A method for preparing a golden sugar syrup

Abstract

The application discloses a preparation method of golden sugar syrup, and aims to solve the problems of stability and taste of the existing technology. The method comprises the following steps: dissolving yellow sugar and water, and obtaining a clear liquid through a specific temperature control boiling process. Then, a colloid containing a thickening stabilizer is added, and the Brix value is adjusted. The syrup is filtered, homogenized and sterilized at high temperature to ensure purity and microbial safety. The final product is filled and packaged after cooling, and quality is ensured through pre-storage detection. Compared with the prior art, the syrup has a long shelf life and excellent taste, and is suitable for various food processing fields.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, and particularly relates to a preparation method of golden sugar syrup. BACKGROUND

[0002] In modern food industry, sugar syrup is widely used as a common sweetener and food additive in the production of beverages, pastries, candies and other foods. Traditional sugar syrup preparation methods usually involve simple mixing and heating of sugar and water to achieve a predetermined concentration and texture. However, with the increasing demand for food quality from consumers, the stability and taste of traditional sugar syrup have been difficult to meet market demand, especially in long-term storage and variable use environments.

[0003] In the prior art, in order to improve the stability and taste of sugar syrup, some thickeners, stabilizers and flavorings are usually added. However, the use of these additives often needs to balance between safety, stability and regulatory requirements. For example, some synthetic thickeners may have performance degradation during high-temperature sterilization or long-term storage, while some natural thickeners, although safer, may have their effects limited by conditions such as pH and temperature.

[0004] In addition, the preparation process of sugar syrup also faces challenges in efficiency and cost. Traditional boiling and filtering methods are time-consuming and may not completely remove impurities in the syrup, affecting the quality of the final product. At the same time, in order to ensure food safety, effective sterilization treatment of the syrup is required, which may affect the taste and nutritional components of the syrup.

[0005] Chinese patent application CN109247564A discloses a preparation method of golden sugar syrup, comprising a. putting yellow granulated sugar into a sugar boiling device A and adding an appropriate amount of water; b. heating and dissolving through the sugar boiling device A, with the temperature controlled at 75-85℃; c. further boiling the sugar solution through the sugar boiling device A, increasing the temperature from that in step b to 103-107℃ and maintaining this temperature for at least 2 min; d. pouring the lower clear liquid into a sugar boiling device B; e. heating the sugar boiling device B until the temperature reaches 115-119℃; f. adding an appropriate amount of water to the sugar boiling device B and adjusting the Brix; g. filtering through a 120-mesh sieve; h. introducing into a sterilization device, with the temperature controlled at 118-122℃ and the flow rate ≤5.3 T / H ± 2; i. cooling to not higher than 40℃; j. further performing canning, labeling and boxing. The overall process of this preparation method follows the ancient method, with complete impurity removal after explosive boiling, and continuous heating under micro-boiling state to control caramelization reaction, resulting in a more fragrant finished product. However, the taste of the golden sugar syrup prepared by this invention is not ideal, and the long-term stability is poor. SUMMARY

[0006] In view of the defects of the prior art, the present application aims to provide an improved preparation method of golden sugar syrup, which solves the problems of stability, taste and safety in the prior art by carefully selecting and proportioning natural ingredients and combining advanced physical and chemical treatment processes, so as to produce golden sugar syrup that meets the high quality requirements of consumers and food safety standards.

[0007] In order to achieve the above-mentioned application purposes, the present application adopts the following technical solutions:

[0008] A preparation method of golden sugar syrup is as follows:

[0009] Step 1, first, put yellow sugar into a dedicated sugar boiling equipment A and add water to prepare for preliminary dissolution;

[0010] Step 2, heat the mixture of yellow sugar and water in the sugar boiling equipment A to dissolve it, and control the temperature at 70-90℃;

[0011] Step 3, continue to heat the sugar water mixture in the sugar boiling equipment A, raise the temperature to 100-110℃, and maintain it at this temperature for 1-5 minutes to complete the boiling process of the sugar solution;

[0012] Step 4, transfer the clear liquid formed during the boiling process to another sugar boiling equipment B by pouring, and remove the surface scum;

[0013] Step 5, heat the liquid in the sugar boiling equipment B until the temperature reaches 115-120℃;

[0014] Step 6, add water to the sugar boiling equipment B during the heating process and adjust the concentration of the sugar solution;

[0015] Step 7, after the concentration adjustment is completed, filter the sugar solution through a 100-200 mesh sieve to remove impurities, and then perform homogenization treatment;

[0016] Step 8, after the filtration and homogenization treatment are completed, transfer the sugar syrup to a sterilization equipment for sterilization treatment;

[0017] Step 9, after sterilization, cool the sugar syrup to not more than 30-50℃;

[0018] Step 10, finally, fill, seal, spray code, and label the sugar syrup that meets the requirements after cooling, and perform boxing, stacking, and finally detection before entering the warehouse to ensure that the product meets the specification requirements.

[0019] Preferably, the preparation method of the golden sugar syrup is as follows:

[0020] Step 1, first, put yellow sugar into a dedicated sugar melting equipment A, and add water, prepare to carry out the initial dissolution;

[0021] Step 2, using the sugar melting equipment A to heat the mixture of yellow sugar and water, make it dissolve, control the temperature at 70-90℃;

[0022] Step 3, continue to heat the sugar water mixture in the sugar melting equipment A, the temperature is raised to 100-110℃, and maintained at this temperature for 1-5 minutes, to complete the process of sugar melting;

[0023] Step 4, by pouring, the clear liquid formed during the cooking process is transferred to another sugar melting equipment B, and the surface scum is removed;

[0024] Step 5, heat the liquid in the sugar melting equipment B until the temperature reaches 115-120℃;

[0025] Step 6, during the heating process, add water and colloid to the sugar melting equipment B, and adjust the concentration of the sugar solution;

[0026] Step 7, after the concentration adjustment is completed, the sugar solution is filtered through a 100-200 mesh sieve to remove impurities, and then homogenized;

[0027] Step 8, after the filtration and homogenization treatment is completed, the syrup is transferred to a sterilization equipment for sterilization treatment;

[0028] Step 9, after sterilization, the syrup is cooled to not more than 30-50℃;

[0029] Step 10, finally, the cooled sugar syrup with net content meeting the requirements is filled, sealed, sprayed, labeled, and boxed for stacking, and finally detected before entering the warehouse to ensure that the product meets the specification requirements.

