Fruit-shaped brown sugar and preparation method thereof

A technology of brown sugar and flowers and fruits, which is applied in sugar products, sucrose production, sugar production, etc. It can solve the problems of single eating method and taste, high sugar content, turbid sugar water, etc., and achieve unique taste, rich nutrition, and improved sugar quality. The effect of liquid turbidity

Pending Publication Date: 2018-07-31
SUGARCANE RES INST OF YUNNAN ACADEMY OF AGRI SCI +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The brown sugar with dried petals in the water has a floral fragrance, and the brown sugar with ginger powder, wolfberry powder, jujube powder, etc. has its unique plant fragrance, but the brewed sugar water will be cloudy and the appearance is not good.
All of the above-mentioned functional brown sugars have the disadvantages of single eating method and taste, high sugar content, and too sweet and greasy.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of brown sugar with flower fruit grains, comprising the following steps:

[0021] (1) Wash the mud and sand on the surface of sugarcane, squeeze the juice with a press, filter the sugarcane juice through a 100-mesh filter to remove bagasse and impurities, heat to a slight boil, skim off the rising foam, and evaporate and concentrate at normal pressure to obtain a concentration of Cooked syrup at 88°Bx;

[0022] (2) Put the cooked syrup into the casserole and start sanding immediately, according to 92 parts by mass of the cooked syrup, 4 parts of roselle with a moisture content of no more than 5%, a moisture content of no more than 8% and a particle size of 2- 6mm diced pomelo peel, diced mango, diced lemon, and diced apple are used for proportioning. Add diced pomelo peel, diced mango, diced lemon, and diced apple to the cooked syrup that is being stirred, and continue to stir and mix until cooked. A large number of fine sucrose crystals appear in ...

Embodiment 2

[0025] A preparation method of brown sugar with flower fruit grains, comprising the following steps:

[0026] (1) Put the prepared brown sugar into a sugar pot, add water and slowly heat until the brown sugar is completely melted, then continue heating, evaporating and concentrating to obtain a cooked syrup with a concentration of 90 ° Bx;

[0027] (2) Put the cooked syrup into the casserole and start sanding immediately, according to 90 parts by mass of the cooked syrup, 4 parts of roselle calyx thin strips with a water content of no more than 5%, a water content of no more than 8% and a particle size of 2-6mm dried pomelo peel, dried mango, dried lemon, and dried apple in 2 parts each. Add the dried pomelo, dried mango, dried lemon, and dried apple to the stirring In the cooked syrup, continue to stir and mix until a large number of fine sucrose crystals appear in the cooked syrup;

[0028] (3) Spread roselle evenly on the bottom of the ingot-shaped mould, then cast the coo...

Embodiment 3

[0030] A preparation method of brown sugar with flower fruit grains, comprising the following steps:

[0031] (1) Wash the mud and sand on the surface of sugarcane, squeeze the juice with a press, filter the sugarcane juice through an 80-mesh filter to remove bagasse and impurities, heat to a slight boil, skim off the rising foam, and evaporate and concentrate at normal pressure to obtain a concentration of Cooked syrup at 90°Bx;

[0032] (2) Put the cooked syrup into the casserole and start sanding immediately, according to 82 parts by mass of the cooked syrup, 5 parts of roselle calyx thin strips with a water content of no more than 5%, a water content of no more than 8% and a particle size of 2-6mm dried pomelo peel, dried mango, dried lemon, and dried apple are each 1 part for proportioning, and the dried pomelo peel, dried mango, dried lemon, and dried apple are added to the stirring In the cooked syrup, continue to stir and mix until a large number of fine sucrose cryst...

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Abstract

The invention provides a fruit-shaped brown sugar and a preparation method thereof. The fruit-shaped brown sugar comprises, by mass, 82-92 parts of cooked syrup of the brown sugar with the concentration of 88-92 sugar brix, 4-6 parts of roselle, 1-3 parts of diced shaddock ped, 1-3 parts of diced mango, 1-3 parts of diced lemon and 1-3 parts of diced apple; the cooked syrup of the brown sugar is prepared by the decocting of sugarcane liquid or the brown sugar with water. The fruit-shaped brown sugar has novel originality and unique taste, various kinds of nutritional ingredients are reasonablymatched to provide balanced nutrients for the health of bodies of people. The preparation process of the fruit-shaped brown sugar is scientific and reasonable, not only is the appearance of finishedproducts beautiful and attracting, but also the nutritional ingredients and properties and states of various kinds of fruits are better retained.

Description

technical field [0001] The invention relates to the technical field of sugar processing, in particular to a brown sugar food and a preparation method thereof. Background technique [0002] Brown sugar refers to the brown-red or yellow-brown sugar that is directly cooked without nectar separation, using sugarcane as the raw material, after being squeezed to extract the juice and cleaned. Because it has not been highly refined, almost all the nutrients in sugarcane juice are retained, and it is rich in various amino acids, organic acids, polyphenolic compounds, cellulose, vitamins, iron, calcium, phosphorus, manganese, chromium, etc. Trace elements are easily digested and absorbed by the human body. They have multiple functions of nourishing the middle and nourishing qi, invigorating the spleen and warming the stomach, and activating qi and blood. They have high nutritional value and are traditional folk health products in my country. [0003] With the continuous improvement o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C13B50/00
CPCC13B50/00
Inventor 沈石妍尚试雄苏勇王智能杨柳应雄美杨洪昌吴彦兰郭家文张跃彬
Owner SUGARCANE RES INST OF YUNNAN ACADEMY OF AGRI SCI
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