Preparation method of invert syrup

A technology of inverting syrup and conversion rate, which is applied in the field of food processing, which can solve the problems of uncontrollable sucrose conversion rate, deviation between inverting syrup conversion rate and the set conversion rate, etc., and achieve the effect of controllable conversion rate

Pending Publication Date: 2021-12-17
JIAHE FOODS IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The technology described by this patented method allows for controlled changes during alcohol production without affecting other components or products produced from it. This results in more efficient manufacturing processes with improved quality control over productivity.

Problems solved by technology

The technical problem addressed in this patented technology relates to improving the efficiency at converting sugars such as glucose or fructans (saccharides) from their original state without losing some important properties like sweetness that can be lost when heated over an extended period of time due to insufficient control on how long they are going through these reactions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] In order to obtain a conversion syrup with a conversion of 47%, prepared by the following steps:

[0045] (1) Soluble: The white sugar is stirred with hot water at 85 ° C to dissolve a sugar solution of 6 kg of mass concentration of 60%;

[0046] (2) Hydrolysis: Adding anhydrous citric acid to the sugar solution to adjust the pH to 2.55, 85 ° C. After stirring for 2 h, it is obtained to obtain a hydrolyzate, take a small amount of hydrolyzate to cool to room temperature, and measure the hydrolyzate of BRIX to 73.6%. The specific gravity is 1.35, the rotation degree is 139.3, and the conversion of the hydrolyzate is 99.38% by calculation.

[0047] (3) Precation: The hydrolyzed solution is lowered to 70 ° C in 0.5 h and the calcium hydroxide adjustment pH to 4.5 is added to the hydrolyzate, 6.686 kg of a sugar solution (60% mass concentration is 60%) and the hydrolyzate It was mixed, and the mixed mixture was lowered to 60 ° C and the calcium hydride hydroxide was continued to t

Embodiment 2

[0053] In order to obtain a conversion syrup with a conversion of 30%, prepared by steps:

[0054] (1) Soluble: The white sugar is stirred with hot water at 85 ° C to dissolve a sugar solution of 6 kg of mass concentration of 60%;

[0055] (2) Hydrolysis: Adding anhydrous citric acid to the sugar solution to adjust the pH to 2.55, 85 ° C to obtain a hydrolyzate, take a small amount of hydrolyzate to cool to room temperature, and measure the brix of the hydrolyzate to 63.5, specific gravity In a 1.312, the optical rate is 150.45, by calculating the concentration of the hydrolyzed solution is 96.27%;

[0056] (3) Addition: Mix the prepared hydrolyzate directly with a glycose solution (mass concentration of 50%) (mass concentration of 50%), and the mixed mixture is lowered to 60 ° C and hydroxide is added to the mixture. Calcium to make the mixture of pH of 5.0;

[0057] (4) Decolorization filtering: After mixing the mixture in step (3) and the activated carbon, then filtrate and mixed

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Abstract

The invention relates to a preparation method of invert syrup, which comprises the steps of mixing and hydrolyzing a first sugar solution and an acid conversion agent to obtain hydrolysate, and mixing and blending a second sugar solution and the hydrolysate to obtain the invert syrup. The first sugar solution is firstly converted to obtain the converted hydrolysate, and then the converted hydrolysate is blended with the second sugar solution to obtain the invert syrup with any conversion rate, so that the problem that the conversion rate of the invert syrup by an acid method is uncontrollable is solved; furthermore, the first syrup is completely converted, so that continuous conversion of the hydrolysate before and during mixing of the hydrolysate and the second syrup is avoided, the conversion rate of the finally obtained invert syrup is controllable, and the conversion rate can be basically kept consistent with a set value.

Description

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Claims

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Application Information

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Owner JIAHE FOODS IND CO LTD
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