Inverted syrup is a kind of syrup with the longest production history and the largest output, also known as "standard" syrup. Widely used in the production of beverages, sweets, cakes and medicinal syrups.
What's the use of syrup
Caramel, also known as caramel color, commonly known as sauce color, is a viscous liquid or powder made of caramel and sucrose. Dark brown and bitter, it is mainly used for coloring soy sauce, candy, vinegar and beer. Caramel pigment is a natural pigment, which is widely used in food and is an important member of food additives.
What is the function of invert syrup?
Let's first understand what invert syrup is. We know that when sugar and water are mixed, heated and boiled, the water will slowly evaporate, and the concentration of sugar water will be higher and higher. When the concentration of sugar water reaches a certain level, sugar will crystallize after cooling. In order to prevent this phenomenon, we add some acidic substances (citric acid, tartar essence, etc. ) when boiling sugar water. In this formula, some sugars will be decomposed by acid into monosaccharides that are not easy to crystallize. This process is called sugar conversion. There are two parameters that must be paid attention to when boiling syrup. One is time and the other is temperature. Sufficient time can ensure the conversion of sugar. Generally speaking, after adding acid, the longer the boiling time, the more thorough the sugar conversion (of course, it is also related to the amount of acid), and the darker the color of syrup. However, the more sugar is converted, the better. It depends on the actual use of syrup. Temperature determines the properties of syrup. In the process of boiling syrup, the water gradually volatilizes, and the temperature of syrup will get higher and higher. After boiling at different temperature stages, the cooled syrup has different properties. For example, when cooking to 1 10 degrees, hold a small amount of cooled syrup with two fingers and then open your fingers, and the syrup can form a thin line. However, if the temperature exceeds 155 degrees, the cooled syrup will be very hard. When we make invert syrup, generally speaking, only 25%- 15% water is needed in the final syrup. At this time, the highest temperature of syrup can reach about 1 15 degrees. Be sure to control this temperature, we can't compete any more. At the beginning of boiling syrup, another phenomenon should be prevented: the chain reaction of sugar crystallization. What does this mean? When boiling syrup, there may be some syrup attached to the wall of the pot. After the water on the pot wall evaporates, these syrups may have tiny crystals. When these crystals come into contact with other syrups, a chain reaction may occur, turning other syrups into crystal particles. Finally, it is possible that the whole pot of syrup will turn into sugar crystal particles and bring you the whole pot of sugar sand. In order to prevent this phenomenon, we need to wash the syrup off the wall of the pot. We can dip the brush in water and brush it on the pot wall. When the water flows down the pot wall, the sugar on the pot wall can be washed into the pot.
What is crispy syrup?
Starch syrup is the main variety of starch sugar. Its sugar groups include glucose, maltose, oligosaccharide, dextrin and so on. Maltose syrup, also called maltose syrup, is mainly composed of maltose.
What is the difference between sugar and syrup?
Sugar is diverse, and pulp is a very thick substance ~
What is chicken juice syrup?
Treat wind-heat cough.
What is honey syrup?
I know honey contains glucose and fructose ... but I haven't heard of any honey syrup. I only know that someone adds syrup to honey, but I have never heard of extracting syrup from honey.
What is glucose syrup?
It is glucose mixed with water!
What is starch syrup?
Starch syrup is the main product of starch sugar. Its sugar groups include glucose, maltose, oligosaccharide, dextrin and so on. Maltose syrup, also called maltose syrup, is mainly composed of maltose.
What is the syrup for?
Inverted syrup is a kind of syrup with the longest production history and the largest output, also known as "standard" syrup. Widely used in the production of beverages, sweets, cakes and medicinal syrups.