CN114271476A - Preparation method of special syrup for burning and curing - Google Patents
Preparation method of special syrup for burning and curing Download PDFInfo
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- CN114271476A CN114271476A CN202111583249.6A CN202111583249A CN114271476A CN 114271476 A CN114271476 A CN 114271476A CN 202111583249 A CN202111583249 A CN 202111583249A CN 114271476 A CN114271476 A CN 114271476A
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- 229920002472 Starch Polymers 0.000 claims abstract description 93
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Abstract
The invention relates to the technical field of light industry and chemical engineering biotechnology, in particular to a preparation method of special syrup for burning and waxing, which comprises the steps of preparing starch milk by adopting starch, and sequentially carrying out jet liquefaction treatment, maintaining column heat preservation treatment, saccharification treatment, decoloration and filtration treatment, ion exchange treatment, pH adjustment treatment in a transfer tank and MVR (mechanical vapor recompression) evaporation concentration treatment on the obtained starch milk to obtain the special syrup for burning and waxing; in the saccharification treatment step, the slurry obtained by maintaining the column heat preservation treatment is cooled to58 ℃ to 64 ℃; adding fungal alpha amylase and composite saccharifying enzyme into the slurry, and making the mixture to be 130m in each3The fungal alpha amylase and the composite saccharifying enzyme in the slurry are respectively 8L and 1.4L; and the disaccharide in the saccharification liquid obtained by the saccharification treatment reaches the requirement of M40. The method has the advantages of simpler steps, more convenient operation and implementation, better application of the prepared syrup to the preparation of the baked goods and improvement of the baked goods quality.
Description
Technical Field
The invention relates to the technical field of light industry and chemical engineering biotechnology, in particular to a preparation method of special syrup for burning and curing.
Background
The baked meat is a traditional famous dish with good color, aroma and taste, and belongs to a Guangdong dish system. It comprises roasted goose, young pigeon, porket, barbecued pork and some bittern dish. The burned wax is actually divided into two types of burned wax and burned wax, but the burned wax is always called together and is not very different from the burned wax. The roasted goose and the suckling pig are generally pickled by a secret sauce for a period of time and then put into a furnace for roasting, so that the roasted goose and the suckling pig are crisp in skin, fat and beautiful, have slightly sweet taste which is popular with Guangdong people, and are delicious food in the deep memory of old people. However, the cured meat in Sichuan province of Chongqing is spiced, and is made of multi-purpose pork, including pork head meat, pig ears, pig noses (arch mouths), pig fat intestines, pig tails and the like, and the sliced meat and the seasonings are added to make a delicious cold dish which is crispy and delicious and is deeply loved by people.
In order to meet the requirements of the taste and color of the baked meat and the cured meat, a layer of white granulated sugar water and seasoning sauce thereof are coated on the surface of the baked meat and the cured meat and the seasoning sauce thereof in the traditional baked meat and the cured meat and the seasoning sauce thereof, so that the outer surface of the baked meat and the seasoning sauce thereof has a bright and attractive color and luster, and the baked meat and the cured meat are more delicious. The roasted meat is baked at a high temperature for a long time in the processing and manufacturing process, and the common syrup is burnt at the high temperature for a long time, so that the taste and the color of the roasted meat are influenced; the sugar water on the surface of the burnt wax loses water due to the action of high temperature, and after cooling, supersaturated syrup can separate out white crystals which are attached to the outside of the burnt wax to influence the appearance of the burnt wax.
Therefore, how to provide a method for preparing the special syrup for burning and waxing, which has simpler method steps and more convenient operation and implementation, can enable the prepared syrup to be better used for burning and waxing production and can improve the quality of burning and waxing, becomes a technical problem to be solved by the technical personnel in the field.
Disclosure of Invention
In view of the above defects in the prior art, the technical problem to be solved by the present invention is how to provide a method for preparing syrup for burning and curing, which has simpler method steps, is more convenient to operate and implement, can make the prepared syrup better used for burning and curing, and can improve the quality of burning and curing.
