Flavored syrup and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to flavored syrup and a preparation method thereof. The flavor syrup is prepared from the following raw materials in parts by weight: 55 to 70 parts of high fructose corn syrup, 1 to 10 parts of edible salt, 0.1 to 2 parts of sodium citrate, 0.1 to 1 part of citric acid, 1 to 5 parts of DL-malic acid, 0.1 to 0.25 part of natural preservative, 0.1 to 1 part of xanthan gum, 0.1 to 0.3 part of sucralose, 0.1 to 3 parts of food essence and 35 to 50 parts of water. Each part of the natural preservative comprises the following raw materials in parts by weight: 4-8 parts of nisin, 5-10 parts of epsilon-polylysine hydrochloride and 10-15 parts of a compound extract of mugwort and smoked plum. The flavored syrup has better nutritional value, appearance and fruit flavor, is pure and lasting in sourness and sweetness, does not contain chemical preservatives, is safe and non-toxic, and can improve the taste and the shelf life of the syrup.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a flavor syrup and a preparation method thereof. Background Art

[0002] Flavored syrup refers to a flavored additive made from sugar as the main raw material and flavor components from fruits, vegetables, animals or other substances without using edible oils and fats. It has the advantage of strong water solubility. Flavored syrup can be added to a variety of drinks and desserts such as tea, coffee, smoothies, milkshakes and ice cream to increase their taste and flavor, making them more delicious. In the prior art, existing flavored syrups are often added with chemical preservatives such as benzoate and potassium sorbate during the preparation process to achieve the purpose of preservation and extend the shelf life. However, chemical preservatives have certain side effects on the human body and pose food safety risks. Therefore, it is of great significance to provide a flavored syrup that can not only effectively enhance the flavor of food, but also is safer and more reliable to use and is also more easily accepted by consumers. Summary of the invention

[0003] In order to overcome the shortcomings and deficiencies in the prior art, the object of the present invention is to provide a flavored syrup and a preparation method thereof, wherein the flavored syrup has better nutritional value and fruit flavor, and the sourness and sweetness are pure and lasting, and the added natural preservatives are safe and non-toxic, can play a better preservative role, and do not affect the flavor of the syrup, and help to improve the taste and shelf life of the syrup; the preparation method of the flavored syrup is simple to operate, convenient to control, and has high production efficiency, and is suitable for large-scale production.

[0004] The objective of the present invention is achieved by the following technical scheme: a flavor syrup comprising the following raw materials in parts by weight: 55-70 parts of fructose syrup, 1-10 parts of edible salt, 0.1-2 parts of sodium citrate, 0.1-1 parts of citric acid, 1-5 parts of DL-malic acid, 0.1-0.25 parts of natural preservatives, 0.1-1 parts of xanthan gum, 0.1-0.3 parts of sucralose, 0.1-3 parts of food flavors, and 35-50 parts of water; each part of natural preservatives comprises the following raw materials in parts by weight: 4-8 parts of nisin, 5-10 parts of ε-polylysine hydrochloride, and 10-15 parts of a composite extract of mugwort and ebony.

[0005] Furthermore, the compound extract of mugwort and ebony is formed by mixing mugwort extract and ebony extract and then drying them, and the mass ratio of mugwort used in the mugwort extract and ebony used in the ebony extract is 1:0.8-1.2.

[0006] The invention prepares a natural preservative by combining ε-polylysine hydrochloride, nisin, mugwort and black plum compound extracts. The natural preservative has an inhibitory effect on various microorganisms such as Escherichia coli and molds produced in the syrup, has an outstanding antibacterial effect, has good antioxidant capacity, improves the shelf life of the syrup, does not contain chemical preservatives, and has no toxic side effects on the human body.

[0007] Furthermore, the preparation method of the compound extract of mugwort and ebony comprises the following steps: reducing the cold trap temperature of the vacuum freeze-drying equipment to -40°C to -50°C within 2-3 hours, and maintaining the temperature for 40-90 minutes.

