How to make homemade corn syrup, how to make corn syrup

Corn juice] Required materials: half a catty of sweet corn kernels, appropriate amount of water

Steps:1Prepare the corn, the corn should choose sweet corn, I use the sweet corn from the Northeast, it is quick-frozen, the sweetness is big, the corn is tender, there is no need to add sugar after it is done, and it is sweet to drink.

2.Because corn is quick-frozen, put it in cold water, thaw it naturally at room temperature, and wash it again after thawing, drain the water.

3.Put the corn kernels in a pot, add water, bring to a boil and cook for 10-15 minutes until the corn is cooked. This step is very important, because directly using raw corn to juice will have a green and astringent taste, even if it is boiled later, the taste cannot be removed, which is also the disadvantage of using raw corn juice to make corn.

The corn kernels must be boiled thoroughly, and if the cooking time is not enough, the corn juice will be separated from the residue and water, and there will be no thick taste when drinking.

5.Start the wall breaker and use the soup button to make corn juice from the corn, and you're done.

To make corn syrup from corn, the first thing is to remove the germ and bran of the corn, that is, to process the corn into corn ballast.

1. Soaking: Soak the corn ballast for 12-24 hours to make it eat through the water to facilitate grinding.

2. Grinding: Add malt and amylase at the same time as grinding.

The amount of malt is 2-5%, and amylase is used according to the instructions according to the different activity units.

3. Saccharification: The saccharification process is a heating process, which should be stirred intermittently while heating to make the material evenly heated until it reaches the boiling point, and the whole process takes about 2 hours.

Fourth, cooling: the purpose of cooling is to carry out the second saccharification, to know that the vitality of the malt is limited by temperature, to drop the temperature of the material to about 60C to put the malt grinding in, the amount in %, and then keep warm for 3-5 hours.

5. Filtration: filtration is of course to separate the syrup, filtration is carried out at high temperature, first boil the material, and then use the sand net to separate the syrup, of course, there is also filtration equipment, it is more ideal.

6. Boiling: Boiling is to evaporate the excess water and achieve the concentration you want according to your needs.

Boiling for a long time will also darken the color of the syrup, affecting the quality.

Hello friends, how to make candy corn? First of all, Chinese corn soup is made in a steamer.

Corn syrup is eaten hot in winter and refrigerated in summer, which is very fresh and refreshing. Here's how to do it

1. Remove the black part at the top of the corn stalks.

2. Leave the innermost layer of corn coat, and the white corn silk is also set aside. After the corn is washed, it is cut in half and the whole kernel can be easily peeled.

3. The peeled cobs can be kept for boiling water to increase the flavor of corn.

4. Peel out the corn kernels completely, wash off the crumbs and set aside.

5. Boil the corn stalks, cobs and water together for 20 minutes, filter and set aside. There is no limit to the amount of water, the ratio of corn kernels and sugar water is generally 1:1, of course, if you like more sugar water, you can also increase the amount of water.

6. Boil the juice with corn stalks.

7. Rock sugar and white sugar are set aside, the sweetness of the sugar-to-water ratio of 10:1 (1000 grams of water and 100 grams of sugar) is relatively moderate, and the sweetness is adjusted according to yourself.

8. After the water is boiled, add corn kernels and rock sugar at the same time, boil for five minutes, turn off the fire, cool naturally, refrigerate the storage box, and eat it as soon as possible in summer. The fragrant corn-flavored corn syrup is ready.

The key to making a good taste of corn syrup is to have a corn flavor, add corn whiskers, and small corn whiskers have a lot of effects.

Summary. After corn flour is saccharified, part of the starch can be converted into sugar. The method is: put the corn flour in the tank, then pour twice the quick-opening hot water and stir it into a paste, and then sprinkle 5 cm thick dry powder on its surface, and it will be saccharified after 3-4 hours.

After saccharification, Yubiyun rice flour can convert part of the starch into sugar. The method is: put the corn flour in the tank, then pour in twice the hot water of the fast-opening limb fiber and stir it into a paste thoroughly, and then sprinkle 5 cm thick dry flour on its surface, and it will be saccharified after 3-4 hours.

Powdered sugar? Gummy bar.

Corn flakes, sugar, maltose, water, and black sesame seeds. 1. Prepare the materials 2, first heat the oil in the pot, pour the corn flakes into the low heat and fry them for two minutes, because the oil used at home is less, I fried it several times. 3. Now that the sugar is boiled, start another pot, mix the maltose with water and boil it 4, pour in the sugar and stir all the time5, first the big bubbles, and then the small bubbles, and the beginning is a little sticky, about ten minutes or so 6, pour the fried corn slices into the Dou Xiyin pot, add a small handful of sesame seeds and stir quickly 7, pour into the oiled mold, flatten it with a spoon 8, and cool it a little to remove the mold.

Dear, the answer you want: 1. Raw materials: corn starch or cornmeal directly.

If cornmeal is used, its particle size is 80-100 mesh. 2. Slurry: Mix and mix pulp according to the ratio of corn starch as 1 and water as .

