The answer to this question is to sell it first! Today's article will let Sunflower Sunflower take you to know something about invert syrup.
We need to use a little chemical knowledge, understand the conversion principle of invert syrup, master the production method and function of invert syrup, in order to make sweet and delicious moon cakes and rich baked goods, and master other tricks of using invert syrup.
White sugar, brown sugar, soft candy and rock sugar that we eat every day belong to sucrose. The chemical formula of sucrose is C 12H22O 1 1, which is disaccharide. In daily cooking and diet, sucrose is an important seasoning, but because it is disaccharide, it is not easy to decompose and digest after entering the human body, and people who are obese or lose weight can avoid eating it. Moreover, excessive consumption of sucrose or other sugary foods will also accelerate the oxidation reaction of the skin, resulting in premature aging of the skin. This is why we should eat less sugar or not.
Disaccharide is decomposed by acid into monosaccharide which is not easy to crystallize. This process is the conversion principle of invert syrup.
Monosaccharide refers to sugar with 3 to 6 carbon atoms in its molecular structure. Monosaccharide is a non-hydrolyzable saccharide, which is the basic molecular unit of various disaccharides and polysaccharides.
As mentioned in the above conversion principle, disaccharide is decomposed into monosaccharide by acid, and acid is citric acid. Citric acid is a very important organic acid, which is widely used, not only in industry and food industry, but also in cosmetics we use. The chemical formula of citric acid is C6H8O7.
In the field of food, citric acid is mainly used as acidifier, solubilizer, buffer, antioxidant, deodorant and so on. Has antibacterial, color protecting, flavor improving and sucrose conversion promoting effects. We can also use the chelation of citric acid to remove harmful metals. Citric acid can also prevent the catalysis caused by enzyme catalysis and metal catalysis, thus preventing the quick-frozen fruit from changing color and taste.
It can be said that citric acid is our good friend.
There are a lot of natural citric acid in nature. The most familiar lemons and limes contain a lot of citric acid, and fruits such as citrus and pineapple also contain citric acid. In addition, citric acid can also be made by artificial synthesis. But the invert syrup we are talking about today is made of natural citric acid.
Ingredients: 2250g of water, 560g of lemon juice and 4500g of fine sugar (4L syrup can be obtained by this formula).
1, buy about 2 kg of lemons (4 lemons), clean them, cut off both ends, and then cut them into pieces (not too broken, or the juice will flow out).
2. Put the sliced lemon together with the peel into the juicer and crush it. Crush all the ingredients and put them into a container (note: do not use iron or aluminum for all containers that come into contact with lemon, so as to avoid chemical reaction and affect the taste of the transformation).
3. Wrap the lemon slices several times with fine gauze and squeeze out the lemon juice. Be patient in this step, squeeze the lemon slices as clean as possible, and leave no residue. At this point, the lemon juice is ready.
4, pot (don't iron pot or aluminum pot, you can use stainless steel pot) put enough water, and then pour enough fine sugar. Stir well to dissolve the fine sugar in water. As the fine sugar melts, you will find that the clear water becomes sticky bit by bit, and it doesn't matter if there are some unmelted fine sugar.
5. Boil the pot full of sugar water.
6. After the sugar water is boiled, uncover the lid, stir with a shovel, and pour in lemon juice to make it fully blended.
7. After turning to low heat, continue to stir and enter the boiling state. Remember to stir constantly to prevent boiling.
8. This step involves observing the color, state and smell changes of syrup, which is very critical. Before pouring the lemon juice, the sugar water is slightly yellow. After pouring lemon juice, the color of syrup will change from light yellow to dark yellow and golden yellow after heating and stirring. When boiled for about 40 minutes to 50 minutes, the syrup will appear platinum color, and you will also smell the sweet aroma mixed with the aroma of lemon. At this point, scoop a spoonful of sugar water and fall from a height. Sugar water has a certain consistency, but its fluidity is slightly larger than honey. In the process of boiling, if you smell the syrup as mushy, please add water as soon as possible and continue to boil after dilution.
9. Cool the boiled syrup thoroughly, pour it into the prepared container without water and oil (you can choose a large-capacity mineral water kettle), tighten the lid, place it in a cool and ventilated place at room temperature, and let it stand.
10, in the process of standing, the syrup in the container will produce flocs, which is a normal phenomenon. Because the process of standing is the beginning of citric acid action and the beginning of transformation. As time goes on, the floc will disappear by itself, and the color of syrup will become more and more bright and beautiful.
1 1. After standing for 15 days, the converted syrup can be opened for use.
Description: Citric acid is a good food additive. Because of the antioxidant effect of citric acid, invert syrup will not deteriorate when stored at room temperature. If crystallization occurs after one year, you can add some water before cooking. The invert syrup in the first picture was cooked on September 4, 20 19, and it is still edible. And the color is brighter than before. Which is invert syrup. Did you guess right?
Answer: The one on the left is invert syrup, and the one on the right is peanut oil.
Pour syrup, sweet but not greasy, with the refreshing feeling and fruity smell of lemon.
1. Pour syrup is a master in the process of making moon cakes, which is inseparable.
2. It can be used for the modulation and flavoring of Chinese and western pastry fillings.
3, the deployment of daily sugar water drinking, especially when the mouth is bitter and weak, soak a cup of sugar water, which not only quenches thirst but also increases energy.
4, daily frying, when you need to use sucrose to adjust the taste, you can add invert syrup instead of sucrose.
5. There is a baby at home. When making baby complementary food, you can use invert syrup. Don't worry that eating sugar is not good for your baby's health, because invert syrup is already monosaccharide.
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Note: Please continue to pay attention to Chasing Sunflowers. In the process of food production, it is necessary to use invert syrup, which will be explained in this paper.
Slow cooking life will give you different surprises. Taste slow life and have sweet life! You can experience the chemical reaction yourself.