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Production process for brown sugar with high melanoidins content

A production process and a melanoidin-like technology are applied in the production of sugar, sucrose production, sugar products, etc., and can solve the problems of low health-care efficacy and few melanoidin-like ingredients.

Pending Publication Date: 2020-07-17
上海沪风糖业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] like figure 2 Shown is the production process of ordinary brown sugar, the brown sugar prepared by it has less melanoidin components, and its melanoidin content is 1% to 3%, which has low health care effect on human body

Method used

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  • Production process for brown sugar with high melanoidins content
  • Production process for brown sugar with high melanoidins content

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Juicing: 1000kg of sugarcane juice is obtained after squeezing the sugarcane with the sugarcane leaves removed but the sugarcane tip retained;

[0025] (2) Filtration: Use a 100-mesh filter screen to filter out impurities in the sugarcane juice and store it in the sugarcane juice pool;

[0026] (3) clarification: leave the filtered sugarcane juice for 4 hours, wait for impurities to precipitate and separate from the sugarcane juice;

[0027] (4) Scouring: extract clean sugarcane clarified juice, the pH value of the sugarcane clarified juice is 6.8, the concentration of the sugarcane clarified juice is 13°BX, heat and concentrate to a concentration of 65°BX, and form concentrated sugarcane juice;

[0028] (5) Cooking: When the temperature reaches 121°C, add hot water (temperature 90°C / volume 20L) to the concentrated sugarcane juice to reduce the boiling temperature of the concentrated sugarcane juice to 110°C; when continuing to boil to 121°C, repeat the above Proce...

Embodiment 2

[0033] (1) Juicing: 1200kg of sugarcane juice is obtained after squeezing the sugarcane with the sugarcane leaves removed but the sugarcane tip retained;

[0034] (2) Filtration: Use a 90-mesh filter screen to filter out impurities in the sugarcane juice and store it in the sugarcane juice pool;

[0035] (3) clarification: the filtered sugarcane juice was left to stand for 5 hours, waiting for the precipitation of impurities and separation from the sugarcane juice;

[0036] (4) Scouring: extract clean sugarcane clarified juice, the pH value of the sugarcane clarified juice is 6.5, the concentration of the sugarcane clarified juice is 14 ° BX, heating and concentrating to a concentration of 63 ° BX, forming concentrated sugarcane juice;

[0037] (5) Cooking: when the temperature reaches 125°C, add hot sugarcane juice (temperature 90°C / volume 22L / concentration is 20°BX) to the concentrated sugarcane juice to reduce the boiling temperature of the concentrated sugarcane juice to 1...

Embodiment 3

[0042] (1) Juice extraction: use the sugarcane that removes the sugarcane leaves but retains the sugarcane tip to obtain 500kg of sugarcane juice after pressing;

[0043] (2) Filtration: Use a 120-mesh filter screen to filter out impurities in the sugarcane juice and store it in the sugarcane juice pool;

[0044] (3) clarification: leave the filtered sugarcane juice for 4 hours, wait for impurities to precipitate and separate from the sugarcane juice;

[0045] (4) Scouring: extract clean sugarcane clarified juice, the pH value of the sugarcane clarified juice is 6.7, the concentration of the sugarcane clarified juice is 11°BX, heat and concentrate to a concentration of 65°BX, and form concentrated sugarcane juice;

[0046] (5) Cooking: When the temperature reaches 118°C, add hot water (temperature 90°C / volume 20L) to the concentrated sugarcane juice to reduce the boiling temperature of the concentrated sugarcane juice to 105°C; continue to boil to 118°C, repeat the above Proc...

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Abstract

The invention discloses a production process for brown sugar with a high melanoidins content. The production process comprises the following steps: juicing sugarcane, and carrying out filtering with afilter screen to obtain sugarcane juice; subjecting the sugarcane juice to standing and clarifying to obtain clarified sugarcane juice; boiling the clarified sugarcane juice until the concentration of the juice is 63-65 degrees BX to obtain concentrated sugarcane juice; decocting the concentrated sugarcane juice until the temperature of the juice is 118-125 DEG C, repeatedly adding hot water or hot sugarcane-like juice into the concentrated sugarcane juice, keeping the temperature of the concentrated sugarcane juice at 105-125 DEG C, and continuing decocting for not less than 30 minutes; andcrystallizing the decocted concentrated sugarcane juice to prepare the brown sugar. The brown sugar with the high melanoidins content disclosed by the invention has a better health-care effect on a human body, and thus has very good popularization and application values.

Description

technical field [0001] The invention relates to the field of health food, in particular to a production process of high black essence brown sugar. Background technique [0002] Brown sugar is raw sugar made from sugarcane, which is extracted, clarified, boiled, and crystallized, completely retaining the original flavor and nutrients of sugarcane. Brown sugar is not only used as a sweetener in our country, but also considered as a health product since ancient times. [0003] However, the main components of brown sugar are sucrose and reducing sugar. The total sugar content (sucrose + reducing sugar) of high-grade brown sugar in GB / T 35885-2018 "Brown Sugar" is ≥90.0%. At the same time, the requirement for weight loss on drying is ≤4.0%. The effect of total sugar on the human body is only to provide energy, and has no other nutritional and health value. Therefore, the functional components of brown sugar are mainly derived from other substances of about 6%. [0004] Other s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C13B50/00C13B20/16C13B25/00
CPCC13B50/00C13B20/16C13B25/00
Inventor 王立春
Owner 上海沪风糖业有限公司