[0008] Furthermore, the preparation method of the mugwort extract comprises the following steps:

[0009] (A1) taking dried mugwort, crushing it, adding it to water and mixing it evenly; adding complex enzyme to the mixture and stirring it evenly, deactivating it after enzymolysis, and obtaining enzymolysis solution;

[0010] (A2) The enzymatic hydrolyzate is added to an ethanol aqueous solution, and ultrasonic extraction is performed. The obtained extract is filtered through a filter membrane, and concentrated under reduced pressure to obtain an Artemisia argyi extract.

[0011] Furthermore, in step (A1), the liquid-to-solid ratio of water added and mixed is 8-12:1 (mL / g).

[0012] Furthermore, in step (A1), the enzymolysis temperature is 37-42°C, and the enzymolysis time is 30-60 min; each portion of the complex enzyme comprises, by weight, 1-2 portions of cellulase, 1-2 portions of pectinase, 1-2 portions of xylanase, 0.5-1 portions of mannanase, and 0.5-1 portions of β-glucanase; and the added amount of the complex enzyme is 0.4-0.8wt% of the total amount of Artemisia argyi.

[0013] The present invention can selectively enzymatically hydrolyze the cellulose and hemicellulose components of the mugwort cell wall by adding the above-mentioned complex enzyme, and perform ultrasonic treatment after enzymatic hydrolysis, which helps to increase the yield of bioactive substances in the mugwort cell wall and enhance the antibacterial activity, antioxidant property and nutritional value of the natural preservative.

[0014] Furthermore, in step (A2), the concentration of the ethanol aqueous solution is 60-70wt%, the ultrasonic treatment power is 300-400W, the treatment time is 5-10min, and the liquid-to-solid ratio is 6-10:1 (mL / g); the extract is filtered through a 0.22μm filter membrane and then concentrated under reduced pressure to 1 / 2-1 / 3 of the original volume.

[0015] The present invention also provides a method for preparing the above-mentioned fruit-flavored syrup, comprising the following steps:

[0016] (1) Take a portion of water by weight, heat it to 80-90° C., add edible salt, and stir until the edible salt is completely dissolved; then add fructose syrup and stir until it is completely dissolved;

[0017] (2) respectively preparing sodium citrate, citric acid, DL-malic acid, sucralose and a natural preservative into aqueous solutions for use;

[0018] (3) adding xanthan gum to the sugar solution obtained in step (1) and stirring evenly; then stirring evenly with sodium citrate solution, citric acid solution and DL-malic acid solution, heating the obtained sugar solution to 90-95° C. and keeping the temperature after heating for 30-60 min;

[0019] (4) After the sugar solution obtained in step (3) is cooled to 30-45° C. after heat preservation, a natural preservative is added, and after stirring evenly, sucralose solution, the remaining water and edible flavor are added, and stirring evenly to obtain a fruit-flavored syrup.

[0020] Furthermore, the preparation method of the black plum extract includes the following steps: taking the dried and pitted black plum extract, crushing it and passing it through a 50-mesh sieve, adding it to an ethanol aqueous solution for ultrasonic treatment, after the extraction is completed, centrifuging the obtained extract and then filtering it, and concentrating the obtained supernatant under reduced pressure to obtain the black plum extract.

[0021] Furthermore, in the preparation method of the ebony extract, the concentration of the ethanol aqueous solution is 60-70wt%, the ultrasonic treatment power is 300-400W, the treatment time is 30-40min, and the liquid-to-solid ratio is 10-14:1 (mL / g); the obtained supernatant is concentrated under reduced pressure to 1 / 2-1 / 3 of the original volume to obtain the ebony extract.

[0022] The beneficial effects of the present invention are:

[0023] (1) The fruit-flavored syrup of the present invention is prepared by compounding raw materials such as fructose syrup, citric acid, DL-malic acid, and safe and non-toxic natural preservatives, so that the prepared flavored syrup has better nutritional value, sensory and fruity flavor, and the sourness and sweetness are pure and lasting.