After soaking the corn flour for 2 hours, it is heated to 6 0, and the p h value of the slurry is adjusted to 6 with dilute hydrochloric acid, and Kaiwang is added with heat stabilizer (concentration of 7 0%) calcium chloride solution 35% (calculated according to the amount of dry) and 10 activity units of each amylase (calculated per gram of corn flour). If liquid amylase with high activity (e.g., Tv-6 0) is used, add enzyme preparation 1-1 per ton of dry starch25 kg is enough, the amount of enzyme is increased, the liquefaction time is short, and the effect is good.

3. Liquefaction: direct liquefaction method: the starch emulsion with calcium salts and enzyme preparations is vigorously stirred in the liquefied enzyme, heated with direct steam or indirect steam tube, heated to 8 5-90 for 30-4 0 minutes, and the liquefaction is completed.

The liquefied solution was tested with a dilute reagent until it was brownish-red or yellowish, and then heated to boiling (3-6 minutes) of the enzyme. In order to improve the filtration properties of liquefaction, the liquefied starch milk can also be pressurized and heated to 140 for 3 minutes to destroy the enzyme and remove part of the protein. 4. Saccharification:

There are many kinds of saccharification enzymes, which can be selected according to local conditions. In rural areas, dry barley malt powder or malt pulp is generally used as saccharifying enzyme. Barley malt is rich in B-amylase, and the dosage is dry.

1.The basic ingredient of corn candy.

Cornmeal. Sugar. Butter. Water.

Cornstarch (optional).

Food coloring (optional).

2.Steps:

The specific steps to make corn candy are as follows:

Take a bowl, add 2-3 tablespoons of corn flour, add a small amount of water and stir well until the corn flour becomes paste, set aside;

Add an appropriate amount of water to the pot, add white sugar, and slowly boil over low heat until the sugar dissolves;

Pour the corn paste from step 1 into the pan and stir constantly until the syrup thickens;

Add the butter to taste and stir constantly until the butter is completely melted;

If you need to change the color of the corn sugar, you can add food coloring at this time;

Spread a layer of cornstarch on the bottom of the pot, pour the boiled syrup over the powdered sugar, knead it into long strips with your hands, and cut it into small pieces with a knife.

3.Precautions for production.

There are a few things to keep in mind when making candy corn:

In the process of boiling sugar, you need to stir constantly, so as not to paste the bottom of the sugar solution or paste the pot;

Add butter too early will cause the corn sugar to be difficult to coagulate, and adding too late will cause the corn sugar to taste greasy;

If you want to make brightly colored corn candy, you can add food coloring to the syrup;

When making molding, it is necessary to dip the powdered sugar, sugar strips and cutting tools with cornstarch to avoid sticking and difficult to separate.

4.Variant practices.

To make the perfect corn candy, you must not only master the basic production steps, but also constantly explore the variation method to make a more unique taste of corn candy with the residue penetration.

Fruit-flavored corn candy: In the process of making corn candy, add some fruit juice to make a variety of fruit-flavored corn candy;

Peanut-flavored corn candy: Peanuts are ground into peanut flour and added to the corn candy production process to make peanut-flavored corn candy;

Coffee-flavored corn candy: Coffee-flavored corn candy can be made by adding coffee powder to the syrup used to make corn candy.

5.How to store corn sugar.

After making the corn candy, if you don't eat it all at once, you need to pay attention to the storage method to avoid the corn candy from spoiling or softening. There are several ways to do this:

Put the corn candy in an airtight jar and place it in a cool, dry place;

Put the corn candy in plastic wrap and place it in the freezer compartment of the refrigerator to maintain its freshness for a longer period of time.

6.Nutritional value of corn sugar.

While corn candy is a snack, it also has certain nutritional value, including:

Corn flour is rich in protein, starch, calcium, iron and other minerals, which are very helpful for physical health;

Proper consumption of corn candy can provide the body with a certain amount of energy and relieve fatigue.

7.Conclusion.

Through the above introduction, I believe you have mastered the basic methods of making corn candy, as well as some variant methods and storage methods. I hope that everyone can continue to explore and innovate in the process of making corn candy, and make delicious corn candy with unique taste and bright colors.

1. Ingredients: 3 corn, appropriate amount of sugar.

2. First of all, we must prepare the raw materials we need. Buy fresh waxy corn in the market, because we are going to use it to cook corn syrup, so the waxy corn we buy should not be too old, it should be tender but you can peel off the kind.

3. Peel off the waxy corn. Don't be in a hurry to peel slowly, try not to peel it, and don't threshh with tools, which will carry some hard residue of corn cobs, which will affect the taste.

4. Prepare an appropriate amount of sugar, rock sugar or honey is also available, honey syrup tastes better. Put an appropriate amount of sugar, too much and too sweet will cover the original flavor of the corn.

5. Then put the washed corn into the pot, you can put more water in the summer, and put an appropriate amount of water in the winter.

6. Cook on high heat until the water boils, then put the sugar in and stir it with a spoon. Cook over medium heat for about 10 minutes.

7. The boiled corn is very hot, so you should beat the corn into a bowl and put it until it is not hot before enjoying it. The glutinous corn becomes more fragrant the more you chew it, and it is a delicious dessert snack. In the summer, let the corn syrup cool and then put it in the refrigerator and ice it for a few hours, and eat a bowl of ice corn syrup on a hot day to relieve the heat and be cool.