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Small brown sugar preparation method

A brown sugar boiling technology, applied in sugar production, sugar products, sucrose production, etc., can solve problems such as rough processing technology, impure taste, impure ingredients, etc., and achieve improved processing technology, stable and orderly heat, and perfect The effect of processing technology

Inactive Publication Date: 2017-02-22
何启华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are brown sugar and brown sugar on the market, all of which are industrially produced, and the ingredients are impure. They are mixed with white sugar, artificial coloring and various food additives. The taste is not pure, which seriously affects the taste. It is not healthy; there are also brown sugar made by traditional crafts, and most of them have the defects of being easy to get angry when eating, single taste, sweet and greasy, and the processing technology is relatively rough. The cooking process of brown sugar is too simple to meet the taste requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for preparing small pieces of brown sugar. After squeezing sugarcane juice, it undergoes a series of boiling in a continuous pot, fire control of a direct air stove, and traditional sanding, and is cooled and formed in different molds with different tastes to obtain different flavors. The pure manual brown sugar of the different shapes of taste, described preparation method specifically comprises the following steps:

[0028] First, prepare the sugar cane juice:

[0029] Fresh sugarcane grown in sandy land is selected, and the sugar content of the sugarcane is not less than 14%. The bitter tip of the sugarcane is removed, and it is directly sent to the sugar room to be cut into 5-10mm stems for juicing; after the first squeeze, the juice is filtered out Sugar cane residue to get fresh high sugar cane juice.

[0030] Second, boil the sugarcane juice:

[0031] 1) Put the sugarcane juice in the first pot for boiling, the temperature of the boiled sugarcane juice...

Embodiment 2

[0042] A method for preparing small pieces of brown sugar. After squeezing sugarcane juice, it undergoes a series of boiling in a continuous pot, fire control of a direct air stove, and traditional sanding, and is cooled and formed in different molds with different tastes to obtain different flavors. The pure manual brown sugar of the different shapes of taste, described preparation method specifically comprises the following steps:

[0043] First, prepare the sugar cane juice:

[0044] Fresh sugarcane grown in sandy land is selected, and the sugar content of the sugarcane is not less than 14%. The bitter tip of the sugarcane is removed, and it is directly sent to the sugar room to be cut into 5-10mm stems for juicing; after the first squeeze, the juice is filtered out Sugar cane residue to get fresh high sugar cane juice.

[0045] Second, boil the sugarcane juice:

[0046] 1) Put the sugarcane juice in the first pot for boiling, the temperature of the boiled sugarcane juice...

Embodiment 3

[0057] A method for preparing small pieces of brown sugar. After squeezing sugarcane juice, it undergoes a series of boiling in a continuous pot, fire control of a direct air stove, and traditional sanding, and is cooled and formed in different molds with different tastes to obtain different flavors. The pure manual brown sugar of the different shapes of taste, described preparation method specifically comprises the following steps:

[0058] First, prepare the sugar cane juice:

[0059] Fresh sugarcane grown in sandy land is selected, and the sugar content of the sugarcane is not less than 14%. The bitter tip of the sugarcane is removed, and it is directly sent to the sugar room to be cut into 5-10mm stems for juicing; after the first squeeze, the juice is filtered out Sugar cane residue to get fresh high sugar cane juice.

[0060] Second, boil the sugarcane juice:

[0061] 1) Put the sugarcane juice in the first pot for boiling, the temperature of the boiled sugarcane juice...

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Abstract

Provided is a small brown sugar preparation method. The method comprises the steps of squeezing sugar cane juice, boiling the juice in a series of pots, controlling the flame in the direction air stove, granulating, and putting the granule sugar in different models for cooling and shape forming to acquire the purely manual brown sugar of different flavors and different shapes. The detailed method comprises the steps of firstly preparing sugar cane juice, then boiling the sugar can juice, at last conducting the shape forming of the brown sugar. The method applies the series pots and direct air stove. The series pot uses five consecutive pots to boiling the sugar cane juice in sequence for multiple cycles. The direct air stove is used to control the heating degree and heating duration to make the heating process to be stable and orderly in the boiling process. The small brown sugar of various shapes processed by various models is both beautiful and attractive. Different spices are positioned under each model to greatly enhance the mouthfeel of the small brown sugar in the tea serving.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing small pieces of brown sugar 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. According to traditional Chinese medicine, brown sugar is warm in nature, sweet in taste, and enters the spleen. It has the effects of nourishing qi and blood, invigorating the spleen and warming the stomach, relieving pain, promoting blood circ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C13B25/00C13B50/00A23L29/30
CPCC13B25/00C13B50/002
Inventor 何启华
Owner 何启华
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