[0024] (2) The present invention prepares a natural preservative by combining ε-polylysine hydrochloride, nisin, mugwort and black plum compound extracts. The natural preservative has an inhibitory effect on various microorganisms such as Escherichia coli and mold produced in the syrup, and has an outstanding antibacterial effect. It has good antioxidant capacity and helps to improve the shelf life of the syrup. It does not contain chemical preservatives and is safe and non-toxic. It can be added to the flavored syrup to play a good preservative role without affecting the flavor of the syrup. It can be suitable for adding to beverages, desserts and other foods to improve their taste and shelf life.

[0025] (3) The preparation method of the fruit-flavored syrup is simple to operate, convenient to control, and has high production efficiency. It is suitable for large-scale production. The obtained product has stable quality and is safe for consumption. DETAILED DESCRIPTION

[0026] In order to facilitate the understanding of those skilled in the art, the present invention is further described below in conjunction with embodiments, and the contents mentioned in the implementation modes are not intended to limit the present invention.

[0027] Example 1

[0028] In the present embodiment, a flavor syrup comprises the following raw materials in parts by weight: 64 parts of fructose syrup, 2 parts of edible salt, 0.5 parts of sodium citrate, 0.4 parts of citric acid, 2 parts of DL-malic acid, 0.2 parts of natural preservatives, 0.4 parts of xanthan gum, 0.2 parts of sucralose, 0.5 parts of food flavoring, and 40 parts of water; each part of natural preservatives comprises the following raw materials in parts by weight: 6 parts of nisin, 8 parts of ε-polylysine hydrochloride, and 12 parts of a composite extract of mugwort and ebony.

[0029] Furthermore, the compound extract of mugwort and ebony is formed by mixing mugwort extract and ebony extract and then drying them, and the mass ratio of mugwort used in the mugwort extract and ebony used in the ebony extract is 1:1.

[0030] Furthermore, the preparation method of the compound extract of mugwort and ebony comprises the following steps: reducing the cold trap temperature of the vacuum freeze-drying equipment to -45°C within 2.5 hours and maintaining the temperature for 60 minutes.

[0031] Furthermore, the preparation method of the mugwort extract comprises the following steps:

[0032] (A1) taking dried mugwort, crushing it, adding it to water and mixing it evenly, with a liquid-to-solid ratio of 10:1 (mL / g); adding a composite enzyme to the mixed solution and stirring it evenly, inactivating it after enzymolysis, and obtaining an enzymolysis solution; the amount of the composite enzyme added is 0.6wt% of the total amount of mugwort;

[0033] (A2) adding ethanol aqueous solution to the enzymatic hydrolyzate, extracting by ultrasonic wave, filtering the obtained extract by using a filter membrane, and concentrating the filtrate under reduced pressure to obtain an Artemisia argyi extract.

[0034] Further, in step (A1), the enzymolysis temperature is 38° C., and the enzymolysis time is 50 min; each portion of the complex enzyme comprises, by weight, 1.5 portions of cellulase, 1.5 portions of pectinase, 1.5 portions of xylanase, 0.8 portions of mannanase, and 0.8 portions of β-glucanase;

[0035] Furthermore, in step (A2), the concentration of the ethanol aqueous solution is 65wt%, the ultrasonic treatment power is 350W, the treatment time is 8min, and the liquid-to-solid ratio is 8:1 (mL / g); the extract is filtered through a 0.22μm filter membrane and then concentrated under reduced pressure to 1 / 3 of the original volume.

