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Syrup for porridge

A technology of syrup and fructose, applied in the fields of application, food ingredients, sugary food ingredients, etc., can solve problems such as impurities and affecting the quality of porridge

Pending Publication Date: 2021-12-31
SHANDONG SCENTS JIANYUAN BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the porridge industry uses white sugar to adjust the sweetness of the product, but impurities appear after the white sugar dissolves, which leads to problems that affect the quality of porridge products. In order to better control raw materials, porridge chains should learn from the operating model of the milk tea industry. The special syrup for porridge can replace white sugar in the ratio of 1:1 in the application of porridge

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Step 1: Weigh each raw material according to the following weight:

[0025]

[0026] Step 2: Add white granulated sugar and water to form a 70% solution, add fructose and stir evenly, then add maltose and stir evenly to obtain a mixed syrup;

[0027] Step 3: Add water to sucralose, neotame, and acesulfame potassium to prepare 5% sucralose aqueous solution, 1% neotame aqueous solution, and 5% acesulfame potassium aqueous solution, and mix 5% sucralose aqueous solution and 1% neotame aqueous solution , mixed with 5% acesulfame potassium aqueous solution to obtain sweetener aqueous solution;

[0028] Step 4: Mix the mixed syrup and sweetener aqueous solution evenly, add 79% boiled sucrose, mix evenly, sterilize and set aside.

Embodiment 2

[0030] Step 1: Weigh each raw material according to the following weight:

[0031]

[0032]

[0033] Step 2: Add white granulated sugar and water to form a 70% solution, add fructose and stir evenly, then add maltose and stir evenly to obtain a mixed syrup;

[0034] Step 3: Add water to sucralose, neotame, and acesulfame potassium to prepare 5% sucralose aqueous solution, 1% neotame aqueous solution, and 5% acesulfame potassium aqueous solution, and mix 5% sucralose aqueous solution and 1% neotame aqueous solution , mixed with 5% acesulfame potassium aqueous solution to obtain sweetener aqueous solution;

[0035] Step 4: Mix the mixed syrup and sweetener aqueous solution evenly, add 79% boiled sucrose, mix evenly, sterilize and set aside.

Embodiment 3

[0037] Step 1: Weigh each raw material according to the following weight:

[0038]

[0039] Step 2: Add white granulated sugar and water to form a 70% solution, add fructose and stir evenly, then add maltose and stir evenly to obtain a mixed syrup;

[0040] Step 3: Add water to sucralose, neotame, and acesulfame potassium to prepare 5% sucralose aqueous solution, 1% neotame aqueous solution, and 5% acesulfame potassium aqueous solution, and mix 5% sucralose aqueous solution and 1% neotame aqueous solution , mixed with 5% acesulfame potassium aqueous solution to obtain sweetener aqueous solution;

[0041] Step 4: Mix the mixed syrup and sweetener aqueous solution evenly, add 79% boiled sucrose, mix evenly, sterilize and set aside.

[0042] Example 3

[0043] Step 1: Weigh each raw material according to the following weight:

[0044]

[0045] Step 2: Add white granulated sugar and water to form a 70% solution, add fructose and stir evenly, then add maltose and stir even...

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Abstract

The invention discloses syrup for porridge. The syrup for porridge is characterized by comprising the following substances in parts by weight of 417.6 parts of white granulated sugar; 139 parts of fructose; 153 parts of maltose; 30 parts of 79% boiled cane sugar; 0.2 part of sucralose; 0.13 to 0.017 part of neotame; and 0.12 to 0.16 part of acesulfame potassium. Maltose syrup and high fructose corn syrup are prepared at a time through corn starch liquefaction, saccharification and isomerization methods, the sweetness and the taste of the syrup are consistent with those of white granulated sugar through the synergistic interaction effect of different sweetening agents, and the product is transparent and free of impurities and does not need to be dissolved to remove impurities when applied to porridge.

Description

technical field [0001] The invention belongs to the field of sugar for porridge, in particular to a syrup for porridge. Background technique [0002] With the gradual rise of the trend of health preservation, the porridge category has become a small trend. It has developed from small breakfast shops and private dining tables to specialized porridge chain stores, such as Jiahe Yipin, Baijia Congee Shop and Gu Liantian, each with more than 100 chain stores. At present, the porridge industry uses white sugar to adjust the sweetness of the product, but impurities appear after the white sugar dissolves, which leads to problems that affect the quality of porridge products. In order to better control raw materials, porridge chains should learn from the operating model of the milk tea industry. The special syrup for porridge can replace the application of white sugar in porridge at a ratio of 1:1. Contents of the invention [0003] The invention provides a syrup for porridge to s...

Claims

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Application Information

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IPC IPC(8): A23L27/30
CPCA23L27/33A23L27/37A23L27/32A23L27/30A23V2002/00A23V2250/2484A23V2250/242A23V2250/264A23V2250/60A23V2250/606A23V2250/616A23V2250/628
Inventor 赵春德常书强吴芳穆国伟康玉民程佳
Owner SHANDONG SCENTS JIANYUAN BIO TECH
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