Study On The Preparation Technology Of Sweet Sorghum Syrup

Sweet sorghum(Sorghum bicolor)is a variety of grain sorghum.It has strong stress resistance and high yield.The stalk is rich in sugar and is an ideal raw material for sugar production.But at present,sweet sorghum stalks are mainly used as feed,and the processing method is single and the utilization rate is low,which is one of the main factors restricting the deep processing of sweet sorghum stalks.Due to the strong seasonality of sweet sorghum and short harvesting period,the stalks have high sugar content,are perishable,and cannot be stored,making it difficult to meet the requirements of industrial production.Therefore,processing straw and concentrating it into syrup not only solves the problem of raw material preservation,but also reduces transportation costs,increases the added value of products,and has a certain driving effect on the development of the local sweet sorghum industry.In this study,the new sorghum No.3 was used as the raw material,and the effect of the enzymatic hydrolysis process of sweet sorghum juice,the decolorization process before concentration and the different concentration methods in the preparation of sweet sorghum syrup on the quality of the finished product were systematically studied.The main results are follows:1.Using sweet sorghum juice as raw material,the effects of pectinase addition,enzymolysis time,enzymolysis temperature,enzymolysis p H on the light transmittance and viscosity of sweet sorghum juice were studied,and the best enzymatic hydrolysis process for sweet sorghum juice was determined.parameter.The results show that the pectinase enzymatic hydrolysis treatment significantly improves the clarity of the juice and reduces the viscosity.The optimized process parameters are: pectinase addition amount is 0.06%,enzymatic hydrolysis temperature is 50?,enzymatic hydrolysis p H 4.0,under this condition,the original The light transmittance of the juice reaches more than 85%,and the viscosity is reduced to 1.30 m Pa.s,which better maintains the original nutrients of the juice.2.The decolorization effect of different decolorizing agents(activated carbon,kaolin,bentonite,diatomite)was compared,and the results showed that the decolorization effect of activated carbon was better than other decolorizing agents,and the decolorization of sweet sorghum juice by the amount of activated carbon,decolorization temperature,and decolorization time were studied.Rate and total sugar loss rate.According to response surface test,the most suitable decolorization conditions are: activated carbon dosage 4%,decolorization temperature 60?,decolorization time 40 min.Under these conditions,the decolorization rate and total sugar loss rate reach the optimal level,which are 87.68% and 3.48%respectively..Under the optimal decolorization conditions,the concentrated sample has low browning,no crystals,and good color.3.The effects of three different concentration methods of atmospheric concentration,vacuum concentration,and freeze concentration on the quality of syrup were studied.By comparing the browning degree,transmittance,total sugar,total acid,sugar of samples of atmospheric concentration,vacuum concentration,and freeze concentration similar substances(glucose,sucrose,fructose)and volatile flavor substances,the results show that compared with normal pressure and vacuum concentration,freeze concentration has less browning of the sample,less loss of nutrients such as total sugar,total acid,etc.Sugar substances and volatile flavor substances have less influence.Although freeze concentration has less effect on the quality of syrup,the quality of samples processed by vacuum concentration is second only to freeze concentration.Therefore,considering the actual production,it is recommended to use vacuum concentration to prepare syrup.