Syrup for low-sugar mooncakes

The invention relates to syrup for low-sugar mooncakes, and solves the problems that traditional syrup for mooncakes is high in content and poor in stability, and the mooncakes containing syrup are relatively rough in peel. The syrup comprises the following components in parts by weight: 100 parts of white granulated sugar, 15-30 parts of maltodextrin, 8-15 parts of starch, 0.5-1.5 parts of lemon, and 80-150 parts of water. The preparation process of the syrup comprises the following steps: 1) adding water in a stirring pot; 2) uniformly dissolving starch into the stirring pot, and heating; 3) adding white granulated sugar after starch is well-done, continuously heating, and adding lemon slices; 4) adding maltodextrin after white granulated sugar are dissolved, and continuously heating; 5) after the solution is boiled, slowly decocting with small fire, and removing from heat after the decocting temperature reaches 104-108 DEG C; 6) cooling, barreling and obtaining the finished product.