[0036] Furthermore, the preparation method of the black plum extract includes the following steps: taking the dried and pitted black plum extract, crushing it and passing it through a 50-mesh sieve, adding it to an ethanol aqueous solution for ultrasonic treatment, the concentration of the ethanol aqueous solution is 65wt%, the ultrasonic treatment power is 350W, the treatment time is 35min, and the liquid-to-solid ratio is 12:1 (mL / g); after the extraction is completed, the obtained extract is centrifuged and then filtered, and the obtained supernatant is concentrated under reduced pressure to 1 / 3 of the original volume to obtain the black plum extract.

[0037] The present invention also provides a method for preparing the above-mentioned fruit-flavored syrup, comprising the following steps:

[0038] (1) Take a portion of water by weight, heat it to 85° C., add edible salt, and stir until the edible salt is completely dissolved; then add fructose syrup and stir until it is completely dissolved;

[0039] (2) respectively preparing sodium citrate, citric acid, DL-malic acid, sucralose and a natural preservative into aqueous solutions for use;

[0040] (3) adding xanthan gum to the sugar solution obtained in step (1) and stirring evenly; then stirring evenly with sodium citrate solution, citric acid solution and DL-malic acid solution, heating the obtained sugar solution to 90-95° C. and keeping the temperature after heating for 45 min;

[0041] (4) After the sugar solution obtained in step (3) is cooled to 35° C. after being kept warm, a natural preservative is added, and after being stirred evenly, sucralose solution, the remaining water and edible flavor are added, and stirred evenly to obtain a fruit-flavored syrup.

[0042] Example 2

[0043] In the present embodiment, a flavor syrup comprises the following raw materials in parts by weight: 55 parts of fructose syrup, 1 part of edible salt, 0.2 parts of sodium citrate, 0.2 parts of citric acid, 1 part of DL-malic acid, 0.15 parts of natural preservatives, 0.2 parts of xanthan gum, 0.1 parts of sucralose, 0.2 parts of food flavoring, and 35 parts of water; each part of natural preservatives comprises the following raw materials in parts by weight: 4 parts of nisin, 5 parts of ε-polylysine hydrochloride, and 10 parts of a composite extract of mugwort and ebony.

[0044] Furthermore, the compound extract of mugwort and ebony is formed by mixing mugwort extract and ebony extract and then drying them, and the mass ratio of mugwort used in the mugwort extract and ebony used in the ebony extract is 1:0.8.

[0045] Furthermore, the preparation method of the compound extract of mugwort and ebony comprises the following steps: reducing the cold trap temperature of the vacuum freeze-drying equipment to -40°C within 2 hours and maintaining the temperature for 90 minutes.

[0046] Furthermore, the preparation method of the mugwort extract comprises the following steps:

[0047] (A1) taking dried mugwort, crushing it, adding it to water and mixing it evenly, with a liquid-to-solid ratio of 12:1 (mL / g); adding a composite enzyme to the mixed solution and stirring it evenly, inactivating it after enzymolysis, and obtaining an enzymolysis solution; the amount of the composite enzyme added is 0.5wt% of the total amount of mugwort;

[0048] (A2) adding ethanol aqueous solution to the enzymatic hydrolyzate, extracting by ultrasonic wave, filtering the obtained extract by using a filter membrane, and concentrating the filtrate under reduced pressure to obtain an Artemisia argyi extract.

[0049] Furthermore, in step (A1), the enzymolysis temperature is 37° C. and the enzymolysis time is 60 min; each portion of the complex enzyme comprises, by weight, 2 portions of cellulase, 1 portion of pectinase, 1 portion of xylanase, 0.1 portions of mannanase and 0.5 portions of β-glucanase.

[0050] Furthermore, in step (A2), the concentration of the ethanol aqueous solution is 65wt%, the ultrasonic treatment power is 300W, the treatment time is 5-10min, and the liquid-to-solid ratio is 6:1 (mL / g); the extract is filtered through a 0.22μm filter membrane and then concentrated under reduced pressure to 1 / 2 of the original volume.