[0030] The mass ratio of yellow sugar to water in step 1 is 2-4:1.

[0031] The mass ratio of water to yellow sugar in step 6 is 1:6-8.

[0032] The colloid is one of carboxymethyl cellulose sodium, xanthan gum and thickening stabilizer.

[0033] The mass ratio of water to colloid in step 6 is 8-12:1.

[0034] The concentration of the sugar solution in step 6 is adjusted so that the Brix value is 55-65.

[0035] The homogenization treatment in step 7 includes two pressure adjustments, one is 20-40 Bar, and the other is 120-140 Bar.

[0036] The sterilization treatment in step 8 is performed at a temperature not lower than 80-95℃, and the sterilization time is 10-30 seconds.

[0037] The preparation method of the thickening stabilizer is as follows, in parts by weight:

[0038] S1, 180-220 parts of Cortex Moutan and 120-180 parts of Radix Astragali are crushed and mixed with 800-1200 parts of water, 110-130 MPa pressure is applied for 1-5 min, and then the filtrate is collected by filtration; anhydrous ethanol is added to adjust the alcohol content of the filtrate to 40-55%, and the precipitate is removed by standing, and further concentrated and dried to obtain an extract;

[0039] S2, 4-8 parts of methyl betahydroxypropyl cyclodextrin are added to 100-140 parts of 0.5-1.5 mol / L acetic acid solution to obtain a mixed solution; 1-3 parts of the extract is added to 30-50 parts of anhydrous ethanol to obtain an ethanol solution, and then the ethanol solution is added to the mixed solution at a speed of 1-5 g / min, and stirred for 1-5 hours under a nitrogen atmosphere; the supernatant is collected by centrifugation, and freeze-dried to obtain a clathration stabilizer;

[0040] S3, choose Ganoderma lucidum for ultrafine grinding, pass through a 500-1000 mesh sieve, use 50-70 wt% ethanol aqueous solution with a mass ratio of 4-6 times for Soxhlet extraction for 1-5 times, each time for 1-3 hours, vacuum concentration, and then adsorption and desorption through a macroporous resin to obtain Ganoderma lucidum extract; 15-25 parts of hydroxyethyl methyl cellulose is added to 120-180 parts of water, heated to 60-80℃, 1-3 parts of xanthan gum is added, and stirred to form a complex; 2-5 parts of Ganoderma lucidum extract is added to the complex, 1-3 parts of lemon grass oil is added, the pH is adjusted to 5-6, and treated at 55-65℃ for 1-3 hours to obtain a polysaccharide stabilizer;

[0041] S4, 5-15 parts of the clathration stabilizer obtained in step S2 is mixed with 30-50 parts of the polysaccharide stabilizer obtained in step S3; the pH value is adjusted to neutral with saturated sodium bicarbonate aqueous solution, and the mixture is subjected to homogenization treatment with 600-800 bar high pressure homogenizer for 3-5 minutes to obtain a thickening stabilizer.

[0042] In the present application, the roles of each substance are as follows:

[0043] Yellow sand sugar is the basic sweetening ingredient of the syrup, providing the required sugar content and basic flavor of the product.

[0044] Water is mixed with yellow sand sugar as a solvent to participate in the sugar boiling process, which helps the dissolution and uniform distribution of sugar.

[0045] As traditional plant materials, peony root and astragalus root can provide specific health benefits or flavors to the syrup through extracting their active ingredients, and also prolong the storage time of the syrup.

[0046] Anhydrous ethanol is used to remove precipitates in the filtrate during the preparation of the extract, and to concentrate the active ingredients.

[0047] Methyl betacyclodextrin can be used as an inclusion stabilizer to include volatile or sensitive perfume ingredients to improve their stability.

[0048] Acetic acid solution interacts with methyl betacyclodextrin to form a suitable chemical environment for inclusion.

[0049] Hydroxyethyl methyl cellulose, as a high molecular compound, increases the viscosity and stability of the syrup.

[0050] Xanthan gum, a natural polysaccharide, enhances the gelation properties and stability of the syrup.

[0051] Lemon grass oil provides specific aroma and flavor, and may also have antioxidant effects.

[0052] Sodium bicarbonate is used to adjust the pH value to ensure the acid-base balance of the syrup, affecting the taste and stability.

[0053] High-pressure homogenization ensures uniform dispersion of the thickening stabilizer in the syrup, improving the overall quality of the product.

[0054] Through the synergistic effect of these substances and steps, the Golden Sand Syrup of the present invention not only maintains specific flavors and health benefits, but also ensures the stability and safety of the product.

[0055] Compared with the prior art, the present invention has the following beneficial effects:

[0056] 1) The present invention significantly improves the stability of the syrup by using a specially prepared thickening stabilizer containing methyl betacyclodextrin and hydroxyethyl methyl cellulose, etc. This composite thickening stabilizer can form a stable network structure in the syrup, effectively preventing ingredient separation and precipitation, thereby prolonging the shelf life of the product.

[0057] 2) The present invention introduces natural flavors such as lemon grass oil into the preparation process of the syrup, not only adding unique flavors to the product, but also possibly further protecting the aroma ingredients in the syrup due to its antioxidant properties, avoiding oxidation and deterioration, so that the final product is more outstanding in taste and flavor, meeting the pursuit of consumers for high-quality food.

