Moreover, the raw materials are easily available and the operation is simple!
The method is as follows:
1. Making caramel with sweet potato
(1) technological process: raw material selection-potato cleaning-starch making-gelatinization-saccharification-heating concentration-finished product.
(2) Key points of process operation: ① Selection of raw materials: Fresh sweet potatoes without mildew and insect pests should be selected as raw materials. The amount of starch converted sugar in sweet potato used to produce caramel is not affected by the yield of boiled sugar. However, if the sweet potato is stored for a long time, the color of maltose will become darker and the quality of the finished maltose will also decrease. Fresh potatoes are most suitable for processing maltose. ② Potato washing: Take sweet potatoes and put them into a potato washing machine with a loading capacity of about 1/3 machine volume. Closing the door of the machine is to shake the potato washing machine vigorously. ) at the same time, it is constantly drenched by water. Because sweet potatoes collide with each other in the machine, the sediment attached to the potato skin is washed away by clear water. The cleaner you wash, the better. If you don't wash it, there will be sediment mixed in the finished product, which will affect the quality. You must shake and wash it until most of the skin of the sweet potato is removed, then stop shaking and washing, open the door and take out the sweet potato. (3) Starch production: put the washed sweet potato in a stone mill or on a stone mill, and add a proper amount of water to start grinding. Mills and their contact parts with sweet potatoes must not contain iron, otherwise the color, smell and appearance of the products will be affected. Grind sweet potatoes into pulp: the finer the better. If the grinding is not fine, some starch will be lost. Tie a cross with a thin bamboo pole or wooden stick, and then take a thin white cloth of 0.8m square. Tie the four ends to the cross and connect them with buckets. Move the ground pulp into this cloth bag with a ladle, and shake the cloth bag manually to make the starch flow into the bucket with water through the thin cloth surface until it is shaken dry. Shake the pulp well, then add a proper amount of clear potato water in the bucket to the residue and grind it for ten times to make it completely pulpy. Only in this way can starch be completely extracted and loss can be avoided. Shake and filter as above, the obtained filtrate is combined with the above filtrate, and the residue can be used as pig feed, soy sauce, sweet noodle sauce, etc. Let the filtered potato pulp stand for about 1 hour, and after the supernatant is clarified, pour out the supernatant. The white pulp that sinks at the bottom of the barrel is starch, and it is coarse starch when it is drained with a cloth bag. Generally, 100 kg of sweet potato can produce 16- 17 kg of starch. (4) Gelatinization: put the filtered sweet potato starch into a jacketed pot, and add clean water to the starch made of raw sweet potato according to 100 kg to make starch slurry of about 10%. Cook for about half an hour, while stirring constantly until it becomes paste. When the starch is ripe, the gelatinization is over. ⑤ preparation of barley malt: barley malt is used as saccharifying agent to make maltose, and barley needs to be treated. First, put the barley into cold water, the water temperature is about 23 degrees Celsius, and soak it for about 1-2 hours. If the water temperature is low in winter, the soaking time must be extended. Barley used as raw material must be cleaned and the sewage after soaking must be separated. Wheat grains should not be soaked too much, otherwise the germination power will disappear. The water content of wheat grain should be 40%-45%. After soaking, the barley is sent to germinate. At the beginning of germination, due to breathing and movement, the temperature rises and you can turn over to dissipate heat. In addition, sprinkle water 2-3 times a day. Germination can be completed in 4 days at room temperature of 25-30 degrees Celsius, and can be used when the bud is 2 cm long. ⑥ Saccharification: cooling the gelatinized starch to 60-63 degrees Celsius, adding wort, and stirring evenly: crushing the malt with an extruder to obtain mortar wort. The dosage of malt is 8% of the raw material of fresh sweet potato, and the wort must flow out completely when pressing. The saccharification temperature should be kept at 55-60 degrees Celsius. Under the action of wort, starch is gradually saccharified into maltose and dextrin. At this time, the starch paste is gradually thinned and widely saccharified for 8 hours, that is, sampling is taken to check whether there is starch reaction with iodine test solution. When the iodinated test solution turns blue, black or purple after shaking, it is proved that there is still starch that has not been saccharified, and the temperature should be kept to continue saccharification. In this way, samples are taken every 65438 0 hours until the test solution is reddish or similar in color to the iodine test solution, that is, saccharification is completed and starch has become maltose or dextrin. At the same time, take out the saccharified liquid from half a test tube, heat it on an alcohol lamp, 1 boil it for 2 -2 minutes. Watch carefully. If the suspension in the test tube gradually gathers into larger flocs and can be separated from the liquid, the liquid in the upper part of the test tube can be clarified after standing for 1-2 minutes, which proves that saccharification has reached the end point. The saccharification time to reach this level generally takes 2- 14 hours. After saccharification reaches the end point, the saccharified liquid can be heated and boiled, which can not only kill the saccharifying enzyme preparation, but also solidify the suspension; Convenient for filtering operation. ⑦ Heating and concentration: After the saccharification process is finished, a clear dilute sugar solution is made by a plate-and-frame filter press or a cloth bag, and then concentrated. Usually, concentration is carried out by heating, evaporation and moisture. The initial temperature of heating can be higher, and the heating process should be fully stirred continuously. When the sugar solution is gradually steamed and concentrated, the temperature is high and coking is easy to occur, which will deepen the color and affect the quality. So the thicker the sugar solution, the lower the heating temperature should be. During heating and concentration, there is a layer of foam on the liquid surface; It is necessary to constantly remove these floating foams. These floating bubbles are protein and others. Floating on the surface of sugar solution will also hinder the evaporation of water and easily overflow. The time required for the whole concentration process depends on the water content of the sugar solution and the low heating temperature. When the concentration of sugar solution is 40 Baume degrees, it is the finished product of caramel.
(3) Specifications of finished products: ① Chemical quality: The sugar content of finished products (calculated by reducing sugar) should be above 50%. ② Physical appearance index: Specific gravity: measured at 40 degrees Celsius, l38 (Pompeii 40 degrees) specific gravity is qualified; Color and smell: it should be light yellow translucent thick liquid, with no bad breath and odor, and sweet and fragrant taste.
2. Making glucose from sweet potato
(1) technological process: sweet potato starch-blending-saccharification-neutralization-decoloration-evaporation-crystallization-sugar separation-crystallization refining-drying and crushing-packaging.
(2) Key points of process operation: ① Preparation of starch slurry: put 25 grams of dry sweet potato starch into the saccharification pot, then slowly add 2. 