Syrup for roasting and preparation method thereof

• Main Authors: LIU ZONGLI, CHEN JIAYOU, YUAN WEITAO, WANG NAIQIANG, LI QINGHUA, LI SHUANGRU, FENG ZHICHEN
• Format: Patent
• Language: Chinese; English
• Published: 20.05.2009
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The invention belongs to the field of food processing, in particular to special syrup for roast and a method for preparing the same. The syrup comprises the components of 34 to 36 percent of glucose, 26 to 28 percent offructose, 8 to 12 percent of maltose, and 28 to 32 percent of maltotriose and maltose with more content. The concentration of the finished product of the syrup is more than or equal to 78 percent and the pH value of the finished product of the syrup is between 4.2 and 4.8. The method takes corn flour as raw materials to prepare the syrup for roast through the steps of liquefaction, saccharification, ultrafiltration, ion exchange, six-effect evaporation and concentration, isomerization of immobilized enzyme, ultrafiltration, ion exchange and six-effect evaporation and concentration. The syrup for roast can improve quality of roasted products, keep Maillard reaction at a certain degree, improve the color and luster of the products, maintain the humidity of the products, prevent the product form a