31 results about "Maltose Syrup" patented technology

The invention relates to the technical field of sugar alcohol preparation, and discloses a preparation method of high-purity crystalline maltitol, which comprises the following steps: firstly, by taking corn starch milk as a raw material, preparing ultrahigh-content maltose syrup with the maltose content of more than or equal to 91%, the wheat triose content of less than or equal to 0.4% and the glucose content of less than or equal to 4% through an enzyme conversion method; carrying out hydrogenation reaction on the syrup by adopting a Raney nickel catalyst, and controlling the hydrogenation side reaction to be 2% or below, so as to obtain hydrogenated liquid with maltitol content of more than or equal to 88%; and then, a pigment separation procedure in a traditional process is omitted, and the hydrogenated liquid is directly subjected to decoloration, ion exchange, evaporation concentration, crystallization, centrifugation and drying treatment to finally prepare crystalline maltitol. According to the method, by screening a specific compound enzyme system and finely regulating the pH value and temperature control environment of a saccharification reaction system, the generation of maltose is effectively promoted, and side reactions such as excessive hydrolysis of glucose and reverse synthesis of trisaccharide are inhibited at the same time, so that the high-purity maltose syrup precursor is obtained.

The present application relates to the technical field of food processing, and discloses a production process for improving the freezing performance of steamed glutinous rice dough, which comprises the following steps: firstly, compounding indica glutinous rice powder, sticky rice powder and cross-linked modified starch, and then using a functional conditioning liquid containing coconut milk, malt syrup and konjac powder and the like to knead the dough; the prepared dough agent is sequentially subjected to low-temperature precooling, rapid quick freezing, vacuum packaging and low-temperature storage; before use, the dough agent is thawed through a gradient method of low temperature first and then room temperature. Through the synergistic effect of the formula and the process, starch aging and ice crystal damage are effectively inhibited, the structural stability, water retention and extensibility of the dough after thawing are improved, and the technical pain points that the glutinous rice dough is prone to hardening, the taste is harsh, and the dough is prone to cracking when stuffing or rolling are solved. The method improves the production efficiency and product qualification rate, prolongs the shelf life of the product while ensuring and strengthening the traditional flavor, and is beneficial to industrialized production.

The invention provides a production method for increasing the yield of maltose, which comprises the following steps: proportioning, liquefying and saccharifying, controlling the concentration of starch milk through proportioning, reducing the concentration of syrup, improving the flowability of a system, obtaining a liquefied liquid with a low DE value in the liquefying process, and simultaneously adjusting the pH values of different reaction steps, so that the yield of maltose is increased. Finally, after saccharification is completed, the ultrahigh malt syrup which is low in content of glucose, maltose trisaccharide, maltose trisaccharide or more and high in maltose content is obtained, and the highest maltose content can reach 93%.

The invention discloses a production process of high-purity malt syrup, which comprises the following steps: S1, starch is subjected to size mixing and liquefaction, and the DE value of liquefaction is controlled at 1-2%; s2, controlling the temperature of the liquefied liquid to 55-60 DEG C, controlling the pH value to 4.2-7.2, and adding debranching enzyme and beta amylase for saccharification treatment; s3, after saccharification is completed, ethanol is added until the concentration is 20%, the reaction continues for 2 h, the ethanol concentration is increased to 40%, and the reaction continues for 2 h; s4, cooling to 30-35 DEG C, adding ethanol until the concentration is 80%, carrying out enzyme deactivation, and standing for crystallization; and S5, centrifugally separating the crystal substance, and drying to obtain the maltose. Through the design of multienzyme synergy, step-by-step enzymolysis, ethanol denaturation and the like, the purity and the yield of the maltose product are greatly improved.

