阅读说明：本技术 一种食用低聚果糖糖浆 (Edible fructo-oligosaccharide syrup ) 是由 王丞如 曾庆焕 陈小凤 李宗霖 于 2021-08-27 设计创作，主要内容包括：本发明提供了一种食用低聚果糖糖浆,属于低聚果糖糖浆技术领域。该食用低聚果糖糖浆,以重量份为单位,包括以下原料：低聚果糖50-100份、食用水100-200份、食用香精5-10份、食用添加剂5-10份、酸味剂2.5-5份、聚葡萄糖0.5-1份和乳糖5-10份,本发明以低聚果糖、食用水、食用香精、食用添加剂、酸味剂、聚葡萄糖和乳糖为原料并严格控制各原料之间的配比来配制食用低聚果糖糖浆,可提高食用低聚果糖糖浆的口感,可为食用低聚果糖糖浆日后获得良好的口碑打下基础,可提高食用低聚果糖糖浆在糖浆市场上的竞争力。(The invention provides edible fructo-oligosaccharide syrup, and belongs to the technical field of fructo-oligosaccharide syrup. The edible fructo-oligosaccharide syrup comprises the following raw materials in parts by weight: 50-100 parts of fructo-oligosaccharide, 100-200 parts of edible water, 5-10 parts of edible essence, 5-10 parts of edible additive, 2.5-5 parts of sour additive, 0.5-1 part of polydextrose and 5-10 parts of lactose.)

1. The edible fructo-oligosaccharide syrup is characterized by comprising the following raw materials in parts by weight:

50-100 parts of fructo-oligosaccharide, 100 parts of edible water and 200 parts of edible essence, 5-10 parts of edible additive, 2.5-5 parts of sour additive, 0.5-1 part of polydextrose and 5-10 parts of lactose.

2. The edible fructooligosaccharide syrup according to claim 1, wherein the fructooligosaccharide is processed from Jerusalem artichoke.

3. The edible fructo-oligosaccharide syrup according to claim 1, wherein the edible essence is any one of natural essence, equivalent natural essence and water-soluble essence.

4. The edible fructo-oligosaccharide syrup according to claim 1, wherein the sour agent is any one of citric acid, malic acid and lactic acid.

5. The edible fructooligosaccharide syrup according to claim 1, wherein the edible additive is a mixture of an acidity regulator, an anticaking agent, an antifoaming agent, a thickening agent and a sweetener, and the mixing ratio of the acidity regulator, the anticaking agent, the antifoaming agent, the thickening agent and the sweetener is 1:1:1:1: 1.

6. The edible fructooligosaccharide syrup according to claim 1, wherein the preparation of the edible fructooligosaccharide syrup comprises the steps of:

s1: selecting materials, namely taking fructo-oligosaccharide, edible water, edible essence, edible additives, acidity regulator, polydextrose and lactose according to parts by weight;

s2: performing primary disinfection, namely performing disinfection and sterilization on the fructo-oligosaccharide, the edible water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose which are obtained in the step S1 in parts by weight;

s3: mixing, namely mixing the fructo-oligosaccharide, the edible water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose which are disinfected in the step S2 for 1-2 hours;

s4: performing secondary disinfection, namely sterilizing and disinfecting the mixed solution of fructo-oligosaccharide, edible water, edible essence, edible additive, sour additive, polydextrose and lactose which is mixed in the step S3;

s5: and (3) concentrating, namely concentrating the mixed liquid of the fructo-oligosaccharide, the edible water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose which are sterilized and disinfected in the step S4, and concentrating the mixed liquid obtained in the step S4 of secondary disinfection until the solid content is over 75 percent by weight, so as to obtain the fructo-oligosaccharide syrup.

7. The edible fructooligosaccharide syrup according to claim 6, wherein the step S2 is performed by sterilization using ultraviolet rays.

8. The edible fructo-oligosaccharide syrup as claimed in claim 5, wherein the step S3 is performed by using a stirring mixer, wherein the stirring speed of the stirring mixer is 1000-1500 r/min.