In order to achieve the purpose, the invention provides a preparation method of special syrup for burning and waxing, which comprises the steps of preparing starch milk by adopting starch, and then sequentially carrying out jet liquefaction treatment, maintaining column heat preservation treatment, saccharification treatment, decoloration and filtration treatment, ion exchange treatment, pH adjustment treatment of a transfer tank and MVR evaporation concentration treatment on the obtained starch milk to obtain the special syrup for burning and waxing; the method is characterized in that: in the saccharification treatment step, the temperature of slurry obtained by maintaining the column heat preservation treatment is reduced to 58-64 ℃; adding fungal alpha amylase and composite saccharifying enzyme into the slurry, and making the mixture to be 130m in each3The fungal alpha amylase and the composite saccharifying enzyme in the slurry are respectively 8L and 1.4L; and the disaccharide in the saccharification liquid obtained by the saccharification treatment reaches the requirement of M40.
Thus, the operation steps comprise the steps of spraying liquefaction treatment, maintaining column heat preservation treatment, saccharification treatment, decolorization and filtration treatment, ion exchange treatment, pH adjustment treatment of a transfer tank and MVR evaporation concentration treatment to obtain the special syrup for burning and waxing, and the syrup prepared by the steps can be better used for burning and waxing and can improve the burning and waxing quality. In the saccharification treatment step, the slurry laminar flow obtained by the heat preservation treatment of the maintaining column is maintained to be discharged, the temperature is reduced to 58-64 ℃ by cooling water through a heat exchanger, the temperature is more reasonably set, and the added fungal alpha amylase and the composite saccharifying enzyme have better activity. And so that every 130m3The fungal alpha amylase and the composite saccharifying enzyme in the slurry are respectively 8L and 1.4L; and the disaccharide in the saccharification liquid obtained by the saccharification treatment reaches the requirement of M40. In this step, fungal alpha-amylase produces mainly high maltobiose, and complex saccharifying enzymes produce mainly glucose (monosaccharide). The proportion can make the saccharification liquid rise to the required components to improve the quality of the final finished product. And the disaccharide reaches the requirement of M40, is high in disaccharide, higher in sugar boiling temperature and more resistant to crystallization. The problem that supersaturated syrup can be separated out to form white crystals in the processing and manufacturing process of the burnt wax, and the appearance of the burnt wax is influenced by the fact that the supersaturated syrup is attached to the burnt wax outside.
As optimization, in the step of the jet liquefaction treatment, adding high-temperature-resistant alpha-amylase by using adding equipment, wherein the amount of the high-temperature-resistant alpha-amylase added to each ton of starch is 0.045-0.2L; and the injection temperature in the injection liquefaction treatment step is made to be 110-120 ℃.
Thus, when the high-temperature resistant alpha-amylase is added in the jet liquefaction treatment step, the alpha-amylase is added in a flowing manner by adopting equipment (a pump or a jet equipment). Adding 0.1-0.2L of the proenzyme per ton of the starch. After spraying, part of the enzyme is killed by high temperature, so that enzyme supplementation is carried out. The form of flow addition is adopted, so that the operation and the control are stable. Injection temperature: the injection temperature is 110-. High-temperature and high-pressure spraying is adopted, so that steam quickly enters starch milk to destroy the structure of the starch milk, and liquefaction and gelatinization are caused. The high-temperature amylase can generally bear the temperature of about 108 ℃, and the temperature can be controlled to be about 108 ℃ just after heat loss and flash evaporation by adopting the injection at 110-120 ℃.
As optimization, the steps of preparing and obtaining the starch milk by adopting the starch comprise starch slurry opening treatment and slurry mixing treatment.
Therefore, the steps of preparing and obtaining the starch milk comprise starch opening treatment and size mixing treatment, the starch milk can be obtained more conveniently, the steps are simpler, and the operation is more convenient.
In the optimization, in the starch slurry opening treatment step, the starch is unpacked and poured into a slurry opening tank, water is added to the starch to be opened into slurry, and the water temperature is less than or equal to 66 ℃; the concentration of the slurry is 1: 1-1.8 according to the ratio of starch to water; stirring the slurry in the whole process.
