Manufacturing process for preparing liquid syrup from cane sugar

Abstract

The invention discloses a manufacturing process for preparing liquid syrup from cane sugar, which is characterized in that the addition amount of glacial acetic acid and citric acid, heating temperature and heating time are taken as experimental factors, sensory evaluation is taken as experimental indexes, and process conditions for preparing invert syrup from cane sugar are optimized through single factor and orthogonal experiments. And adding 0.4-0.6% of citric acid and 0.2-0.4% of glacial acetic acid, and heating for 90 minutes at 95 DEG C. The prepared sucrose invert syrup has the optimal taste, and when the syrup is stored at room temperature, the pH is slowly reduced, the sucrose conversion rate is gradually increased, but the sensory quality is not obviously changed. According to the manufacturing process for preparing the liquid syrup from the cane sugar, the invert syrup produced by taking the cane sugar as the raw material has the advantages of good taste, good flavor, single color, small viscosity, stable quality, long shelf life, no sand return phenomenon and the like, blood sugar rise and weight increase caused by eating starch syrup for a long time are avoided, body health is facilitated, and when the invert syrup is applied to milk tea shops, the liquid syrup has good taste. And the requirements of convenient use and consumer health are met.

Description

Technical Field

[0001] The invention relates to the technical field of preparing liquid syrup from sucrose, in particular to a manufacturing process for preparing liquid syrup from sucrose. Background Art

[0002] Currently in the industry, liquid syrup is mainly made from starch as raw material. The sugar content in starch syrup is relatively high. If you eat starch syrup for a long time, it may cause blood sugar to rise, and it will also increase weight, which is not good for your health. If you suffer from diabetes, eating starch syrup may aggravate the condition. Therefore, it is not recommended to eat starch syrup for a long time. Even when eating, you must control the intake and try not to eat too much at one time. Starch syrup belongs to starch hydrolysis, which becomes a viscous liquid after processing. It also contains maltose, oligosaccharides and glucose. Starch sugar is generally recommended for cooking food. When making food, put some starch syrup appropriately to make the food more delicious, but the syrup used by milk tea shops on the market is basically starch syrup, which will bring bad results to milk tea lovers.

[0003] The invert syrup produced with sucrose as raw material can be used as the base material of flavor syrup and functional compound syrup, and is widely used in the processing of candy, beverages, baked goods and other foods as well as in the pharmaceutical industry. At present, the preparation methods of sucrose invert syrup mainly include acid method, enzyme method and cation exchange resin method. The acid method with simple operation is mostly used in industrial production. The invert syrup produced with sucrose as raw material has the advantages of good taste, good flavor, single color, low viscosity, stable quality, long shelf life and no sand return phenomenon. Therefore, it is necessary to prepare liquid syrup with sucrose to meet the convenience of use and consumer health requirements. Summary of the invention

[0004] The object of the present invention is to provide a manufacturing process for preparing liquid syrup from sucrose, so as to solve the problem that the sugar content in starch syrup mentioned in the above background technology is relatively high. If starch syrup is consumed for a long time, it may cause blood sugar to rise, and it may also increase body weight, which is not good for health. If a person suffers from diabetes, eating starch syrup may aggravate the condition.

[0005] To achieve the above object, the present invention provides the following technical solution: a process for preparing liquid syrup from sucrose, comprising the following steps:

[0006] 1. Acid method

[0007] S1. Add sucrose raw material into a certain amount of boiling hot water, stir it, gradually dissolve the sucrose, prepare a sucrose solution, and filter it to ensure the purity of the raw material so that the subsequent processing can proceed smoothly;

[0008] S2, taking glacial acetic acid and citric acid as a mixed catalyst, adding them to the sucrose solution for hydrolysis reaction to generate invert sugar, and the production of invert sugar makes the liquid sugar have a unique flavor and color;

[0009] S3, adjusting the pH of the hydrolyzate to 4.8-6.8, controlling the content of invert sugar, and ensuring the quality of the product;

[0010] S4. Use ultrafiltration and ion exchange processes to remove impurities in the sugar solution. Ultrafiltration uses membrane separation technology to separate macromolecular impurities, while ion exchange uses resin to remove inorganic salts and pigments, which can improve the transparency and color of the product and obtain clear and transparent liquid sugar;

[0011] S5. The concentration of the sugar solution is increased by heating and concentrating. During the concentration process, the temperature needs to be controlled. The maximum temperature cannot exceed 105° C. to prevent the sugar solution from over-boiling. When the sugar solution concentration reaches about 80%, the temperature is lowered. When the temperature drops to 60° C., filtering and filling are performed to finally obtain a liquid sugar product.