9. The edible fructooligosaccharide syrup according to claim 5, wherein the sterilization of the liquid by microwave sterilization is performed in the step S4.

10. The edible fructooligosaccharide syrup according to claim 1, wherein the concentration in the step S5 is carried out by using a concentrator.

Technical Field

The invention relates to the field of fructo-oligosaccharide syrup, and particularly relates to edible fructo-oligosaccharide syrup.

Background

Fructooligosaccharides are also known as oligofructose or sucrose triose family oligosaccharides. The fructo-oligosaccharide exists in a plurality of fruits and vegetables, has double qualities of definite health care function and excellent food ingredients, and is favored by modern food production enterprises and consumers with excellent physiological functions of low calorific value, no decayed tooth, promotion of bifidobacterium proliferation, blood sugar reduction, serum lipid improvement, trace element absorption promotion and the like.

Fructo-oligosaccharide is sold in syrup or powdery form mostly, but most of the existing fructo-oligosaccharide syrups have common taste, reduce the competitiveness of fructo-oligosaccharide syrup on the syrup market, are unfavorable for selling the fructo-oligosaccharide syrup, and are unfavorable for expanding the production of the fructo-oligosaccharide syrup.

Disclosure of Invention

In order to make up for the defects, the invention provides edible fructo-oligosaccharide syrup, which aims to solve the problems that most of the existing fructo-oligosaccharide syrup has common taste, the competitiveness of the fructo-oligosaccharide syrup in the syrup market is reduced, the fructo-oligosaccharide syrup is not favorable for sale, and the fructo-oligosaccharide syrup production is not favorable for expansion.

The embodiment of the invention provides edible fructo-oligosaccharide syrup which comprises the following raw materials in parts by weight:

50-100 parts of fructo-oligosaccharide, 100 parts of edible water and 200 parts of edible essence, 5-10 parts of edible additive, 2.5-5 parts of sour additive, 0.5-1 part of polydextrose and 5-10 parts of lactose.

In a specific embodiment, the fructooligosaccharide is processed from Jerusalem artichoke.

In a specific embodiment, the edible essence is any one of natural essence, equivalent natural essence and water-soluble essence.

In a specific embodiment, the sour agent is any one of citric acid, malic acid and lactic acid.

In a specific embodiment, the edible additive is a mixture of an acidity regulator, an anticaking agent, a defoamer, a thickener and a sweetener, and the mixing ratio of the acidity regulator, the anticaking agent, the defoamer, the thickener and the sweetener is 1:1:1:1: 1.

In the invention, the preparation of the edible fructo-oligosaccharide syrup comprises the following steps:

s1: selecting materials, namely taking fructo-oligosaccharide, edible water, edible essence, edible additives, acidity regulator, polydextrose and lactose according to parts by weight;

s2: and (4) primary disinfection, namely disinfecting and sterilizing the fructo-oligosaccharide, the edible water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose which are obtained in the step S1 according to the parts by weight.

S3: mixing, namely mixing the fructo-oligosaccharide, the edible water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose which are disinfected in the step S2 for 1-2 hours;

s4: performing secondary disinfection, namely sterilizing and disinfecting the mixed solution of fructo-oligosaccharide, edible water, edible essence, edible additive, sour additive, polydextrose and lactose which is mixed in the step S3;

s5: and (3) concentrating the sterilized liquid obtained in the step S4, and concentrating the liquid obtained in the step S4 of secondary sterilization until the solid content is over 75 percent by weight, thereby obtaining the fructo-oligosaccharide syrup.

In a specific embodiment, the step S2 is performed by using an ultraviolet sterilization method.

In a specific embodiment, the step S3 is performed by using a stirring mixer, wherein the stirring speed of the stirring mixer is 1000-.

In a specific embodiment, the step S4 is performed by sterilizing the liquid using a microwave sterilization method.

In a specific embodiment, the step S5 is concentrated using a concentrator.