[0051] Furthermore, the preparation method of the black plum extract comprises the following steps: taking the dried and pitted black plum extract, crushing it and passing it through a 50-mesh sieve, adding it to an ethanol aqueous solution for ultrasonic treatment, the concentration of the ethanol aqueous solution is 65wt%, the ultrasonic treatment power is 300W, the treatment time is 40min, and the liquid-to-solid ratio is 10:1 (mL / g); after the extraction is completed, the obtained extract is centrifuged and then filtered, and the obtained supernatant is concentrated under reduced pressure to 1 / 2-1 / 3 of the original volume to obtain the black plum extract.

[0052] The present invention also provides a method for preparing the above-mentioned fruit-flavored syrup, comprising the following steps:

[0053] (1) Take a portion of water by weight, heat it to 80° C., add edible salt, and stir until the edible salt is completely dissolved; then add fructose syrup and stir until it is completely dissolved;

[0054] (2) respectively preparing sodium citrate, citric acid, DL-malic acid, sucralose and a natural preservative into aqueous solutions for use;

[0055] (3) adding xanthan gum to the sugar solution obtained in step (1) and stirring evenly; then adding sodium citrate solution, citric acid solution and DL-malic acid solution and stirring evenly, heating the obtained sugar solution to -95°C, and then keeping the temperature for 60 minutes;

[0056] (4) After the sugar solution obtained in step (3) is cooled to 30° C. after being kept warm, a natural preservative is added, and after being stirred evenly, sucralose solution, the remaining water and edible flavor are added, and stirred evenly to obtain a fruit-flavored syrup.

[0057] The rest of the content of this embodiment is the same as that of Embodiment 1.

[0058] Example 3

[0059] In the present embodiment, a flavor syrup comprises the following raw materials in parts by weight: 70 parts of fructose syrup, 3 parts of edible salt, 1 part of sodium citrate, 0.6 parts of citric acid, 3 parts of DL-malic acid, 0.25 parts of natural preservatives, 0.6 parts of xanthan gum, 0.15 parts of sucralose, 1 part of food flavoring, and 50 parts of water; each part of natural preservatives comprises the following raw materials in parts by weight: 8 parts of nisin, 10 parts of ε-polylysine hydrochloride, and 15 parts of a composite extract of mugwort and ebony.

[0060] Furthermore, the compound extract of mugwort and ebony is formed by mixing mugwort extract and ebony extract and then drying them, and the mass ratio of mugwort used in the mugwort extract and ebony used in the ebony extract is 1:1.2.

[0061] Furthermore, the preparation method of the compound extract of mugwort and ebony comprises the following steps: reducing the cold trap temperature of the vacuum freeze-drying equipment to -50°C within 2-3 hours and maintaining the temperature for 40 minutes.

[0062] Furthermore, the preparation method of the mugwort extract comprises the following steps:

[0063] (A1) taking dried mugwort, crushing it, adding it to water and mixing it evenly, with a liquid-to-solid ratio of 12:1 (mL / g); adding a composite enzyme to the mixed solution and stirring it evenly, inactivating it after enzymolysis, and obtaining an enzymolysis solution; the amount of the composite enzyme added is 0.8wt% of the total amount of mugwort;

[0064] (A2) adding ethanol aqueous solution to the enzymatic hydrolyzate, extracting by ultrasonic wave, filtering the obtained extract by using a filter membrane, and concentrating the filtrate under reduced pressure to obtain an Artemisia argyi extract.

[0065] Furthermore, in step (A1), the enzymolysis temperature is 39° C. and the enzymolysis time is 30 min; each portion of the complex enzyme comprises, by weight, 2 portions of cellulase, 2 portions of pectinase, 1 portion of xylanase, 1 portion of mannanase and 1 portion of β-glucanase.

[0066] Furthermore, in step (A2), the concentration of the ethanol aqueous solution is 65wt%, the ultrasonic treatment power is 400W, the treatment time is 5min, and the liquid-to-solid ratio is 10:1 (mL / g); the extract is filtered through a 0.22μm filter membrane and then concentrated under reduced pressure to 1 / 3 of the original volume.