[0058] 3) The present invention adopts a series of fine process steps, such as precise temperature control, pressure homogenization treatment and high-temperature short-time sterilization technology, to ensure the high quality of the syrup. These processes not only guarantee the uniformity and delicate taste of the syrup, but also ensure the safety of the product through effective sterilization treatment, meeting the strict requirements of modern food industry for hygiene and quality. DETAILED DESCRIPTION

[0059] Main material sources:

[0060] The cortex moutan, astragalus and ganoderma used in the present invention are food grade (purchased in the market).

[0061] The substances used in the remaining examples and comparative examples are commercially available products.

[0062] The design idea of the present invention is to create a golden sugar syrup that has good stability and maintains excellent taste. This goal is achieved through a series of fine process steps. First, the dissolution and boiling process is precisely controlled to ensure that sugar and water are fully mixed to form a uniform base syrup. Then, by adding a thickening stabilizer, which is prepared from natural plant extracts and high molecular compounds through special process, not only increases the viscosity and stability of the syrup, but also gives the product a unique flavor and texture. In addition, homogenization treatment ensures the delicate taste and uniform distribution of the ingredients of the syrup, while high-temperature sterilization process ensures the hygiene and safety of the product. Finally, through cooling, filling and packaging, a high-quality golden sugar syrup that meets the specification requirements and has a long shelf life is obtained. The whole design idea reflects the comprehensive consideration of product quality, safety and consumer experience.

[0063] Example 1

[0064] A method for preparing a golden sugar syrup is as follows:

[0065] Step 1, first, put 75 kg of yellow sand sugar into a special sugar boiling equipment A, and add 25 kg of water, prepare to carry out preliminary dissolution;

[0066] Step 2, use the sugar boiling equipment A to heat the mixture of yellow sand sugar and water to dissolve, control the temperature at 80℃;

[0067] Step 3, continue to heat the sugar water mixture in the sugar boiling equipment A, raise the temperature to 105℃, and maintain at this temperature for 3 minutes to complete the boiling process of the sugar solution;

[0068] Step 4, transfer the clear liquid formed during the boiling process to another sugar boiling equipment B by pouring, and remove the surface scum;

[0069] Step 5, heat the liquid in the sugar boiling equipment B until the temperature reaches 118℃;

[0070] Step 6, during the heating process, 10 kg of water and 1 kg of colloid, which is sodium carboxymethyl cellulose, are added to the sugar boiling equipment B, and the concentration of the sugar solution is adjusted so that the Brix value is 60;

[0071] Step 7, after the concentration adjustment is completed, the sugar solution is filtered through a 120-mesh sieve to remove impurities, and then homogenized, including two pressure adjustments, one at 30 Bar and the other at 130 Bar;

[0072] Step 8, after the filtration and homogenization process is completed, the syrup is transferred to a sterilization equipment and sterilized at a temperature not lower than 90℃ for 20 seconds;

[0073] Step 9, after sterilization, the syrup is cooled to not more than 40℃;

[0074] Step 10, finally, the cooled syrup with a net content meeting the requirements is filled, sealed, coded, labeled, and boxed for stacking, and finally tested before entering the warehouse to ensure that the product meets the specification requirements.

[0075] Example 2

[0076] A method for preparing a golden sugar syrup is as follows:

[0077] Step 1, first, 75 kg of yellow sugar is placed in a dedicated sugar boiling equipment A, and 25 kg of water is added to prepare for initial dissolution;

[0078] Step 2, the mixture of yellow sugar and water is heated using the sugar boiling equipment A to dissolve it, and the temperature is controlled at 80℃;

[0079] Step 3, continue to heat the sugar water mixture in the sugar boiling equipment A to raise the temperature to 105℃, and maintain this temperature for 3 minutes to complete the boiling process of the sugar solution;

[0080] Step 4, the clear liquid formed during the boiling process is transferred to another sugar boiling equipment B by pouring, and the surface scum is removed;

[0081] Step 5, heat the liquid in the sugar boiling equipment B until the temperature reaches 118℃;

[0082] Step 6, during the heating process, 10 kg of water and 1 kg of colloid, which is xanthan gum, are added to the sugar boiling equipment B, and the concentration of the sugar solution is adjusted so that the Brix value is 60;

[0083] Step 7, after the concentration adjustment is completed, the sugar liquid is filtered through a 120-mesh sieve to remove impurities, and then homogenization treatment is performed, including two pressure adjustments, one being 30 Bar and the other being 130 Bar;

[0084] Step 8, after the filtration and homogenization treatment are completed, the sugar syrup is transferred to a sterilization device for sterilization treatment at a temperature not lower than 90℃, and the sterilization time is 20 seconds;

[0085] Step 9, after sterilization, the sugar syrup is cooled to not more than 40℃;

[0086] Step 10, finally, the cooled sugar syrup with a net content meeting the requirements is filled, sealed, coded, labeled, and boxed for stacking, and finally tested before being put into the warehouse to ensure that the product meets the specification requirements.