1 kg concentrated sulfuric acid into 2 kilograms of water and stir evenly, and then pour this dilute acid solution into the saccharification pot and stir evenly. Another 75 kg of boiling water was quickly added to it and stirred into a paste. ② Saccharification: raise the temperature of starch slurry to 98℃ and keep it for -4 hours, then suck a small amount of saccharified liquid and drop it into human iodine solution, and check the end point of saccharification. After saccharification; Stop heating, filter the residue, and treat the filtrate in the next step. ③ Neutralization: add about 3.8kg of calcium carbonate into the filtrate for neutralization, stirring while adding it (it is not advisable to add it too fast, otherwise a large amount will be generated, and foam B will easily overflow the sugar solution until the ph value in the test paper is 5-6, then heat the sugar solution to 85 degrees Celsius, keep it for half an hour, and filter with cloth to remove calcium sulfate. (4) Decolorization: take the neutralized clarified filtrate, heat it to 85 degrees Celsius, then add 0.3% activated carbon according to the weight of the filtrate (after weighing, put the activated carbon into a cloth bag, tie it tightly, put it into a sugar liquid pot, and then open the cloth bag and pour it into the sugar liquid), keep the temperature at 85 degrees Celsius for half an hour, and then remove the activated carbon by hot filtration. At first, a small amount of activated carbon flowed down, filtered in another container until it was filtered out, and then stored in a clean container. The unfiltered sugar solution can be re-filtered, heated to 85 degrees Celsius, decolorized with activated carbon accounting for 0.3% of the weight of the filtrate, evenly mixed, kept at 85 degrees Celsius for half an hour, and then filtered with cloth. ⑤ Evaporation: The evaporation process is the concentration process of sugar solution. Some water in the sugar solution is evaporated, and crystallization can be carried out when the specific gravity measured at 25 degrees Celsius is 1.3. ⑥ Crystallization: According to the evaporated sugar, add 0.5%- 1.0% glucose seed crystal. Add it at 44℃ (the seeds must be screened in advance, and there can be no small pieces), and stir it while adding it until it is evenly stirred. Then crystallize at 30-35 DEG C, stirring three times a day, stopping stirring when crystallization starts, and taking out the crystal after 3 days. ⑦ Divide the honey and roll the sugar: put the glucose porridge into a cloth bag and put it into a wooden dryer to divide the honey. Keep it for 2 hours after pressing, and take off the dry block; Crushing, adding 10% cold boiled water, stirring, sieving, packing in a cloth bag, and pressing with a wood press (method and time are the same as above). Then take it down and break it into pieces; Put it in the oven and dry it at 50 degrees Celsius to get crude glucose (which can be used as sugar). ⑧ Crystallization and refining: take crude glucose and dissolve it in water. Wet sugar: cold boiled water 1: 2, and keep it at 75 degrees Celsius until it is completely dissolved. Adding activated carbon accounting for 0.3% of the weight of the filtrate, and heating on a water pot. When the temperature rises to 85 degrees Celsius, the temperature is kept for half an hour, and the filtrate is filtered, and the specific gravity is 1.34. If it is not enough, you can continue steaming. Then placing the crystal according to the above condition (6), separating honey and washing the crystal under the above condition (7), pressure filtering, drying and sieving to obtain the medicinal oral glucose. Then take the wet crystal, and recrystallize it twice as above to get glucose for injection (finally, when separating honey, add a proper amount of alcohol to wash the crystal for 1-2 times, but the alcohol must be clarified in advance to remove rust impurities). ⑨ Drying and crushing: take the crystallized glucose from which the mother liquor has been removed, break it into small pieces, put it in a pre-padded bamboo screen, cover it with thick cloth, and put it on a clothes rack. Drying at below 50℃, pulverizing in a stone mill, and sieving with 40-50 mesh sieve.
3. Sweet potato syrup
High fructose corn syrup is a kind of starch sugar crystal made from plant starch by hydrolysis and isomerization, which has a unique flavor and is an important sweetener. Because its components are mainly fructose and glucose; Therefore, it is called "high fructose syrup". The production of high fructose corn syrup is not limited by region and season, with relatively simple equipment and low investment cost.
(1) technological process: sweet potato starch-sizing-saccharification-neutralization-decoloration-filtration-resin treatment-evaporation-isomerization-decoloration-resin treatment-evaporation-finished product.
