Preparation method of ginger brown sugar
A technology of ginger brown sugar and ginger brown sugar, applied in the field of sucrose processing, can solve problems such as inconvenience of carrying ginger juice brown sugar water, and achieve the effects of low cost and simple operation
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Example Embodiment
[0021] Example 1
[0022] A method for preparing ginger brown sugar, the steps are as follows:
[0023] (1) Squeeze sugarcane and ginger separately, filter to obtain sugarcane juice and ginger juice, and set aside.
[0024] (2) Heat the sugarcane juice to 90℃, skim the foam until the bubbling becomes clear, then heat up to 110~120℃, evaporate and concentrate until the solid content of the sugarcane juice reaches 30% (volume about 1 liter) Under stirring, add 0.2 liters of ginger juice and 1.5 grams of sodium bicarbonate, and continue to concentrate to obtain massecuite. If ginger juice is added too early, it is easy to cause the loss of nutrients, and if it is added too late, it is difficult to mix. The added sodium bicarbonate on the one hand helps to remove the sour taste in the sugarcane juice, on the other hand, it is easy to decompose when heated, and the carbon dioxide bubbles generated are conducive to the mixing of ginger juice and accelerate the evaporation of water.
[002...
Example Embodiment
[0027] Example 2
[0028] A method for preparing ginger brown sugar, the steps are as follows:
[0029] (1) Squeeze sugarcane and ginger separately, filter to obtain sugarcane juice and ginger juice, and set aside.
[0030] (2) Heat the sugarcane juice to above 90℃, skim the foam until the bubbling becomes clear, then heat up to 110~120℃, evaporate and concentrate, and wait until the solid content of the cane juice reaches 40% (volume about 1 liter) ), under stirring, add 0.4 liters of ginger juice and 2 grams of sodium bicarbonate, and continue to concentrate to obtain massecuite.
[0031] (3) The massecuite is sent to a casserole for sanding, and after solidification, it is crushed to obtain ginger brown sugar.
[0032] (4) The bagasse and ginger residue produced in step (1) are dried, mixed and crushed, passed through an 80-mesh sieve, and the material-liquid ratio is 1:3kg / L. Add the powder to water and extract at 100°C for 1 hour After centrifugation, the obtained supernatant was...
Example Embodiment
[0033] Example 3
[0034] A method for preparing ginger brown sugar, the steps are as follows:
[0035] (1) Squeeze sugarcane and ginger separately, filter to obtain sugarcane juice and ginger juice, and set aside.
[0036] (2) Heat the cane juice to 90°C, skim the foam until the bubbling becomes clear, then heat up to 110~120°C, evaporate and concentrate, and wait until the solid content of the cane juice reaches 35% (volume about 1 liter) Under stirring, add 0.3 liters of ginger juice and 1 gram of sodium bicarbonate, and continue to concentrate to obtain massecuite.
[0037] (3) The massecuite is sent to a casserole for sanding, and after solidification, it is crushed to obtain ginger brown sugar.
[0038] (4) The bagasse and ginger residue produced in step (1) are dried, mixed and crushed, passed through an 80-mesh sieve, and the material-liquid ratio is 1:3kg / L. The powder is added to water and extracted at 80°C for 2 hours After centrifugation, the obtained supernatant was mixed...
PUM
Login to view more Abstract
Description
Claims
Application Information
Login to view more - R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap