Classification: Food/Cooking

Description of the problem:

It's the thick brown one. Many people use it to make sugar people or something. I heard it's cooked with corn. Who can tell me? It's better to explain the process and proportion in detail.

Analysis:

Corn residue syrup

Processing technology:

Making syrup with corn residue:

1. Formula:

1 kg of corn residue, 4-5 g of amylase and 2 g of calcium chloride.

2. technological process:

corn → cleaning → crushing → peeling, degerming → crushing → elutriation → soaking → boiling (liquefaction) → fermentation (saccharification) → filtration → boiling → filling

3. operation points:

(1) preparation of corn candy

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(2) elutriation and soaking

Take 1 kilograms of rough corn, wash it twice with clear water, pour it into a soaking tank, and add 15 kilograms of water. 2 g of amylase and 2 g of calcium chloride are respectively melted with warm water, poured into a soaking tank, evenly mixed and soaked for 2-3 hours.

(3) Boiling

Add 1 kilograms of water to a large pot, and then bring the water to a boil. Take the soaked corn candy out of the soaking tank and pour it into a boiling pot for cooking. Continue to heat until boiling, cook for another 3 ~ 4 minutes, then stop heating, and keep stirring during the cooking process to prevent the pot from being burnt.

(4) Fermentation

Add about 9kg of cold water into the pot and stir it evenly. When the temperature of corn paste is reduced to 6-7℃, add amylase (2g in winter and 3g in summer) which has been thawed in advance, stir it evenly, and then transfer the corn paste to a fermentation tank. Ferment at 6℃ for 2-3 hours.

(5) filtering

After the fermentation is completed, squeeze and filter the feed liquid with a fine cloth bag, and the filtered feed liquid is the sugar liquid, and pour the sugar liquid into the sugar boiling pot. The filtered sugar contains quite high protein and can be used as feed for livestock and poultry.

(6) Boil

Heat the sugar solution to boiling with high fire, and when the boiled thick juice is fish scale-like, boil it with low fire. When the concentration reaches 35' Baume's degree (if there is no Baume's degree meter, you can stir up the thick juice with a wooden stick for observation, and it meets the requirements when it is not dripping soup but drawing), immediately stop heating. It can also be boiled into corresponding concentration according to different uses and actual needs. Stir constantly in the boiling process to avoid pasting the pot, otherwise the boiled syrup will be dark in color and bitter.

(7) Filling

The boiled syrup is put into the cylinder, and after it is fully cooled, it can be put into a sanitary and dry barrel.

equipment information: main equipment: vertical crusher: productivity 5kg/h; The motor power is 1.1kw；; Overall dimensions are 6× 6× 8 (mm); Soaking tank of fruit equipment branch of Sijiqing noise control equipment factory in Haidian District, Beijing: TZG-5; Effective volume: 5 l; Working pressure: .25 ~ .35 MPa; The total motor power is 15kW；; Institute of Food Equipment Design, Ministry of Machinery Industry. Cooking tank: SF15-5 type; Raw material handling capacity is 15t/24h；; The motor power is 1.1kw；; Overall dimensions are 29× 72× 6 (mm); Fermentation vat of Zhejiang Zhoushan Machinery Manufacturing Company: DZ2-1 type; Overall dimensions 512 * 25 * 292 (mm); Sugar boiling pot of Lighthouse County Light Industry Machinery Factory in Liaoning Province: SF15-5 type; Raw material handling capacity is 15t/24h；; The motor power is 1.1kw；; Overall dimensions are 29× 72× 6 (mm); Zhejiang Zhoushan machinery manufacturing company

product description: syrup, also called maltose or maltose, is a sweetener for producing cakes, bread, jam, candy and canned food, especially the necessary raw materials for cakes and candy. The main raw materials for making syrup are dried sweet potatoes, corn, barley and rice. The traditional method of producing syrup is to process raw materials into starch, and then liquefy, saccharify, filter and concentrate to make syrup. Using corn to make syrup directly saves the process of processing corn into starch, which has the advantages of simple process, low cost and low requirements for equipment. The leftovers from the production of syrup are high-quality livestock and poultry feed. Sugar syrup made directly from corn is yellowish in color and transparent; It has a syrup flavor and no peculiar smell; No obvious visible impurities. Quality standard of corn syrup: (1) Sensory index color: light yellow, slightly transparent: flavor: unique flavor of syrup, no peculiar smell; Impurities: No obvious visible impurities. (2) Physicochemical index: reducing sugar: more than 36% (based on 1% dry matter); Acidity: below 5 (that is, the consumption of ．1NaOH per 1 grams of syrup does not exceed 5 ml); The temperature and dry matter content of boiling sugar depend on the specific situation.