Has the advantages that: the edible fructo-oligosaccharide syrup is prepared by taking 50-100 parts of fructo-oligosaccharide, 100-200 parts of edible water, 5-10 parts of edible essence, 5-10 parts of edible additives, 2.5-5 parts of sour agents, 0.5-1 part of polydextrose and 5-10 parts of lactose as raw materials by weight, the taste of the edible fructo-oligosaccharide syrup can be improved, a good base can be laid for obtaining good oral tablets of the edible fructo-oligosaccharide syrup in the future, the competitiveness of the edible fructo-oligosaccharide syrup in the syrup market can be improved, the popularity of the edible fructo-oligosaccharide syrup in crowds can be improved, the sale of the edible fructo-oligosaccharide syrup is facilitated, the sales volume of the edible fructo-oligosaccharide syrup can be improved, and the expansion of the production of the edible fructo-oligosaccharide syrup is facilitated.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the embodiments described herein are merely illustrative and not restrictive, and that various changes and modifications may be effected therein by one skilled in the art without departing from the spirit and scope of the invention.

Example 1

The embodiment of the invention provides edible fructo-oligosaccharide syrup which comprises the following raw materials in parts by weight:

the edible essence is natural essence, the edible additive is a mixture of an acidity regulator, an anticaking agent, a defoaming agent, a thickening agent and a sweetening agent, the mixing ratio of the acidity regulator, the anticaking agent, the defoaming agent, the thickening agent and the sweetening agent is 1:1:1:1, and the sour agent is any one of citric acid, malic acid and lactic acid.

The preparation method of the edible fructo-oligosaccharide syrup comprises the following steps:

s1: selecting materials, namely taking fructo-oligosaccharide, edible water, edible essence, edible additives, acidity regulator, polydextrose and lactose according to parts by weight;

the time and the times for contacting the fructo-oligosaccharide, the drinking water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose with foreign matters are reduced as much as possible when the fructo-oligosaccharide, the drinking water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose are taken according to the weight parts, so that the cleanliness of the fructo-oligosaccharide, the drinking water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose is improved.

S2: performing primary disinfection, namely disinfecting and sterilizing the fructo-oligosaccharide, the edible water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose which are obtained in the step S1 according to parts by weight, so that the cleanliness of the fructo-oligosaccharide, the edible water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose is improved, the edible safety of the edible fructo-oligosaccharide syrup can be improved, a good tombstone can be obtained in the future for the edible fructo-oligosaccharide syrup, and the competitiveness of the edible fructo-oligosaccharide syrup in the syrup market can be improved;

s3: mixing, namely mixing the fructo-oligosaccharide, the edible water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose which are disinfected in the step S2 for 1-2 hours, mixing the fructo-oligosaccharide, the edible water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose together, improving the quality of the edible fructo-oligosaccharide syrup, laying a foundation for obtaining good oral tablets of the edible fructo-oligosaccharide syrup in the future, and improving the competitiveness of the edible fructo-oligosaccharide syrup in the syrup market;

s4: performing secondary disinfection, namely performing sterilization and disinfection on the mixed liquid of the fructo-oligosaccharide, the edible water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose which are mixed in the step S3, and performing secondary disinfection on the mixed liquid of the fructo-oligosaccharide, the edible water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose after mixing to deal with the condition that the mixed liquid is infected by bacteria in the mixing process, so that the cleanliness of the mixed liquid can be further improved, the edible safety of the edible fructo-oligosaccharide syrup can be further improved, a good base can be laid for obtaining good tombstones in the future of the edible fructo-oligosaccharide syrup, and the competitiveness of the edible fructo-oligosaccharide syrup in the syrup market can be improved;

s5: and (4) concentrating, namely concentrating the mixed liquid of the fructo-oligosaccharide, the edible water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose which are sterilized and disinfected in the step S4, and concentrating the mixed liquid obtained in the step S4 of secondary disinfection until the solid content is over 75 percent by weight, so as to obtain the fructo-oligosaccharide syrup.

In this embodiment, the step S2 is performed by using an ultraviolet sterilization method, so that no impurities are introduced during ultraviolet sterilization, no by-products are generated, the sterilization range is wide and rapid, the treatment time is short, the integrated equipment has a simple structure, is easy to install, is small and portable, has small head loss and small occupied area, and is very suitable for sterilizing the mixed liquid of fructo-oligosaccharide, edible water, edible essence, edible additive, sour additive, polydextrose and lactose.