[0067] Furthermore, the preparation method of the black plum extract includes the following steps: taking the dried and pitted black plum extract, crushing it and passing it through a 50-mesh sieve, adding it to an ethanol aqueous solution for ultrasonic treatment, the concentration of the ethanol aqueous solution is 65wt%, the ultrasonic treatment power is 400W, the treatment time is 30min, and the liquid-to-solid ratio is 14:1 (mL / g); after the extraction is completed, the obtained extract is centrifuged and then filtered, and the obtained supernatant is concentrated under reduced pressure to 1 / 3 of the original volume to obtain the black plum extract.

[0068] The present invention also provides a method for preparing the above-mentioned fruit-flavored syrup, comprising the following steps:

[0069] (1) Take a portion of water by weight, heat it to 80-90° C., add edible salt, and stir until the edible salt is completely dissolved; then add fructose syrup and stir until it is completely dissolved;

[0070] (2) respectively preparing sodium citrate, citric acid, DL-malic acid, sucralose and a natural preservative into aqueous solutions for use;

[0071] (3) adding xanthan gum to the sugar solution obtained in step (1) and stirring evenly; then adding sodium citrate solution, citric acid solution and DL-malic acid solution and stirring evenly, heating the obtained sugar solution to 95° C. and keeping the temperature after heating for 30 min;

[0072] (4) After the sugar solution obtained in step (3) is cooled to 45° C. after heat preservation, a natural preservative is added, and after stirring evenly, sucralose solution, the remaining water and edible flavor are added, and stirring evenly to obtain a fruit-flavored syrup.

[0073] The rest of the content of this embodiment is the same as that of Embodiment 1.

[0074] Example 4

[0075] In the present embodiment, a flavor syrup includes the following raw materials in parts by weight: 68 parts of fructose syrup, 2 parts of edible salt, 1 part of sodium citrate, 0.1-1 parts of citric acid, 2 parts of DL-malic acid, 0.2 parts of natural preservatives, 0.5 parts of xanthan gum, 0.15 parts of sucralose, 1 part of food flavoring, and 45 parts of water.

[0076] The rest of the content of this embodiment is the same as that of Embodiment 1.

[0077] Comparative Example 1

[0078] The difference between this comparative example and Example 1 is that an equal amount of potassium sorbate is used to replace the compound extract of mugwort and ebony.

[0079] Comparative Example 2

[0080] The difference between this comparative example and Example 1 is that an equal amount of potassium sorbate is used to replace the natural preservative.

[0081] The natural preservatives of Examples 1-3 were subjected to oral toxicity tests according to the standard GB15193.13-2015 "90-day oral toxicity test". The tests showed that the natural preservatives were all safe and could be used as food additives in reasonable amounts:

[0082] The flavor syrups of Examples 1-4 and Comparative Examples 1-3 were tested for smell and taste, and their colors were observed.

[0083] Testing method for smell, taste and color: Take 200g of syrup and store it in a sealed container at 25℃ for 35 days. Then take it out and observe its color, smell its odor, and taste the syrup.

[0084]

[0085]

[0086] Prepare the test syrup samples according to the formula, according to GB / T4789.2-2016 "National Food Safety Standard Food Microbiology Test Colony Count Determination", GB4789.3-2016 "National Food Safety Standard Food Microbiology Test Coliform Count" and GB4789.15-2016 "National Food Safety Standard Food Microbiology Test Mold and Yeast Count", under the storage condition of 27℃, the growth rate of coliform count and mold count of the samples at 0 and 50 days respectively, growth rate % = (50d colony count - 0d colony count) / 0d colony count * 100%, the test results are shown in the following table:

[0087]

[0088] The natural preservative added to the flavor syrup of the present invention has good compatibility with the syrup system, has high antibacterial activity, does not contain chemical preservatives, is safe and non-toxic, can play a good preservative role when added to the flavor syrup, and does not affect the flavor of the syrup. The natural preservative can be applied to beverages, desserts and other foods to improve their taste and shelf life.