[0087] Example 3

[0088] A method for preparing a golden sugar syrup is as follows:

[0089] Step 1, first, 75 kg of yellow sugar is placed in a dedicated sugar boiling device A, and 25 kg of water is added, preparing for initial dissolution;

[0090] Step 2, the mixture of yellow sugar and water is heated using the sugar boiling device A to dissolve it, and the temperature is controlled at 80℃;

[0091] Step 3, continue to heat the sugar water mixture in the sugar boiling device A, raise the temperature to 105℃, and maintain at this temperature for 3 minutes to complete the boiling process of the sugar liquid;

[0092] Step 4, the clear liquid formed during the boiling process is transferred to another sugar boiling device B by pouring, and the surface scum is removed;

[0093] Step 5, heat the liquid in the sugar boiling device B until the temperature reaches 118℃;

[0094] Step 6, during the heating process, 10 kg of water and 1 kg of colloid, which is a thickening stabilizer, are added to the sugar boiling device B, and the concentration of the sugar liquid is adjusted so that the Brix value is 60;

[0095] Step 7, after the concentration adjustment is completed, the sugar liquid is filtered through a 120-mesh sieve to remove impurities, and then homogenization treatment is performed, including two pressure adjustments, one being 30 Bar and the other being 130 Bar;

[0096] Step 8, after the filtration and homogenization treatment are completed, the sugar syrup is transferred to a sterilization device for sterilization treatment at a temperature not lower than 90℃, and the sterilization time is 20 seconds;

[0097] Step 9, after sterilization, the sugar syrup is cooled to no more than 40℃;

[0098] Step 10, finally, the cooled sugar syrup with a net content meeting the requirements is filled, sealed, coded, labeled, and boxed and stacked, and finally tested before being put into the warehouse to ensure that the product meets the specification requirements.

[0099] The preparation method of the thickening stabilizer is as follows:

[0100] S1, 200g of cortex moutan and 150g of radix astragali are crushed and mixed with 1000g of water, a pressure of 125MPa is applied for 3min, and then the filtrate is collected by filtration; anhydrous ethanol is added to adjust the alcohol content of the filtrate to 50%, the precipitate is removed by standing, and further concentrated and dried to obtain an extract;

[0101] S2, 6g of methyl betahydroxypropylcyclodextrin is added to 120g of 1mol / L acetic acid solution to obtain a mixed solution; 2g of the extract is added to 40g of anhydrous ethanol to obtain an ethanol solution, and then the ethanol solution is added dropwise to the mixed solution at a speed of 3g / min, and stirred for 3h under a nitrogen atmosphere; the supernatant is collected by centrifugation, and freeze-dried to obtain a clathrate stabilizer;

[0102] S3, choose ganoderma lucidum for ultrafine grinding, pass through an 800-mesh sieve, and use 60wt% ethanol aqueous solution with a mass ratio of 5 times for Soxhlet extraction for 3 times, each time for 2h, vacuum concentration, and then adsorption and desorption through a macroporous resin to obtain ganoderma lucidum extract; 20g of hydroxyethyl methyl cellulose is added to 150g of water, heated to 70℃, 2g of xanthan gum is added, and stirred to form a complex; 4g of ganoderma lucidum extract is added to the complex, 2g of lemongrass oil is added, the pH is adjusted to 5.5, and 2h of treatment at 60℃ is performed to obtain a polysaccharide stabilizer;

[0103] S4, 10g of the clathrate stabilizer obtained in step S2 is mixed with 40g of the polysaccharide stabilizer obtained in step S3; the pH value is adjusted to neutral by using saturated sodium bicarbonate aqueous solution, and the mixture is subjected to homogenization treatment by using a high-pressure homogenizer at 700bar for 4min to obtain a thickening stabilizer.

[0104] Example 4

[0105] A method for preparing golden sugar syrup is basically the same as that in example 3, the only difference being that the preparation method of the thickening stabilizer is different.

[0106] The preparation method of the thickening stabilizer is as follows:

[0107] S1, 200g of cortex moutan and 150g of astragalus were crushed and mixed with 1000g of water, 125MPa pressure was applied for 3min, then the filtrate was collected by filtration; anhydrous ethanol was added to adjust the alcohol content of the filtrate to 50%, the precipitate was removed by standing, and further concentrated and dried to obtain an extract;

[0108] S2, 6g of trimethyl-beta-cyclodextrin was added to 120g of 1mol / L acetic acid solution to obtain a mixed solution; 2g of the extract was added to 40g of anhydrous ethanol to obtain an ethanol solution, then the ethanol solution was added to the mixed solution at a speed of 3g / min, and stirred for 3 hours under nitrogen atmosphere; the supernatant was collected by centrifugation, and freeze-dried to obtain a clathration stabilizer;

[0109] S3, choose ganoderma lucidum for ultrafine grinding, pass through an 800-mesh sieve, use 60wt% ethanol aqueous solution with a mass ratio of 5 times for soxhlet extraction for 3 times, each time for 2 hours, vacuum concentration, and then adsorption and desorption through macroporous resin to obtain ganoderma lucidum extract; 20g of hydroxyethyl methyl cellulose was added to 150g of water, heated to 70°C, 2g of xanthan gum was added, and stirred to form a complex; 4g of ganoderma lucidum extract was added to the complex, 2g of lemongrass oil was added, the pH was adjusted to 5.5, and it was treated at 60°C for 2h to obtain a polysaccharide stabilizer;

[0110] S4, mix 10g of the clathration stabilizer obtained in step S2 with 40g of the polysaccharide stabilizer obtained in step S3; adjust the pH value to neutral with saturated sodium bicarbonate aqueous solution, and homogenize the mixture using a high-pressure homogenizer at 700bar for 4min to obtain a thickening stabilizer.

[0111] Example 5

[0112] A method for preparing a golden sugar syrup is basically the same as that of example 3, the only difference being that the preparation method of the thickening stabilizer is different.

