Black rice is rich in melanin and has high nutritional value and health care function. The black sweetener prepared by the method described herein not only retains the original nutritional essence of black rice, but also is a natural food coloring. The processing method is simple, and the raw materials are easy to purchase, which is a rich project worth promoting. First, the process Crushing → sieving → pulping → gelatinization → saccharification → filtration → concentration → black sucrose Second, production technology 1. Black rice treatment: crushed with a pulverizer and finely ground by a steel mill. Fineness is required to pass through a 70-80 mesh steel screen. 2, pulping: 1 part of flour plus 2 parts of water to make a slurry, the concentration is 20-22 Baume. Home made black sugar can be pulped in a large pot. (1) Adjusting the pH: adjust the pH to 6.0-6.2 with 0.1% dilute hydrochloric acid to facilitate the activity of α-amylase; (2) Add calcium ion: Add 0.35% calcium chloride of black rice powder (calcium chloride is completely dissolved with a small amount of water) Mix well. Calcium ions enhance the stability of alpha-amylase against heat. 3. Gelatinization: Heat the cauldron with black rice slurry to 100 ° C, stir while heating (factory can be carried out in the gelatinization pot, paste the paste into the 92 ° C steam) until the black rice flour is completely black Until now. 4. Liquefaction: The temperature of the gelatinized black rice paste was lowered to 85 ° C, and the α-amylase was immediately added, and the amount was 0.03% of the black rice flour. The amylase was mixed with the black rice paste, and the liquefaction was basically completed after holding at 85 ° C for 3 hours. At this time, the iodine reaction (tested with bismuth powder potassium iodide test paper) was brownish red. 5. Saccharification: The temperature of the saccharification solution is lowered to 60 ° C, 0.02% of the saccharification enzyme of black rice flour is added, and the saccharification reaction is incubated at 60 ° C for 7-8 hours. At this time, the iodine reaction is brownish yellow. 6. Filtration: The temperature of the saccharification solution is heated to 80 ° C and filtered. (If it is lower than 80 ° C, the viscosity of the solution is not conducive to filtration). Filter with a filter cloth or 4 layers of gauze or filter with a filter press. 7. Concentration: Evaporate the water by steaming with a pot, or concentrate it with a vacuum concentration tank (steam with 60-70 ° C, 600-700 mm Hg atmospheric pressure inside the concentration tank), and concentrate to a concentration of 42 Baume. Degree can be. Third, product quality Senses: The color is purple and black, with a sugary flavor, and has the aroma of black rice, no debris. First, the process Crushing → sieving → pulping → gelatinization → saccharification → filtration → concentration → black sucrose Second, production technology 1. Black rice treatment: crushed with a pulverizer and finely ground by a steel mill. Fineness is required to pass through a 70-80 mesh steel screen. 2, pulping: 1 part of flour plus 2 parts of water to make a slurry, the concentration is 20-22 Baume. Home made black sugar can be pulped in a large pot. (1) Adjusting the pH: adjust the pH to 6.0-6.2 with 0.1% dilute hydrochloric acid to facilitate the activity of α-amylase; (2) Add calcium ion: Add 0.35% calcium chloride of black rice powder (calcium chloride is completely dissolved with a small amount of water) Mix well. Calcium ions enhance the stability of alpha-amylase against heat. 3. Gelatinization: Heat the cauldron with black rice slurry to 100 ° C, stir while heating (factory can be carried out in the gelatinization pot, paste the paste into the 92 ° C steam) until the black rice flour is completely black Until now. 4. Liquefaction: The temperature of the gelatinized black rice paste was lowered to 85 ° C, and the α-amylase was immediately added, and the amount was 0.03% of the black rice flour. The amylase was mixed with the black rice paste, and the liquefaction was basically completed after holding at 85 ° C for 3 hours. At this time, the iodine reaction (tested with bismuth powder potassium iodide test paper) was brownish red. 5. Saccharification: The temperature of the saccharification solution is lowered to 60 ° C, 0.02% of the saccharification enzyme of black rice flour is added, and the saccharification reaction is incubated at 60 ° C for 7-8 hours. At this time, the iodine reaction is brownish yellow. 6. Filtration: The temperature of the saccharification solution is heated to 80 ° C and filtered. (If it is lower than 80 ° C, the viscosity of the solution is not conducive to filtration). Filter with a filter cloth or 4 layers of gauze or filter with a filter press. 