(2) Key points of process operation: ① Slurry mixing: firstly, part of water is added into the powder mixing barrel, and sweet potato starch is added while stirring. After feeding, water was continuously added to make the starch milk reach the specified concentration (40%), and then hydrochloric acid was added to adjust the ph value to 18. (2) saccharification: the prepared starch milk is sent to a saccharification tank by an acid-resistant pump; After feeding, open the steam valve to raise the pressure to about 2.8kg/cm2, and keep the pressure for 3-5min. Sampling; Check the end point of saccharification with 20% iodine solution. When iodine turns into sauce red, saccharified liquid can be discharged and neutralized. (3) Transfer the neutralized saccharified liquid to a neutralization barrel for neutralization, add a certain amount of waste carbon as a filter aid at the initial stage of stirring, and gradually add 10% sodium carbonate solution for neutralization. When the ph is 4.6-4.8, open the discharge valve, pump the sugar solution into the filter for wide filtration, then cool it to 60 degrees Celsius, and decolorize the cooled sugar solution. (4) Decolorization: put the clear sugar solution into a decoloring barrel, add a certain amount of activated carbon and mix it, and the decoloring and stirring time shall not be less than 5 minutes, then send it to a filter, filter out the clear sugar solution and put it into a storage barrel for later use. ⑤ Resin exchange: the filtrate from the first decolorization is sent to the ion exchange filter bed for desalination, purification and decolorization. After the sugar solution passes through four resin filter beds of Yang-Yin-Yang-Yin, the ph value is adjusted to 3.8-4.2 in the sugar storage barrel. ⑥ Evaporation: After resin exchange, the sugar solution with accurately adjusted ph value is pumped into the evaporation tank, and the vacuum degree is kept above 500mm Hg. The pressure of heating steam shall not exceed 1 kg/cm2. When the concentration of sugar solution is about 42%-50%, it can be discharged. ⑦ Isomerization: put the solid-phase isomerase into a vertical thermal insulation reaction column, and control the reaction temperature at 65 degrees Celsius. The refined sugar solution is fed from the top of the tower, flows through the enzyme column, undergoes isomerization reaction, and then discharged from the bottom of the tower, which can be operated continuously or fed from the bottom of the tower, passed through the enzyme column and discharged from the top of the tower. When the enzyme activity is at the optimum ph value, it can fully play a catalytic role, with fast reaction speed, short time and low degree of side reaction of sugar decomposition. The obtained isomeric sugar solution is light in color and easy to refine. Therefore, the ph value of sugar solution during isomerization should be determined by the type of isomerase used. ⑧ Secondary decoloration: The sugar solution obtained after isomerization contains colored substances, which will produce impurities such as color and ash during storage, so secondary decoloration is needed. The sugar solution is sent to a decoloring barrel, and a certain amount of fresh activated carbon is added. The operation is the same as the first decoloration. Pet-name ruby secondary resin exchange: the sugar solution after secondary decoloration needs to undergo another resin exchange, and the method is the same as before. Finally, the ph value of sugar solution is high, and the ph value can be adjusted to 4.0-4.5 with hydrochloric acid. Attending evaporation and concentration; The refined sugar solution is concentrated to the required concentration by a vacuum evaporation tank to obtain high fructose corn syrup. Because glucose is easy to crystallize, in order to prevent syrup from crystallizing out during storage, it is generally required to be between 70% and 75% (dry matter concentration) to prevent syrup from evaporating to too high concentration.
4. Sweet potato fudge
Soft candy is a kind of soft and slightly elastic candy, which is transparent and translucent. Soft candy has high water content; General 10%-20%. Most of the soft sweets are made into fruit flavor, and some are made into milk flavor and cold flavor. The shapes are divided into rectangular or irregular shapes, and the molding process is different.
(1) technological process: mixing starch milk, beating, boiling sugar, cooling, molding and packaging.
(2) Ingredients: starch 12kg, starch syrup 40kg, sugar 50kg, citric acid 25g and spice 0.25kg.