[0113] The preparation method of the thickening stabilizer is as follows:

[0114] S1, 200g of cortex moutan and 150g of astragalus were crushed and mixed with 1000g of water, 125MPa pressure was applied for 3min, then the filtrate was collected by filtration; anhydrous ethanol was added to adjust the alcohol content of the filtrate to 50%, the precipitate was removed by standing, and further concentrated and dried to obtain an extract;

[0115] S2, 6g of trimethyl-beta-cyclodextrin was added to 120g of 1mol / L acetic acid solution to obtain a mixed solution; 2g of the extract was added to 40g of anhydrous ethanol to obtain an ethanol solution, then the ethanol solution was added to the mixed solution at a speed of 3g / min, and stirred for 3 hours under nitrogen atmosphere; the supernatant was collected by centrifugation, and freeze-dried to obtain a clathration stabilizer;

[0116] S3, select Ganoderma lucidum for ultrafine grinding, pass through 800 mesh sieve, adopt 60wt% ethanol aqueous solution with mass multiple of 5 times to carry out Soxhlet extraction method extraction 3 times, each time extraction 2 hours, vacuum concentration, then through macroporous resin adsorption desorption, obtain Ganoderma lucidum extract; 20g hydroxyethyl methyl cellulose is added into 150g water, heated to 70℃, 2g xanthan gum is added, stirred to form a compound; 4g Ganoderma lucidum extract is added into the compound, 2g lemongrass oil is added, adjust pH to 5.5, 60℃ treatment 2h, obtain polysaccharide stabilizer;

[0117] S4, 10g inclusion stabilizer obtained in step S2 is mixed with 40g polysaccharide stabilizer obtained in step S3; saturated sodium bicarbonate aqueous solution is used to adjust pH value to neutral, 700bar high pressure homogenizer is used to homogenize the mixture for 4 minutes, obtain thickening stabilizer.

[0118] Example 6

[0119] A preparation method of golden sugar syrup is basically the same as that of example 3, the only difference is that the preparation method of the thickening stabilizer is different.

[0120] The preparation method of the thickening stabilizer is as follows:

[0121] S1, 200g cortex moutan and 150g radix astragali are crushed and mixed with 1000g water, 125MPa pressure is applied for 3min, then the filtrate is collected by filtration; anhydrous ethanol is added to adjust the alcohol content of the filtrate to 50%, the precipitate is removed by standing, and further concentrated and dried to obtain an extract;

[0122] S2, 6g methyl betahydroxy cyclo dextrin is added into 120g 1mol / L acetic acid solution to obtain a mixed solution; 2g extract is added into 40g anhydrous ethanol to obtain an ethanol solution, then the ethanol solution is added dropwise into the mixed solution at a speed of 3g / min, stirred for 3 hours under nitrogen atmosphere; the supernatant is collected by centrifugation, freeze-dried to obtain an inclusion stabilizer;

[0123] S3, select Ganoderma lucidum for ultrafine grinding, pass through 800 mesh sieve, adopt 60wt% ethanol aqueous solution with mass multiple of 5 times to carry out Soxhlet extraction method extraction 3 times, each time extraction 2 hours, vacuum concentration, then through macroporous resin adsorption desorption, obtain Ganoderma lucidum extract; 20g hydroxyethyl methyl cellulose is added into 150g water, heated to 70℃, 2g xanthan gum is added, stirred to form a compound; 4g Ganoderma lucidum extract is added into the compound, 2g lemongrass oil is added, adjust pH to 5.5, 60℃ treatment 2h, obtain polysaccharide stabilizer;

[0124] S4, 10 g of the inclusion stabilizer obtained in step S2 was mixed with 40 g of the polysaccharide stabilizer obtained in step S3; saturated sodium bicarbonate aqueous solution was used to adjust the pH value to neutral, and the mixture was subjected to homogenization treatment using 700 bar high pressure homogenizer for 4 minutes to obtain the thickening stabilizer.

[0125] Example 7

[0126] The preparation method of the golden sugar syrup was basically the same as that of example 3, and the only difference was that the preparation method of the thickening stabilizer was different.

[0127] The preparation method of the thickening stabilizer was as follows:

[0128] S1, 200 g of cortex moutan and 150 g of radix astragali were crushed and mixed with 1000 g of water, 125 MPa pressure was applied for 3 min, and then the filtrate was collected by filtration; anhydrous ethanol was added to adjust the alcohol content of the filtrate to 50%, and the precipitate was removed by standing, and further concentrated and dried to obtain an extract;

[0129] S2, 6 g of methyl betahydroxy cyclo dextrin was added to 120 g of 1 mol / L acetic acid solution to obtain a mixed solution; 2 g of the extract was added to 40 g of anhydrous ethanol to obtain an ethanol solution, and then the ethanol solution was added to the mixed solution at a speed of 3 g / min, and stirred for 3 hours under nitrogen atmosphere; the supernatant was collected by centrifugation, and freeze-dried to obtain an inclusion stabilizer;

[0130] S3, choose ganoderma lucidum for ultrafine grinding, pass through 800 mesh sieve, use 60wt% ethanol aqueous solution with mass ratio of 5 times for soxhlet extraction method for 3 times, each time for 2 hours, vacuum concentration, and then through macroporous resin adsorption and desorption to obtain ganoderma lucidum extract; 20 g of hydroxyethyl methyl cellulose was added to 150 g of water, heated to 70℃, 2 g of xanthan gum was added, and stirred to form a complex; 4 g of ganoderma lucidum extract was added to the complex, 2 g of citral was added, the pH was adjusted to 5.5, and it was treated at 60℃ for 2 h to obtain a polysaccharide stabilizer;

[0131] S4, 10 g of the inclusion stabilizer obtained in step S2 was mixed with 40 g of the polysaccharide stabilizer obtained in step S3; saturated sodium bicarbonate aqueous solution was used to adjust the pH value to neutral, and the mixture was subjected to homogenization treatment using 700 bar high pressure homogenizer for 4 minutes to obtain the thickening stabilizer.

[0132] Example 8

[0133] The preparation method of the golden sugar syrup was basically the same as that of example 3, and the only difference was that the preparation method of the thickening stabilizer was different.