7. Concentration: Evaporate the water by steaming with a pot, or concentrate it with a vacuum concentration tank (steam with 60-70 ° C, 600-700 mm Hg atmospheric pressure inside the concentration tank), and concentrate to a concentration of 42 Baume. Degree can be. Third, product quality Senses: The color is purple and black, with a sugary flavor, and has the aroma of black rice, no debris. First, the process Crushing → sieving → pulping → gelatinization → saccharification → filtration → concentration → black sucrose Second, production technology 1. Black rice treatment: crushed with a pulverizer and finely ground by a steel mill. Fineness is required to pass through a 70-80 mesh steel screen. 2, pulping: 1 part of flour plus 2 parts of water to make a slurry, the concentration is 20-22 Baume. Home made black sugar can be pulped in a large pot. (1) Adjusting the pH: adjust the pH to 6.0-6.2 with 0.1% dilute hydrochloric acid to facilitate the activity of α-amylase; (2) Add calcium ion: Add 0.35% calcium chloride of black rice powder (calcium chloride is completely dissolved with a small amount of water) Mix well. Calcium ions enhance the stability of alpha-amylase against heat. 3. Gelatinization: Heat the cauldron with black rice slurry to 100 ° C, stir while heating (factory can be carried out in the gelatinization pot, paste the paste into the 92 ° C steam) until the black rice flour is completely black Until now. 4. Liquefaction: The temperature of the gelatinized black rice paste was lowered to 85 ° C, and the α-amylase was immediately added, and the amount was 0.03% of the black rice flour. The amylase was mixed with the black rice paste, and the liquefaction was basically completed after holding at 85 ° C for 3 hours. At this time, the iodine reaction (tested with bismuth powder potassium iodide test paper) was brownish red. 5. Saccharification: The temperature of the saccharification solution is lowered to 60 ° C, 0.02% of the saccharification enzyme of black rice flour is added, and the saccharification reaction is incubated at 60 ° C for 7-8 hours. At this time, the iodine reaction is brownish yellow. 6. Filtration: The temperature of the saccharification solution is heated to 80 ° C and filtered. (If it is lower than 80 ° C, the viscosity of the solution is not conducive to filtration). Filter with a filter cloth or 4 layers of gauze or filter with a filter press. 7. Concentration: Evaporate the water by steaming with a pot, or concentrate it with a vacuum concentration tank (steam with 60-70 ° C, 600-700 mm Hg atmospheric pressure inside the concentration tank), and concentrate to a concentration of 42 Baume. Degree can be. Third, product quality Senses: The color is purple and black, with a sugary flavor, and has the aroma of black rice, no debris. Crushing → sieving → pulping → gelatinization → saccharification → filtration → concentration → black sucrose Second, production technology 1. Black rice treatment: crushed with a pulverizer and finely ground by a steel mill. Fineness is required to pass through a 70-80 mesh steel screen. 2, pulping: 1 part of flour plus 2 parts of water to make a slurry, the concentration is 20-22 Baume. Home made black sugar can be pulped in a large pot. (1) Adjusting the pH: adjust the pH to 6.0-6.2 with 0.1% dilute hydrochloric acid to facilitate the activity of α-amylase; (2) Add calcium ion: Add 0.35% calcium chloride of black rice powder (calcium chloride is completely dissolved with a small amount of water) Mix well. Calcium ions enhance the stability of alpha-amylase against heat. 3. Gelatinization: Heat the cauldron with black rice slurry to 100 ° C, stir while heating (factory can be carried out in the gelatinization pot, paste the paste into the 92 ° C steam) until the black rice flour is completely black Until now. 4. Liquefaction: The temperature of the gelatinized black rice paste was lowered to 85 ° C, and the α-amylase was immediately added, and the amount was 0.03% of the black rice flour. The amylase was mixed with the black rice paste, and the liquefaction was basically completed after holding at 85 ° C for 3 hours. At this time, the iodine reaction (tested with bismuth powder potassium iodide test paper) was brownish red. 5. Saccharification: The temperature of the saccharification solution is lowered to 60 ° C, 0.02% of the saccharification enzyme of black rice flour is added, and the saccharification reaction is incubated at 60 ° C for 7-8 hours. At this time, the iodine reaction is brownish yellow. 