A kind of preparation method of high-efficiency ancient brown sugar tablet

A technology of ancient brown sugar and its production method, which is applied in sugar products, sucrose production, sugar production, etc., and can solve problems such as violating the whole ecology

Active Publication Date: 2021-09-14
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the production time is shortened, additional coagulant is added, which is against the whole ecology, pure handwork without adding any additives and health concept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of preparation method of high-efficiency ancient square brown sugar tablet, comprises the steps:

[0026] (1) Juicing: Squeeze fresh sugarcane of different varieties, filter to remove residual impurities such as bagasse, and obtain sugarcane juice.

[0027] (2) Cooking pot preparation: place seven pots on the seven-pot serial stove, add fire to the stove mouth to heat;

[0028] (3) Cooking: Pour the sugarcane juice into the seven pots of the seven-pot serial stove, until the liquid level reaches 4 / 5 of the height of the pot, continue to add heat and heat until the first pot of sugarcane juice boils for 30-35 minutes. The boiled sugarcane juice produces a lot of black foam. At this time, change to a low heat, remove all the black foam in the first pot, put on the boiling hood and continue heating on high heat; after 10-15 minutes, the second pot of sugarcane juice starts After boiling, change to low heat, remove all black foam and put on anti-boiling cover and co...

Embodiment 2

[0040] A kind of preparation method of high-efficiency ancient square brown sugar tablet, comprises the steps:

[0041] (1) Juicing: Squeeze fresh sugarcane, filter to remove impurities such as residual bagasse, and obtain sugarcane juice.

[0042] (2) Cooking pot preparation: place seven pots on the seven-pot serial stove, add fire to the stove mouth to heat;

[0043] (3) Cooking: Pour the sugarcane juice into the seven pots of the seven-pot serial stove until the liquid level reaches 2 / 3 of the height of the pot. Continue to add fire and heat until the first pot of sugarcane juice boils for 30-35 minutes. The last sugarcane juice produces a lot of black foams, change to a small fire this time, remove the black foams in the first pot, put on a boiling hood and continue heating on high heat. After 10-15 minutes, the second pot of sugarcane juice starts to boil, after boiling, change to low heat, remove all the black foam and put on the anti-boiling cover, and then continue to...

Embodiment 3

[0052] A kind of preparation method of high-efficiency ancient square brown sugar tablet, comprises the steps:

[0053] (1) Juicing: Squeeze fresh sugarcane, filter to remove impurities such as residual bagasse, and obtain sugarcane juice.

[0054] (2) Cooking pot preparation: place seven pots on the seven-pot serial stove, add fire to the stove mouth to heat;

[0055] (3) Cooking: Pour the sugarcane juice into the seven pots of the seven-pot serial stove, until the liquid level reaches 2 / 3 of the height of the pot, continue to add heat and heat until the first pot of sugarcane juice boils for 35 minutes. The sugarcane juice after boiling produces a lot of black foams, change to low fire now, remove the black foams in the first pot, put on the boiling hood and continue heating on high heat; after 15 minutes, the second pot of sugarcane juice starts to boil, After boiling, turn to low heat, remove all the black foam and put on the anti-boiling cover and continue heating on hig...

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PUM

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Abstract

The invention discloses a method for making high-efficiency ancient recipe brown sugar slices, which comprises the following steps: (1) extracting juice; (2) preparing a boiling pot; (3) boiling: pouring sugarcane juice into the pot and heating to the first pot Boil the sugarcane juice for 30‑35 minutes, turn to low heat, remove the black foam, add an anti-boiling cover, and reheat on high heat; after 10‑15 minutes, the second pot of sugarcane juice boils, turn to low heat, remove all the foam and put on the anti-boiling cover again Continue to heat on high heat; and then use this operation for the next few pots. After the first pot of sugarcane juice boils for 90-100 minutes, remove the anti-boiling cover, stir to accelerate the evaporation of water, and turn the high-concentration sugar water into syrup in 18-20 minutes. Turn the heat to low and cook slowly, and continue to stir for 10-12 minutes to make the syrup out of the pan; (4) cooling: (5) condensation molding: (6) sliced ​​and packaged. The invention strictly controls the firepower, not only can save the heat source, improve the production efficiency, but also does not need additional additives, so as to achieve the purpose of high efficiency, full ecology and safety.

Description

technical field [0001] The invention belongs to the technical field of making brown sugar slices, in particular to a method for making ancient recipe brown sugar slices. Background technique [0002] The production of ancient brown sugar originated in the Tang Dynasty and has a long history. The soil brown sugar made according to the ancient method has not been highly refined, and almost retains all the nutrients in sugarcane juice. In addition to the nutrition of sugar, it also has vitamins and trace elements, such as iron, zinc, manganese, etc. White sugar has high nutritional content. The ancient 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 in the middle, promoting blood circulation and removing stasis. [0003] The traditional ancient brown sugar cooking process is very complicated. The sugarcane harvested on the day is chopped and rol...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C13B10/02C13B25/00C13B45/00C13B50/00
CPCC13B10/02C13B25/00C13B45/00C13B50/004
Inventor 彭崇秦昌鲜唐利球马文清郭强何洪良莫周美廖韦卫罗晟昇韦海球黄珍玲闭德金江清梅蒋亚琴
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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