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Method for preparing sugar-converted syrup

A technology for converting syrup and sucrose, which is applied in sucrose production, sugar production, food preparation, etc. It can solve problems such as poor stability, affecting product quality, and generating ash, and achieves high purity

Active Publication Date: 2007-07-11
广州华糖食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of this method are: due to the hydrolysis of hydrochloric acid that is not suitable for direct consumption, the product needs to be neutralized, resulting in ash, poor stability, and affecting the quality of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Stir a certain amount of white granulated sugar into water at 85°C to prepare 1000 parts by weight of a 55°Bx sucrose solution, and keep it at 85°C for hydrolysis. When the amount of sour material is 0.6 parts by weight of citric acid, and the hydrolysis reaction takes 10, 30, 60, 120, 180 and 240 minutes, the conversion rate of sucrose is respectively 4.8%, 15.2%, 31.0%, 55.6%, 71.4% and 85.2%. After reacting to the desired degree of conversion, without neutralization, add 3 parts by weight of activated carbon for decolorization, and after filtering, the invert syrup is immediately cooled to room temperature. At room temperature, this type of invert sugar has low acidity and is relatively stable, and can be directly used as a raw material for fruit juice drinks.

Embodiment 2

[0025] Stir a certain amount of white granulated sugar into water at 70°C to prepare 1000 parts by weight of sucrose solution at 75°Bx. The amount of sour flavoring agent is 10 parts by weight of citric acid, and the hydrolysis reaction is carried out at 70°C. After 30, 60 and 120 minutes of hydrolysis reaction to the required degree of conversion, use an appropriate amount of sodium hydroxide, or sodium carbonate, or potassium carbonate, or sodium phosphate, or disodium hydrogen phosphate, or a mixture thereof, for partial neutralization To pH 2.8-3.8, add 5 parts by weight of activated carbon for decolorization, and immediately cool the invert syrup to room temperature after filtering.

Embodiment 3

[0027] Stir a certain amount of white granulated sugar into water at 100°C to prepare 1,000 parts by weight of sucrose solution at 80°Bx, use 1.5 parts by weight of citric acid and 1 part by weight of edible hydrochloric acid, and keep the hydrolysis reaction at 100°C. When reacting for 80 minutes, the conversion rate of sucrose is 99.5%, adopting an appropriate amount of sodium hydroxide, or sodium bicarbonate, or potassium carbonate, or magnesium carbonate, or sodium phosphate, or dipotassium hydrogen phosphate, or their mixture, to carry out partial Neutralize to pH 2.8-3.8, add 10 parts by weight of activated carbon for decolorization, filter and immediately cool the invert syrup to room temperature.

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Abstract

The invention relates to a process for preparing syrup through sucrose conversion, which consists of steps including dissolving sucrose with hot water, obtaining sucrose solution, charging edible sour flavor materials as conversion agents for sucrose hydrolytic reaction, adjusting pH of the hydrolysis products to 2. 8-3. 8, filtering, vacuum concentrating and cooling down. the obtained sugar syrup product has a concentration of 70-80 Deg Bx, and a conversion degree of 5. 0-99. 5%.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing sucrose invert syrup. Background technique [0002] Sucrose is a non-reducing sugar that is easily hydrolyzed by acid or enzymes into glucose and fructose. This hydrolysis reaction is called "inversion" and the resulting product is called invert sugar. The sugar industry uses the hydrolysis reaction of sucrose to produce invert sugar with different degrees of hydrolysis, which is used in food processing in the form of liquid syrup and has certain excellent properties. For example, generally "medium conversion" liquid inversion syrup is a product of 50-65% hydrolysis of sucrose, which is a mixed syrup of sucrose, glucose and fructose, and is widely used in the soda beverage industry. Most liquid invert sugars are commercially referred to as medium invert or 50% invert syrups, containing 52-58% reducing sugars at a concentration of 76°Bx, as opposed ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09C13F3/00A23L29/30C13B50/00
Inventor 黄立新杨晓泉李雪莲
Owner 广州华糖食品有限公司
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