6. Filtration: The temperature of the saccharification solution is heated to 80 ° C and filtered. (If it is lower than 80 ° C, the viscosity of the solution is not conducive to filtration). Filter with a filter cloth or 4 layers of gauze or filter with a filter press. 7. Concentration: Evaporate the water by steaming with a pot, or concentrate it with a vacuum concentration tank (steam with 60-70 ° C, 600-700 mm Hg atmospheric pressure inside the concentration tank), and concentrate to a concentration of 42 Baume. Degree can be. Third, product quality Senses: The color is purple and black, with a sugary flavor, and has the aroma of black rice, no debris. Crushing → sieving → pulping → gelatinization → saccharification → filtration → concentration → black sucrose Second, production technology 1. Black rice treatment: crushed with a pulverizer and finely ground by a steel mill. Fineness is required to pass through a 70-80 mesh steel screen. 2, pulping: 1 part of flour plus 2 parts of water to make a slurry, the concentration is 20-22 Baume. Home made black sugar can be pulped in a large pot. (1) Adjusting the pH: adjust the pH to 6.0-6.2 with 0.1% dilute hydrochloric acid to facilitate the activity of α-amylase; (2) Add calcium ion: Add 0.35% calcium chloride of black rice powder (calcium chloride is completely dissolved with a small amount of water) Mix well. Calcium ions enhance the stability of alpha-amylase against heat. 3. Gelatinization: Heat the cauldron with black rice slurry to 100 ° C, stir while heating (factory can be carried out in the gelatinization pot, paste the paste into the 92 ° C steam) until the black rice flour is completely black Until now. 4. Liquefaction: The temperature of the gelatinized black rice paste was lowered to 85 ° C, and the α-amylase was immediately added, and the amount was 0.03% of the black rice flour. The amylase was mixed with the black rice paste, and the liquefaction was basically completed after holding at 85 ° C for 3 hours. At this time, the iodine reaction (tested with bismuth powder potassium iodide test paper) was brownish red. 5. Saccharification: The temperature of the saccharification solution is lowered to 60 ° C, 0.02% of the saccharification enzyme of black rice flour is added, and the saccharification reaction is incubated at 60 ° C for 7-8 hours. At this time, the iodine reaction is brownish yellow. 6. Filtration: The temperature of the saccharification solution is heated to 80 ° C and filtered. (If it is lower than 80 ° C, the viscosity of the solution is not conducive to filtration). Filter with a filter cloth or 4 layers of gauze or filter with a filter press. 7. Concentration: Evaporate the water by steaming with a pot, or concentrate it with a vacuum concentration tank (steam with 60-70 ° C, 600-700 mm Hg atmospheric pressure inside the concentration tank), and concentrate to a concentration of 42 Baume. Degree can be. Third, product quality Senses: The color is purple and black, with a sugary flavor, and has the aroma of black rice, no debris. Second, production technology 1. Black rice treatment: crushed with a pulverizer and finely ground by a steel mill. Fineness is required to pass through a 70-80 mesh steel screen. 2, pulping: 1 part of flour plus 2 parts of water to make a slurry, the concentration is 20-22 Baume. Home made black sugar can be pulped in a large pot. (1) Adjusting the pH: adjust the pH to 6.0-6.2 with 0.1% dilute hydrochloric acid to facilitate the activity of α-amylase; (2) Add calcium ion: Add 0.35% calcium chloride of black rice powder (calcium chloride is completely dissolved with a small amount of water) Mix well. Calcium ions enhance the stability of alpha-amylase against heat. 3. Gelatinization: Heat the cauldron with black rice slurry to 100 ° C, stir while heating (factory can be carried out in the gelatinization pot, paste the paste into the 92 ° C steam) until the black rice flour is completely black Until now. 4. Liquefaction: The temperature of the gelatinized black rice paste was lowered to 85 ° C, and the α-amylase was immediately added, and the amount was 0.03% of the black rice flour. The amylase was mixed with the black rice paste, and the liquefaction was basically completed after holding at 85 ° C for 3 hours. At this time, the iodine reaction (tested with bismuth powder potassium iodide test paper) was brownish red. 5. Saccharification: The temperature of the saccharification solution is lowered to 60 ° C, 0.02% of the saccharification enzyme of black rice flour is added, and the saccharification reaction is incubated at 60 ° C for 7-8 hours. At this time, the iodine reaction is brownish yellow. 6. Filtration: The temperature of the saccharification solution is heated to 80 ° C and filtered. (If it is lower than 80 ° C, the viscosity of the solution is not conducive to filtration). Filter with a filter cloth or 4 layers of gauze or filter with a filter press. 