Low-Sugar Mooncake Syrup

Sucrose-free, low-sugar mooncake syrup

Healthy sucrose-free and low sugar (total sugar<5%) functional sugar compound characteristics, sweet and non-greasy for food coloring, oil return to soft, non-sticking board

Main ingredients:

Isomalto-oligosaccharides, xylose, food additives (maltitol liquid, sorbitol liquid, xylitol)

Specification:

25kg/drum, 5kgX4 drum/carton

Base formula

Mooncake powder (pastry flour 7: special powder 3) ---- 1000g, artisan sucrose-free mooncake syrup----------- 600~700g, peanut oil------ 300g, soap water (48 degrees), ----- 8-12g

In industrial production, starch sugars are divided into several types according to the glucose conversion value (DE).

According to the liquid glucose value, it can also be divided into high invert syrup (DE60~70), medium invert syrup (DE38~42), and low invert syrup (DE20 or less). The product varieties are:

maltose

It is a disaccharide composed of two single-molecule glucose, which has low sweetness and higher thermal stability than glucose, and can obtain glucose and other oligosaccharides through oxidation reaction, and can also be converted into maltitol and glucosanol. The maltose is boiled at a temperature of 155°C. Higher temperature than ordinary sugar boiling.

oligosaccharide

It refers to maltotriose and tetrasaccharide, which have low DE value, high viscosity and poor moisture absorption, and are suitable for making hard candy, ice cream, pastries and so on.

Low invert sugar

The DE value is below 20, the main components are dextrin, soluble in water, not sweet, easy to digest, not moisture absorption, suitable for thickener. Low invert sugar can be used by acid method and acid enzyme method. The acid filtration method is difficult, the solubility of the product is low, and it is easy to be turbid or coagulated. Segmented liquefaction is preferred.