Thus, the starch is unpacked and poured into a slurry tank, and water is added to boil the starch slurry, wherein the water temperature is less than or equal to 66 ℃. The starch is transported in bags and needs to be disassembled and poured into a slurry tank. The crystallinity of starch granules has strong resistance to enzyme, so that the enzyme cannot be directly acted on the starch, the starch needs to be heated firstly to expand and gelatinize the starch, hot water is usually used, but the water temperature cannot be more than 66 ℃, and if the starch is not easily gelatinized, the pipeline is blocked. The slurry concentration is as follows: the water is 1: 1-1.8. Thus, the concentration is about 35-50%, and the low concentration is more beneficial to material pumping and transferring. Stirring is started in the whole slurry starting process, and in the starch feeding process, if the stirring is stopped, the starch slurry can be precipitated to the bottom of the tank, so that the tank and the pump are blocked.
In the step of size mixing treatment, slurry obtained by starch opening treatment is conveyed to a size mixing tank, water is added into the size mixing tank for size mixing, and dilute acid or dilute alkali is added to regulate the pH value to be 5.4-6.5; simultaneously adding high temperature resistant alpha-amylase, and adding 0.1L/T starch.
Thus, in the step of size mixing treatment, water is added into the size mixing tank for size mixing, and the concentration is 14-20 degrees Be'. The concentration was further adjusted to 14-20 ℃ Be ' (° Be ': Baume degree, which cannot Be measured because it is a slurry, and can only Be measured and expressed by Baume meter), and the 14-20 ℃ Be ' concentration was about 30. + -. 5% (at which concentration, the high temperature amylase activity is the best). Adding diluted acid/diluted base to adjust pH: 5.4 to 6.5. Within this pH range, the thermostable α -amylase activity is best. Adding high temperature resistant alpha-amylase, and adding 0.1L/T starch. The addition of the high temperature resistant alpha-amylase has the effect of hydrolyzing a small part of starch, reducing the viscosity of the starch and improving the fluidity. The addition amount of 0.1L/ton starch is moderate, the hydrolysis degree is favorable for generating a complex structure by enzyme and hydrolysate, and the catalytic efficiency is improved.
As optimization, the heat preservation treatment step of the column is maintained, so that the laminar flow maintaining time is 2.2-2.4 h; the reaction of the liquefied liquid discharged starch is negative.
Thus, in the step of maintaining the heat preservation of the column, the laminar flow is maintained for 2.2-2.4 hours. The starch continues the hydrolysis process. The reaction of starch discharged from the liquefied solution is negative, and the reaction is iodine color reaction: starch turns blue (positive) when exposed to iodine. The iodine color reaction is therefore used here as a measure of the starch hydrolysis. The whole operation steps are simpler, and the operation is more convenient.
As optimization, in the steps of decoloring and filtering, activated carbon is added for decoloring; adding filter aid to filter and remove visible impurities, and making the transmittance of filtrate be greater than or equal to 97%, and discharging the filtrate to be clear without visible impurities.
Thus, in the decoloring and filtering treatment steps, activated carbon is added for decoloring, the activated carbon has adsorption effect and can adsorb odor, pigment, impurities and the like in the sugar solution, thereby achieving the decoloring, deodorizing and refining effects. Adding filter aid to remove visible impurities, wherein the filter aid can form a filter layer to help filter out impurities in the sugar solution. The transmittance of the filtrate is more than or equal to 97 percent, the discharged material of the filter is clear, no visible impurities exist, and the transmittance is as follows: an index for measuring the clarity of the sugar solution, and a transmittance of 97% indicates that the sugar solution is clear. The quality can be better improved.
In the step of ion exchange treatment, the temperature of the feed liquid obtained by decoloring and filtering in the ion exchange column is less than or equal to 60 ℃, the conductance of the syrup is less than or equal to 60 mu s/cm after ion exchange, and the pH is more than or equal to 4.0.
