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Black sugar and processing method thereof

A processing method and technology of brown sugar, which is applied in the direction of using physical methods to purify, sugar products, sugar crystallization, etc., can solve the problems of affecting product taste and nutritional value, inability to accurately control heating temperature, lack of brown sugar caramel aroma, etc., and achieve operation and maintenance costs Low, shorten the evaporation time, increase the effect of water evaporation speed

Active Publication Date: 2018-07-06
云南滇王驿农业科技开发有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The cooking time of traditional brown sugar is longer, so the requirements for the control of heat are higher. When cooking brown sugar in traditional continuous pots, the firepower decreases from the first pot to the last pot, but it cannot accurately control the heating temperature of each pot. If the temperature is too low, the cooking time will be longer, resulting in serious conversion of sucrose, and the final product is not easy to form or has a lighter color, and lacks the charred aroma characteristic of brown sugar; nutritional value

Method used

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  • Black sugar and processing method thereof

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Experimental program
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Effect test

Embodiment 1

[0029] The processing method of the black sugar of the present embodiment, comprises the following steps:

[0030] Step (1), clear juice preparation

[0031] Squeeze 1 ton of sugarcane juice with a five-roller press, filter the sugarcane juice through a 100-mesh filter under normal pressure, pump the filtrate into a defoaming pot and heat it to boiling, and skim off the black foam that keeps rising to get clear juice;

[0032] Step (2), cooking

[0033] Filter the clear juice through a vacuum suction filter equipped with a 300-mesh filter cloth, pump the filtrate into the evaporating pot, heat and evaporate at 135°C until the concentration of the syrup is 70°Bx, and then transfer it to the sugar boiling pot and cook at 115°C until the concentration is 90°Bx, to obtain about 100L of thick syrup, add 5L of hot water at a temperature of 85°C, stir well and mix well, and then boil for the second time until the concentration reaches 95°Bx;

[0034] Step (3), sanding

[0035] Put...

Embodiment 2

[0039] The processing method of the black sugar of the present embodiment, comprises the following steps:

[0040] Step (1), clear juice preparation

[0041] Squeeze 1 ton of sugarcane juice with a five-roller press, filter the sugarcane juice through a 100-mesh filter under normal pressure, pump the filtrate into a defoaming pot and heat it to boiling, and skim off the black foam that keeps rising to get clear juice;

[0042] Step (2), cooking

[0043] Filter the clear juice through a vacuum suction filter equipped with a 400-mesh filter cloth, pump the filtrate into the evaporating pot, heat and evaporate at 130°C until the syrup concentration is 75°Bx, and then transfer it to the sugar boiling pot and boil at 120°C until the concentration is 92°Bx, to obtain about 90L of thick syrup, add 9L of hot water at a temperature of 80°C, stir well and mix well, and then boil for the second time until the concentration reaches 93°Bx;

[0044] Step (3), sanding

[0045] Put the thi...

Embodiment 3

[0049] The processing method of the black sugar of the present embodiment, comprises the following steps:

[0050] Step (1), clear syrup preparation

[0051] Put 100kg of brown sugar powder into the dissolving tank, add 200kg of hot water with a temperature of about 80°C, turn on the stirring motor and stir until the brown sugar is completely dissolved to obtain clear syrup;

[0052] Step (2), cooking

[0053]Filter the clear syrup in step (1) through a 400-mesh filter cloth vacuum suction filter, pump the filtrate into the evaporating pot and heat and evaporate at 127°C to obtain a syrup with a concentration of 72°Bx, and then transfer it to the sugar boiling pot at 115°C Boil to a concentration of 91°Bx to obtain about 70L of thick syrup, add 6 L of hot water at a temperature of 80°C, stir well and then boil again until the concentration reaches 94°Bx;

[0054] Step (3), sanding

[0055] Put the thick syrup prepared in step (2) into the casserole and start sanding immedia...

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Abstract

The invention discloses black sugar and a processing method thereof, and belongs to the field of sugar processing. The method comprises the following steps: juicing sugarcane, coarsely filtering sugarcane juice, then boiling the sugarcane juice, removing floating black foam, and filtering by using a vacuum suction filter to obtain clear juice; or by adopting brown sugar as a raw material, dissolving by adding water, then vacuum suction filtering to obtain clear sugar pulp, evaporating and concentrating the clear juice (clear sugar pulp), decocting twice, sanding, forming, cooling, and demolding to obtain the black sugar with the color being sepia to dark brown. The method adopts mature equipment, achieve easy operation, low investment expense and stable product quality, and has the characteristics of pure color, thick sugar fragrance, moderate empyreumatique, softness and deliciousness.

Description

technical field [0001] The invention relates to a method for processing sugar, in particular to a method for processing brown sugar, and also relates to the brown sugar obtained by the method, which belongs to the field of sugar processing. Background technique [0002] Sugarcane is rich in various amino acids, proteins, organic acids, polyphenolic compounds, cellulose, vitamins and trace elements such as iron, calcium, phosphorus, manganese and chromium needed by the human body. It is easily digested and absorbed by the human body and has a high The nutritional value, especially the iron content ranks first in the fruit, so sugarcane has the laudatory title of "blood-enriching fruit". [0003] Traditional brown sugar is a kind of non-honey sugar made by pure physical methods through the basic steps of extracting juice, cleaning, boiling, sanding and molding. It is called brown sugar because of its darker color. Brown sugar is actually similar to traditional brown sugar, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C13B50/02C13B20/16C13B25/00C13B30/02
CPCC13B20/16C13B25/00C13B30/023C13B50/02
Inventor 赵永勤赵永健张跃彬沈石妍
Owner 云南滇王驿农业科技开发有限公司
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