(3) Key points of process operation: ① Adjustment of starch emulsion: sweet potato starch and corn starch can be used to make soft candy. If the finished product is 50 kg, you can use 6 kg of mixed starch, sieve it, add 2.5 kg of white sugar, 12 g of citric acid and 8 kg of water, stir it evenly, and heat it to 60 degrees Celsius with slow fire, not exceeding 60 degrees Celsius. (2) Slurry washing: wash the prepared starch milk with boiling water of about 17kg, then cook the starch milk into a paste, stir it quickly until there is no pimple, and add 12.5kg of white sugar and 20kg of rod-shaped liquid of starch syrup which has been heated to boiling, completely dissolved and filtered into the cooked and stirred paste for three times. Add 1/5 for the first time, add 2/5 for the second time after stirring, add all of them for the third time after stirring, and cook the sugar after stirring evenly. Pay attention to the amount of water added in the process of mixing and washing starch milk. If the amount of water is too small, the product will be hard; If you add too much water, it will take a long time to cook sugar, waste fuel and blacken the product. Because starch syrup is used in the formula, the moisture in starch syrup should be calculated. (3) Boiling sugar: Put the prepared and evenly mixed syrup on the fire and cook sugar while stirring, which takes about 1 hour. Boiler temperature 1 15- 120 degrees Celsius; It can be lower in winter and higher in summer. After leaving the fire, add spices and stir well. (4) cooling: there are two ways to cool: one is to spread a layer of starch on the iron plate to prevent the sugar cubes from sticking to the iron plate; The other is to rub some vegetable oil on the iron plate as a lubricant. ⑤ Molding and packaging: When the sugar blank is cooled to moderate hardness on the iron plate, it can be pressed into tablets in blocks, and when it is cooled to appropriate hardness required for molding, it can be cut into pieces with a slicer. Generally, it can be cut into rectangular or irregular blocks, and the soft candy with good quality can be stretched more than 12 cm. After molding, the starch particles attached to the surface of the sugar block can be removed by a powder remover after cooling slightly, and the sticky rice paper is used as the lining to wrap the trademark paper, which is screwed tightly.
5. Sweet potato grinds sugar
(1) technological process: malt making-gelatinization of potato powder-saccharification-boiling sugar-processing into sugar.
(2) Process operation: ① Malting: soaking barley or wheat in water for 3-4 hours, taking out and draining, and germinating at 20-24 degrees Celsius. After 5-7 days, the malt turns green, and when it grows to 3 cm long, it is fresh malt. Dry fresh malt, that is, dry malt. Mix fresh malt or dry malt with water, and grind it into malt pulp with a stone mill or a refiner. It should be used with a mill, and the finer the mill, the better. (2) gelatinization of potato flour: mix according to the ratio of dry sweet potato starch 10 kg and cold water 15 kg, and the water content of wet sweet potato starch should be appropriately reduced, then add fresh malt 1 kg or 0.75 kg of dry malt to make potato flour malt milk, pour it into 45 kg of boiling water, stir evenly, heat and boil, and be sure to cook thoroughly. Malt is not easy to be too much or too little. Many of them are yellow, and few of them can't be cooked with sugar. ③ Saccharification: anneal the cooked potato powder malt milk to about 50 degrees Celsius, and then add 1 kg fresh malt or 0.75 kg dry malt to fully saccharify the emulsion in the pot. Generally after 2 hours; Sugar residue will all precipitate and there will be a layer of clear water on it. At this time, boil again and filter with cloth. The filtrate is sugar liquid, and sugar residue can be used as feed. (4) Boiling sugar: put the sugar solution into a pot and boil it with strong fire to evaporate the water. After 4-6 hours, the sugar solution will thicken. Put a little into cold water, cool it and break it into pieces. Turn off the fire to get the sugar. Don't get through it, or it will carbonize and taste bitter. 1 kg dry sweet potato starch can cook 0.8-0.9 kg sugar. ⑤ Processing into sugar: Sweet potato candy can be processed into lump candy, shredded bean candy and popcorn candy. Block sugar: when the sugar taken out of the pot is cooled to 35 degrees Celsius, add a little cooked sesame seeds and orange peel powder and mix well, pull it into strips, put one end on a clean stake, cover the other end with a round stick, and pull it back and forth by hand until the color turns from yellow to white, and it becomes a block sugar; Bean shredded sugar: when the sugar is cooled to 35 degrees Celsius, it is glued with cooked bean powder and pulled by double circles, and it becomes bean shredded sugar when it is pulled from thin strips into filaments; Popcorn sugar: first put 50g cooking oil in the pot and fry it, then take 3kg sugar and heat it to melt, add 3kg fried popcorn and sprinkle with a little cooked sesame seeds and orange peel. After all the ingredients are mixed evenly, put them on a clean board while they are hot, and then press them into strips with another board. The tighter the pressure, the better. Cut them into small pieces with a sharp knife at once, that is, rice candy.