Thus, in the ion exchange treatment step, the temperature of the sugar in the ion exchange column is less than or equal to 60 ℃, the resin protective resin is filled in the ion exchange column, and the process mainly comprises the adsorption of the ion exchange resin on impurities and ions. The resin withstands up to 60 deg.c and therefore the temperature cannot be too high. The conductance of the discharged sugar liquid is less than or equal to 60 mu s/cm, the conductance is too high, the syrup is easy to yellow, and the taste of the product is influenced. The electric conductivity is low, which indicates that impurities and ions in the sugar solution are lower, the taste of the product is better, and the flavor is also better. The resin in the ion exchange column also has a certain effect of removing the odor of the sugar solution. Generally, the electric conductance can be as low as 20 mu s/cm. Therefore, the obtained special syrup can be better applied to the preparation of the baked product, and the quality can be improved. The pH value of the discharged sugar solution is more than or equal to 4.0, and the pH value of the discharged sugar solution is too low, which indicates that the ion exchange resin is invalid and needs to be regenerated. Therefore, the pH value of the discharged sugar solution is more than or equal to 4.0.
As optimization, in the pH adjustment treatment step of the transfer tank, the sugar liquid subjected to the pH adjustment treatment of the transfer tank is clear and bright, and has no visible impurities.
Thus, in the pH adjusting treatment step of the transfer tank, the sugar solution is clear and transparent, and has no visible impurities. Transfer function, without impurity.
In the MVR evaporation concentration treatment step, the concentration and sugar temperature are detected in the evaporation concentration process, so that the discharging concentration is 80.0-81.0%, and the sugar temperature is 50-55 ℃.
Thus, the concentration and sugar temperature are detected in the evaporation concentration process, the discharging concentration is controlled to be 80.0-81.0%, and the sugar temperature is controlled to be 50-55 ℃. The temperature is too low, and the syrup flowability is poor; the temperature is too high, the color is easy to yellow, and scorched flavor is easy to generate, so the temperature is controlled to be 50-55 ℃. Concentration 80%: mainly for the customer's requirement, it is effectual to stereotype, more makes things convenient for customer's production. Meanwhile, 80 percent of the product is more antibacterial, anti-crystallization and not easy to deteriorate. The low-temperature MVR evaporation at 80-85 ℃ is adopted, so that the scorched gelatinization and the scorched smell are not easy to generate.
Further, the method also comprises the step of canning the prepared special syrup for burning and curing, wherein an empty syrup storage tank is sterilized by steam before sugar is put into the empty syrup storage tank, and the sterilization temperature is more than or equal to 82 ℃ and is maintained for more than 45 minutes; after the empty storage tank is disinfected, the empty storage tank is naturally cooled to below 60 ℃, and sugar can be added.
Thus, the empty syrup storage tank is sterilized by steam before sugar is put into the empty syrup storage tank, and the sterilization temperature is more than or equal to 82 ℃ and is maintained for more than 45 minutes. The temperature is more than or equal to 82 ℃, and the time is more than 45min, so that the bacteria can be effectively killed. After the empty storage tank is disinfected, the empty storage tank is naturally cooled to below 60 ℃, and sugar can be added. Equipment safety reasons: the temperature of the storage tank just after the disinfection is over 80 ℃, and if the temperature of the tank is not sufficiently reduced, cold sugar is directly fed, so that vacuum is easily formed in the tank, and the tank is sunken.
Drawings
FIG. 1 is a process diagram of a method for preparing a syrup for special purposes of burning wax according to an embodiment of the present invention.
Detailed Description
The present invention will be further described with reference to the accompanying drawings and examples, wherein the terms "upper", "lower", "left", "right", "inner", "outer", and the like, as used herein, refer to an orientation or positional relationship indicated in the drawings, which is for convenience and simplicity of description, and does not indicate or imply that the referenced devices or components must be in a particular orientation, constructed and operated in a particular manner, and thus should not be construed as limiting the present invention. The terms "first," "second," "third," and the like are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
As shown in figure 1, the preparation method of the syrup special for burning and waxing comprises the steps of preparing starch milk by adopting starch, and then preparing the obtained starchThe powder milk is sequentially subjected to jet liquefaction treatment, column maintaining heat preservation treatment, saccharification treatment, decolorization and filtration treatment, ion exchange treatment, pH adjustment treatment of a transfer tank and MVR evaporation concentration treatment to obtain special syrup for burning and waxing; the method is characterized in that: in the saccharification treatment step, the temperature of slurry obtained by maintaining the column heat preservation treatment is reduced to 58-64 ℃; adding fungal alpha amylase and composite saccharifying enzyme into the slurry, and making the mixture to be 130m in each3The fungal alpha amylase and the composite saccharifying enzyme in the slurry are respectively 8L and 1.4L; and the disaccharide in the saccharification liquid obtained by the saccharification treatment reaches the requirement of M40.