The invention discloses a preparation method of low-purine beer, which comprises the following steps: activating yeast, crushing barley malt and crystallized malt, stopping protein, saccharifying, boiling, precipitating and cooling to obtain shaped wort; the method comprises the following steps: preparing pre-prepared wort from malt syrup, activated carbon and hops, mixing fermentation liquor and the pre-prepared wort in a fermentation stage, controlling the concentration of yeast to be 5.0 * 10 < 7 > / mL, performing low-temperature fermentation at 12 DEG C until the sugar degree is 6 degrees P, regularly discharging precipitates, yeast and diacetyl less than or equal to 0.1 mg / L, and performing cold storage at 0 DEG C for 7 days, and filtering and adjusting the concentration of the original wort to be 10 degrees P in a post-treatment stage. The raw materials comprise 120 kg to 180 kg of barley malt, 2 kg to 5 kg of crystalline malt, 310 kg to 365 kg of malt syrup and 3 kg of humulus lupulus. The purine content is remarkably reduced while the quality and taste of the beer are guaranteed, the fermentation process is optimized in process control, the brewing efficiency is improved, and the method is suitable for industrial production.

The invention discloses a Chinese yam peel polyphenol and medicinal and edible health tea extract compounded functional gel candy and a preparation method thereof, and belongs to the technical field of functional foods. The gel candy is prepared from the following components in parts by weight: 56.7 to 130.5 parts of health-preserving tea extract, 0.6 part of Chinese yam peel polyphenol, 30 to 80 parts of compound sweetening agent, 30 parts of malt syrup, 8 to 28 parts of gelatin, 0.1 to 3 parts of pectin, 0.1 to 1 part of citric acid, 0.6 part of sodium citrate, 0.1 part of caprylic / capric triglyceride and 0.005 part of hawthorn essence. The polyphenol extracted from the Chinese yam peel and the health-preserving tea extract prepared from the hawthorn, the pericarpium citri reticulatae, the poria cocos and the lotus leaf are scientifically compounded and synergistically take effect, the obtained gel candy is good in taste, experiments prove that the gel candy has excellent antioxidant and blood fat reducing activity, and a new way is provided for developing a novel candy product with a health-care function.

The invention discloses a ginkgo functional edible gel product for relieving airway inflammation and a preparation method of the ginkgo functional edible gel product. The ginkgo functional edible gel product is prepared from the following components in percentage by mass: 5.15% of ginkgo ethyl acetate extract, 8% of ginkgo RS3 type resistant starch, 2% of ginkgo polypeptide, 10% of gelatin, 15% of malt syrup, 0.19% of acidity adjusting solution and 0.3% of momordica grosvenori glucoside. According to the invention, an edible gel product is used as a carrier, and ginkgo seed ethyl acetate extract and ginkgo seed RS3 type resistant starch with functional activity of relieving airway inflammation, ginkgo seed polypeptide, low-calorie and decayed tooth-resistant momordica grosvenori glucoside and malt syrup are added as sweetening agents; according to the invention, gingko is used as a raw material to prepare an edible gel product containing gingko micromolecular active substances, resistant starch and other multi-component functional components, so that the application range of gingko resources is expanded, the utilization rate of each component of gingko is improved, and the variety of functional leisure food is enriched at the same time.

The invention relates to the technical field of hawthorn deep processing. The invention provides a dessert rich in hawthorn anthocyanin and a preparation method of the dessert. The dessert rich in hawthorn anthocyanin is prepared from the following raw materials in parts by weight: 80-120 parts of flour, 160-180 parts of hulless oat flour, 50-90 parts of glutinous rice flour, 25-30 parts of edible oil, 20-25 parts of high maltose syrup, 200-240 parts of red bean paste, 380-420 parts of hawthorn, 20-25 parts of sesame and 60-70 parts of erythritol. According to the dessert prepared by the invention, the hawthorn is processed for a short time, so that the problem of loss of components such as anthocyanin in a traditional hawthorn product is effectively avoided while the quality of the hawthorn product is ensured. Meanwhile, erythritol is used for replacing part of traditional saccharides, so that the intake of sugar is reduced, and the requirement of low sugar in the modern society is better met.