[0012] S6. Liquid sugar detection

[0013] (1) Sugar content detection: Use a densitometer to detect the sugar content of liquid sugar. The densitometer is calibrated in advance according to the instrument requirements. Put the liquid sugar sample into the densitometer, and the densitometer directly displays the sugar content value;

[0014] (2) pH value determination: Take 30 ml of liquid sugar sample, wait for the liquid sugar sample to cool to room temperature, immerse the indicator electrode and the electrode into the liquid sugar sample to form a primary cell with the liquid sugar sample. When the hydrogen ion concentration of the liquid sugar sample changes, the electromotive force of the primary cell changes accordingly. Therefore, by measuring the electromotive force of the primary cell, the pH value of the liquid sugar sample can be obtained.

[0015] (3) Microbiological determination: Take 10 ml of liquid sugar sample, and after the liquid sugar sample is cooled to room temperature, add sterile water to dilute it 4 times by volume, pour the prepared diluted sample and culture medium into a sterile culture dish, and shake to fully mix the diluted sample and culture medium, put the inoculated sterile culture dish into a constant temperature incubator, culture it at a suitable temperature, observe the number of colonies for analysis and comparison, and detect the edible safety of the liquid sugar;

[0016] 2. Enzyme method

[0017] S1. Take a certain amount of sucrose, add an appropriate amount of water and stir to dissolve, to obtain a sucrose solution;

[0018] S2, taking a certain amount of sucrose invertase, adding an appropriate amount of water and shearing at high speed to obtain an invertase solution;

[0019] S3, adding the invertase solution to the sucrose solution, stirring and heating appropriately, and keeping the temperature for a period of time to hydrolyze the sucrose into glucose and fructose;

[0020] S4, inactivating the enzyme by heating or other methods to obtain a sugar solution;

[0021] S5. By adding substances such as sucrose, glutamine and sodium bicarbonate and controlling the temperature, pressure and time appropriately, a Maillard reaction is carried out to obtain a sugar replenishment solution, which is then added to the enzyme-inactivated sugar solution, and a liquid syrup of the desired concentration and flavor is obtained after water addition.

[0022] Preferably, the density meter can be a glass density meter or a digital density meter, which is convenient for detecting the sugar content.

[0023] Preferably, the process of microbial determination needs to avoid exogenous contamination of bacteria, and the operation process needs to maintain a sterile environment to ensure the accuracy of the determination.

[0024] Compared with the prior art, the invention has the following beneficial effects: the manufacturing process of preparing liquid syrup from sucrose;

[0025] 1. When the concentration of sucrose solution is 65%, 4‰~6‰ citric acid and 2‰~4‰ glacial acetic acid are added and heated at 95℃ for 90min. The obtained sucrose invert syrup has the best taste. When the syrup is stored at room temperature, the pH value decreases slowly and the sucrose conversion rate gradually increases, but the sensory quality does not change significantly. It can provide high-quality raw materials for the development of food and beverages using invert syrup as raw materials, and lay a good foundation for the industrial application of invert syrup.

[0026] 2. The invert syrup produced with sucrose as raw material has the advantages of good taste, good flavor, single color, low viscosity, stable quality, long shelf life and no sand return. It avoids the increase of blood sugar and weight gain caused by long-term consumption of starch syrup, which is beneficial to the health of the body. It is used in milk tea shops to meet the convenience of use and health requirements of consumers;

[0027] 3. Use a density meter to detect the sugar content of the liquid sugar, and use a potentiometric method to measure the pH value of the liquid sugar. After diluting the liquid sugar with sterile water, mix the diluted sample and the culture medium in a sterile culture dish, culture and observe in a constant temperature incubator, measure the microorganisms, and comprehensively determine whether the edible safety of the liquid sugar is qualified;

[0028] 4. Using filtration, ultrafiltration, ion exchange and other processes to remove impurities in the sugar solution and remove inorganic salts and pigments can improve the transparency and color of the product and obtain clear and transparent liquid sugar. When adjusting the sweetness of milk tea, it can avoid affecting the color and taste of the milk tea. DETAILED DESCRIPTION

[0029] The technical solutions in the embodiments of the present invention are clearly and completely described. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0030] The present invention provides a technical solution: a manufacturing process for preparing liquid syrup from sucrose.

