CN100500868C - Method for preparing sugar-converted syrup - Google Patents
Method for preparing sugar-converted syrup Download PDFInfo
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- CN100500868C CN100500868C CNB2006100373036A CN200610037303A CN100500868C CN 100500868 C CN100500868 C CN 100500868C CN B2006100373036 A CNB2006100373036 A CN B2006100373036A CN 200610037303 A CN200610037303 A CN 200610037303A CN 100500868 C CN100500868 C CN 100500868C
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Abstract
The invention relates to a process for preparing syrup through sucrose conversion, which consists of steps including dissolving sucrose with hot water, obtaining sucrose solution, charging edible sour flavor materials as conversion agents for sucrose hydrolytic reaction, adjusting pH of the hydrolysis products to 2. 8-3. 8, filtering, vacuum concentrating and cooling down. the obtained sugar syrup product has a concentration of 70-80 Deg Bx, and a conversion degree of 5. 0-99. 5%.
Description
Technical field
The present invention relates to food processing technology field, specifically is a kind of preparation method of sugar-converted syrup.
Background technology
Sucrose is the sugar of kind of irreducibility, is easily become glucose and fructose by acid or enzymic hydrolysis, and this hydrolysis reaction is called as " conversion ", and the product of gained is called Nulomoline.Sugar industry utilizes the hydrolysis reaction of sucrose to produce the Nulomoline of different hydrolysis degrees, is used for the processing of food with the form of liquid sugar sirup, has certain advantageous property.For example, the liquid invert syrup of general " medium conversion " is the product of sucrose through 50～65% hydrolysis, is the mixing molasses of sucrose, glucose and fructose, is applied to the carbonated drink drink industry in large quantities.Most liquid Nulomoline is the middle conversion or 50% syrup that transforms of commercial indication, contains 52～58% reducing sugar, 76 ° of Bx of concentration, and it is different from (almost) 100% conversion, the liquid sugar of 70～72 ° of Bx of concentration, the latter's purposes is less.
Industrial have three kinds of methods to produce the Nulomoline product, is respectively enzyme hydrolysis method, acid-hydrolysis method and Zeo-karb hydrolysis method.Enzyme process is to use fructosaccharase, i.e. " saccharase " of general appellation, and at 65 ℃～70 ℃, pH4.0～5.5 time are used for the liquid glucose of sucrose hydrolysis.The exchange resin method is to make sucrose solution (40 ° of Bx～50 ° Bx) the strong acidic ion resin sugar of flowing through, and pH reduces, and hydrolysis reaction takes place, and the product resin anion(R.A) of flowing through again improves pH, and this resin method can remove and deash and coloring matter, and quality product is higher.The most frequently used method is an acid-hydrolysis method, production cost is low, the general hydrochloric acid that adopts carries out its catalytic hydrolysis, comprise that regulating sucrose solution concentration is 60～70%, be heated to 70 ℃, transfer pH about 2.0 with hydrochloric acid, stirring reaction 1～4 hour, after reaction finished, cooling was neutralized to about pH4.5 with sodium hydroxide or sodium carbonate solution.This method exists shortcoming to be: owing to adopt the hydrochloric acid hydrolysis that should not directly eat, need neutralize to product, cause producing ash, less stable influences the quality of product.
Summary of the invention
The objective of the invention is to shortcoming at the prior art existence, a kind of preparation method of sugar-converted syrup is provided, adopt edible acid taste substance commonly used in the drink production to become the Nulomoline of different degree of conversion as transforming agent catalytic hydrolysis sucrose, need not to neutralize with alkali, perhaps carry out the part neutralization of alkali or basic salt, the sugar-converted syrup good stability that obtains can be used as beverage with sugared, directly convert water and be diluted to suitable pol, and have suitable sugar-acid ratio and sweet sour mouthfeel.
The preparation method of sugar-converted syrup of the present invention comprises the steps:
(1), is made into sucrose solution 1000 weight parts of 55 ° of Bx～80 ° Bx concentration with 50 ℃～100 ℃ hot water stirring and dissolving sucrose;
(2) the edible acid taste substance that adds 0.5～25 weight part carries out sucrose hydrolysis reaction, 10～240 minutes time as transforming agent under 55 ℃～100 ℃; Described edible acid taste substance is one or more mixtures in citric acid, tartrate, oxysuccinic acid, gluconic acid, lactic acid, acetic acid, fumaric acid, adipic acid, succsinic acid, the phosphoric acid;
(3) pH to 2.8～3.8 of adjusting hydrolysate;
(4) filter vacuum concentration, cooling.
