Brown sugar with uniform crystallization and preparation method thereof

Abstract

The invention belongs to the field of food processing, and relates to brown sugar with uniform crystallization and a preparation method thereof. Sugar juice is subjected to pH value regulation to be 6.1 to 6.4, so that the pH is proper; the subsequent operation is performed; the mouthfeel of the brown sugar is fragrant and sweet; the heating concentration and impurity removal are performed in theenvironment with the pressure intensity being 5 to 10MPa, so that the impurities in the sugar juice are sufficiently eliminated; then, boiling and concentration are performed at the temperature of 60to 70 DEG C, so that the sugar degree is suitable for crystallization; the sufficient fragrance is performed; next, fine peach gum powder is added; stirring is performed at 40 to 50 DEG C, so that thesystem in the sugar juice maintains stability; the natural crystallization of the brown sugar is accelerated, so that the brown sugar crystallization is more uniform; finally, a finished product withthe proper shape is prepared; the finally obtained brown sugar has uniform texture and no blocks; the color and luster is bright and smooth without black points.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to uniformly crystallized brown sugar and a preparation method thereof. Background technique [0002] Brown sugar usually refers to the finished sugar of sugarcane with honey, and generally refers to the sugar with honey formed by squeezing the juice of sugarcane, through simple processing, and concentrated. Brown sugar contains about 95% sucrose, retains more nutrients of sugarcane, and is easier to be digested and absorbed by the human body. According to different crystalline particles, it is divided into red granulated sugar, brown sugar powder, bowl sugar, etc., because they have not been highly refined, they almost retain all the ingredients in sugarcane juice. In addition to the function of sugar, they also contain vitamins and trace elements, such as iron. , zinc, manganese, chromium, etc., and its nutritional content is much higher than that of white sugar, so it is widely us...

AI Technical Summary

Problems solved by technology

[0003] Most of the brown sugar on the market now is obtained from two ways. One is the brown sugar made from the molasses after the white sugar is first produced and then vacuum-dried. It is also a common brown sugar on the market. This kind of brown sugar has low sweetness White sugar has been extracted, its color is not bright enough, it is difficult to control, the fragrance is weak, or even has no fragrance, and its nutritional value is greatly reduced

[0004] Another method of brown sugar is to use sugarcane juice to directly process it into brown sugar. In recent years, this kind of brown sugar has become very popular because it has not undergone the process of extracting white sugar. The rate is low, and the crystallization is uneven, often appear pimples, the color is gray and black, and the quality is poor, which is not conducive to the subsequent processing, use and sales of brown sugar