Thus, the operation steps comprise the steps of spraying liquefaction treatment, maintaining column heat preservation treatment, saccharification treatment, decolorization and filtration treatment, ion exchange treatment, pH adjustment treatment of a transfer tank and MVR evaporation concentration treatment to obtain the special syrup for burning and waxing, and the syrup prepared by the steps can be better used for burning and waxing and can improve the burning and waxing quality. In the saccharification treatment step, the slurry laminar flow obtained by the heat preservation treatment of the maintaining column is maintained to be discharged, the temperature is reduced to 58-64 ℃ by cooling water through a heat exchanger, the temperature is more reasonably set, and the added fungal alpha amylase and the composite saccharifying enzyme have better activity. And so that every 130m3The fungal alpha amylase and the composite saccharifying enzyme in the slurry are respectively 8L and 1.4L; and the disaccharide in the saccharification liquid obtained by the saccharification treatment reaches the requirement of M40. In this step, fungal alpha-amylase produces mainly high maltobiose, and complex saccharifying enzymes produce mainly glucose (monosaccharide). The proportion can make the saccharification liquid rise to the required components to improve the quality of the final finished product. And the disaccharide reaches the requirement of M40, is high in disaccharide, higher in sugar boiling temperature and more resistant to crystallization. The problem that supersaturated syrup can be separated out to form white crystals in the processing and manufacturing process of the burnt wax, and the appearance of the burnt wax is influenced by the fact that the supersaturated syrup is attached to the burnt wax outside.
As optimization, in the step of the jet liquefaction treatment, adding high-temperature-resistant alpha-amylase by using adding equipment, wherein the amount of the high-temperature-resistant alpha-amylase added to each ton of starch is 0.045-0.2L; and the injection temperature in the injection liquefaction treatment step is made to be 110-120 ℃.
Thus, when the high-temperature resistant alpha-amylase is added in the jet liquefaction treatment step, the alpha-amylase is added in a flowing manner by adopting equipment (a pump or a jet equipment). Adding 0.1-0.2L of the proenzyme per ton of the starch. After spraying, part of the enzyme is killed by high temperature, so that enzyme supplementation is carried out. The form of flow addition is adopted, so that the operation and the control are stable. Injection temperature: the injection temperature is 110-. High-temperature and high-pressure spraying is adopted, so that steam quickly enters starch milk to destroy the structure of the starch milk, and liquefaction and gelatinization are caused. The high-temperature amylase can generally bear the temperature of about 108 ℃, and the temperature can be controlled to be about 108 ℃ just after heat loss and flash evaporation by adopting the injection at 110-120 ℃.
As optimization, the steps of preparing and obtaining the starch milk by adopting the starch comprise starch slurry opening treatment and slurry mixing treatment.
Therefore, the steps of preparing and obtaining the starch milk comprise starch opening treatment and size mixing treatment, the starch milk can be obtained more conveniently, the steps are simpler, and the operation is more convenient.
In the optimization, in the starch slurry opening treatment step, the starch is unpacked and poured into a slurry opening tank, water is added to the starch to be opened into slurry, and the water temperature is less than or equal to 66 ℃; the concentration of the slurry is 1: 1-1.8 according to the ratio of starch to water; stirring the slurry in the whole process.
Thus, the starch is unpacked and poured into a slurry tank, and water is added to boil the starch slurry, wherein the water temperature is less than or equal to 66 ℃. The starch is transported in bags and needs to be disassembled and poured into a slurry tank. The crystallinity of starch granules has strong resistance to enzyme, so that the enzyme cannot be directly acted on the starch, the starch needs to be heated firstly to expand and gelatinize the starch, hot water is usually used, but the water temperature cannot be more than 66 ℃, and if the starch is not easily gelatinized, the pipeline is blocked. The slurry concentration is as follows: the water is 1: 1-1.8. Thus, the concentration is about 35-50%, and the low concentration is more beneficial to material pumping and transferring. Stirring is started in the whole slurry starting process, and in the starch feeding process, if the stirring is stopped, the starch slurry can be precipitated to the bottom of the tank, so that the tank and the pump are blocked.