In this embodiment, the step S3 is performed by using a stirring mixer, wherein the stirring speed of the stirring mixer is 1000-1500 r/min.

In this embodiment, in the step S4, the liquid is sterilized and disinfected by using a microwave sterilization method, which is a method for killing microorganisms and spores by using heat energy generated by microwave irradiation, and the microwave sterilization method has strong penetrating ability to penetrate deep parts of the medium and the material, so that the medium and the material can be uniformly heated on the surface and the inside, and is very suitable for sterilizing a mixed solution of fructo-oligosaccharide, edible water, edible essence, an edible additive, an acidulant, polydextrose and lactose, and has the advantages of low temperature, normal pressure, high efficiency, rapidness, low energy consumption, easy operation, easy maintenance, long product shelf life and the like.

In this embodiment, the concentrator is used for concentrating in the step S5, the concentrator adopts a mode of combining external heating natural circulation with vacuum negative pressure evaporation, the evaporation speed is high, the concentration ratio can reach 1.3, the liquid material is concentrated in a fully sealed state without foam, and the concentrator is very suitable for concentrating a mixed solution of fructo-oligosaccharide, edible water, edible essence, an edible additive, an acidulant, polydextrose and lactose.

Example 2

The embodiment of the invention provides edible fructo-oligosaccharide syrup which comprises the following raw materials in parts by weight:

the edible essence is any one of natural essence, equivalent natural essence and water-soluble essence, the edible additive is a mixture of an acidity regulator, an anticaking agent, a defoaming agent, a thickening agent and a sweetening agent, the mixing ratio of the acidity regulator, the anticaking agent, the defoaming agent, the thickening agent and the sweetening agent is 1:1:1:1, and the sour agent is any one of citric acid, malic acid and lactic acid.

In this embodiment, the flavoring essence is natural equivalent essence.

The preparation method of the edible fructo-oligosaccharide syrup comprises the following steps:

s1: selecting materials, namely taking fructo-oligosaccharide, edible water, edible essence, edible additives, acidity regulator, polydextrose and lactose according to parts by weight;

the time and the times for contacting the fructo-oligosaccharide, the drinking water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose with foreign matters are reduced as much as possible when the fructo-oligosaccharide, the drinking water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose are taken according to the weight parts, so that the cleanliness of the fructo-oligosaccharide, the drinking water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose is improved.

S2: performing primary disinfection, namely disinfecting and sterilizing the fructo-oligosaccharide, the edible water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose which are obtained in the step S1 according to parts by weight, so that the cleanliness of the fructo-oligosaccharide, the edible water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose is improved, the edible safety of the edible fructo-oligosaccharide syrup can be improved, a good tombstone can be obtained in the future for the edible fructo-oligosaccharide syrup, and the competitiveness of the edible fructo-oligosaccharide syrup in the syrup market can be improved;

s3: mixing, namely mixing the fructo-oligosaccharide, the edible water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose which are disinfected in the step S2 for 1-2 hours, mixing the fructo-oligosaccharide, the edible water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose together, improving the quality of the edible fructo-oligosaccharide syrup, laying a foundation for obtaining good oral tablets of the edible fructo-oligosaccharide syrup in the future, and improving the competitiveness of the edible fructo-oligosaccharide syrup in the syrup market;

s4: performing secondary disinfection, namely performing sterilization and disinfection on the mixed liquid of the fructo-oligosaccharide, the edible water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose which are mixed in the step S3, and performing secondary disinfection on the mixed liquid of the fructo-oligosaccharide, the edible water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose after mixing to deal with the condition that the mixed liquid is infected by bacteria in the mixing process, so that the cleanliness of the mixed liquid can be further improved, the edible safety of the edible fructo-oligosaccharide syrup can be further improved, a good base can be laid for obtaining good tombstones in the future of the edible fructo-oligosaccharide syrup, and the competitiveness of the edible fructo-oligosaccharide syrup in the syrup market can be improved;

s5: and (4) concentrating, namely concentrating the mixed liquid of the fructo-oligosaccharide, the edible water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose which are sterilized and disinfected in the step S4, and concentrating the mixed liquid obtained in the step S4 of secondary disinfection until the solid content is over 75 percent by weight, so as to obtain the fructo-oligosaccharide syrup.

