Syrup is a thick, viscous solution containing a high concentration of sugar made by boiling or other techniques. The raw material used to make syrup can be sugar water, cane juice, fruit juice or other plant juices. Since syrup has a very high sugar content, it can be stored in an airtight condition for a relatively long time without refrigeration. Syrup can be used to make beverages or sweets.

Main ingredient: sugar;

Accessories: lemon juice, water

Practice:

1, sugar and water boil; 2, add lemon juice, and then boil, low heat, slow simmering, avoid stirring; 3, take a small brush dipped in water to brush the stainless steel pan walls, so that spattering of the sugar along the water slides back to the bottom of the pot; 4, about 25 minutes later, turn off the heat, cool the can.

The finished product should be fluid, dark amber in color, and thick and liquid (slightly thinner than honey when hot, and thicker than honey when cold), but more than that will make the sugar hard.

At present, the industrial production is divided into several kinds of starch sugar according to the value of glucose conversion (DE).

By liquid glucose value, can also be divided into high conversion syrup (DE60-70), medium conversion syrup (DE38-42), low conversion syrup (DE20 or less). Product varieties are:

1. Maltose syrup

It is a disaccharide composed of two single molecule glucose, its sweetness is low, the thermal stability is higher than glucose, through the oxidation reaction can be obtained from glucose and other oligosaccharides, but also can be converted into maltitol, glucosinol, and so on. Maltose boiling temperature is 155℃. Higher than the ordinary boiling sugar temperature.

2. Oligosaccharide syrup

means maltotriose, tetrasaccharide, its DE value is low, high viscosity, poor hygroscopicity, suitable for the production of hard candy, ice-cream, pastry and so on.

3. Low-conversion sugar syrup

DE value is below 20, the main component is dextrin, soluble in water, not sweet, easy to digest, not moisture absorption, adapted to thickening agent. Low-conversion sugar with acid and acid enzyme method can be. The acid method is difficult to filter, the product solubility is low, easy to turbidity or coagulation. It is best to use segmented liquefaction method.

4. Fructose syrup

This is a newly developed starch syrup, its sweetness is equal to or more than sucrose, because the sugar of fructose is divided into fructose and glucose, so, it is known as fructose grape syrup. It is a partial conversion of D-glucose into fructose by the action of an isomerizing enzyme and a catalyst. The principle of isomerization is very simple, high DE value of glucose syrup, by activated carbon decolorization, ion exchange desalting and removal of gas, and then add the corresponding catalyst and stabilizers, such as magnesium salts, cobalt salts, etc., in the pH value of 6.5 to 8.5, the temperature of 60 to 70 ℃ to complete the isomerization reaction. For pH, each enzyme is specific and cannot be chosen arbitrarily. The advantage of fructose syrup is that any kind of starch can be used as raw material, not subject to regional and seasonal conditions, the factory can be produced throughout the year, the raw material resources are abundant and inexpensive, the production of enzymes, general conditions, simple equipment, less investment, therefore, the production of fructose syrup is developing rapidly.