[0031] Solution 1:

[0032] S1. Add sucrose raw material into a certain amount of boiling hot water, stir it, gradually dissolve the sucrose, prepare a sucrose solution, and filter it to ensure the purity of the raw material so that the subsequent processing can proceed smoothly;

[0033] S2, taking glacial acetic acid and citric acid as a mixed acid catalyst, adding them to the sucrose solution for hydrolysis reaction to generate invert sugar, and the production of invert sugar makes the liquid sugar have a unique flavor and color;

[0034] S3, adjusting the pH of the hydrolyzate to 4.8-6.8, controlling the content of invert sugar, and ensuring the quality of the product;

[0035] S4. Use ultrafiltration and ion exchange processes to remove impurities in the sugar solution. Ultrafiltration uses membrane separation technology to separate macromolecular impurities, while ion exchange uses resin to remove inorganic salts and pigments, which can improve the transparency and color of the product and obtain clear and transparent liquid sugar;

[0036] S5. The concentration of the sugar solution is increased by heating and concentrating. During the concentration process, the temperature needs to be controlled. The maximum temperature cannot exceed 105° C. to prevent the sugar solution from over-boiling. When the sugar solution concentration reaches about 80%, the temperature is lowered. When the temperature drops to 60° C., filtering and filling are performed to finally obtain a liquid sugar product.

[0037] S6. Liquid sugar detection

[0038] (1) Sugar content detection: Use a densitometer to detect the sugar content of liquid sugar. The densitometer is calibrated in advance according to the instrument requirements. Put the liquid sugar sample into the densitometer, and the densitometer directly displays the sugar content value. The densitometer can be a glass densitometer or a digital densitometer. It is simple and easy to detect the sugar content.

[0039] (2) pH value determination: Take 30 ml of liquid sugar sample, wait for the liquid sugar sample to cool to room temperature, immerse the indicator electrode and the electrode into the liquid sugar sample to form a primary cell with the liquid sugar sample. When the hydrogen ion concentration of the liquid sugar sample changes, the electromotive force of the primary cell changes accordingly. Therefore, by measuring the electromotive force of the primary cell, the pH value of the liquid sugar sample can be obtained.

[0040] (3) Microbiological determination: Take 10 ml of liquid sugar sample, and after the liquid sugar sample is cooled to room temperature, add sterile water to dilute it by 4 times volumetric method, pour the prepared diluted sample and culture medium into a sterile culture dish, and shake to fully mix the diluted sample and culture medium, put the inoculated sterile culture dish into a constant temperature incubator, culture it at a suitable temperature, observe the number of colonies for analysis and comparison, and detect the edible safety of liquid sugar. The process of microbiological determination needs to avoid exogenous bacterial contamination, and the operation needs to maintain a sterile environment to ensure the accuracy of the determination;

[0041] Option 2:

[0042] Using one or more of white sugar, rock sugar, brown sugar, black sugar, dark brown sugar, and golden sugar as raw materials, the invert syrup (liquid sucrose syrup) is prepared through the main processes of heating and dissolving, hydrolyzing by acid method (adding glacial acetic acid and citric acid as food processing aids), neutralizing (adding sodium hydroxide as food processing aid), filtering, cooling, and packaging;

[0043] The process conditions for preparing invert syrup from sucrose were optimized by single factor and orthogonal experiments, with the addition amount of acetic acid and citric acid, heating temperature and heating time as experimental factors and sensory evaluation as experimental index. The experimental results showed that when the concentration of sucrose solution was 65%, 4‰~6‰ citric acid and 2‰~4‰ acetic acid were added and heated at 95℃ for 90min, the prepared sucrose invert syrup had the best taste. When the syrup was stored at room temperature, the pH dropped slowly and the sucrose conversion rate gradually increased, but there was no obvious change in the sensory quality. This can provide high-quality raw materials for the development of food and beverages using invert syrup as raw materials, and lay a good foundation for the industrial application of invert syrup.

