Method for preparing black sugar

A brown sugar and purpose technology, applied in the field of brown sugar preparation, can solve the problems of unclean products, secondary pollution of finished products, no production process data, etc., and achieve the effect of high medicinal value and clean finished products

Inactive Publication Date: 2016-08-17
刘伟亚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the production of brown sugar by traditional production technology has great disadvantages. For example, the equipment for making sugar is backward, and it is generally boiled in a ground pot.
Without formal operation workshop, it is easy to cause unclean products and secondary pollution of finished products
Without standard production process data, the product cannot be inspected
The nutrients of the product cannot be retained during the cooking process, and the product obtained cannot be called real brown sugar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for preparing black sugar, comprising the steps of:

[0022] Step 1, cleaning and peeling the sugarcane surface to obtain peeled sugarcane;

[0023] Step 2, squeezing the peeled sugarcane to obtain squeezed juice;

[0024] Step 3. Heat and sterilize the squeezed juice at a temperature of 90°C and keep it warm for 3 minutes; then use a 400-mesh screen to filter, and the filtered juice is concentrated for the first time with a low-temperature vacuum concentrator to evaporate 20% of the water to obtain primary concentrated juice;

[0025] Step 4. After the primary concentrated juice is cooled to 45°C, it is sent to an enzymatic hydrolysis tank, and a compound enzyme is added to carry out an enzymatic hydrolysis reaction to obtain sugarcane enzymatic hydrolysis juice. The enzymatic hydrolysis reaction time is 60 minutes, and the amount of compound enzyme added is 0.01 μg / mg; the compound enzyme includes amylase, pectinase, cellulase and xylanase.

[0026] Step ...

Embodiment 2

[0030] A method for preparing black sugar, comprising the steps of:

[0031] Step 1, cleaning and peeling the sugarcane surface to obtain peeled sugarcane;

[0032] Step 2, sending the peeled sugarcane into a press to extract a juice, then spraying clear water on the bagasse after the first juice extraction, and squeezing the juice again to obtain a second juice, combining the first juice with The two juices are mixed to obtain the squeezed juice; the clear water is distilled water, and its spraying amount is 0.5 times the mass of bagasse.

[0033] Step 3. Heat and sterilize the squeezed juice at a temperature of 100°C and keep it warm for 5 minutes; then filter it with a 400-mesh sieve, and use a low-temperature vacuum concentrator to concentrate the filtered juice for the first time to evaporate 20% of the water to obtain primary concentrated juice;

[0034] Step 4. After cooling the primary concentrated juice to 50°C, send it to an enzymolysis tank, add compound enzymes f...

Embodiment 3

[0039] A method for preparing black sugar, comprising the steps of:

[0040] Step 1, cleaning and peeling the sugarcane surface to obtain peeled sugarcane;

[0041] Step 2, squeezing the peeled sugarcane to obtain squeezed juice;

[0042] Step 3. Heat and sterilize the squeezed juice at a temperature of 95°C and keep it warm for 4 minutes; then filter it with a 400-mesh sieve, and use a low-temperature vacuum concentrator to concentrate the filtered juice for the first time to evaporate 20% of the water to obtain primary Concentrated juice; the clear water is distilled water, and its spraying amount is 1 times of the quality of bagasse.

[0043] Step 4. After cooling the primary concentrated juice to 48°C, send it to an enzymatic hydrolysis tank, add compound enzymes for enzymatic hydrolysis reaction, and obtain sugarcane enzymatic hydrolysis juice. The enzymatic hydrolysis reaction time is 70 minutes, and the amount of compound enzyme added is 0.03 μg / mg; the compound enzy...

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PUM

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Abstract

The present invention belongs to the field of food processing, and particularly relates to a method for preparing black sugar. The method comprises the steps of pre-treating sugarcane, cleaning the sugarcane, peeling the sugarcane, squeezing the sugarcane into juice, heating the juice to sterilize the juice, filtering the juice, concentrating the juice, subjecting the juice to enzymatic hydrolysis reaction, concentrating the juice for a second time, conducting the thermal reaction, subjecting an obtained product to dehumidification reaction, packing the finished product and the like. According to the technical scheme of the method for preparing black sugar, firstly, the squeezing and concentrating operation is conducted, and then the enzymatic hydrolysis reaction is conducted. After that, the concentrating and heating operation is conducted to obtain black sugar. In this way, the drying and the crystallizing are not required, and a standard purification plant is established. The secondary pollution of the obtained product is avoided, so that the finished product is cleaner. Each step is conducted according to a strict process flow for production, incoming inspection, production inspection and finished product inspection, so that the product is safer. The majority of nutrient substances in the sugarcane is maintained, and the black sugar is higher in medicinal value.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing brown sugar. Background technique [0002] Brown sugar is originally darker in color and has not been highly refined edible sucrose. Because the color is similar to black, it is called brown sugar in China. It is actually a kind of traditional brown sugar. Its production process is similar to brown sugar, but the cooking time is It takes a little longer than ordinary brown sugar. The traditional brown sugar production process includes pressing sugarcane into juice, pouring the juice into a pot to boil, removing the boiled impurities with a spoon, continuing to heat and evaporate the water, pouring out the juice for drying and cooling, and oxidation Crystallization to obtain the finished product. [0003] However, the production of brown sugar by traditional production technology has great disadvantages. For example, the equipment for making sugar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C13B10/02C13B20/00C13B20/16C13B50/00
CPCC13B10/02C13B10/025C13B20/00C13B20/002C13B20/16C13B50/00
Inventor 刘伟亚
Owner 刘伟亚
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