In the step of size mixing treatment, slurry obtained by starch opening treatment is conveyed to a size mixing tank, water is added into the size mixing tank for size mixing, and dilute acid or dilute alkali is added to regulate the pH value to be 5.4-6.5; simultaneously adding high temperature resistant alpha-amylase, and adding 0.1L/T starch.
Thus, in the step of size mixing treatment, water is added into the size mixing tank for size mixing, and the concentration is 14-20 degrees Be'. The concentration was further adjusted to 14-20 ℃ Be ' (° Be ': Baume degree, which cannot Be measured because it is a slurry, and can only Be measured and expressed by Baume meter), and the 14-20 ℃ Be ' concentration was about 30. + -. 5% (at which concentration, the high temperature amylase activity is the best). Adding diluted acid/diluted base to adjust pH: 5.4 to 6.5. Within this pH range, the thermostable α -amylase activity is best. Adding high temperature resistant alpha-amylase, and adding 0.1L/T starch. The addition of the high temperature resistant alpha-amylase has the effect of hydrolyzing a small part of starch, reducing the viscosity of the starch and improving the fluidity. The addition amount of 0.1L/ton starch is moderate, the hydrolysis degree is favorable for generating a complex structure by enzyme and hydrolysate, and the catalytic efficiency is improved.
As optimization, the heat preservation treatment step of the column is maintained, so that the laminar flow maintaining time is 2.2-2.4 h; the reaction of the liquefied liquid discharged starch is negative.
Thus, in the step of maintaining the heat preservation of the column, the laminar flow is maintained for 2.2-2.4 hours. The starch continues the hydrolysis process. The reaction of starch discharged from the liquefied solution is negative, and the reaction is iodine color reaction: starch turns blue (positive) when exposed to iodine. The iodine color reaction is therefore used here as a measure of the starch hydrolysis. The whole operation steps are simpler, and the operation is more convenient.
As optimization, in the steps of decoloring and filtering, activated carbon is added for decoloring; adding filter aid to filter and remove visible impurities, and making the transmittance of filtrate be greater than or equal to 97%, and discharging the filtrate to be clear without visible impurities.
Thus, in the decoloring and filtering treatment steps, activated carbon is added for decoloring, the activated carbon has adsorption effect and can adsorb odor, pigment, impurities and the like in the sugar solution, thereby achieving the decoloring, deodorizing and refining effects. Adding filter aid to remove visible impurities, wherein the filter aid can form a filter layer to help filter out impurities in the sugar solution. The transmittance of the filtrate is more than or equal to 97 percent, the discharged material of the filter is clear, no visible impurities exist, and the transmittance is as follows: an index for measuring the clarity of the sugar solution, and a transmittance of 97% indicates that the sugar solution is clear. The quality can be better improved.
In the step of ion exchange treatment, the temperature of the feed liquid obtained by decoloring and filtering in the ion exchange column is less than or equal to 60 ℃, the conductance of the syrup is less than or equal to 60 mu s/cm after ion exchange, and the pH is more than or equal to 4.0.
Thus, in the ion exchange treatment step, the temperature of the sugar in the ion exchange column is less than or equal to 60 ℃, the resin protective resin is filled in the ion exchange column, and the process mainly comprises the adsorption of the ion exchange resin on impurities and ions. The resin withstands up to 60 deg.c and therefore the temperature cannot be too high. The conductance of the discharged sugar liquid is less than or equal to 60 mu s/cm, the conductance is too high, the syrup is easy to yellow, and the taste of the product is influenced. The electric conductivity is low, which indicates that impurities and ions in the sugar solution are lower, the taste of the product is better, and the flavor is also better. The resin in the ion exchange column also has a certain effect of removing the odor of the sugar solution. Generally, the electric conductance can be as low as 20 mu s/cm. Therefore, the obtained special syrup can be better applied to the preparation of the baked product, and the quality can be improved. The pH value of the discharged sugar solution is more than or equal to 4.0, and the pH value of the discharged sugar solution is too low, which indicates that the ion exchange resin is invalid and needs to be regenerated. Therefore, the pH value of the discharged sugar solution is more than or equal to 4.0.
