Low-calorie flower-containing brown sugar and production method thereof

Abstract

The invention relates to low-calorie flower-containing brown sugar and a production method thereof. The production method includes: producing picked fresh edible flowers into dried flowers, selectingthe dried flowers complete in shape, producing the mixed syrup of transparent sugar layers, pouring produced mixed syrup into moulds in a way that the height of the syrup is 1 / 4-1-6 of the depth of the moulds, placing the prepared dried flowers into the moulds when the temperature lowers to 80-100 DEG C, gently pressing to allow the dried flowers to adhere to the syrup, pouring the mixed syrup into the moulds for the second time when the syrup in the moulds cools and solidifies, and naturally cooling to obtain the transparent sugar layers, wherein the total thickness of the syrup after the twopouring is 1 / 3 of the depth of the moulds; producing cooked brown sugar syrup, crystallizing the cooked brown sugar syrup in a crystallizing pot to obtain a large amount fine sucrose crystals, and fast pouring into the moulds with the produced transparent sugar layers, naturally cooling for shaping, and demoulding to obtain the low-calorie flower-containing brown sugar. The produced flower-containing brown sugar is low in calorie, rich in nutrition and high in ornamental value.

Description

Technical field [0001] The invention relates to the technical field of sugar processing, in particular to a flower brown sugar and a preparation method thereof. Background technique [0002] Brown sugar refers to sugarcane as raw material, after squeezing and extracting the juice and cleaning, it is directly boiled without honey, brown-red or yellow-brown sugar. Because it has not been highly refined, it retains almost all the nutrients in the sugarcane juice, rich in a variety of amino acids, organic acids, polyphenols, cellulose, vitamins, iron, calcium, phosphorus, manganese, chromium, etc. required by the human body Trace elements are easily digested and absorbed by the human body. They have multiple functions of invigorating the qi, strengthening the spleen and warming the stomach, and invigorating the collaterals and qi and blood. They have high nutritional value and are traditional folk health products in my country. [0003] With the continuous improvement of people's livin...

AI Technical Summary

Problems solved by technology

In recent years, brown sugar added with roses, osmanthus and other flowers has gradually appeared on the market, which has continuously enriched the category of brown sugar. However, because the production method is mostly simple mixing, and the raw materials are mostly petals, the product grade is low and the functional characteristics are not good. Prominent, coupled with low technical content, there are many imitation products on the market, and the petals are scattered in the water after brewing, which is not good in appearance and affects drinking; on the other hand, although brown sugar has good nourishing and nutritional effects, it has high calories The characteristics of brown sugar often make obese people or people who want to reduce their energy intake stay away from it. Therefore, it is necessary to develop medium and high-grade brown sugar that is suitable for more target groups, more creative, fashionable and healthy, low in calories, and better maintains the nutritional value of brown sugar. Functional brown sugar products will have a larger market space among high-consumption groups and fashionable and healthy groups