1. Process flow: corn → pulverization → cooking → liquefaction → saccharification → filtration → sugar juice → conc. → caramel → sugar color → sugar syrup
2. Preparation: α-amylase preparation and β-glucoamylase preparation (available at the municipal food additive store), malt milk; 2 fine filter bags with 120 mesh; large and medium boilers and large and small waters 2 cylinders each; prepare Baume Meter, 200 °C thermometer, pH test paper, etc. The filter cylinder can hold the filter bag underneath, leaving a small hole at the bottom of the cylinder, putting a filter cartridge on the small hole at the bottom of the cylinder, putting a mat on it, and inserting the plastic tube to put the juice. Select high-quality corn, fineness of 70 to 80 mesh.
3. Cooking liquefaction: Put 100 kg of cornmeal into the pot, add water and dilute alkaline water to adjust the pH to 6.2-6.4 to 200 kg. Stir well and slowly heat to 30°C with low heat. 300 g of anhydrous calcium chloride was placed in a corn paste and stirred, and 10 units of α-amylase preparation was added per gram of raw material. 400 g of the α-amylase preparation was further hydrated into a paste at 30° C., allowed to stand for 20 minutes, then placed in a pan, and kept stirring until it was boiled. After adding the enzyme preparation, the paste in the pan becomes more and more divergent. If stuck, the enzyme preparation is added less or fails. Beginners can add more enzymes when adding enzyme preparations. The time from adding enzyme preparations to boiling pots must not be less than 15 minutes, otherwise the enzyme preparations will not be saccharified. Turn the cooked corn fabric into the liquefaction tank and measure the temperature while adding cold water. When the temperature dropped to 75°C, 400 μg of α-amylase preparation was added into 8% slurry (hydrated at 30°C), poured into a jar and stirred, and liquefied for 30-60 minutes.
4. Saccharification and filtration: After the liquefaction is continued, the temperature is lowered to 55-63° C., and the β-saccharification enzyme preparation is added in two portions. Each gram of raw material is stirred with 100 to 150 g of the enzyme preparation or 6% mash for 6 to 8 hours. The surface of the saccharification liquid began to move and gradually turned clear, and the glycosylation was not blue until the iodine liquefaction test. The saccharified mixture is warmed to 80 to 100°C and transferred to a filter bag. 40 kg of hot water at 80°C is added. The head juice is filtered under pressure, and 20 kg of 80°C hot water is added to the sugar mash to stir and filter. Road sugar juice, add a small amount of boiled water, pounding, squeezing, pressing, and filtering the third sugar juice.
5. Condensate into sugar: After the sugar juice is completely filtered out, transfer the granules to make vinegar: Mix the first two sugar juices (the third sugar juice is used as the first water for filtering or soaking the bran material in the next sugar juice) , Pour into a hot pan that has been coated with oil and heat for 2 hours with acute heat. The juice gradually thickens. When the tumbling juice is squid-like, change to a slow fire and be careful to stir while stirring to prevent spilling. When the sugar solution smashed into the filament of 16-19 cm long, the concentration reached 35 degrees.
6. Caramel color: Add water to the sugar solution, boil it for half an hour, and adjust the pH to 4 or more with dilute alkali solution. First, use an aura fire and keep stirring to prevent it from sticking. After 20 minutes, use a slow fire for 20 hours. Obviously large bubbles are visible in the pot, and 10% of alkaline water (if vinegar is used in sugar color, plus glacial acetic acid) can be added to the pot to form a pellet, then boiled with water (at 100°C). Add salt to taste. Sugar concentration of 41 to 47 degrees, the caramel turn from white smoke to green smoke, caramel when there is no sweet taste, add a total weight of 0.1% sodium benzoate can be long-term preservation. Finished caramel is characterized by its glossy, black and lustrous appearance. Take a small spoonful of salt in 14 Baume degrees of salt water to see if it becomes hard, and if it does not, it will continue to heat. Hardened when placed in salt water, indicating that the sugar color matures.
Authors: Sichuan Cuiwei Food Co., Ltd.
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