In this embodiment, the step S2 is performed by using an ultraviolet sterilization method, so that no impurities are introduced during ultraviolet sterilization, no by-products are generated, the sterilization range is wide and rapid, the treatment time is short, the integrated equipment has a simple structure, is easy to install, is small and portable, has small head loss and small occupied area, and is very suitable for sterilizing the mixed liquid of fructo-oligosaccharide, edible water, edible essence, edible additive, sour additive, polydextrose and lactose.

In this embodiment, the step S3 is performed by using a stirring mixer, wherein the stirring speed of the stirring mixer is 1000-1500 r/min.

In this embodiment, in the step S4, the liquid is sterilized and disinfected by using a microwave sterilization method, which is a method for killing microorganisms and spores by using heat energy generated by microwave irradiation, and the microwave sterilization method has strong penetrating ability to penetrate deep parts of the medium and the material, so that the medium and the material can be uniformly heated on the surface and the inside, and is very suitable for sterilizing a mixed solution of fructo-oligosaccharide, edible water, edible essence, an edible additive, an acidulant, polydextrose and lactose, and has the advantages of low temperature, normal pressure, high efficiency, rapidness, low energy consumption, easy operation, easy maintenance, long product shelf life and the like.

In this embodiment, the concentrator is used for concentrating in the step S5, the concentrator adopts a mode of combining external heating natural circulation with vacuum negative pressure evaporation, the evaporation speed is high, the concentration ratio can reach 1.3, the liquid material is concentrated in a fully sealed state without foam, and the concentrator is very suitable for concentrating a mixed solution of fructo-oligosaccharide, edible water, edible essence, an edible additive, an acidulant, polydextrose and lactose.

Example 3

The embodiment of the invention provides edible fructo-oligosaccharide syrup which comprises the following raw materials in parts by weight:

70 parts of fructo-oligosaccharide, 140 parts of edible water, 7 parts of edible essence, 7 parts of edible additive, 3.5 parts of sour additive, 0.7 part of polydextrose and 7 parts of lactose, wherein the fructo-oligosaccharide is prepared from jerusalem artichoke, the jerusalem artichoke needs to be clean and free from deterioration in the processing process, the edible essence is any one of natural essence, equivalent natural essence and water-soluble essence, in the embodiment, the edible essence is water-soluble essence, the edible additive is a mixture of acidity regulator, anticaking agent, defoaming agent, thickening agent and sweetening agent, the mixing ratio of the acidity regulator, the anticaking agent, the defoaming agent, the thickening agent and the sweetening agent is 1:1:1:1:1, and the sour additive is any one of citric acid, malic acid and lactic acid.

The preparation method of the edible fructo-oligosaccharide syrup comprises the following steps:

s1: selecting materials, namely taking fructo-oligosaccharide, edible water, edible essence, edible additives, acidity regulator, polydextrose and lactose according to parts by weight;

the time and the times for contacting the fructo-oligosaccharide, the drinking water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose with foreign matters are reduced as much as possible when the fructo-oligosaccharide, the drinking water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose are taken according to the weight parts, so that the cleanliness of the fructo-oligosaccharide, the drinking water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose is improved.