[0089] The above embodiments are preferred implementation schemes of the present invention. In addition, the present invention may also be implemented in other ways. Any obvious replacement without departing from the concept of the present invention is within the protection scope of the present invention.

Claims

1. A flavored syrup, characterized in that: The invention comprises the following raw materials in parts by weight: 55-70 parts of fructose syrup, 1-10 parts of edible salt, 0.1-2 parts of sodium citrate, 0.1-1 parts of citric acid, 1-5 parts of DL-malic acid, 0.1-0.25 parts of natural preservatives, 0.1-1 parts of xanthan gum, 0.1-0.3 parts of sucralose, 0.1-3 parts of food flavor and 35-50 parts of water; each part of natural preservatives comprises the following raw materials in parts by weight: 4-8 parts of nisin, 5-10 parts of ε-polylysine hydrochloride and 10-15 parts of compound extracts of mugwort and black plum.

2. The flavored syrup according to claim 1, characterized in that: The mugwort and ebony compound extract is formed by mixing mugwort extract and ebony extract and then drying them. The mass ratio of mugwort used in the mugwort extract and ebony used in the ebony extract is 1:0.8-1.

2.

3. The flavored syrup according to claim 2, characterized in that: The preparation method of the compound extract of mugwort and ebony plum comprises the following steps: reducing the cold trap temperature of a vacuum freeze-drying device to -40°C to -50°C within 2-3 hours, and maintaining the temperature for 40-90 minutes.

4. The flavored syrup according to claim 2, characterized in that: The preparation method of the mugwort extract comprises the following steps: (A1) taking dried mugwort, crushing it, adding it to water and mixing it evenly; adding complex enzyme to the mixture and stirring it evenly, deactivating it after enzymolysis, and obtaining enzymolysis solution; (A2) The enzymatic hydrolyzate is added to an ethanol aqueous solution, and ultrasonic extraction is performed. The obtained extract is filtered through a filter membrane, and concentrated under reduced pressure to obtain an Artemisia argyi extract.

5. The flavored syrup according to claim 4, characterized in that: In step (A1), the enzymatic hydrolysis temperature is 37-42° C., and the enzymatic hydrolysis time is 30-60 min.

6. The flavored syrup according to claim 4, characterized in that: In step (A1), each part of the complex enzyme comprises, by weight, 1-2 parts of cellulase, 1-2 parts of pectinase, 1-2 parts of xylanase, 0.5-1 parts of mannanase and 0.5-1 parts of β-glucanase.

7. A method for preparing the flavored syrup according to any one of claims 1 to 6, characterized in that: The preparation method of the fruit flavor syrup comprises the following steps: (1) Take a portion of water by weight, heat it, add edible salt, and stir until the edible salt is completely dissolved; then add fructose syrup and stir until it is completely dissolved; (2) respectively preparing sodium citrate, citric acid, DL-malic acid, sucralose and a natural preservative into aqueous solutions for use; (3) adding xanthan gum to the sugar solution obtained in step (1) and stirring evenly; then adding sodium citrate solution, citric acid solution and DL-malic acid solution and stirring evenly, heating the obtained sugar solution, and then keeping it warm; (4) After the sugar solution obtained in step (3) is kept warm, it is cooled, and then a natural preservative is added. After stirring evenly, the sucralose solution, the remaining water and the edible flavor are added, and the mixture is stirred evenly to obtain a fruit-flavored syrup.

8. The flavored syrup according to claim 7, characterized in that: In step (1), the heating temperature is 80-90°C.

9. The flavored syrup according to claim 7, characterized in that: In step (3), the sugar solution is heated to 85-90°C and kept warm for 30-60 minutes.

10. The flavored syrup according to claim 7, characterized in that: In step (4), the sugar solution is cooled to 30-45°C.

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