7. Concentration: Evaporate the water by steaming with a pot, or concentrate it with a vacuum concentration tank (steam with 60-70 ° C, 600-700 mm Hg atmospheric pressure inside the concentration tank), and concentrate to a concentration of 42 Baume. Degree can be. Third, product quality Senses: The color is purple and black, with a sugary flavor, and has the aroma of black rice, no debris. Second, production technology 1. Black rice treatment: crushed with a pulverizer and finely ground by a steel mill. Fineness is required to pass through a 70-80 mesh steel screen. 2, pulping: 1 part of flour plus 2 parts of water to make a slurry, the concentration is 20-22 Baume. Home made black sugar can be pulped in a large pot. (1) Adjusting the pH: adjust the pH to 6.0-6.2 with 0.1% dilute hydrochloric acid to facilitate the activity of α-amylase; (2) Add calcium ion: Add 0.35% calcium chloride of black rice powder (calcium chloride is completely dissolved with a small amount of water) Mix well. Calcium ions enhance the stability of alpha-amylase against heat. 3. Gelatinization: Heat the cauldron with black rice slurry to 100 ° C, stir while heating (factory can be carried out in the gelatinization pot, paste the paste into the 92 ° C steam) until the black rice flour is completely black Until now. 4. Liquefaction: The temperature of the gelatinized black rice paste was lowered to 85 ° C, and the α-amylase was immediately added, and the amount was 0.03% of the black rice flour. The amylase was mixed with the black rice paste, and the liquefaction was basically completed after holding at 85 ° C for 3 hours. At this time, the iodine reaction (tested with bismuth powder potassium iodide test paper) was brownish red. 5. Saccharification: The temperature of the saccharification solution is lowered to 60 ° C, 0.02% of the saccharification enzyme of black rice flour is added, and the saccharification reaction is incubated at 60 ° C for 7-8 hours. At this time, the iodine reaction is brownish yellow. 6. Filtration: The temperature of the saccharification solution is heated to 80 ° C and filtered. (If it is lower than 80 ° C, the viscosity of the solution is not conducive to filtration). Filter with a filter cloth or 4 layers of gauze or filter with a filter press. 7. Concentration: Evaporate the water by steaming with a pot, or concentrate it with a vacuum concentration tank (steam with 60-70 ° C, 600-700 mm Hg atmospheric pressure inside the concentration tank), and concentrate to a concentration of 42 Baume. Degree can be. Third, product quality Senses: The color is purple and black, with a sugary flavor, and has the aroma of black rice, no debris. 1. Black rice treatment: crushed with a pulverizer and finely ground by a steel mill. Fineness is required to pass through a 70-80 mesh steel screen. 2, pulping: 1 part of flour plus 2 parts of water to make a slurry, the concentration is 20-22 Baume. Home made black sugar can be pulped in a large pot. (1) Adjusting the pH: adjust the pH to 6.0-6.2 with 0.1% dilute hydrochloric acid to facilitate the activity of α-amylase; (2) Add calcium ion: Add 0.35% calcium chloride of black rice powder (calcium chloride is completely dissolved with a small amount of water) Mix well. Calcium ions enhance the stability of alpha-amylase against heat. 3. Gelatinization: Heat the cauldron with black rice slurry to 100 ° C, stir while heating (factory can be carried out in the gelatinization pot, paste the paste into the 92 ° C steam) until the black rice flour is completely black Until now. 4. Liquefaction: The temperature of the gelatinized black rice paste was lowered to 85 ° C, and the α-amylase was immediately added, and the amount was 0.03% of the black rice flour. The amylase was mixed with the black rice paste, and the liquefaction was basically completed after holding at 85 ° C for 3 hours. At this time, the iodine reaction (tested with bismuth powder potassium iodide test paper) was brownish red. 5. Saccharification: The temperature of the saccharification solution is lowered to 60 ° C, 0.02% of the saccharification enzyme of black rice flour is added, and the saccharification reaction is incubated at 60 ° C for 7-8 hours. At this time, the iodine reaction is brownish yellow. 6. Filtration: The temperature of the saccharification solution is heated to 80 ° C and filtered. (If it is lower than 80 ° C, the viscosity of the solution is not conducive to filtration). Filter with a filter cloth or 4 layers of gauze or filter with a filter press. 