In step (3), regulate the gac that adds 3～10 weight parts in the product that obtains behind the PH and stir decolouring.
In the step (3), adopt edible alkali or edible basic salt to regulate the pH value of hydrolysate.
Described edible alkali is selected sodium hydroxide or potassium hydroxide for use.
Described edible basic salt is selected sodium, potassium, calcium or the magnesium salts of carbonic acid or hydrogen-carbonate for use, perhaps selects sodium, potassium or the magnesium salts of phosphoric acid for use, perhaps selects sodium-chlor or Repone K for use.
The invert syrup product that obtains has different degree of conversion (1～99.5%), acid content (0.1～2.5%) and sour taste (according to the kind of acid flavoring and mixed ratio thereof, content), such syrup has suitable pol, saccharic acidization after the multiple dilution, suitable beverage, multi-purpose requirement such as fruit can.
The present invention adds with the citric acid of less water dissolving or dilution, oxysuccinic acid, tartrate, gluconic acid, acetic acid, lactic acid, adipic acid, succsinic acid, phosphoric acid or the like edible acidic flavoring agent solution, can be separately with a kind of acid flavoring (preferably citric acid), or above-mentioned multiple blended acid flavoring is as transforming agent, be used for sucrose hydrolysis and prepare Nulomoline, the consumption of (always) acid flavoring is 0.5～25 weight part, mainly decides according to the purposes of invert syrup, requirement.At 55 ℃～100 ℃ following stirring reactions, temperature is less than 50 ℃, and speed of response is slow, and the time is long; Temperature surpasses 90 ℃, and speed of response is fast, and the time is short, and difficult control of transforming degree and product color are yellow, and suitable range of reaction temperature is 68 ℃～85 ℃.According to different degree of conversion, if the reaction times is 10～240min, the reaction times is too short wayward, can reduce invert point or sour consumption; Reaction times is long, increases production cost, can improve invert point or sour consumption.Therefore, from control and cost two aspects, the reaction times is advisable with 30～120min.
After hydrolysis reaction arrives the scheduled time, take according to circumstances to need not to neutralize with alkali, perhaps carry out the neutralize way of pH3.0～3.8 of part with edible alkali or basic salt, then, at the gac that adds 3～10 weight parts under 70 ℃～80 ℃, mix decolouring 20～30min after, filter, vacuum concentration cools off, and obtains the liquid Nulomoline product of 70 ° of Bx～80 ° Bx.
Method of the present invention compared with prior art has following characteristics and advantage:
(1) the ingenious sugar in the beverage, the physicochemical property of acid constituents utilized of this law, do the catalyzer sucrose hydrolysis with acid wherein and become Nulomoline, thereby improve the wherein sugariness and the local flavor of sugar, the invert syrup that contains acid flavoring of gained can be used as the syrup of beverage, fruit can or the like usefulness.
(2) the present invention adopts the edible acid taste substance, comprise citric acid, tartrate, oxysuccinic acid, gluconic acid, lactic acid, acetic acid, adipic acid, succsinic acid, fumaric acid, phosphoric acid, can be according to the requirement of the characteristic and the food particular flavor of acid flavoring, select a kind of (being generally citric acid) or multiple mixing for use and have the acid flavoring (generally being host) of proper ratio consumption with the citric acid, be used for sucrose hydrolysis and prepare transforming agent, can access the invert syrup series product of different sour tastes, degree of hydrolysis (1～99%) and sugar-acid ratio.Wherein a kind of invert syrup is through the dilution of 7～8 times of water, can reach the requirement of suitable pol, sugar-acid ratio and sweet tart flavour, can be used as beverage syrup.
(3) if use purified white sugar and pure water to be raw material, the purity height of supplementary materials such as other acid flavoring, when the quality requirements to the invert syrup product hangs down, this law can be chosen under the relatively mild condition and transform, reduce impurity such as chromogenesis as far as possible, product dispense with decoloration after then sucrose acid transforms, refining can directly concentrate and obtain product.