As optimization, in the pH adjustment treatment step of the transfer tank, the sugar liquid subjected to the pH adjustment treatment of the transfer tank is clear and bright, and has no visible impurities.
Thus, in the pH adjusting treatment step of the transfer tank, the sugar solution is clear and transparent, and has no visible impurities. Transfer function, without impurity.
In the MVR evaporation concentration treatment step, the concentration and sugar temperature are detected in the evaporation concentration process, so that the discharging concentration is 80.0-81.0%, and the sugar temperature is 50-55 ℃.
Thus, the concentration and sugar temperature are detected in the evaporation concentration process, the discharging concentration is controlled to be 80.0-81.0%, and the sugar temperature is controlled to be 50-55 ℃. The temperature is too low, and the syrup flowability is poor; the temperature is too high, the color is easy to yellow, and scorched flavor is easy to generate, so the temperature is controlled to be 50-55 ℃. Concentration 80%: mainly for the customer's requirement, it is effectual to stereotype, more makes things convenient for customer's production. Meanwhile, 80 percent of the product is more antibacterial, anti-crystallization and not easy to deteriorate. The low-temperature MVR evaporation at 80-85 ℃ is adopted, so that the scorched gelatinization and the scorched smell are not easy to generate.
Further, the method also comprises the step of canning the prepared special syrup for burning and curing, wherein an empty syrup storage tank is sterilized by steam before sugar is put into the empty syrup storage tank, and the sterilization temperature is more than or equal to 82 ℃ and is maintained for more than 45 minutes; after the empty storage tank is disinfected, the empty storage tank is naturally cooled to below 60 ℃, and sugar can be added.
Thus, the empty syrup storage tank is sterilized by steam before sugar is put into the empty syrup storage tank, and the sterilization temperature is more than or equal to 82 ℃ and is maintained for more than 45 minutes. The temperature is more than or equal to 82 ℃, and the time is more than 45min, so that the bacteria can be effectively killed. After the empty storage tank is disinfected, the empty storage tank is naturally cooled to below 60 ℃, and sugar can be added. Equipment safety reasons: the temperature of the storage tank just after the disinfection is over 80 ℃, and if the temperature of the tank is not sufficiently reduced, cold sugar is directly fed, so that vacuum is easily formed in the tank, and the tank is sunken.
In summary, in the preparation method of the special syrup for burning and waxing, the prepared starch milk is sequentially subjected to injection liquefaction treatment, heat preservation treatment of a maintaining column, saccharification treatment, decolorization and filtration treatment, ion exchange treatment, pH adjustment treatment of a transfer tank and MVR evaporation concentration treatment to obtain the special syrup for burning and waxing, and the arrangement of the sequence of the process steps of each step, the specific operation mode of each process step and the control of the process parameters of each step enable the obtained syrup to be better used for burning and waxing production. And the syrup obtained through specific spray liquefaction treatment, saccharification treatment and MVR evaporation concentration treatment has better anti-crystallization effect when being applied to the preparation of the baked goods, and can better avoid the phenomenon of scorching.
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.
Claims (9)
1. A preparation method of special syrup for burning and waxing comprises the steps of preparing starch milk by adopting starch, and sequentially carrying out jet liquefaction treatment, maintaining column heat preservation treatment, saccharification treatment, decoloration and filtration treatment, ion exchange treatment, pH adjustment treatment of a transfer tank and MVR evaporation concentration treatment on the obtained starch milk to obtain the special syrup for burning and waxing; the method is characterized in that: in the saccharification treatment step, the temperature of slurry obtained by maintaining the column heat preservation treatment is reduced to 58-64 ℃; adding fungal alpha amylase and composite saccharifying enzyme into the slurry, and making the mixture to be 130m in each3The fungal alpha amylase and the composite saccharifying enzyme in the slurry are respectively 8L and 1.4L; and the disaccharide in the saccharification liquid obtained by the saccharification treatment reaches the requirement of M40.