7. Concentration: Evaporate the water by steaming with a pot, or concentrate it with a vacuum concentration tank (steam with 60-70 ° C, 600-700 mm Hg atmospheric pressure inside the concentration tank), and concentrate to a concentration of 42 Baume. Degree can be. Third, product quality Senses: The color is purple and black, with a sugary flavor, and has the aroma of black rice, no debris. 1. Black rice treatment: crushed with a pulverizer and finely ground by a steel mill. Fineness is required to pass through a 70-80 mesh steel screen. 2, pulping: 1 part of flour plus 2 parts of water to make a slurry, the concentration is 20-22 Baume. Home made black caramel syrup can be adjusted in a large pot. ⑴ adjusted to pH: 0.1% pH adjusted to 6.0-6.2 with dilute hydrochloric acid, α- amylase activity of favor; ⑵ calcium ion: black rice was added to 0.35% of calcium chloride (calcium chloride was completely dissolved with a small amount of water) mix well. Calcium ions can be enhanced thermal stability α- amylase. 3, gelatinization: the cauldron with black rice slurry was heated to 100 deg.] C, with stirring while heating (plant pot may be carried out gelatinization gelatinization of steam into the pot interlayer 92 deg.] C), and black until the rice is completely dark of so far. 4. Liquefaction: The temperature of the gelatinized black rice paste was lowered to 85 ° C, and the α-amylase was immediately added, and the amount was 0.03% of the black rice flour. The amylase was mixed with the black rice paste, and the liquefaction was basically completed after holding at 85 ° C for 3 hours. At this time, the iodine reaction (tested with bismuth powder potassium iodide test paper) was brownish red. 5. Saccharification: The temperature of the saccharification solution is lowered to 60 ° C, 0.02% of the saccharification enzyme of black rice flour is added, and the saccharification reaction is incubated at 60 ° C for 7-8 hours. At this time, the iodine reaction is brownish yellow. 6. Filtration: The temperature of the saccharification solution is heated to 80 ° C and filtered. (If it is lower than 80 ° C, the viscosity of the solution is not conducive to filtration). Filter with a filter cloth or 4 layers of gauze or filter with a filter press. 7. Concentration: Evaporate the water by steaming with a pot, or concentrate it with a vacuum concentration tank (steam with 60-70 ° C, 600-700 mm Hg atmospheric pressure inside the concentration tank), and concentrate to a concentration of 42 Baume. Degree can be. Third, product quality Senses: The color is purple and black, with a sugary flavor, and has the aroma of black rice, no debris. 2, pulping: 1 part of flour plus 2 parts of water to make a slurry, the concentration is 20-22 Baume. Home made black sugar can be pulped in a large pot. (1) Adjusting the pH: adjust the pH to 6.0-6.2 with 0.1% dilute hydrochloric acid to facilitate the activity of α-amylase; (2) Add calcium ion: Add 0.35% calcium chloride of black rice powder (calcium chloride is completely dissolved with a small amount of water) Mix well. Calcium ions enhance the stability of alpha-amylase against heat. 3. Gelatinization: Heat the cauldron with black rice slurry to 100 ° C, stir while heating (factory can be carried out in the gelatinization pot, paste the paste into the 92 ° C steam) until the black rice flour is completely black Until now. 4. Liquefaction: The temperature of the gelatinized black rice paste was lowered to 85 ° C, and the α-amylase was immediately added, and the amount was 0.03% of the black rice flour. The amylase was mixed with the black rice paste, and the liquefaction was basically completed after holding at 85 ° C for 3 hours. At this time, the iodine reaction (tested with bismuth powder potassium iodide test paper) was brownish red. 5. Saccharification: The temperature of the saccharification solution is lowered to 60 ° C, 0.02% of the saccharification enzyme of black rice flour is added, and the saccharification reaction is incubated at 60 ° C for 7-8 hours. At this time, the iodine reaction is brownish yellow. 6. Filtration: The temperature of the saccharification solution is heated to 80 ° C and filtered. (If it is lower than 80 ° C, the viscosity of the solution is not conducive to filtration). Filter with a filter cloth or 4 layers of gauze or filter with a filter press. 7. Concentration: Evaporate the water by steaming with a pot, or concentrate it with a vacuum concentration tank (steam with 60-70 ° C, 600-700 mm Hg atmospheric pressure inside the concentration tank), and concentrate to a concentration of 42 Baume. Degree can be. Third, product quality Senses: The color is purple and black, with a sugary flavor, and has the aroma of black rice, no debris. 