Flavored syrup and preparation method thereof

Abstract

The invention relates to flavored syrup and a preparation method thereof, and belongs to the technical field of syrup production. Comprising the following raw materials in percentage by mass: 40%-50% of white granulated sugar, 5%-10% of high fructose corn syrup, 10%-20% of brown granulated sugar, 3%-5% of a mint extract, 0.1%-1% of lemon concentrated juice, 0.01%-0.1% of citric acid, 0.01%-0.1% of malic acid, 0.01%-0.1% of xanthan gum, 0.01%-0.1% of sodium carboxymethyl cellulose, 0.1%-2% of edible essence, 0.01%-0.1% of a pigment, 0.04%-0.1% of a chitosan oligosaccharide-based preservative and the balance of purified water. The preparation method comprises the following steps: heating water to 85 DEG C, adding white granulated sugar, stirring, transferring into a heat preservation tank, adding high fructose corn syrup and brown granulated sugar, carrying out heat preservation stirring, adding residual raw materials, mixing for 1-2 hours, sterilizing and filtering to obtain the flavored syrup, and adding the chitosan oligosaccharide-based preservative and the mint extract to endow the syrup with better flavor and storage performance.

Description

technical field [0001] The invention belongs to the technical field of syrup production, and in particular relates to a flavored syrup and a preparation method thereof. Background technique [0002] Flavored syrup is a compound syrup with various specific flavors formed by adding auxiliary materials such as flavor, color, and acidity adjustment substances based on white sugar. As the main raw material, it is widely used in coffee, wine preparation, and milk tea. It has a very broad application prospect in beverage making. [0003] Syrup contains nutrients such as sugar and protein, and is easily contaminated by mold, yeast or other microorganisms during the preparation process, resulting in the syrup hygiene index standard failing to meet the requirements. In order to prevent the occurrence of mildew, artificial preservatives are usually added during production to curb and delay the proliferation of microorganisms, so that the quality of syrup meets food safety requirements...

AI Technical Summary

Problems solved by technology

However, when the ethanol solution of the preservative is mixed with the syrup, due to the difference in polarity between the two, turbidity occurs in the part that contacts the syrup, and the preservative is easy to crystallize and precipitate, causing difficulty in redissolving, affecting the antiseptic effect of the syrup, and the ethanol that dissolves the preservative. Bringing it into the syrup affects the color, fragrance and flavor of the syrup. Although potassium sorbate has high water solubility, it is a chemical preservative and has certain toxic and side effects on the human body. Flavored syrup with active high preservatives is a technical problem to be solved at present

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