Additive-free liquid brown sugar and preparation method thereof

A technology without additives and brown sugar, applied in the direction of using physical methods to purify, confectionery, sugar products, etc., can solve the problems of product quality and palatability, difficulty in controlling the preparation method, and low sugar content, so as to avoid product turbidity , stable properties, good stability effect

Inactive Publication Date: 2019-02-01
YUNNAN RUOGAN BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, the "Hongyin Brown Sugar" imported from New Zealand has been sought after by the market. "Hongyin Brown Sugar" has a low sugar content, a very thick texture, and a very pure black color, but the taste is not good, and it has a strong med

Method used

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  • Additive-free liquid brown sugar and preparation method thereof
  • Additive-free liquid brown sugar and preparation method thereof
  • Additive-free liquid brown sugar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Select the total number of colonies and mold as microbial detection indicators, and carry out according to the relevant operations of "T / CNFIA 001-2017 General Guidelines for Food Shelf Life"

[0042] Set three temperatures at a relative humidity of 75%: 5°C, 25°C, and 37°C in three incubators, the sample at 5°C is used as a standard sample or control sample, the sample at 25°C is used as a sample on the simulated shelf, and the sample at 37°C The samples are regarded as environmentally destructive samples. Samples at 37°C were evaluated every 5 days, and compared with samples at 5°C. When the sample at 37°C has a large difference or an unacceptable difference from the sample at 5°C, the sample at 37°C should stop the experiment, then multiply the storage time of the sample at 37°C by 3 to get the time This is the approximate shelf life of the product. The samples under the condition of 25°C continue to be tested. When the samples under the condition of 25°C also have...

Embodiment 2

[0046] 1) Weigh 500 kilograms of sugarcane, clean the surface, press with a press to obtain 416 kilograms of sugarcane juice; carry out centrifugal filtration to the sugarcane juice, and obtain 397 kilograms of sugarcane juice for preliminary removal of impurities;

[0047] 2) Get the sugarcane juice centrifugally filtered in (1) to remove impurities by plate and frame filter press to obtain 378 kilograms of sugarcane juice that removes large particles of impurities;

[0048]3) take (2) the sugarcane juice after plate and frame press filtration and filter with 200nm ceramic membrane, obtain 346 kilograms of clarified sugarcane juice;

[0049] 4) Treat 50 kg of clarified sugarcane juice in (3) with immobilized invertase (20,000 U) to obtain an enzymatic hydrolyzate. The treatment conditions are as follows: the amount of immobilized invertase is 0.5%, the enzymolysis temperature is 50° C., the pH value is the natural pH of sugarcane juice, and the enzymolysis time is 300 minutes...

Embodiment 3

[0058] 1) Squeezing: cleaning the surface of sugarcane and pressing to obtain sugarcane juice;

[0059] 2) Filtration: filter the sugarcane juice obtained in step (1), first perform centrifugal filtration, the speed is 1000r / min, and initially remove impurities; The filter cloth has a pore size of 100 mesh to remove large particles of impurities; finally, filter with a 50nm ceramic membrane to obtain clarified sugarcane juice for later use;

[0060] 3) Enzymolysis: use immobilized invertase (20,000 U) to treat the clarified sugarcane juice obtained in step (2), the treatment conditions are: the amount of immobilized invertase is 0.3%, the enzymolysis temperature is 45°C, and the pH value is sugarcane juice Natural pH, the enzymolysis time is 300 minutes, after the enzymolysis is completed, the immobilized invertase is removed by centrifugal filtration, and the clarified enzymolysis solution is obtained;

[0061] 4) Concentration: Concentrate the above-mentioned enzymolysis so...

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Abstract

The invention discloses an additive-free liquid brown sugar and a preparation method thereof. The additive-free liquid brown sugar is obtained by squeezing, filtering, immobilized sucrase enzymatic hydrolysis, concentrating and thermal reaction of sugarcane used as a raw material. No food additives or chemical reagents are added in the production process of the additive-free liquid brown sugar, and the additive-free green food is produced by using a biological enzyme and physical processing processes. The additive-free liquid brown sugar is in a liquid state at normal temperature, has stable properties, does not crystallize, can keep a very high osmotic pressure to make microorganisms not grow, and can be preserved for a long term without adding a preservative, and the shelf life is 36 months or above. The additive-free liquid brown sugar has the advantages of good mouthfeel, richness in nutrition, reservation of all nutritional components in a sugarcane juice, and high nutritional values.

Description

technical field [0001] The invention belongs to the technical field of liquid sugar production, and in particular relates to an additive-free liquid brown sugar and a preparation method thereof. Background technique [0002] Liquid sugar has become an important sugar product due to the convenience of use, and different types of liquid syrup products have appeared in the world. The quality of liquid sugar is easier to standardize and unify, and in production, it can be made into sugar liquids with different concentrations, different invert sugar contents and different color shades according to the special requirements of users. The food industry, tobacco processing industry, and pharmaceutical industry directly use liquid syrup, and the production process can be greatly simplified. There is no need to set up sugar warehouses, sugar melting, filtering, converting and other equipment, saving labor and production costs. In the food industry and household sugar in Europe, Americ...

Claims

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Application Information

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IPC IPC(8): C13B10/02C13B20/00C13B20/16C13B25/00C13B50/00A23G3/34A23G3/36
CPCA23G3/346A23G3/36C13B10/02C13B20/002C13B20/16C13B25/00C13B50/00
Inventor 杜刚袁永华程劲张建前杨志
Owner YUNNAN RUOGAN BIOTECH CO LTD
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