The invention provides antioxidant snow pear paste as well as a preparation method and application thereof, and belongs to the technical field of functional foods. The invention provides a preparation method of antioxidant snow pear paste, which comprises the following steps: adding water into medicinal and edible components such as malt, poria cocos, coix seed, white hyacinth bean, lily, hawthorn, almond, platycodon grandiflorum or combined siraitia grosvenorii, dwarf lilyturf tuber, couch grass root and mint, performing ultrasonic treatment, mixing with crushed Dangshan pears, boiling with water, separating the boiling liquid, performing coarse filtration, performing precision filtration with a ceramic membrane, collecting the filtrate, and centrifuging to obtain the antioxidant snow pear paste. The clear pear juice and the roxburgh rose juice are mixed and then decocted in stages, the obtained pear syrup and the malt syrup are mixed and blended, and the obtained anti-oxidation snow pear syrup has the functions of moistening the lung to arrest cough, tonifying the spleen, clearing damp and resisting oxidation. The ultrasonic technology is utilized to fully release active substances, the ceramic membrane selectively retains small-molecule functional components, excessive purification loss is avoided, and the comprehensive yield is increased by 40%. The method has the advantages of clean production and cost benefit, and breaks through the technical bottleneck of the industry.

The invention discloses a sand plate sugar with compound flavor, which is prepared from the following raw materials in percentage by mass: 18.0 to 22.0 percent of white granulated sugar, 8.0 to 10.0 percent of rock candy, 4.0 to 6.0 percent of hawthorn, 4.0 to 5.0 percent of dried bitter gourd, 3.5 to 4.5 percent of semen raphani, 2.5 to 3.5 percent of fructus amomi, 2.0 to 3.0 percent of galangal, 2.0 to 3.0 percent of clove, 3.0 to 4.0 percent of pericarpium citri reticulatae, 2.5 to 3.5 percent of honeysuckle, 2.0 to 3.0 percent of chrysanthemum, 0.8 to 1.2 percent of dried ginger and 0.8 to 1.2 percent of fresh ginger. The base materials are scientific in matching and excellent in formability, the white granulated sugar and the malt syrup are matched according to the mass ratio of 1.1-1.3: 1, the white granulated sugar provides hardness and brittleness, the malt syrup provides moisture retention and bonding force, it is synergistically guaranteed that the candy is stable in structure and not prone to deformation and adhesion due to moisture absorption, the forming defect caused by a single base material is overcome, and the product batch consistency is high.

The application discloses a functional bergamot lollipop and a preparation method thereof, and comprises the following raw materials in parts by weight: bergamot powder 10-40 parts, dried tangerine or orange peel powder 5-20 parts, hawthorn powder 5-18 parts, malt powder 5-15 parts, tuckahoe powder 3-12 parts, licorice powder 2-10 parts, white granulated sugar 20-60 parts, malt syrup 15-45 parts, isomalt 10-30 parts, fructooligosaccharide 5-20 parts, citric acid 1-6 parts, malic acid 0.5-4 parts, bergamot essential oil 0.2-2 parts, dried tangerine or orange peel essential oil 0.1-1.5 parts, menthol 0.05-1 part, gardenia yellow 0.01-0.5 part, rose anthocyanin 0.01-0.4 part, magnesium stearate 0.1-1 part, sorbitol 2-10 parts and purified water 15-35 parts. The application takes bergamot as the main raw material, and combines dried tangerine or orange peel, hawthorn and malt and other various medicinal and edible raw materials; the functional components of the raw materials are synergistic; the composite function of regulating qi and relieving the middle, promoting digestion and removing food accumulation, and invigorating the spleen and removing dampness is realized; the concept of medicinal and edible materials is combined with leisure candies; and the deficiency of single function of traditional hard candies is made up.

The invention relates to the technical field of food, in particular to brown prebiotic yellow stuffing and a preparation method thereof. The brown prebiotic yellow stuffing comprises stuffing and is characterized in that the stuffing comprises the following raw materials in parts by weight: 2.21% of drinking water, 52.95% of white bean paste, 2.21% of fructo-oligosaccharide, 13.24% of white granulated sugar, 19.42% of malt syrup, 0.61% of agar, 0.09% of salt, 7.72% of soybean oil, 0.09% of potassium sorbate, 0.07% of essence, 2.21% of cocoa powder, 0.99% of prunus mume powder and 0.77% of glutinous rice flour. Compared with the prior art, the coffee-colored prebiotic yellow-taste stuffing and the preparation method thereof have the advantages that the diversity of the taste of the stuffing is improved, and the favorite degree of the public is improved.

