Black rice making black sweetener
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1. Black rice processing: crushed with a grinder, milled by steel mill. Fineness requires passing through 70-80 mesh steel screens.
2. Mixing: 1 part of flour plus 2 parts of water into pulp, the concentration of 20 to 22 Baume degrees. Home-made black lozenges can be cooked in a large pot.
(1) Adjust the pH: Adjust the pH to 6.0-6.2 with 0.1% dilute hydrochloric acid, which is conducive to the activity of α-amylase.
(2) Adding calcium ions: Add 0.35% calcium chloride of black rice flour (calcium chloride is completely dissolved with a small amount of water) and mix well. Calcium ions enhance the heat-resistant stability of alpha-amylase.
3. Gelatinization: Heat the large pot filled with black rice pulp to 100°C, stir it while heating (the factory can do it in a gelatinization pot, pass the steam at 92°C into the gelatinized layer) until the black rice flour is completely black So far.
4. Liquefaction: After gelatinization, the temperature of the black rice paste was lowered to 85°C, and α-amylase was immediately added in an amount of 0.03% of the black rice flour. The amylase was mixed with the black rice paste, and the liquefaction was basically completed after keeping the temperature at 85° C. for 3 hours. At this time, the iodine reaction (tested with the powdered potassium iodide test paper) was brown-red.
5. Saccharification: The temperature of the liquefaction solution was lowered to 60° C., and 0.02% saccharification enzyme was added into the black rice flour and incubated at 60° C. for saccharification for 7-8 hours. The iodine reaction was brownish yellow.
6. Filtration: The temperature of the saccharification solution is heated to 80°C and filtered. (If less than 80 °C, the viscosity of the solution is not conducive to filtration). Filter cloth or 4 layers of gauze, or press filter press.
7. Concentrate: Evaporate the water with a slow cooker and evaporate the water, or use a vacuum concentration tank to concentrate (pass the steam at 60-70°C and 600-700 mmHg atmosphere in the concentration tank) and concentrate to a concentration of 42 bpm. Degree can be.
Third, the product quality sensory: color purple black, has a caramel flavor, and has a black rice aroma, no debris.