Preparation method of ancient-process brown sugar

A technology for brown sugar and syrup, applied in confectionery, confectionery industry, functions of food ingredients, etc., can solve the problems of single taste and function of brown sugar, low production efficiency and high moisture content, and achieve rich taste, high production efficiency, and high moisture content. low content effect

Inactive Publication Date: 2017-02-08
广东橘香斋大健康产业股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste and function of the brown sugar prepared by this production process are relatively single, and its moisture content is relatively high, which is easy to regain moisture and is not conducive to preservation.
[0005] Chinese patent application 201310584551.2 discloses a method for manufacturing block brown sugar. The preparation steps are: put the rock molasses and brown sugar separated from single crystal and polycrystalline rock sugar into a sugar melting pot, add water to dissolve and transport through a filter Boil the sugar in the concentration pot t

Method used

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  • Preparation method of ancient-process brown sugar
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  • Preparation method of ancient-process brown sugar

Examples

Experimental program
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Effect test

Embodiment 1

[0035] The preparation of embodiment 1, ginger powder

[0036] Take fresh ginger, peel it, clean it, slice it, freeze it at -6°C for 2 hours, put the above-mentioned pre-frozen ginger slices into a vacuum freeze dryer for drying, the drying temperature is -53°C, and the drying time is 24 hours , vacuum tightness is 0.1kpa, pulverizes, crosses 50 mesh sieves, gets ginger powder.

Embodiment 2

[0037] Embodiment 2, the preparation of tangerine peel powder

[0038] Take dried orange peel and put it into a vacuum freeze dryer for drying. The drying temperature is -55° C., the drying time is 24 hours, the vacuum degree is 0.1 kpa, pulverized, and passed through a 50-mesh sieve to obtain orange peel powder.

Embodiment 3

[0039] Embodiment 3, the preparation of Radix Glycyrrhizae extract

[0040] Take licorice, wash it, add 5 times the amount of licorice in purified water and decoct twice, combine the decoction liquid, filter, concentrate, dry and pulverize to obtain the product.

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Abstract

The invention belongs to the field of food processing, and in particular, relates to a preparation method of ancient-process brown sugar, wherein the preparation method includes four steps of juice extraction, high vacuum evaporation processing, viscosity reduction processing, and high-vacuum low-temperature sugar boiling; the preparation method has the advantages of short sugar preparation time, high production efficiency, and low manufacturing cost, and is suitable for industrialized production and application; the ancient-process brown sugar obtained by the preparation method retains the original juice and flavor of sugarcane, and has the advantages of high nutritional value, low water content, difficult moisture regaining, and high stability, and facilitates preservation; the ancient-process brown sugar is pure, sweet and delicious, is sweet but not greasy, and also has the efficacies of dispersing cold and warming stomach, promoting blood circulation to remove blood stasis, tonifying spleen and warming stomach, nourishing qi and blood and the like.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of ancient brown sugar. Background technique [0002] The raw material of brown sugar is sugar cane, which contains about 95% sucrose. The ancient brown sugar means that the harvested sugar cane is chopped and rolled, and the pressed juice first removes impurities such as soil, bacteria, fibers, etc., and then boiled on low heat for 5 ~6 hours, keep stirring to let the water slowly evaporate, so that the concentration of sugar gradually increases, and after cooling, solid block-shaped rough sugar is obtained. Because it has not been highly refined, it retains almost all the ingredients in sugarcane juice. In addition to the function of sugar, it also contains vitamins and trace elements, such as iron, zinc, manganese, chromium, etc., and its nutritional content is much higher than that of white sugar. Ginger is pungent and slightly warm in nature a...

Claims

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Application Information

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IPC IPC(8): A23G3/48
CPCA23G3/48A23V2002/00A23V2200/32A23V2200/30
Inventor 张禄明匡海明廖晓凤程晓彤
Owner 广东橘香斋大健康产业股份有限公司
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