This invention relates to a compound seasoning, comprising: oils; modified starch; granulated sugar; oligomaltose; maltodextrin; maltitol syrup; sorbitol syrup; maltose syrup; fruit syrup; whey protein powder; egg white powder; whole milk powder; skim milk powder; whey powder; cheese powder; cocoa powder; cola liquid; corn starch; fruit and vegetable powder; condensed milk; sweetened egg yolk liquid; cheese; edible salt; gellan gum; xanthan gum; carrageenan; locust bean gum; pectin; microcrystalline cellulose; mono- and diglycerides of fatty acids; polyglycerides of fatty acids; β-carotene; potassium sorbate; compound coloring agent; food flavoring; citric acid; and the remainder being water. Citric acid and water are added to adjust the pH value of the compound seasoning to 4-6, resulting in a well-prepared compound seasoning. This solves the technical problem that in existing seasonings, when a single ingredient is added, the added seasoning may not be effective.

The invention belongs to the technical field of sticky candy formulas, and particularly relates to a formula and a preparation process of flower and fruit composite flavor blending sticky candies, and the formula comprises the following components in parts by weight: 30-40 parts of white granulated sugar, 25-35 parts of malt syrup, 10-15 parts of water, 5-8 parts of gelatin, 5-12 parts of flower and fruit raw materials, 0.1-0.5 part of a composite flavor blending agent, 0.2-0.6 part of citric acid, 1-3 parts of glycerol and 0.5-1 part of edible oil.

The invention discloses sugar-free high-functionality isomaltooligosacharide and a preparation method thereof, and belongs to the technical field of functional sugar manufacturing. The invention discloses a preparation method of sugar-free high-functionality isomaltooligosacharide, which comprises the following steps of: converting starch into coarse ultrahigh maltose syrup by using high-temperature-resistant alpha-amylase, barley-beta-amylase and pullulanase, further refining the coarse ultrahigh maltose syrup through deslagging, decolorizing and ion exchange, adding glucosylase, and carrying out high-temperature hydrolysis to obtain the sugar-free high-functionality isomaltooligosacharide. And then purifying the crude isomaltooligosacharide by adopting a nanofiltration membrane, and removing glucose in the sugar liquid. The content of glucose and maltose in the prepared isomaltose hypgather is lower than 0.5%, the isomaltose hypgather meets the requirements of the current market for healthy and sugar-free high-functional products, the content of effective sugar IG < 2 + > P + IG3 is larger than or equal to 90%, and the product has higher functional components which are two times that of the current market products.

The utility model relates to the technical field of waste heat recovery, and discloses a malt syrup production waste heat recovery and cyclic utilization device which comprises a bottom plate, production equipment, a heat exchange box and a heat storage tank are fixedly installed at the top of the bottom plate, a heat exchanger is arranged in the heat exchange box, and the left side of the heat exchanger is fixedly connected with the right side of a first communicating pipe. The right side of the heat exchanger is fixedly connected with a second communicating pipe, and the right side of the heat storage tank is fixedly provided with a vacuum pump. According to the utility model, high-temperature steam generated by malt syrup production is introduced into the heat exchanger, heat exchange is carried out on a cooling medium in the heat exchange box, and the steam after heat exchange is still hot and enters the heat storage tank to be stored, so that the effects of fully recovering and recycling waste heat are achieved; impurities in steam can be filtered through the filter screen plate, and the filter screen plate can be lifted by using the lifting handle at set intervals, so that the filter screen plate can be cleaned or replaced.

The present invention discloses a blood fat and blood pressure reducing and blood sugar relieving sesame seed sugar production process, and relates to the technical field of auxiliary blood pressure reducing food, the blood fat and blood pressure reducing and blood sugar relieving sesame seed sugar production process comprises the following steps: raw material preparation: selecting mildew-free and impurity-free high-quality black sesame seeds, cleaning, baking, cooling and storing; maltose syrup with high purity, natural mature honey, sesamin with high activity and linoleic acid without additives are selected; performing low-temperature baking on the walnuts, and performing crushing treatment; performing low-temperature drying, crushing and sieving on spinach to obtain an extract for later use; syrup preparation: adding a proper amount of purified water into malt syrup and honey, heating until the malt syrup and honey are completely dissolved, and controlling the temperature between 80 DEG C and 95 DEG C; the sesame seed candy has the advantages that the sesame seed candy adopts natural components and does not contain any additive, the low-sugar formula is beneficial to controlling the blood sugar level and is suitable for diabetics to eat appropriately, the nutritional ingredients and active ingredients in the raw materials are not damaged through the low-temperature frying and mixing process, and the optimal health benefits of the product are kept.