[0134] The preparation method of the thickening stabilizer was as follows:

[0135] S1, 200g of cortex moutan and 150g of radix astragali were crushed and mixed with 1000g of water, 125MPa pressure was applied for 3min, and then the filtrate was collected by filtration; anhydrous ethanol was added to adjust the alcohol content of the filtrate to 50%, the precipitate was removed by standing, and further concentrated and dried to obtain an extract;

[0136] S2, 6g of methyl betahydroxy cyclo-dextrin was added to 120g of 1mol / L acetic acid solution to obtain a mixed solution; 2g of the extract was added to 40g of anhydrous ethanol to obtain an ethanol solution, and then the ethanol solution was added to the mixed solution at a speed of 3g / min, and stirred for 3 hours under a nitrogen atmosphere; the supernatant was collected by centrifugation, and freeze-dried to obtain a clathration stabilizer;

[0137] S3, choose ganoderma lucidum for ultra-fine grinding, pass through an 800-mesh sieve, and use 60wt% ethanol aqueous solution with a mass ratio of 5 times for Soxhlet extraction for 3 times, each time for 2 hours, vacuum concentration, and then adsorption and desorption through a macroporous resin to obtain a ganoderma lucidum extract; 20g of glucomannan was added to 150g of water, heated to 70℃, 2g of xanthan gum was added, and stirred to form a complex; 4g of the ganoderma lucidum extract was added to the complex, 2g of lemongrass oil was added, the pH was adjusted to 5.5, and it was treated at 60℃ for 2h to obtain a polysaccharide stabilizer;

[0138] S4, 10g of the clathration stabilizer obtained in step S2 was mixed with 40g of the polysaccharide stabilizer obtained in step S3; the pH value was adjusted to neutral by using saturated sodium bicarbonate aqueous solution, and the mixture was homogenized by using 700bar high pressure homogenization for 4min to obtain a thickening stabilizer.

[0139] Example 9

[0140] A preparation method of the golden sugar syrup is basically the same as that of example 3, and the only difference is that the preparation method of the thickening stabilizer is different.

[0141] The preparation method of the thickening stabilizer is as follows:

[0142] S1, 200g of cortex moutan and 150g of radix astragali were crushed and mixed with 1000g of water, 125MPa pressure was applied for 3min, and then the filtrate was collected by filtration; anhydrous ethanol was added to adjust the alcohol content of the filtrate to 50%, the precipitate was removed by standing, and further concentrated and dried to obtain an extract;

[0143] S2, 6g of methyl betahydroxy cyclo-dextrin was added to 120g of 1mol / L acetic acid solution to obtain a mixed solution; 2g of the extract was added to 40g of anhydrous ethanol to obtain an ethanol solution, and then the ethanol solution was added to the mixed solution at a speed of 3g / min, and stirred for 3 hours under a nitrogen atmosphere; the supernatant was collected by centrifugation, and freeze-dried to obtain a clathration stabilizer;

[0144] S3, select Ganoderma lucidum for ultrafine grinding, pass through 800 mesh sieve, adopt 60wt% ethanol aqueous solution with mass multiple of 5 times to carry out Soxhlet extraction method extraction 3 times, each time extraction 2 hours, vacuum concentration, then through macroporous resin adsorption desorption, obtain Ganoderma lucidum extract; 20g maltose is added into 150g water, heated to 70℃, 2g xanthan gum is added, stirred to form a compound; 4g Ganoderma lucidum extract is added into the compound, 2g lemon grass oil is added, adjust pH to 5.5, 60℃ treatment 2h, obtain polysaccharide stabilizer;

[0145] S4, 10g inclusion stabilizer obtained in step S2 is mixed with 40g polysaccharide stabilizer obtained in step S3; saturated sodium bicarbonate aqueous solution is used to adjust pH value to neutral, 700bar high pressure homogenizer is used to homogenize the mixture for 4 minutes, obtain thickening stabilizer.

[0146] Example 10

[0147] A preparation method of golden sugar syrup is basically same as example 3, the only difference is that the preparation method of the thickening stabilizer is different.

[0148] The preparation method of the thickening stabilizer is as follows:

[0149] S1, 200g cortex moutan and 150g radix astragali are crushed and mixed with 1000g water, 125MPa pressure is applied for 3min, then the filtrate is collected by filtration; anhydrous ethanol is added to adjust the alcohol content of the filtrate to 50%, the precipitate is removed by standing, and further concentrated and dried to obtain an extract;

[0150] S2, 6g methyl betahydroxy cyclo dextrin is added into 120g 1mol / L acetic acid solution to obtain a mixed solution; 2g extract is added into 40g anhydrous ethanol to obtain an ethanol solution, then the ethanol solution is added dropwise into the mixed solution at a speed of 3g / min, stirred for 3 hours under nitrogen atmosphere; the supernatant is collected by centrifugation, and freeze-dried to obtain an inclusion stabilizer;

[0151] S3, select Ganoderma lucidum for ultrafine grinding, pass through 800 mesh sieve, adopt 60wt% ethanol aqueous solution with mass multiple of 5 times to carry out Soxhlet extraction method extraction 3 times, each time extraction 2 hours, vacuum concentration, then through macroporous resin adsorption desorption, obtain Ganoderma lucidum extract; 20g maltose is added into 150g water, heated to 70℃, 2g xanthan gum is added, stirred to form a compound; 4g Ganoderma lucidum extract is added into the compound, 2g lemon grass oil is added, adjust pH to 5.5, 60℃ treatment 2h, obtain polysaccharide stabilizer;

[0152] S4, 10 g of the inclusion stabilizer obtained in step S2 is mixed with 40 g of the polysaccharide stabilizer obtained in step S3; saturated sodium bicarbonate aqueous solution is used to adjust the pH value to neutral, and the mixture is subjected to homogenization treatment using a 700 bar high-pressure homogenizer for 4 minutes to obtain a thickening stabilizer.

