Do you know how syrup is made?

you think syrup is just a simple ingredient used for flavoring in the kitchen? In reality, its production involves a series of complex processes and strict controls.

I. Raw Material Procurement and Inspection

The foundation of any industrial product is high-quality raw materials. For example, sugarcane sugar and corn syrup are the main raw materials. Sugarcane sugar is extracted by pressing sugarcane, while corn syrup is mostly produced by enzymatic hydrolysis of corn starch.

II. Preparation of Sugar Solution

After passing inspection, the raw materials enter the sugar solution preparation stage. Taking sugarcane sugar as an example, it undergoes cleaning, crushing, and pressing to extract the sugar-containing juice. This juice may still contain impurities and suspended solids, requiring filtration and sedimentation treatment.

The preparation of corn syrup involves converting corn starch into a sugar solution through enzymatic reaction. This process controls the amount of enzyme used and the reaction time to ensure that the sugar concentration reaches the expected standard.

During the sugar solution preparation process, small amounts of auxiliary materials may also be added or the pH value adjusted to facilitate subsequent concentration and drying processes.

III. Concentration and Treatment of Concentrated Solution

The prepared sugar solution needs to be concentrated. The purpose of concentration is to remove excess water and increase the sugar concentration. A common method is to use a multi-effect evaporator to heat and evaporate the sugar solution, with the water in the liquid being carried away with the steam.

During the concentration process, temperature and pressure must be strictly controlled to avoid caramelization or discoloration of the sugar. The concentrated sugar solution has a higher sugar concentration, which facilitates storage and subsequent processing.

IV. Clarification and Filtration

The concentrated sugar solution may still contain fine impurities, affecting the quality and stability of the syrup. Clarification and filtration are essential steps.By adding a clarifying agent, suspended solids are precipitated, and then the impurities are removed by bag filters and microporous filters.

This step ensures the transparency and purity of the syrup, meeting the basic quality requirements of the product and facilitating subsequent packaging and storage.

V. Flavoring and Additive Adjustment

Some syrups may have flavorings or stabilizers added to meet different application needs.

VI. Homogenization and Mixing

After flavoring and additive adjustment, the syrup needs to be homogenized. This process, using high-speed stirring or special homogenization equipment, ensures that the components of the syrup are thoroughly mixed, preventing stratification or sedimentation.

Homogenization also improves the texture of the syrup, making it more uniform during subsequent packaging and use.

VII. Sterilization and Disinfection

To ensure the safety and extend the shelf life of the syrup, sterilization or disinfection treatments are performed during the production process. Commonly used methods include heat sterilization and high-temperature and high-pressure sterilization.

This step effectively inhibits the growth of microorganisms and ensures the storage life of the product in an unopened state. Sterilization temperature and time are strictly controlled to prevent affecting the quality of the syrup.

VIII. Cooling and Packaging

After sterilization, the syrup needs to be rapidly cooled to a suitable storage temperature. The cooling process is usually carried out in a dedicated cooling system to prevent the syrup from crystallizing or discoloring.

After cooling, the syrup enters the packaging stage. After packaging, the syrup is stored in a dry and well-ventilated warehouse.