The utility model discloses malt syrup pipeline conveying equipment which comprises a conveying pump, the input end of the conveying pump is fixedly connected with a material pumping pipe, the outer portion of the material pumping pipe is fixedly connected with a heating cylinder, an interlayer is arranged in the heating cylinder, the inner wall of the interlayer is fixedly connected with an electric heater, and the upper surface of the material pumping pipe is fixedly connected with a temperature sensor. Two heat preservation barrels are connected outside the heating barrel in a sleeving mode, vacuum layers are arranged in the two heat preservation barrels, heat preservation cotton adheres to the inner walls of the two heat preservation barrels, the temperature of materials can be increased to a set temperature interval, the viscosity of malt syrup is reduced, and therefore the conveying speed is increased, and the processing efficiency is improved; heat dissipation can be reduced, and the heat utilization rate can be improved.

The application discloses a functional nutritional biscuit with the functions of invigorating the spleen and benefiting the stomach and a preparation method thereof, and belongs to the field of food technology. The functional nutritional biscuit with the functions of invigorating the spleen and benefiting the stomach comprises a biscuit embryo and a sauce; the biscuit embryo comprises the following raw materials in parts by weight: 80-120 parts of flour, 6-10 parts of white granulated sugar, 1-1.5 parts of edible salt, 0.8-1.5 parts of dry yeast, 50-60 parts of water, 15-30 parts of malt syrup and 3-6 parts of butter; and the sauce comprises the following raw materials in parts by weight: 30-50 parts of butter, 25-35 parts of white granulated sugar, 20 parts of whole egg liquid, 5-12 parts of traditional Chinese medicine powder and 20-30 parts of milk. The application is prepared by scientifically matching the medicinal materials with the same functions as food and combining modern food processing technology, and is suitable for daily consumption, and has the effects of improving gastrointestinal function, regulating immunity and restoring intestinal flora balance.

The invention relates to the technical field of candy manufacturing, and particularly discloses a fruit milk-flavored candy rich in fruit juice and a preparation method of the fruit milk-flavored candy. The fruit milk-flavored candy rich in fruit juice is prepared from the following raw materials in parts by weight: malt syrup, white granulated sugar, hydrogenated vegetable oil, fruity milk powder, food essence, a thickening agent, a sour regulator, sucrose fatty acid ester, an auxiliary additive and food coloring. The fruity milk powder is formed by mixing fruit juice microcapsules and whole milk powder, and the mass ratio of the fruit juice microcapsules to the whole milk powder is (3-4): (0.8-1.2). According to the invention, the synergistic improvement effect of the fruity milk powder on the formability and storage stability of the candies is enhanced, the migration of water and grease is delayed, the probability of adhesion and deformation of the candies in the storage process is reduced, and the quality stability of the product is improved.

The utility model discloses a mixing and filtering device for preparing a ginseng beverage, relates to the field of ginseng beverages, and solves the problems that the existing ginseng beverage is formed by mixing malt syrup, ginseng and water, the mixing is easy to generate, the ginseng residue is not thoroughly filtered, the taste and the quality are easy to influence, and the taste and the quality of the ginseng beverage are not influenced during bottling. The due ginseng content cannot be achieved. The device is technically characterized by comprising a base; the first supporting structure is mounted on the upper surface of the base, and the first supporting structure is used for supporting; the bearing structure is mounted on the first supporting structure, and the bearing structure is used for bearing; and the first stirring structure is mounted on the bearing structure, and the first stirring structure is used for stirring. During bottling, the content of ginseng in each bottle reaches the corresponding standard, the structure is relatively simple, and the use is convenient.