2. The method for preparing special syrup for burning and waxing as claimed in claim 1, wherein: in the step of the jet liquefaction treatment, adding high-temperature-resistant alpha-amylase by using adding equipment, wherein the amount of the high-temperature alpha-amylase added to each ton of starch is 0.045-0.2L; and the injection temperature in the injection liquefaction treatment step is made to be 110-120 ℃.
3. The method for preparing special syrup for burning and waxing as claimed in claim 1, wherein: the steps of preparing and obtaining the starch milk by adopting the starch comprise starch slurry opening treatment and slurry mixing treatment.
4. The method for preparing special syrup for burning and waxing as claimed in claim 3, wherein: in the starch slurry opening treatment step, the starch is unpacked and poured into a slurry opening tank, water is added to the starch slurry to be opened into powder slurry, and the water temperature is less than or equal to 66 ℃; the concentration of the slurry is 1: 1-1.8 according to the ratio of starch to water; stirring the slurry in the whole process.
5. The method for preparing special syrup for burning and waxing as claimed in claim 3, wherein: in the step of size mixing treatment, slurry obtained by starch opening treatment is conveyed to a size mixing tank, water is added into the size mixing tank for size mixing, and dilute acid or dilute alkali is added to regulate the pH value to be 5.4-6.5; simultaneously adding high temperature resistant alpha-amylase, and adding 0.1L/T starch.
6. The method for preparing special syrup for burning and waxing as claimed in claim 1, wherein: in the step of maintaining the heat preservation of the column, the laminar flow maintaining time is kept between 2.2 and 2.4 hours; the reaction of the liquefied liquid discharged starch is negative.
7. The method for preparing special syrup for burning and waxing as claimed in claim 1, wherein: in the decoloring and filtering treatment step, adding activated carbon for decoloring; adding filter aid to filter and remove visible impurities, and making the transmittance of filtrate be greater than or equal to 97%, and discharging the filtrate to be clear without visible impurities.
8. The method for preparing special syrup for burning and waxing as claimed in claim 1, wherein: in the ion exchange treatment step, the temperature of the feed liquid obtained by decoloring and filtering in an ion exchange column is less than or equal to 60 ℃, the conductance of the syrup is less than or equal to 60 mu s/cm after ion exchange, and the pH is more than or equal to 4.0.
9. The method for preparing special syrup for burning and waxing as claimed in claim 1, wherein: in the MVR evaporation concentration treatment step, the concentration and sugar temperature are detected in the evaporation concentration process, so that the discharge concentration is 80.0-81.0%, and the sugar temperature is 50-55 ℃.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115448518A (en) * | 2022-09-20 | 2022-12-09 | 广州双桥（重庆）有限公司 | Preparation method of syrup for hot pot seasoning |
| CN115466760A (en) * | 2022-08-16 | 2022-12-13 | 广州双桥（重庆）有限公司 | Preparation method of starch syrup |
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| CN109430503A (en) * | 2018-11-26 | 2019-03-08 | 广州双桥（重庆）有限公司 | A kind of sesame straw syrup processing method |
| CN112280815A (en) * | 2020-11-06 | 2021-01-29 | 常宁超喜欢食品有限公司 | Processing technology of maltose |
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- 2021-12-22 CN CN202111583249.6A patent/CN114271476A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430503A (en) * | 2018-11-26 | 2019-03-08 | 广州双桥（重庆）有限公司 | A kind of sesame straw syrup processing method |
| CN112280815A (en) * | 2020-11-06 | 2021-01-29 | 常宁超喜欢食品有限公司 | Processing technology of maltose |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115466760A (en) * | 2022-08-16 | 2022-12-13 | 广州双桥（重庆）有限公司 | Preparation method of starch syrup |
| CN115448518A (en) * | 2022-09-20 | 2022-12-09 | 广州双桥（重庆）有限公司 | Preparation method of syrup for hot pot seasoning |
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