(4) owing to need not adopt hydrochloric acid, sucrose can omit neutralization after transforming, avoid producing ash, directly enter the operation of back, vacuum concentration obtains tart flavour invert syrup product, and final product dilutes the requirement of the pol and the sugar-acid ratio that can reach suitable through multiple.
Embodiment
Embodiment 1
A certain amount of white sugar is stirred in the water that adds 85 ℃, be made into sucrose solution 1000 weight parts of 55 ° of Bx, remain on the reaction that is hydrolyzed under 85 ℃.When the acid flavoring consumption is citric acid 0.6 weight part, hydrolysis reaction 10,30,60,120,180 and 240 minutes, the transformation efficiency of sucrose is respectively 4.8%, 15.2%, 31.0%, 55.6%, 71.4% and 85.2%.After being reacted to the degree of conversion that needs, do not neutralize, add 3 weight part activated carbon decolorizings, filter back invert syrup cool to room temperature immediately.At room temperature, such Nulomoline acidity is lower, more stable, can be directly as the raw material of nectar.
Embodiment 2
A certain amount of white sugar is stirred in the water that adds 70 ℃, be made into sucrose solution 1000 weight parts of 75 ° of Bx, the acid flavoring consumption is citric acid 10 weight parts, remains on the reaction that is hydrolyzed under 70 ℃.After hydrolysis reaction arrived the degree of conversion that needs in 30,60 and 120 minutes, adopt proper amount of sodium hydroxide, or yellow soda ash, or salt of wormwood, or sodium phosphate, or Sodium phosphate dibasic, perhaps their mixture, carry out part and be neutralized to pH2.8～3.8, add 5 weight part activated carbon decolorizings, filter back invert syrup cool to room temperature immediately.
Embodiment 3
A certain amount of white sugar is stirred in the water that adds 100 ℃, be made into sucrose solution 1000 weight parts of 80 ° of Bx, the acid flavoring consumption is citric acid 1.5 weight parts and edible hydrochloric acid 1 weight part, remains on the reaction that is hydrolyzed under 100 ℃.When reaction 80 minutes, the transformation efficiency of sucrose is 99.5%, adopts proper amount of sodium hydroxide, or sodium bicarbonate, or salt of wormwood, or magnesiumcarbonate, or sodium phosphate, or dipotassium hydrogen phosphate, perhaps their mixture, carry out part and be neutralized to pH2.8～3.8, add 10 weight part activated carbon decolorizings, filter back invert syrup cool to room temperature immediately.
Embodiment 4
A certain amount of white sugar is stirred in the water that adds 100 ℃, be made into sucrose solution 1000 weight parts of 70 ° of Bx, the acid flavoring consumption is citric acid 1.5 weight parts and edible hydrochloric acid 0.15 weight part, remains on the reaction that is hydrolyzed under 100 ℃.Hydrolysis reaction 120 minutes, the transformation efficiency 98.2% of sucrose.After being reacted to the scheduled time, adopt proper amount of sodium hydroxide, or sodium bicarbonate, or salt of wormwood, or magnesiumcarbonate, or sodium phosphate, or dipotassium hydrogen phosphate, perhaps their mixture carries out part and is neutralized to pH2.8～3.8, add 10 weight part activated carbon decolorizings, filter back invert syrup cool to room temperature immediately.
Embodiment 5
A certain amount of white sugar is stirred in the water that adds 85 ℃, be made into sucrose solution 1000 weight parts of 55 ° of Bx, remain on the reaction that is hydrolyzed under 85 ℃.When the acid flavoring consumption is tartrate 1.8 weight parts, hydrolysis reaction 30,60,120,180 and 240 minutes, the transformation efficiency of sucrose is respectively 35.1%, 61.4%, 87.5%, 94.9% and 97.8% and.After being reacted to the degree of conversion that needs, do not neutralize, add 3 weight part activated carbon decolorizings, filter back invert syrup cool to room temperature immediately.At room temperature, such Nulomoline acidity is lower, more stable.