The present invention relates to the technical field of food processing, and discloses a boiling and cooling crystallization control technology for inhibiting sugar return of candies, and the technology comprises the following steps: S1, raw material pretreatment: weighing 40-60 parts by weight of white granulated sugar, 20-30 parts by weight of malt syrup, 8-12 parts by weight of water and 1-3 parts by weight of an anti-crystallization auxiliary agent, mixing the white granulated sugar and the malt syrup, adding the mixture into water, stirring until the mixture is preliminarily dissolved, and cooling the mixture to obtain a material A; a mixed sugar solution is obtained; s2, segmental gradient boiling: transferring the mixed sugar liquid obtained in the step S1 into a vacuum boiling pot with a stirring device, and stirring and boiling to obtain the concentrated massecuite. According to the boiling and cooling crystallization control process for inhibiting the sugar return of the candies, through whole-flow crystallization control, excessive addition of an anti-sugar-return agent is not needed, the sugar return rate is lower than 3% after the candies are stored for 6 months and is reduced by 85% or above compared with that of a traditional process, and the sugar return resisting effect is remarkable; caramelization and bubble generation are avoided through segmented boiling, and it is ensured that the candy tastes soft and glutinous (or hard and crisp) and is free of roughness and high in flavor retention rate through gradient slow cooling and seed crystal regulation and control.

The present invention has been made to solve the above-described problems, and an object of the present invention is to develop and provide a tongue brushing stick for removing tongue coating and improving tongue function, which enables even an elderly person or the like who is a person to be cared for to actively and pleasantly deal with tongue coating, which has no risk of tooth decay, which can easily remove tongue coating, which can avoid occurrence of aspiration, and which can maintain and improve tongue function by preventing deterioration of tongue function.SOLUTION: The tongue-polishing stick candy for removing tongue coating and improving tongue function has a nearly spherical swelling or a projection part in the vicinity of the tip part of the core rod of the stick candy, holds a candy component on the outer periphery of the nearly spherical swelling or the projection part, and is characterized in that the candy component is xylitol having cariostatic properties and non-cariostatic reduced malt syrup as sweeteners.SELECTED DRAWING: Figure 2

The application discloses a soft and glutinous fried dough twist and a preparation method thereof, and relates to the food processing technical field.The application comprises the following steps: S1, dough preparation: after mixing wheat flour, sugar and edible salt uniformly, slowly stirring by adding drinking water, and quickly stirring by adding oil and malt powder; S2, standing: after sealing the dough, standing in a constant temperature and humidity environment for more than 4 hours; S3, shaping: after standing, the dough is divided and shaped into fried dough twist blanks by a shaping machine under low pressure; S4, temperature control frying; S5, cooling; S6, malt syrup coating; and S7, outer layer coating. The application uses high-gluten flour, long-time standing, temperature control frying and malt syrup coating, so that the fried dough twist has a unique soft and glutinous taste, meets the market demand for diversified fried dough twist products, solves the problems of hard taste and easy tooth sticking of traditional fried dough twist, and can be more easily industrialized.

The application provides a spearmint-flavored syrup and a preparation method thereof. The spearmint-flavored syrup comprises the following components in mass fractions: spearmint extract 70-80 parts, white granulated sugar 15-20 parts, fructose-glucose syrup 14-19 parts, malt syrup 5-10 parts, concentrated apple juice 10-15 parts, acesulfame potassium 1-5 parts, sucrose fatty acid ester 0.1-0.3 parts, amino acid 0.2-0.5 parts, stabilizer 1-1.5 parts, citric acid 0.1-0.5 parts, sucrose 10-15 parts and potassium sorbate 0.5-1.5 parts. The spearmint-flavored syrup prepared by compounding the components has good flavor and good storage stability. The preparation process is simple, easy to operate, and the process parameters are easy to control, and the energy consumption is low, and is suitable for industrial production.

The invention discloses freeze-dried purple cabbage meal replacement cereal strips and a preparation method thereof, and belongs to the technical field of purple cabbage food preparation. The purple cabbage biscuit comprises 30-50 parts of purple cabbage powder, 20-30 parts of glutinous rice, 30-45 parts of oatmeal, 5-16 parts of Chinese wolfberry fruits, 10-20 parts of nuts, 5-10 parts of white granulated sugar and 10-20 parts of malt syrup. The freeze-dried purple cabbage meal replacement grain strips are obtained through raw material screening, cleaning, cooking, compounding, mixing, injection molding, pre-freezing, demolding, freeze drying and packaging. A low-temperature vacuum freeze-drying technology is adopted, several raw materials rich in nutrient substance content are combined and synergistically play a role, the unique flavor and color of purple cabbages are reserved, and the purple cabbage biscuit is rich in anthocyanin, dietary fibers and various vitamins, high in nutritional value, convenient to carry and eat and capable of meeting the fast-paced life requirements of modern people.

