A kind of production process of caramel-flavored brown sugar

A production process and technology of brown sugar, applied in the production of sugar, sucrose production, sugar products, etc., can solve the problems of single taste, high moisture content and irregular shape of brown sugar, and overcome the problems of single taste, low moisture content and easy preservation. Effect

Active Publication Date: 2020-01-10
广东南字科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the current brown sugar has added various flavors and pigments, and the product is not green and unhealthy. Moreover, the current brown sugar has a single, sweet and greasy taste, irregular shape, high moisture content, and is not easy to store.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of production technology of burnt flavor type black sugar, comprises the following steps:

[0025] (1) Dissolve the brown sugar with water, add invert syrup, the weight ratio of brown sugar: water: invert syrup is 20: 8:2; heat to dissolve completely, keep for 2 hours; invert syrup is made by adding water to sugar through acid conversion and neutralization process .

[0026] (2) The prepared syrup is pumped to the continuous sugar cooking machine for boiling, and the temperature is set at 140°C.

[0027] (3) The boiled syrup is transported to the barrel of the molding machine, and the mold conveyor belt is filled quantitatively through the filling head. The filled mold enters the cooling tunnel for cooling under the drive of the stepping motor, and is cooled by fresh air. The curtain wind speed is 7.0m / s, the flow rate is 270m³ / h, the conveyor belt speed is 0.02m / s, and the cooling time is 4min; the barrel of the molding machine is equipped with a heat preservat...

Embodiment 2

[0031] A kind of production technology of burnt flavor type black sugar, comprises the following steps:

[0032] (1) Dissolve the brown sugar in water, add invert syrup, the weight ratio of brown sugar: water: invert syrup is 30:5:3; heat to dissolve completely, keep for 2 hours; invert syrup is made by adding sugar to water through acid conversion and neutralization process .

[0033] (2) The prepared syrup is pumped to the continuous sugar cooking machine for boiling, and the temperature is set at 130°C.

[0034] (3) The boiled syrup is transported to the barrel of the molding machine, and the mold conveyor belt is filled quantitatively through the filling head. The filled mold enters the cooling tunnel for cooling under the drive of the stepping motor, and is cooled by fresh air. The curtain wind speed is 6.0m / s, the flow rate is 300m³ / h, the conveyor belt speed is 0.08m / s, and the cooling time is 6min; the barrel of the molding machine is equipped with a heat preservation...

Embodiment 3

[0038] A kind of production technology of burnt flavor type black sugar, comprises the following steps:

[0039] (1) Dissolve the brown sugar in water, add invert syrup, the weight ratio of brown sugar: water: invert syrup is 25:6.5:2.5; heat to dissolve thoroughly, keep for 2 hours; invert syrup is made by adding water to sugar through acid conversion and neutralization process .

[0040] (2) The prepared syrup is pumped to the continuous sugar cooking machine for boiling, and the temperature is set at 135°C.

[0041] (3) The boiled syrup is transported to the barrel of the molding machine, and the mold conveyor belt is filled quantitatively through the filling head. The filled mold enters the cooling tunnel for cooling under the drive of the stepping motor, and is cooled by fresh air. The curtain wind speed is 6.5m / s, the flow rate is 290m³ / h, the conveyor belt speed is 0.05m / s, and the cooling time is 5min; the barrel of the molding machine is equipped with a heat preserva...

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PUM

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Abstract

The invention discloses a production process of scorch-scented brown sugar, comprising the steps of (1) adding water to dissolve brown sugar, adding invert syrup, wherein the weight ratio of brown sugar, water and invert syrup is (20-30):(5-8):(2-3); heating for thorough dissolving for 2 hours and longer; (2) pumping blended syrup to a continuous sugar boiler for boiling, and setting temperature to 130-140 DEG C; according to the scorch-scented brown sugar produced by using the production process, the brown sugar contains suitable molasses, protein colloid, cellulose, inorganic and other substances, the substances are subjected to slow carbonyl-amine reaction with reducing sugar in the invert syrup to form strong natural soft scorch scent, the overly sweet taste is weakened, and the product has deeper color, brownish black, is free of essences and pigments and is green and healthy; the finished product has natural scorch scent, moderate sweetness, and mellow and thick taste, and the defect that brown sugar has single taste and overly sweetness is overcome; the seasonal supply problem of sugarcane is solved; the production process ensures whole year production, and equipment utilization rate is increased significantly.

Description

technical field [0001] The invention relates to the technology in the field of sugar production, in particular to a production process of burnt-flavored brown sugar. Background technique [0002] Brown sugar is a kind of sucrose with deep color and caramel flavor that has not been highly refined and formed with honey. The natural nutrients in sugarcane are effectively preserved, and after a long period of refining, it is more conducive to the absorption of the human body. It contains polyphenols and contains iron elements, and its color is darker and almost black, so it is called brown sugar. [0003] However, the current brown sugar is added with various essences and pigments, and the product is not green and unhealthy. Moreover, the current brown sugar has a single, sweet and greasy taste, irregular shape, high moisture content, and is not easy to store. Contents of the invention [0004] In view of this, the present invention aims at the deficiencies in the prior art, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C13B50/00
CPCC13B50/00
Inventor 陈卫民胡翔俞建勇
Owner 广东南字科技股份有限公司
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