2, pulping: 1 part of flour plus 2 parts of water to make a slurry, the concentration is 20-22 Baume. Home made black sugar can be pulped in a large pot. (1) Adjusting the pH: adjust the pH to 6.0-6.2 with 0.1% dilute hydrochloric acid to facilitate the activity of α-amylase; (2) Add calcium ion: Add 0.35% calcium chloride of black rice powder (calcium chloride is completely dissolved with a small amount of water) Mix well. Calcium ions enhance the stability of alpha-amylase against heat. 3. Gelatinization: Heat the cauldron with black rice slurry to 100 ° C, stir while heating (factory can be carried out in the gelatinization pot, paste the paste into the 92 ° C steam) until the black rice flour is completely black Until now. 4. Liquefaction: The temperature of the gelatinized black rice paste was lowered to 85 ° C, and the α-amylase was immediately added, and the amount was 0.03% of the black rice flour. The amylase was mixed with the black rice paste, and the liquefaction was basically completed after holding at 85 ° C for 3 hours. At this time, the iodine reaction (tested with bismuth powder potassium iodide test paper) was brownish red. 5. Saccharification: The temperature of the saccharification solution is lowered to 60 ° C, 0.02% of the saccharification enzyme of black rice flour is added, and the saccharification reaction is incubated at 60 ° C for 7-8 hours. At this time, the iodine reaction is brownish yellow. 6. Filtration: The temperature of the saccharification solution is heated to 80 ° C and filtered. (If it is lower than 80 ° C, the viscosity of the solution is not conducive to filtration). Filter with a filter cloth or 4 layers of gauze or filter with a filter press. 7. Concentration: Evaporate the water by steaming with a pot, or concentrate it with a vacuum concentration tank (steam with 60-70 ° C, 600-700 mm Hg atmospheric pressure inside the concentration tank), and concentrate to a concentration of 42 Baume. Degree can be. Third, product quality Senses: The color is purple and black, with a sugary flavor, and has the aroma of black rice, no debris. 3. Gelatinization: Heat the cauldron with black rice slurry to 100 ° C, stir while heating (factory can be carried out in the gelatinization pot, paste the paste into the 92 ° C steam) until the black rice flour is completely black Until now. 4. Liquefaction: The temperature of the gelatinized black rice paste was lowered to 85 ° C, and the α-amylase was immediately added, and the amount was 0.03% of the black rice flour. The amylase was mixed with the black rice paste, and the liquefaction was basically completed after holding at 85 ° C for 3 hours. At this time, the iodine reaction (tested with bismuth powder potassium iodide test paper) was brownish red. 5. Saccharification: The temperature of the saccharification solution is lowered to 60 ° C, 0.02% of the saccharification enzyme of black rice flour is added, and the saccharification reaction is incubated at 60 ° C for 7-8 hours. At this time, the iodine reaction is brownish yellow. 6. Filtration: The temperature of the saccharification solution is heated to 80 ° C and filtered. (If it is lower than 80 ° C, the viscosity of the solution is not conducive to filtration). Filter with a filter cloth or 4 layers of gauze or filter with a filter press. 7. Concentration: Evaporate the water by steaming with a pot, or concentrate it with a vacuum concentration tank (steam with 60-70 ° C, 600-700 mm Hg atmospheric pressure inside the concentration tank), and concentrate to a concentration of 42 Baume. Degree can be. Third, product quality Senses: The color is purple and black, with a sugary flavor, and has the aroma of black rice, no debris. 3. Gelatinization: Heat the cauldron with black rice slurry to 100 ° C, stir while heating (factory can be carried out in the gelatinization pot, paste the paste into the 92 ° C steam) until the black rice flour is completely black Until now. 4. Liquefaction: The temperature of the gelatinized black rice paste was lowered to 85 ° C, and the α-amylase was immediately added, and the amount was 0.03% of the black rice flour. The amylase was mixed with the black rice paste, and the liquefaction was basically completed after holding at 85 ° C for 3 hours. At this time, the iodine reaction (tested with bismuth powder potassium iodide test paper) was brownish red. 5. Saccharification: The temperature of the saccharification solution is lowered to 60 ° C, 0.02% of the saccharification enzyme of black rice flour is added, and the saccharification reaction is incubated at 60 ° C for 7-8 hours. At this time, the iodine reaction is brownish yellow. 6. Filtration: The temperature of the saccharification solution is heated to 80 ° C and filtered. (If it is lower than 80 ° C, the viscosity of the solution is not conducive to filtration). Filter with a filter cloth or 4 layers of gauze or filter with a filter press. 