The invention discloses a method for relieving microbiological contamination in the saccharification process of malt syrup production, and belongs to the technical field of starch sugar production. The method comprises the following steps: adjusting the pH value of starch milk to 5.1-5.4, adding acid-resistant alpha-amylase for spray liquefaction, and then performing secondary spray enzyme deactivation to obtain liquefied liquid; carrying out vacuum flash evaporation on the liquefied liquid, cooling to 60.5-64.0 DEG C by using a plate heat exchanger, adding the liquefied liquid and saccharifying enzyme into a saccharifying tank, and saccharifying to obtain saccharified liquid; and finally, carrying out decoloration, filtration, ion exchange treatment and vacuum concentration on the saccharified liquid to obtain the malt syrup. According to the method, by selecting the acid-resistant amylase and adjusting the initial pH and the saccharification temperature, bacterial contamination in the saccharification process of maltose production is remarkably relieved, so that the problem of bacterial contamination in the saccharification process is solved, unstable saccharification quality caused by bacterial contamination in the saccharification process is avoided, metabolites generated by bacterial contamination are reduced, the refining burden is relieved, and the saccharification quality is improved.

The invention provides a sugar-coated haw and a preparation method thereof. The sugar-coated haw comprises a sugar coating, the sugar coating is prepared from the following raw materials: trehalose, maltitol and syrup; the syrup is selected from one or more of high fructose corn syrup, malt syrup and starch syrup. According to the invention, the sugar coating raw materials of the above types are adopted for combined action, so that the prepared sugar coating is high in brittleness, not easy to melt, stable in property, low in energy and the like. After the fruits are subjected to ultralow-temperature pre-freezing and vacuum freeze-drying treatment, the fruits are dipped in sugar liquid decocted from the raw materials to obtain the sugar-coated haws on sticks, and the sugar-coated haws on sticks have relatively high mouth feel and taste, are reduced in hardness and can be directly eaten.

The invention discloses black rice flavored jam without chemical preservatives as well as a preparation method and application of the black rice flavored jam. The black rice flavored jam consists of the following components: modified starch, a thickening agent, malt syrup, sugar, glycerol, salt, citric acid, a sucrose fermentation product, a whey fermentation product, black rice and water. The sucrose leavening and the whey leavening are added to replace a traditional chemical preservative, and the synergistic effect of the sucrose leavening and the whey leavening is utilized, so that the preservative effect is improved, the addition amount of the sucrose leavening and the whey leavening is reduced, the flavor of the black rice flavor jam is improved, and the shelf life is prolonged; the preservative effect reaches the level of a chemical preservative; through the high-pressure cooking technology, the cooking time of the black rice is shortened, the taste of the black rice is improved, trehalose is cooperated, the aging speed of the black rice in the black rice flavor jam is delayed, and the shelf life of the black rice flavor jam is prolonged.

The invention relates to a high-frankincense milk naan with a multi-layer mouth feel and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: a, proportioning and pretreating raw materials; b, performing double-stage dough kneading; c, gradient fermentation; d, forming treatment; e, baking in sections; and f, cooling and forming. According to the making method of the milk naan with the multilayer mouth feel of the frankincense, the adding amount of the fresh milk is increased to 50% or above of the total weight of the flour, and under the promoting effect of the Maillard reaction of the pasteurized fresh milk and the malt syrup, the flavor of the frankincense of the finished product is greatly enhanced, and the frankincense is rich and lasting; the multi-layer taste of the finished product is realized through the modes of double-stage dough kneading, gradient fermentation and segmented baking; rich high-quality protein in the fresh milk and high dietary fiber in the whole wheat flour can provide rich, comprehensive and balanced nutrition for eaters. The milk naan made by the making method disclosed by the invention is rich and lasting in milk fragrance, excellent in taste and rich in nutrition.