[0153] Comparative Example 1

[0154] A method for preparing a golden sugar syrup is as follows:

[0155] Step 1, first, 75 kg of yellow sand sugar is placed in a dedicated sugar boiling equipment A, and 25 kg of water is added, preparing for preliminary dissolution;

[0156] Step 2, the mixture of yellow sand sugar and water is heated using the sugar boiling equipment A to dissolve it, and the temperature is controlled at 80℃;

[0157] Step 3, continue to heat the sugar water mixture in the sugar boiling equipment A, raise the temperature to 105℃, and maintain at this temperature for 3 minutes to complete the boiling process of the sugar solution;

[0158] Step 4, the supernatant formed during the boiling process is transferred to another sugar boiling equipment B by pouring, and the surface scum is removed;

[0159] Step 5, heat the liquid in the sugar boiling equipment B until the temperature reaches 118℃;

[0160] Step 6, during the heating process, 10 kg of water is added to the sugar boiling equipment B, and the concentration of the sugar solution is adjusted so that the Brix value is 60;

[0161] Step 7, after the concentration adjustment is completed, the sugar solution is filtered through a 120 mesh sieve to remove impurities, and then subjected to homogenization treatment, including two pressure adjustments, one being 30 Bar and the other being 130 Bar;

[0162] Step 8, after the filtration and homogenization treatment are completed, the sugar syrup is transferred to a sterilization equipment and subjected to sterilization treatment at a temperature not lower than 90℃ for 20 seconds;

[0163] Step 9, after sterilization, the sugar syrup is cooled to not more than 40℃;

[0164] Step 10, finally, the cooled sugar syrup with a net content meeting the requirements is filled, sealed, coded, labeled, and boxed for stacking, and finally tested before entering the warehouse to ensure that the product meets the specification requirements.

[0165] Test Example 1

[0166] Long-term stability test

[0167] The golden sand sugar syrup prepared from the inventive examples and the comparative examples was placed in a 25±2℃, RH 60%±5% environment for long-term stability test according to the long-term stability test in the Chinese Pharmacopoeia 2020 edition, and samples were taken at 0, 12, 24 months for detection of pH and total impurities.

[0168] The test results are shown in Table 1.

[0169] Table 1

[0170]

[0171] Test Example 2

[0172] Palatability test

[0173] The golden sand sugar syrup prepared from the inventive examples and the comparative examples was applied to tea drinks, and the palatability was evaluated comprehensively in terms of smell, taste and aftertaste. Ten people gave a comprehensive score of 100 points, and the higher the score, the better the taste.

[0174] The test results are shown in Table 2.

[0175] Table 2

[0176] Experimental protocol Palatability Example 1 71 Example 2 73 Example 3 92 Example 4 84 Example 5 86 Example 6 85 Example 7 87 Example 8 83 Example 9 89 Example 10 85 Comparative Example 1 65

[0177] As can be seen from the data in Table 1 and Table 2, the golden sand sugar syrup prepared in Example 3 has good long-term stability and good palatability.

[0178] The thickening stabilizer in Example 3 has better long-term stability and palatability than the sodium carboxymethyl cellulose in Example 1 and the xanthan gum in Example 2, because of the combined effect of the complex formula and the preparation process. The methyl betadex of the thickening stabilizer, as a cyclodextrin derivative, can effectively include and stabilize volatile or sensitive flavor ingredients, extending the shelf life of the product. Hydroxyethyl methyl cellulose as a high molecular weight thickening agent provides better viscosity and stability, preventing product layering or precipitation. Xanthan gum enhances the emulsion stability of the system, while lemon grass oil not only improves the flavor of the product, but also may contribute to improved stability due to its antioxidant properties. In addition, the uniform dispersion of the stabilizer in the syrup is ensured by high-pressure homogenization, and precise pH adjustment helps to maintain the chemical stability of the ingredients. These factors work together to make the thickening stabilizer of Example 3 perform better in maintaining product stability and improving palatability.

[0179] The superior performance of methyl betadex in terms of long-term stability and palatability in Example 3 can be attributed to its unique chemical structure and physical properties. Methyl betadex has a larger cavity and higher hydrophilicity, which enables it to effectively complex and stabilize sensitive ingredients in the syrup, such as aroma compounds and easily degradable additives, thereby reducing the loss of these ingredients during storage and enhancing the stability of the product. Additionally, the uniformity of dispersion and compatibility with other ingredients in the syrup of methyl betadex can be superior to that of trimethyl-beta-cyclodextrin and hydroxypropyl-beta-cyclodextrin, which helps maintain the overall uniformity and consistency of the syrup, further improving its palatability and consumer acceptance. Therefore, the comprehensive performance of methyl betadex enables it to exhibit better long-term stability and palatability in Example 3.

[0180] The hydroxyethyl methyl cellulose used in Example 3 has excellent thickening ability, which can significantly increase the viscosity of the syrup at a lower concentration, which helps to stabilize the syrup system, reduce ingredient sedimentation and stratification, and thus improve long-term stability. Secondly, hydroxyethyl methyl cellulose forms a highly stable colloidal network in aqueous solution, which can uniformly disperse the ingredients in the syrup, helping to maintain the uniformity and stability of the product. In addition, the chemical structure of hydroxyethyl methyl cellulose endows it with good pH stability and thermal stability, allowing it to remain stable during sterilization and storage of the syrup, reducing degradation caused by heat treatment or prolonged time. Hydroxyethyl methyl cellulose also has good biocompatibility and biodegradability, which helps maintain the palatability of the syrup as it does not cause adverse reactions in the human body and is easily degradable in the environment. In contrast, although glucomannan, maltose and pullulan also have thickening and stabilizing effects, they may not perform as well as hydroxyethyl methyl cellulose in terms of viscosity adjustment, thermal stability or compatibility with other ingredients. For example, glucomannan can be less stable at high temperatures, maltose can easily participate in Maillard reactions during heat treatment due to its reducing properties, and pullulan can result in less stable syrup and taste than hydroxyethyl methyl cellulose under certain conditions due to its molecular weight and structural properties.