7. Concentration: Evaporate the water by steaming with a pot, or concentrate it with a vacuum concentration tank (steam with 60-70 ° C, 600-700 mm Hg atmospheric pressure inside the concentration tank), and concentrate to a concentration of 42 Baume. Degree can be. Third, product quality Senses: The color is purple and black, with a sugary flavor, and has the aroma of black rice, no debris. 4. Liquefaction: The temperature of the gelatinized black rice paste was lowered to 85 ° C, and the α-amylase was immediately added, and the amount was 0.03% of the black rice flour. The amylase was mixed with the black rice paste, and the liquefaction was basically completed after holding at 85 ° C for 3 hours. At this time, the iodine reaction (tested with bismuth powder potassium iodide test paper) was brownish red. 5. Saccharification: The temperature of the saccharification solution is lowered to 60 ° C, 0.02% of the saccharification enzyme of black rice flour is added, and the saccharification reaction is incubated at 60 ° C for 7-8 hours. At this time, the iodine reaction is brownish yellow. 6. Filtration: The temperature of the saccharification solution is heated to 80 ° C and filtered. (If it is lower than 80 ° C, the viscosity of the solution is not conducive to filtration). Filter with a filter cloth or 4 layers of gauze or filter with a filter press. 7. Concentration: Evaporate the water by steaming with a pot, or concentrate it with a vacuum concentration tank (steam with 60-70 ° C, 600-700 mm Hg atmospheric pressure inside the concentration tank), and concentrate to a concentration of 42 Baume. Degree can be. Third, product quality Senses: The color is purple and black, with a sugary flavor, and has the aroma of black rice, no debris. 4. Liquefaction: The temperature of the gelatinized black rice paste was lowered to 85 ° C, and the α-amylase was immediately added, and the amount was 0.03% of the black rice flour. The amylase was mixed with the black rice paste, and the liquefaction was basically completed after holding at 85 ° C for 3 hours. At this time, the iodine reaction (tested with bismuth powder potassium iodide test paper) was brownish red. 5. Saccharification: The temperature of the saccharification solution is lowered to 60 ° C, 0.02% of the saccharification enzyme of black rice flour is added, and the saccharification reaction is incubated at 60 ° C for 7-8 hours. At this time, the iodine reaction is brownish yellow. 6. Filtration: The temperature of the saccharification solution is heated to 80 ° C and filtered. (If it is lower than 80 ° C, the viscosity of the solution is not conducive to filtration). Filter with a filter cloth or 4 layers of gauze or filter with a filter press. 7. Concentration: Evaporate the water by steaming with a pot, or concentrate it with a vacuum concentration tank (steam with 60-70 ° C, 600-700 mm Hg atmospheric pressure inside the concentration tank), and concentrate to a concentration of 42 Baume. Degree can be. Third, product quality Senses: The color is purple and black, with a sugary flavor, and has the aroma of black rice, no debris. 5. Saccharification: The temperature of the saccharification solution is lowered to 60 ° C, 0.02% of the saccharification enzyme of black rice flour is added, and the saccharification reaction is incubated at 60 ° C for 7-8 hours. At this time, the iodine reaction is brownish yellow. 6. Filtration: The temperature of the saccharification solution is heated to 80 ° C and filtered. (If it is lower than 80 ° C, the viscosity of the solution is not conducive to filtration). Filter with a filter cloth or 4 layers of gauze or filter with a filter press. 7. Concentration: Evaporate the water by steaming with a pot, or concentrate it with a vacuum concentration tank (steam with 60-70 ° C, 600-700 mm Hg atmospheric pressure inside the concentration tank), and concentrate to a concentration of 42 Baume. Degree can be. Third, product quality Senses: The color is purple and black, with a sugary flavor, and has the aroma of black rice, no debris. 5. Saccharification: The temperature of the saccharification solution is lowered to 60 ° C, 0.02% of the saccharification enzyme of black rice flour is added, and the saccharification reaction is incubated at 60 ° C for 7-8 hours. At this time, the iodine reaction is brownish yellow. 6. Filtration: The temperature of the saccharification solution is heated to 80 ° C and filtered. (If it is lower than 80 ° C, the viscosity of the solution is not conducive to filtration). Filter with a filter cloth or 4 layers of gauze or filter with a filter press. 