Fresh-scent brown sugar and preparation method thereof

A technology of light-flavored brown sugar, which is applied in the fields of purification by using physical methods, sugar products, and sucrose production. simple effect

Inactive Publication Date: 2016-05-11
SUGARCANE RES INST FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The brown sugar produced by the ancient method has a strong caramel aroma, a sweet and greasy taste, and is not easy to preserve. It also has the disadvantages of being easy to get angry when eating, and has a single, sweet and greasy taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0028] A preparation method of light-flavored brown sugar is to boil sugarcane juice and lemongrass stems according to the weight ratio to obtain brown sugar with a light-flavored taste. The preparation method specifically includes the following steps:

[0029] First, prepare the lemongrass stalks:

[0030] Take fresh lemongrass stems 5-10 cm above the roots, wash, cut into 1-1.5 cm long lemongrass stems, and wrap the cut lemongrass stems tightly with a single layer of gauze;

[0031] Then, prepare the fragrant brown sugar:

[0032] 1) Take fresh sugarcane, wash it, squeeze it, and filter it with gauze to get sugarcane juice;

[0033] 2) Put the sugarcane juice in the pot and heat it with 2000~2500 watts of high heat. After boiling, use a filter to remove the impurities in the sugarcane juice and scrape the pot wall;

[0034] 3) Put the above-mentioned lemongrass stems wrapped tightly with gauze into the pot, the weight ratio of the lemongrass stems to sugarcane juice is 400...

Embodiment 1

[0038] A preparation method of light-flavor brown sugar, comprising the following steps:

[0039] First, prepare the lemongrass stalks:

[0040] Take fresh lemongrass stems 5-10 cm above the roots, wash, cut into 1-1.5 cm long lemongrass stems, and wrap the cut lemongrass stems tightly with a single layer of gauze;

[0041] Then, prepare the fragrant brown sugar:

[0042] 1) Take fresh sugarcane, wash it, squeeze it, and filter it with gauze to get sugarcane juice;

[0043] 2) Put the sugarcane juice in the pot and heat it with 2000 watts of high heat. After boiling, use a filter to remove the sundries in the sugarcane juice and scrape the pot wall;

[0044] 3) Put the above-mentioned lemongrass stems wrapped tightly with gauze into the pot, the weight ratio of the lemongrass stems to sugarcane juice is 400:2500, and then heat with 1000 watts on medium heat, every 10min Stir once to slowly evaporate the water in the sugarcane juice;

[0045] 4) When the volume of sugarcane...

Embodiment 2

[0048] A preparation method of light-flavor brown sugar, specifically comprising the following steps:

[0049] First, prepare the lemongrass stalks:

[0050] Take fresh lemongrass stems 5-10 cm above the roots, wash, cut into 1-1.5 cm long lemongrass stems, and wrap the cut lemongrass stems tightly with a single layer of gauze;

[0051] Then, prepare the fragrant brown sugar:

[0052] 1) Take fresh sugarcane, wash it, squeeze it, and filter it with gauze to get sugarcane juice;

[0053] 2) Put the sugarcane juice in the pot and heat it with 2500 watts of high heat. After boiling, use a filter to remove the sundries in the sugarcane juice and scrape the pot wall;

[0054] 3) Put the above-mentioned lemongrass stems wrapped tightly with gauze into the pot, the weight ratio of the lemongrass stems to sugarcane juice is 600:3000, and then heat with 1300 watts on medium heat, every 13 minutes Stir once to slowly evaporate the water in the sugarcane juice;

[0055] 4) When the vol...

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PUM

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Abstract

The invention discloses fresh-scent brown sugar and a preparation method thereof. Lemongrbumm stems and sugarcane juice are decocted according to the weight ratio of (400-600): (2000-3000), and the fresh-scent brown sugar finished product is obtained. No pigment is added in the fresh-scent brown sugar, the prepared fresh-scent brown sugar finished product has fresh scent of natural lemongrbumm and sweetness of brown sugar prepared through an old method, the fresh-scent brown sugar can be used for cooking sweetmeals and making leisure beverages, the fresh-scent brown sugar and various materials can be processed, fresh-scent brown sugar biscuits, fresh-scent brown sugar candy, fresh-scent cakes and the like are made, and the fresh-scent brown sugar has wide multi-purpose functions. The brown sugar product has the health-care functions of making people refreshed, relieving cough and asthma, maintaining beauty and keeping people young, relieving swelling and pain, being antibacterial and bacteriostatic, improving immunity and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a light-flavored brown sugar and a preparation method thereof. Background technique [0002] Brown sugar is a reddish-yellow crystal made from the stem of the grass cane, which is squeezed and extracted from the juice. It is also called granulated sugar, red brown sugar, purple sand sugar, and brown sugar. Brown sugar contains about 95% sucrose. Because it has not been highly refined, it almost retains all the ingredients in the cane juice. In addition to the function of sugar, it also contains vitamins, amino acids, trace elements, such as iron, zinc, manganese, chromium, etc., and its nutritional content is higher than that of white sugar. The ancient method of boiling brown sugar is to obtain brown sugar by squeezing the harvested sugarcane, removing impurities, boiling over low heat, and cooling. This can maintain the original nutrition of sugarcane, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C13B50/00C13B20/16C13B20/00C13B10/02C13B25/00A23L33/105
CPCC13B50/002C13B10/02C13B20/00C13B20/16C13B25/00
Inventor 林霜霜邱珊莲郑开斌刘荣章吴维坚鞠玉栋
Owner SUGARCANE RES INST FUJIAN ACAD OF AGRI SCI
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