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Bamboo cane flavor syrup and preparation method thereof

A bamboo cane and syrup technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of color, sweetness, low market recognition, single flavor, etc., to reduce residues and improve purification. Effect, unique flavor effect

Pending Publication Date: 2022-01-11
广西铂洋果业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method is carried out by adding sucrose, glutamine and sodium bicarbonate to the sugar supplement solution prepared by the Maillard reaction to adjust the sugar content, color and flavor, and the prepared sucrose invert syrup is caramel color and caramel aroma, which is not easy Crystallization, thick taste, good storage stability, but the direct conversion of sucrose into syrup, the flavor is still single, the color and sweetness still can not meet the requirements of some products, the market recognition is not high

Method used

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  • Bamboo cane flavor syrup and preparation method thereof
  • Bamboo cane flavor syrup and preparation method thereof
  • Bamboo cane flavor syrup and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A bamboo cane-flavored syrup prepared from the following raw materials in parts by weight: 60 parts of bio-enzymatic invert sugar, 10 parts of bamboo-cane juice, 0.7 parts of spices extracted by bio-enzyme, and 10 parts of fructose syrup; the bio-enzyme The decomposed invert sugar is obtained by hydrolyzing sucrose with sucrase; the sugar content of the bamboo cane juice is ≥30; the biological enzyme extracting spices is obtained by decomposing natural spice plants through decomposing enzymes.

[0031] The preparation method of described bamboo cane flavor syrup comprises the following steps:

[0032] S1: Preparation of invert sugar: Squeeze bamboo cane juice to obtain sucrose, dissolve sucrose in NaAc-HAc buffer solution with a concentration of 0.1mol / L, adjust the sucrose concentration to 0.005mol / L, pH value to 4.0, preheat to 40 ℃; add sucrase which is also preheated to 40℃, and add 3.15×10 sucrase per mmol sucrose 3 u, react for 30 minutes, filter to remove impuri...

Embodiment 2

[0037] A bamboo cane flavored syrup prepared from the following raw materials in parts by weight: 65 parts of bio-enzymatic invert sugar, 12 parts of bamboo-cane juice, 0.5 parts of spices extracted by bio-enzyme, and 11 parts of fructose syrup; the bio-enzyme The decomposed invert sugar is obtained by hydrolyzing sucrose with sucrase; the sugar content of the bamboo cane juice is ≥30; the biological enzyme extracting spices is obtained by decomposing natural spice plants through decomposing enzymes.

[0038] The preparation method of described bamboo cane flavor syrup comprises the following steps:

[0039] S1: Invert sugar preparation: Squeeze bamboo cane juice to obtain sucrose, dissolve the sucrose in NaAc-HAc buffer solution with a concentration of 0.1mol / L, adjust the sucrose concentration to 0.008mol / L, pH value to 4.6, preheat to 45 ℃; add 4.23×10 per mmol sucrose 3 u Sucrase, which is also preheated to 45°C, reacts for 40 minutes, filters to remove impurities, and in...

Embodiment 3

[0044] A bamboo cane-flavored syrup prepared from the following raw materials in parts by weight: 68 parts of bio-enzymatically hydrolyzed invert sugar, 17 parts of bamboo-cane juice, 0.9 parts of biological enzyme-extracted spices, and 12 parts of high-fructose syrup; The decomposed invert sugar is obtained by hydrolyzing sucrose with sucrase; the sugar content of the bamboo cane juice is ≥30; the biological enzyme extracting spices is obtained by decomposing natural spice plants through decomposing enzymes.

[0045] The preparation method of described bamboo cane flavor syrup comprises the following steps:

[0046] S1: Preparation of invert sugar: Squeeze bamboo cane juice to obtain sucrose, dissolve sucrose in 0.1mol / L citric acid buffer solution, adjust sucrose concentration to 0.001mol / L, pH value to 5.0, preheat to 50°C ; Add 7.88×10 per mmol sucrose 3 uThe same sucrase preheated to 50°C, reacted for 50 minutes, filtered to remove impurities, and inactivated the enzyme ...

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Abstract

The invention discloses bamboo cane flavor syrup. The bamboo cane flavor syrup is prepared from the following raw materials in parts by weight: 60-80 parts of biological enzymolysis invert sugar, 10-25 parts of bamboo cane juice, 0.5-1 part of biological enzyme extraction spice and 10-15 parts of high fructose corn syrup. The invention further discloses a preparation method of the bamboo cane flavor syrup. The preparation method comprises the steps of preparing the invert sugar, preparing the spice, preparing materials, performing decocting and the like. According to the invention, the biological enzymolysis invert sugar is blended, so that the syrup which is high in sweetness, excellent in color and luster and rich and diversified in fragrance and retains the unique flavor of the bamboo cane can be obtained, the syrup is high in sweetness and lasting in sugar degree and taste, and the usage amount is reduced under the same sugar degree; and the bamboo cane flavor syrup is deeply loved by vast consumers, and the customer recognition degree is greatly improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a bamboo cane flavored syrup and a preparation method thereof. Background technique [0002] Sucrose is the most commonly used sweetener in the food industry. Solid sucrose needs a certain amount of time to dissolve during use, which limits its application in some products. Sucrose can be hydrolyzed by acid or enzymes into glucose and fructose, and the resulting product is called invert syrup. Inverted syrup with a concentration of 70-80°Bé has a sweetness coefficient of about 0.9 of the same mass of sucrose. It dissolves quickly, is not easy to crystallize, and has an excellent taste. Therefore, it is widely used in desserts, baking, beverages, fruit and canned fruit processing industries. application. [0003] The industrial use of sucrose to produce invert syrup generally adopts acid hydrolysis or enzymatic hydrolysis. [0004] Chinese patent application...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/42A23G3/34
CPCA23G3/36A23G3/42A23G3/0014
Inventor 林子海韦高云谢晓霞
Owner 广西铂洋果业科技有限公司