Corn syrup is a colorless, transparent and viscous liquid with clear plastid, mild and pure taste, low sweetness and malt flavor. It has the advantages of high boiling point, low freezing point and crystallization resistance. Commonly used in jam and jelly to prevent sugar crystallization, high malt has good expansibility, so it is also widely used in bread, cake, beer, candy, beverage and processed food.
Extended data:
Preparation method of corn syrup:
To use corn as corn syrup, the germ and bran of corn should be removed first, that is, the corn should be processed into corn residue.
1. Soaking: Soak corn residue for 12-24 hours to make it permeable and convenient for pulping.
2. Beating: malt and amylase are added while beating, the dosage of malt is 2-5%, and amylase is used according to the instructions according to different active units.
3. Saccharification: The process of saccharification is a heating process. When heating, it is necessary to stir intermittently so that the material is heated evenly until it reaches the boiling point. The whole process takes about 2 hours.
4. Cooling: The purpose of cooling is the second saccharification. You should know that the vitality of malt is limited by temperature. When the product temperature of the material drops to about 60℃, malt slurry should be added in the amount of 1.5-3%, and then the temperature is kept for 3-5 hours.
5, filtration: filtration is, of course, to separate the syrup, filtration is carried out at high temperature, first boil the material, and then separate the syrup with a sand net, of course, there are filtration equipment, that is more ideal.
6, boiling: boiling is to evaporate excess water, according to your needs to achieve the concentration you want.
It is suggested that syrup is not suitable for long-term boiling, which will increase the formation of reducing sugar, and long-term boiling will also darken the color of syrup and affect its quality.
Baidu encyclopedia-corn syrup