[0044] Option 3:

[0045] S1. Take a certain amount of sucrose, add an appropriate amount of water and stir to dissolve, to obtain a sucrose solution;

[0046] S2, taking a certain amount of sucrose invertase, adding an appropriate amount of water and shearing at high speed to obtain an invertase solution;

[0047] S3, adding the invertase solution to the sucrose solution, stirring and heating appropriately, and keeping the temperature for a period of time to hydrolyze the sucrose into glucose and fructose;

[0048] S4, inactivating the enzyme by heating or other methods to obtain a sugar solution;

[0049] S5. By adding substances such as sucrose, glutamine and sodium bicarbonate and controlling the temperature, pressure and time appropriately, a Maillard reaction is carried out to obtain a sugar replenishment solution, which is then added to the enzyme-inactivated sugar solution, and a liquid syrup of the desired concentration and flavor is obtained after water addition.

[0050] The contents not described in detail in this specification belong to the prior art known to professional and technical personnel in this field.

[0051] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A process for preparing liquid syrup from sucrose, characterized in that: The following steps are involved:

1. Acid method S1. Add sucrose raw material into a certain amount of boiling hot water, stir it, gradually dissolve the sucrose, prepare a sucrose solution, and filter it to ensure the purity of the raw material so that the subsequent processing can proceed smoothly; S2, taking glacial acetic acid and citric acid as a mixed catalyst, adding them to the sucrose solution for hydrolysis reaction to generate invert sugar, and the production of invert sugar makes the liquid sugar have a unique flavor and color; S3, adjusting the pH of the hydrolyzate to 4.8-6.8, controlling the content of invert sugar, and ensuring the quality of the product; S4. Use ultrafiltration and ion exchange processes to remove impurities in the sugar solution. Ultrafiltration uses membrane separation technology to separate macromolecular impurities, while ion exchange uses resin to remove inorganic salts and pigments, which can improve the transparency and color of the product and obtain clear and transparent liquid sugar; S5. The concentration of the sugar solution is increased by heating and concentrating. During the concentration process, the temperature needs to be controlled. The maximum temperature cannot exceed 105° C. to prevent the sugar solution from over-boiling. When the sugar solution concentration reaches about 80%, the temperature is lowered. When the temperature drops to 60° C., filtering and filling are performed to finally obtain a liquid sugar product. S6. Liquid sugar detection (1) Sugar content detection: Use a densitometer to detect the sugar content of liquid sugar. The densitometer is calibrated in advance according to the instrument requirements. Put the liquid sugar sample into the densitometer, and the densitometer directly displays the sugar content value; (2) pH value determination: Take 30 ml of liquid sugar sample, wait for the liquid sugar sample to cool to room temperature, immerse the indicator electrode and the electrode into the liquid sugar sample to form a primary cell with the liquid sugar sample. When the hydrogen ion concentration of the liquid sugar sample changes, the electromotive force of the primary cell changes accordingly. Therefore, by measuring the electromotive force of the primary cell, the pH value of the liquid sugar sample can be obtained. (3) Microbiological determination: Take 10 ml of liquid sugar sample, and after the liquid sugar sample is cooled to room temperature, add sterile water to dilute it 4 times by volume, pour the prepared diluted sample and culture medium into a sterile culture dish, and shake to fully mix the diluted sample and culture medium, put the inoculated sterile culture dish into a constant temperature incubator, culture it at a suitable temperature, observe the number of colonies for analysis and comparison, and detect the edible safety of the liquid sugar; 2. Enzyme method S1. Take a certain amount of sucrose, add an appropriate amount of water and stir to dissolve, to obtain a sucrose solution; S2, taking a certain amount of sucrose invertase, adding an appropriate amount of water and shearing at high speed to obtain an invertase solution; S3, adding the invertase solution to the sucrose solution, stirring and heating appropriately, and keeping the temperature for a period of time to hydrolyze the sucrose into glucose and fructose; S4, inactivating the enzyme by heating or other methods to obtain a sugar solution; S5. By adding substances such as sucrose, glutamine and sodium bicarbonate and controlling the temperature, pressure and time appropriately, a Maillard reaction is carried out to obtain a sugar replenishment solution, which is then added to the enzyme-inactivated sugar solution, and a liquid syrup of the desired concentration and flavor is obtained after water addition.

2. The process for preparing liquid syrup from sucrose according to claim 1, characterized in that: The density meter can be a glass density meter or a digital density meter, which is simple and easy to detect the sugar content.

3. The process for preparing liquid syrup from sucrose according to claim 1, characterized in that: The process of microbial determination needs to avoid exogenous contamination of bacteria, and the operation process needs to maintain a sterile environment to ensure the accuracy of the determination.