product quality.

Pending Publication Date: 2021-03-09
鲁洲生物科技(山东)有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the low-value starch sugar by-product crystalline sugar mother liquor is developed into a high-grade moon cake syrup product, it will not only solve the mother liquor treatment problem that plagues starch sugar enterprises, but also provide the market with low-cost, high-quality moon cake syrup products, but currently There is no such processing method to solve the above problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The moon cake syrup includes the following ingredients on a dry basis: 30% fructose, 45% glucose, 18% isomaltose, 5% isomaltotriose, 2% isomaltotetraose and isomaltopolysaccharide.

[0028] The preparation method of described moon cake syrup, comprises the following steps:

[0029] (1) Use crystallized sugar mother liquor as raw material, the glucose content in the crystallized sugar mother liquor is 75%, the concentration is 55%, add the crystallized sugar mother liquor to deionized water to dilute to a concentration of 48%, and the conductivity of deionized water is 1μs / cm ;

[0030] (2) Add magnesium sulfate, sodium pyrosulfite and cobalt chloride to the above-mentioned diluted feed liquid, the addition ratio is magnesium sulfate 475 g / ton, sodium pyrosulfite 475 g / ton, cobalt chloride 37 g / ton, and the obtained feed liquid Adjust to pH8.0;

[0031] (3) Adjust the temperature of the feed liquid prepared in step 2 to 60°C, and then carry out isomerization through a ...

Embodiment 2

[0036] The moon cake syrup includes the following ingredients on a dry basis: 38% fructose, 38% glucose, 18% isomaltose, 2.5% isomaltotriose, 3.5% isomaltotetraose and isomaltopolysaccharide.

[0037] The preparation method of described moon cake syrup, comprises the following steps:

[0038] (1) Use crystallized sugar mother liquor as raw material, the glucose content in the crystallized sugar mother liquor is 70%, the concentration is 50%, and the crystallized sugar mother liquor is diluted with deionized water to a concentration of 47%, and the conductivity of deionized water is 0.7μs / cm;

[0039] (2) Add magnesium sulfate, sodium pyrosulfite and cobalt chloride to the above-mentioned diluted feed liquid, the addition ratio is 425g / ton of magnesium sulfate, 425g / ton of sodium pyrosulfite, 33g / ton of cobalt chloride, and adjust the obtained feed liquid to pH7.5;

[0040] (3) Adjust the temperature of the feed liquid prepared in step 2 to 55°C, and then carry out isomeriza...

Embodiment 3

[0044] The moon cake syrup includes the following ingredients on a dry basis: 38% fructose, 45% glucose, 13.6% isomaltose, 2% isomaltotriose, 1.4% isomaltotetraose and isomaltopolysaccharide.

[0045] The preparation method of described moon cake syrup, comprises the following steps:

[0046] (1) Use crystalline sugar mother liquor as raw material. The glucose content in crystalline sugar mother liquor is 74%, and the concentration is 54%. Dilute the crystalline sugar mother liquor with deionized water to a concentration of 47.8%. The conductivity of deionized water is 0.8μs / cm;

[0047] (2) Add magnesium sulfate, sodium pyrosulfite and cobalt chloride to the above-mentioned diluted feed liquid, the addition ratio is 450g / ton of magnesium sulfate, 450g / ton of sodium pyrosulfite, 35g / ton of cobalt chloride, and adjust the obtained feed liquid to pH7.7;

[0048] (3) Adjust the temperature of the feed solution prepared in step 2 to 58°C, and then carry out isomerization throug...

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PUM

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Abstract

The invention discloses moon cake syrup and a preparation method thereof, and belongs to the field of corn deep processing and moon cake syrup preparation. The moon cake syrup mainly comprises the following components based on dry basis mass: 30-38% of fructose, 38-45% of glucose, 9-18% of isomaltose, 2-5% of isomaltotriose and 1.4-3.5% of isomaltotetraose and isomaltose polysaccharide. The methodcomprises the following steps of: by taking a crystallized sugar mother solution as a raw material, diluting, performing isomerase isomerization, adsorbing to remove impurities, and performing vacuumconcentration, thereby obtaining the moon cake syrup. According to the method disclosed by the invention, all components in the crystallized sugar mother solution are fully utilized and converted into the moon cake syrup, and the too sweet taste of the moon cake is improved. Meanwhile, the content of beneficial components such as isomaltose, isomaltotriose and polysaccharide in the product accounts for 20% or higher of that of dry substances, and the functional effects are increased. The method disclosed by the invention is mainly used for preparing the moon cake syrup.

Description

technical field [0001] The invention belongs to the fields of corn deep processing and moon cake syrup preparation, and in particular relates to a moon cake syrup and a preparation method thereof. Background technique [0002] In recent years, the annual output of mooncakes in the country is about 1.6 million tons, and the average sugar content of various mooncakes is about 20%. 1.6 million tons of mooncakes require 320,000 tons of sugar, and the market demand is huge. Traditional moon cake syrup, also known as sucrose invert syrup, is an important raw and auxiliary material in the production of Cantonese-style moon cakes. Sucrose invert syrup is a mixture of glucose and fructose formed by the hydrolysis of sucrose under the action of acid. Due to the higher price of sucrose, the price of traditional moon cake syrup is higher. Mooncake processing companies generally make their own syrup, which needs to be cooked half a month or even a month in advance, and it can be used a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A21D2/18A21D13/80
CPCA23L29/30A21D2/181A21D13/80A23V2002/00
Inventor 赵玉斌王成田葛建亭孔磊吴静
Owner 鲁洲生物科技(山东)有限公司
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