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Preparation process of syrup for snowflake crisps and prepared syrup for snowflake crisps

A preparation process and syrup technology, applied in the field of syrup for snowflakes, can solve the problems of difficult stirring and high viscosity.

Pending Publication Date: 2021-09-03
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] In order to solve the problem that the sucrose component of the marshmallow in the snowflake crisp makes the process of boiling the marshmallow more viscous and difficult to stir, the application provides a preparation process for the syrup for the snowflake crisp and the prepared syrup for the snowflake crisp

Method used

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  • Preparation process of syrup for snowflake crisps and prepared syrup for snowflake crisps

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] A preparation process for snowflake crisp syrup, comprising the steps of:

[0060] Slurry opening: Mix 1kg of tapioca starch with 1kg of water to prepare a starch slurry with a concentration of 16.5Be and a pH of 5.6; then add 0.05mL of α-amylase and stir evenly;

[0061] Steam injection, flash evaporation and laminar flow liquefaction: the starch slurry added with α-amylase is steam injected at a temperature of 106°C for 15 minutes, then flashed at a temperature of 95°C for 10 minutes, and then heated at a temperature of 85°C. Under the condition of laminar flow liquefaction for 4 hours, the temperature was finally lowered to 55°C to obtain liquefied slurry;

[0062] Saccharification: Mix 0.15mL of β-amylase and 0.15mL of pullulanase, then add to the liquefied slurry, saccharify at a temperature of 55°C for 24h, then add 0.02mL of maltogenic α-amylase, and continue saccharifying for 22h , to prepare saccharified syrup;

[0063] Filtration: Add 0.27kg of perlite to ea...

Embodiment 2

[0067] The difference between this embodiment and the above-mentioned embodiment 1 lies in that the parameter conditions of the preparation process are different from those of the embodiment 1, see Table 2 for details.

Embodiment 3

[0069] The difference between this embodiment and the above-mentioned embodiment 1 lies in that the parameter conditions of the preparation process are different from those of the embodiment 1, see Table 2 for details.

[0070] The material difference and process parameter difference of above-mentioned embodiment 1-3 are referred to following table 2;

[0071] Table 2 Material type, material consumption and technological condition difference table of embodiment 1-3

[0072]

[0073] .

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Abstract

The application relates to the field of food preparations, and more particularly relates to a preparation process of syrup for snowflake crisps and the prepared syrup for the snowflake crisps. The preparation process comprises the steps of pulping, steam injection, flash evaporation, laminar liquefaction, saccharification, filtration, ion exchange and concentration, wherein in the pulping step, alpha-amylase with the use amount of 0.05-0.15 L / t starch is added for liquefaction treatment; in the saccharification treatment, a saccharifying enzyme is added into liquefied pulp to carry out saccharification treatment; the saccharifying enzyme comprises soybean beta-amylase with the use amount of 0.15-0.20 L / t of starch and pullulanase with the use amount of 0.15-0.28 L / t of starch; and a filter aid and activated carbon are sequentially adopted for filtration in the filtration treatment. The syrup for the snowflake crisps, which is prepared by the application, has a better DE value, is difficult to discolor in the boiling process, is uniformly dispersed with materials when being used for preparing the snowflake crisps, and is high in stability.

Description

technical field [0001] The application relates to the field of food preparations, more specifically, it relates to a preparation process of syrup for snowflake crisps and the prepared syrup for snowflake crisps. Background technique [0002] With the improvement of people's quality of life, snowflake crisps have become a popular new snack this year. People often buy snowflake crisps as leisure snacks in their daily leisure time, or make snowflake crisps by themselves. At present, the main raw materials of snowflake crisps include marshmallows, butter, biscuits, nuts, etc. Marshmallows are the main raw materials, which play a decisive role in the sweetness, richness of milky aroma, and chewy texture of snowflake crisps. [0003] However, the sweetener used in marshmallows is sucrose, which is prone to problems such as tooth decay and obesity when used by the human body. When preparing snowflake crisps, marshmallows are more viscous during the cooking process, which is not con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/12C12P19/22C12P19/16B01D36/00
CPCC12P19/12C12P19/22C12P19/16B01D36/00
Inventor 李惠安连泽彪戴乐平罗江华李敏杰林萍萍张云斌
Owner 双桥(厦门)有限公司
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