7. Concentration: Evaporate the water by steaming with a pot, or concentrate it with a vacuum concentration tank (steam with 60-70 ° C, 600-700 mm Hg atmospheric pressure inside the concentration tank), and concentrate to a concentration of 42 Baume. Degree can be. Third, product quality Senses: The color is purple and black, with a sugary flavor, and has the aroma of black rice, no debris. 6. Filtration: The temperature of the saccharification solution is heated to 80 ° C and filtered. (If it is lower than 80 ° C, the viscosity of the solution is not conducive to filtration). Filter with a filter cloth or 4 layers of gauze or filter with a filter press. 7. Concentration: Evaporate the water by steaming with a pot, or concentrate it with a vacuum concentration tank (steam with 60-70 ° C, 600-700 mm Hg atmospheric pressure inside the concentration tank), and concentrate to a concentration of 42 Baume. Degree can be. Third, product quality Senses: The color is purple and black, with a sugary flavor, and has the aroma of black rice, no debris. 6. Filtration: The temperature of the saccharification solution is heated to 80 ° C and filtered. (If it is lower than 80 ° C, the viscosity of the solution is not conducive to filtration). Filter with a filter cloth or 4 layers of gauze or filter with a filter press. 7. Concentration: Evaporate the water by steaming with a pot, or concentrate it with a vacuum concentration tank (steam with 60-70 ° C, 600-700 mm Hg atmospheric pressure inside the concentration tank), and concentrate to a concentration of 42 Baume. Degree can be. Third, product quality Senses: The color is purple and black, with a sugary flavor, and has the aroma of black rice, no debris. 7. Concentration: Evaporate the water by steaming with a pot, or concentrate it with a vacuum concentration tank (steam with 60-70 ° C, 600-700 mm Hg atmospheric pressure inside the concentration tank), and concentrate to a concentration of 42 Baume. Degree can be. Third, product quality Senses: The color is purple and black, with a sugary flavor, and has the aroma of black rice, no debris. 7. Concentration: Evaporate the water by steaming with a pot, or concentrate it with a vacuum concentration tank (steam with 60-70 ° C, 600-700 mm Hg atmospheric pressure inside the concentration tank), and concentrate to a concentration of 42 Baume. Degree can be. Third, product quality Senses: The color is purple and black, with a sugary flavor, and has the aroma of black rice, no debris. Third, product quality Senses: The color is purple and black, with a sugary flavor, and has the aroma of black rice, no debris. Third, product quality Senses: The color is purple and black, with a sugary flavor, and has the aroma of black rice, no debris. Senses: The color is purple and black, with a sugary flavor, and has the aroma of black rice, no debris. Senses: The color is purple and black, with a sugary flavor, and has the aroma of black rice, no debris.
Organic erythritol is produced through multiple hydrolysis and fermentation of corn starch. It is a natural sweetener. Erythritol is usually white particles or powder.
The sweetness of erythritol is only 60%-70% of that of sucrose. It has a refreshing taste, pure taste, and no bitterness. It can be used in combination with high-power sweeteners to suppress the bad flavor of high-power sweeteners.
Erythritol is different from traditional sugar. It is very stable to acid and heat and has high acid and alkali resistance. It will not decompose and change below 200 degrees, and will not change color due to the Maillard reaction. Erythritol has an endothermic effect when dissolved in water, and the heat of dissolution is only 97.4KJ/KG, which is higher than glucose and sorbitol, and has a cooling sensation when eaten.
It does not participate in sugar metabolism and blood sugar changes, so it is suitable for diabetics. It does not cause fermentation in the colon and can avoid gastrointestinal discomfort. It does not cause tooth decay.
Organic erythritol is the most reliable choice in many fields, such as beverages, candies, baked goods, dietary sweeteners, and functional foods. We provide pure organic erythritol and a mixture of erythritol and any other natural sweeteners!
Our organic corn farm is located in Heilongjiang Province, where the soil is fertile, especially suitable for growing corn. Our organic erythritol is produced in strict accordance with the organic standards of the European Union and the United States Department of Agriculture.
Organic Erythritol,Erythritol Sweetener Organic,Organic Erythritol Powder,Organic Erythritol Sweetener Organicway (xi'an) Food Ingredients Inc. , https://www.organicwayince.com