Preparation method of functional brown sugar

A functional, brown sugar technology, applied in food preparation, application, food science and other directions, can solve problems such as difficulty in controlling the quality of brown sugar, achieve bright color, fragrant color and flavor, and relieve cold symptoms.

Active Publication Date: 2012-11-07
南京甘汁园股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Technical problem to be solved: In order to overcome the defect that the quality of brown sugar prepared by existing brown sugar preparation methods is difficult to control, the present invention provides a method for preparing functional brown sugar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Ginger brown sugar is prepared from the following components by weight: 70 parts of brown sugar, 14 parts of white sugar, 1 part of ginger, 1 part of perilla and 5 parts of scallion.

[0036] Its preparation method comprises the following steps:

[0037] (1) Separately take ginger, perilla, and scallion powder, wash, dry, sterilize, and pulverize to obtain ginger powder, perilla powder, and scallion powder;

[0038] (2) Dissolve 14 parts of white sugar in 3.5 parts of water at 75°C and heat to 120°C to obtain syrup;

[0039] (3) Heat and stir the syrup for 5 minutes to produce sugar granules, add brown sugar, ginger powder, perilla powder, and scallion powder in turn, continue stirring for 8-12 minutes, let stand and cool to 90-110°C, and obtain the primary mixed syrup;

[0040](4) Heat and stir the primary mixed syrup for 1-5 minutes, let it stand and cool to 70-90°C to get the semi-finished mixed syrup;

[0041] (5) Turn over, stir and cool the semi-finished mixed s...

Embodiment 2

[0043] Ginger brown sugar is made of the following components in mass percentage: 100 parts of brown sugar, 50 parts of white sugar, 5 parts of ginger, 5 parts of perilla, and 1 part of scallion.

[0044] Its preparation method comprises the following steps:

[0045] (1) Separately take ginger, perilla, and scallion powder, wash, dry, sterilize, and pulverize to obtain ginger powder, perilla powder, and scallion powder;

[0046] (2) Dissolve 50 parts of white sugar in 10 parts of water at 90°C and heat to 140°C to obtain syrup;

[0047] (3) Heat and stir the syrup for 8 minutes to produce sugar granules, add brown sugar, ginger powder, perilla powder, and scallion powder in turn, continue stirring for 8-12 minutes, let stand and cool to 110°C, and obtain the primary mixed syrup;

[0048] (4) Insulate and stir the primary mixed syrup for 1-5 minutes, let stand and cool to 90°C to obtain a semi-finished mixed syrup; (5) turn over, stir and cool the semi-finished mixed syrup to ...

Embodiment 3

[0050] Ginger brown sugar is made of the following components by weight: 70 parts of brown sugar, 35 parts of white sugar, 5 parts of ginger, 1 part of perilla, 1 part of scallion, 1 part of longan, 5 parts of honey, 3 parts of orange peel, and 1 part of honeysuckle share.

[0051] Its preparation method comprises the following steps:

[0052] (1) Take ginger, perilla, scallion white, longan, honey, orange peel, and honeysuckle respectively, wash, dry, sterilize, and crush to prepare ginger powder, perilla powder, scallion white powder, longan powder, honey powder, and orange powder. skin powder, honeysuckle powder;

[0053] (2) Dissolve 35 parts of white sugar in 7 parts of water at 60°C and heat to 125°C to obtain syrup;

[0054] (3) Heat and stir the syrup for 6 minutes to produce sugar granules, add brown sugar, ginger powder, perilla powder, scallion powder, longan powder, honey powder, orange peel powder, honeysuckle powder in turn, continue stirring for 8-12 minutes, ...

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PUM

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Abstract

The invention provides a preparation method of functional brown sugar. The preparation method includes: step 1, dissolving white granulated sugar in water at 60-90 DEG C, and heating to 120-140 DEG C to obtain syrup; step 2, mixing the syrup at constant temperature till sugar grains occur, sequentially adding brown sugar and accessories, continuing mixing for 8-12 minutes, allowing for standing and cooling to 90-110 DEG C to obtain primary mixed syrup; step 3, mixing the primary mixed syrup at constant temperature for 1-5 minutes, allowing for standing and cooling to 70-90 DEG C to obtain semi-finished mixed syrup; and step 4, mixing and cooling the semi-finished mixed syrup to obtain the functional brown sugar. The invention further provides ginger grown sugar produced by the preparation method. The preparation method of the functional brown sugar is simple in process, convenient to operate and suitable for industrial production. The ginger brown sugar produced by the preparation method is simple to produce, tastes sweet and spicy and has bright color, moderate thickness and fragrance, a formula of the ginger brown sugar is reasonable, materials of the ginger brown sugar are low in price, the ginger brown sugar is nutritious and can effectively prevent colds and relieve cold symptoms.

Description

technical field [0001] The invention relates to a preparation method of functional brown sugar, and also relates to a functional brown sugar prepared by the preparation method. Background technique [0002] Brown sugar is a health product that has the effects of nourishing blood, nourishing yin and moistening dryness. Brown sugar can effectively alleviate women's dysmenorrhea caused by cold and physical weakness. Therefore, Chinese women have the habit of supplementing brown sugar during their menstrual period, and there is a folk saying that women should not "go without brown sugar for a hundred days". At the same time, brown sugar has a more positive significance for the recovery of puerpera. Brown sugar can promote uterine contraction, discharge postpartum congestion in the official cavity, and help the recovery of the postpartum uterus. Brown sugar has the effect of expelling wind and cold, preventing mothers from catching cold; brown sugar has the effect of nourishing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09
Inventor 蔡铁华
Owner 南京甘汁园股份有限公司
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