Embodiment 6
A certain amount of top grade white sugar is stirred in the water that adds 50 ℃, be made into sucrose solution 1000 weight parts of 80 ° of Bx, the acid flavoring consumption is citric acid 24 weight part tartrate 1 weight parts, reaction 180 minutes is hydrolyzed under 55 ℃, carry out part with proper amount of sodium hydroxide and a small amount of lime carbonate and be neutralized to pH2.8～3.8,, adding 1 weight part sodium-chlor and 0.5 weight part Repone K, syrup is cool to room temperature immediately.
Claims (2)
1, a kind of preparation method of sugar-converted syrup, its feature comprises the steps:
(1), is made into sucrose solution 1000 weight parts of 55 ° of Bx～80 ° Bx concentration with 50 ℃～100 ℃ hot water stirring and dissolving sucrose;
(2) the edible acid taste substance that adds 0.5～25 weight part carries out sucrose hydrolysis reaction, 10～240 minutes time as transforming agent under 55 ℃～100 ℃; Described edible acid taste substance is one or more mixtures in citric acid, tartrate, oxysuccinic acid, gluconic acid, lactic acid, acetic acid, fumaric acid, adipic acid, succsinic acid, the phosphoric acid;
(3) regulate pH to 2.8～3.8 of hydrolysate with edible alkali or edible basic salt, described edible alkali is a potassium hydroxide, described edible basic salt is selected sodium, potassium, calcium or the magnesium salts of carbonic acid or hydrogen-carbonate for use, perhaps selects sodium, potassium or the magnesium salts of phosphoric acid for use, perhaps selects sodium-chlor or Repone K for use.
(4) filter vacuum concentration, cooling.
2, method according to claim 1 is characterized in that in step (3), regulates the gac that adds 3～10 weight parts in the product that obtains behind the pH and stirs decolouring.
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| CN100500868C true CN100500868C (en) | 2009-06-17 |
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| CN101967526B (en) * | 2010-10-14 | 2013-03-20 | 西北农林科技大学 | Method for preparing high fructose syrup from grape juice |
| CN102379882A (en) * | 2011-03-10 | 2012-03-21 | 海南美好西林生物制药有限公司 | Invert sugar and injection medicinal preparation prepared from same |
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| CN105104929A (en) * | 2015-07-28 | 2015-12-02 | 江苏先卓食品科技有限公司 | Preparation method of Cantonese mooncake syrup |
| CN105238885A (en) * | 2015-11-10 | 2016-01-13 | 苏州尚融生物技术有限公司 | Preparation method of low-conversion syrup of saccharose |
| CN105420420A (en) * | 2015-11-10 | 2016-03-23 | 苏州工业园区尚融科技有限公司 | Preparation method of low-conversion syrup |
| CN105707817A (en) * | 2016-03-21 | 2016-06-29 | 蒲县正茂核桃综合加工有限公司 | Making method for amber sugar coated walnut meat |
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| CN106480234A (en) * | 2016-12-30 | 2017-03-08 | 南京甘汁园糖业有限公司 | A kind of preparation technology of liquid sugar |
| CN108271898A (en) * | 2018-02-07 | 2018-07-13 | 上海希滋食品有限公司 | A kind of puffed rice is syrup dedicated and preparation method thereof |
| CN110029138A (en) * | 2019-04-29 | 2019-07-19 | 鲜活果汁有限公司 | A kind of preparation method of the conversion syrup of the high conversion of enzyme process combination acid system and conversion syrup prepared therefrom |
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| CN114009733A (en) * | 2021-11-15 | 2022-02-08 | 广州百花香料股份有限公司 | Preparation method and application of temperature-resistant cocoa-flavor reactant |
| CN116195728A (en) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | Production process of low-sucrose jam |
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Application publication date: 20070711 Assignee: Gaungzhou Huaqiao Sugar Factory Assignor: South China University of Technology Contract record no.: 2013440000375 Denomination of invention: Method for preparing sugar-converted syrup Granted publication date: 20090617 License type: Exclusive License Record date: 20130725 |
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Effective date of registration: 20171222 Address after: 510760, No. 362, Pioneer Road, Whampoa District, Guangdong, Guangzhou Patentee after: Guangzhou Hua Sugar Food Co., Ltd. Address before: 510640 Tianhe District, Guangdong, No. five road, No. 381, Patentee before: South China University of Technology |