[0181] The selected lemon grass oil in Example 3 serves as a flavoring agent, containing a variety of natural components such as citral, myrcene, and limonene. These components work together to bring rich aroma layers and complexity to the syrup. Citral, in particular, as one of the main components of lemon grass oil, provides a distinct lemon aroma that enhances the flavor of the syrup and improves the sensory experience for consumers. Other components in lemon grass oil, such as myrcene and limonene, also contribute their own aroma and help create a unique flavor profile. In contrast, Examples 6 and 7 use single components, farnesol and citral, respectively. While these components can provide specific aromas, they lack the comprehensive effect of the diverse components in lemon grass oil. The complex aroma of lemon grass oil may better satisfy consumer preferences for complex flavors, thereby improving the palatability score. In terms of long-term stability, some components in lemon grass oil, such as citronellal, have antioxidant properties that help protect other components in the syrup from oxidative damage, extending the shelf life of the syrup. The stability of single components may not be as good as the complex components of lemon grass oil, as lemon grass oil can improve overall stability through interactions between different components.

Claims

1. A process for the preparation of a golden sugar syrup, characterized in that, The method is as follows: Step 1, first, put yellow sand sugar into a special sugar boiling equipment A, and add water, prepare to carry out preliminary dissolution; Step 2, use the sugar boiling equipment A to heat the mixture of yellow sand sugar and water, make it dissolve, control the temperature at 70-90℃; Step 3, continue to heat the sugar water mixture in the sugar boiling equipment A, raise the temperature to 100-110℃, and maintain at this temperature for 1-5 minutes, to complete the boiling process of the sugar solution; Step 4, by pouring, the clear liquid formed in the boiling process is transferred to another sugar boiling equipment B, and the surface scum is removed; Step 5, heat the liquid in the sugar boiling equipment B until the temperature reaches 115-120℃; Step 6, during the heating process, add water and colloid to the sugar boiling equipment B, and adjust the concentration of the sugar solution; Step 7, after the concentration adjustment is completed, filter the sugar solution through a 100-200 mesh sieve to remove impurities, and then carry out homogenization treatment; Step 8, after the filtration and homogenization treatment is completed, transfer the sugar syrup to a sterilization equipment for sterilization treatment; Step 9, after sterilization, cool the sugar syrup to not more than 30-50℃; Step 10, finally, the sugar syrup with net content meeting the requirements after cooling is filled, sealed, coded, labeled, and boxed for stacking, and finally detected before entering the warehouse to ensure that the product meets the specification requirements; The mass ratio of water and colloid in step 6 is 8-12:1; The colloid is a thickening stabilizer; The preparation method of the thickening stabilizer is as follows, by weight: S1, crush 180-220 parts of cortex moutan and 120-180 parts of radix astragali, mix with 800-1200 parts of water, apply a pressure of 110-130 MPa for 1-5 min, then filter to collect the filtrate; add anhydrous ethanol to adjust the alcohol content of the filtrate to 40-55%, stand to remove the precipitate, further concentrate and dry to obtain an extract; S2, add 4-8 parts of methyl betahydroxypropylcyclodextrin to 100-140 parts of 0.5-1.5 mol / L acetic acid solution to obtain a mixed solution; add 1-3 parts of the extract to 30-50 parts of anhydrous ethanol to obtain an ethanol solution, then add the ethanol solution to the mixed solution at a speed of 1-5 g / min, stir for 1-5 hours under nitrogen atmosphere; centrifuge to collect the supernatant, freeze-dry to obtain a package stabilizer; S3, select ganoderma lucidum for ultrafine grinding, pass through a 500-1000 mesh sieve, use 50-70 wt% ethanol aqueous solution with a mass ratio of 4-6 times for Soxhlet extraction for 1-5 times, each time for 1-3 hours, vacuum concentrate, then pass through a macroporous resin adsorption and desorption to obtain a ganoderma lucidum extract; Add 15-25 parts of hydroxyethyl methyl cellulose to 120-180 parts of water, heat to 60-80℃, add 1-3 parts of xanthan gum, stir to form a complex; add 2-5 parts of ganoderma lucidum extract to the complex, add 1-3 parts of lemongrass oil, adjust the pH to 5-6, treat at 55-65℃ for 1-3 h to obtain a polysaccharide stabilizer; S4. Mixing 5-15 parts of the inclusion stabilizer obtained in step S2 with 30-50 parts of the polysaccharide stabilizer obtained in step S3; adjusting the pH value to neutral with saturated sodium bicarbonate aqueous solution, and homogenizing the mixture under 600-800 bar high pressure for 3-5 minutes to obtain a thickening stabilizer.

2. The method of preparing golden brown sugar syrup as claimed in claim 1, characterized by, The mass ratio of the yellow sand sugar to water in step 1 is 2-4:

1.

3. The method of preparing golden brown sugar syrup as claimed in claim 1, characterized by, The mass ratio of the water to the yellow sand sugar in step 6 is 1:6-8.

4. The method of preparing golden brown sugar syrup according to claim 1, wherein The concentration of the sugar solution is adjusted in step 6 so that the Brix value is 55-65.

5. The method of preparing golden brown sugar syrup as claimed in claim 1, characterized by, The homogenization treatment in step 7 includes two pressure adjustments, one being 20-40 Bar and the other being 120-140 Bar.

6. The method of preparing golden brown sugar syrup as claimed in claim 1, characterized by, The sterilization treatment in step 8 is performed at a temperature not lower than 80-95 ℃, and the sterilization time is 10-30 seconds.

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