S2: performing primary disinfection, namely disinfecting and sterilizing the fructo-oligosaccharide, the edible water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose which are obtained in the step S1 according to parts by weight, so that the cleanliness of the fructo-oligosaccharide, the edible water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose is improved, the edible safety of the edible fructo-oligosaccharide syrup can be improved, a good tombstone can be obtained in the future for the edible fructo-oligosaccharide syrup, and the competitiveness of the edible fructo-oligosaccharide syrup in the syrup market can be improved;

s3: mixing, namely mixing the fructo-oligosaccharide, the edible water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose which are disinfected in the step S2 for 1-2 hours, mixing the fructo-oligosaccharide, the edible water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose together, improving the quality of the edible fructo-oligosaccharide syrup, laying a foundation for obtaining good oral tablets of the edible fructo-oligosaccharide syrup in the future, and improving the competitiveness of the edible fructo-oligosaccharide syrup in the syrup market;

s4: performing secondary disinfection, namely performing sterilization and disinfection on the mixed liquid of the fructo-oligosaccharide, the edible water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose which are mixed in the step S3, and performing secondary disinfection on the mixed liquid of the fructo-oligosaccharide, the edible water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose after mixing to deal with the condition that the mixed liquid is infected by bacteria in the mixing process, so that the cleanliness of the mixed liquid can be further improved, the edible safety of the edible fructo-oligosaccharide syrup can be further improved, a good base can be laid for obtaining good tombstones in the future of the edible fructo-oligosaccharide syrup, and the competitiveness of the edible fructo-oligosaccharide syrup in the syrup market can be improved;

s5: and (4) concentrating, namely concentrating the mixed liquid of the fructo-oligosaccharide, the edible water, the edible essence, the edible additive, the sour agent, the polydextrose and the lactose which are sterilized and disinfected in the step S4, and concentrating the mixed liquid obtained in the step S4 of secondary disinfection until the solid content is over 75 percent by weight, so as to obtain the fructo-oligosaccharide syrup.

In this embodiment, the step S2 is performed by using an ultraviolet sterilization method, so that no impurities are introduced during ultraviolet sterilization, no by-products are generated, the sterilization range is wide and rapid, the treatment time is short, the integrated equipment has a simple structure, is easy to install, is small and portable, has small head loss and small occupied area, and is very suitable for sterilizing the mixed liquid of fructo-oligosaccharide, edible water, edible essence, edible additive, sour additive, polydextrose and lactose.

In this embodiment, the step S3 is performed by using a stirring mixer, wherein the stirring speed of the stirring mixer is 1000-1500 r/min.

In this embodiment, in the step S4, the liquid is sterilized and disinfected by using a microwave sterilization method, which is a method for killing microorganisms and spores by using heat energy generated by microwave irradiation, and the microwave sterilization method has strong penetrating ability to penetrate deep parts of the medium and the material, so that the medium and the material can be uniformly heated on the surface and the inside, and is very suitable for sterilizing a mixed solution of fructo-oligosaccharide, edible water, edible essence, an edible additive, an acidulant, polydextrose and lactose, and has the advantages of low temperature, normal pressure, high efficiency, rapidness, low energy consumption, easy operation, easy maintenance, long product shelf life and the like.

In this embodiment, the concentrator is used for concentrating in the step S5, the concentrator adopts a mode of combining external heating natural circulation with vacuum negative pressure evaporation, the evaporation speed is high, the concentration ratio can reach 1.3, the liquid material is concentrated in a fully sealed state without foam, and the concentrator is very suitable for concentrating a mixed solution of fructo-oligosaccharide, edible water, edible essence, an edible additive, an acidulant, polydextrose and lactose.

In summary, the following steps: the edible fructo-oligosaccharide syrup is prepared by taking fructo-oligosaccharide, edible water, edible essence, edible additives, sour agents, polydextrose and lactose as raw materials and strictly controlling the proportion of the raw materials, so that the taste of the edible fructo-oligosaccharide syrup can be improved, a good tombstone can be obtained in the future for the edible fructo-oligosaccharide syrup, the competitiveness of the edible fructo-oligosaccharide syrup in the syrup market can be improved, the popularity of the edible fructo-oligosaccharide syrup in people can be improved, the sale of the edible fructo-oligosaccharide syrup can be facilitated, the sale quantity of the edible fructo-oligosaccharide syrup can be increased, and the expansion of the production of the edible fructo-oligosaccharide syrup is facilitated.

The above description is only an example of the present invention, and is not intended to limit the scope of the present invention, and it will be apparent to those skilled in the art that various modifications and variations can be made in the present invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.