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Brown sugar sauce and preparation method thereof

A technology for brown sugar sauce and brown sugar, applied in the field of seasonings, can solve the problems of complicated manufacturing process and long process time, and achieve the effects of reducing time cost, simple manufacturing process, and good uniformity of product taste and flavor.

Inactive Publication Date: 2020-08-14
SUZHOU MEIJIAHUI FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, the brown sugar sauce manufacturing process on the existing market is complicated, and the operation time is too long

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] The present invention will be further described in detail below in conjunction with specific embodiments.

[0012] A brown sugar sauce, comprising the following components by weight: 29-35 parts of baking cream, 52-58 parts of white sugar, 117-123 parts of drinking water, 22-28 parts of edible modified starch, 7-7 parts of edible cornstarch 13 parts, 0.2-0.8 parts of xanthan gum, 1-6 parts of wheat flour, 157-163 parts of Okinawa brown sugar.

[0013] Preferably, 0.2-0.8 parts of food flavorings are also included in parts by weight.

[0014] A method for preparing brown sugar sauce, which is characterized in that it comprises the following steps: first, 32 parts of baked cream, 25 parts of edible modified starch, 10 parts of edible cornstarch, 3 parts of wheat flour, 0.5 part of xanthan gum and drinking water 120 parts were mixed and heated to 80°C, and kept for 30 minutes;

[0015] Next, add 55 parts of white granulated sugar, 160 parts of Okinawa brown sugar, and 0....

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PUM

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Abstract

The invention discloses brown sugar sauce and a preparation method thereof. The brown sugar sauce is characterized by comprising the following components in parts by weight: 29-35 parts of baking cream, 52-58 parts of white granulated sugar, 117-123 parts of domestic drinking water, 22-28 parts of edible modified starch, 7-13 parts of edible corn starch, 0.2-0.8 part of xanthan gum, 1-6 parts of wheat flour and 157-163 parts of Okinawa brown sugar. In this way, the making process is simple, the time cost is reduced, and the product is good in taste and flavor uniformity.

Description

technical field [0001] The invention relates to the field of condiments, in particular to brown sugar sauce with simple production process, reduced time cost, good product taste and flavor uniformity and a preparation method thereof. Background technique [0002] Brown sugar is a kind of sucrose that has not been highly refined and formed with honey, also known as brown sugar and purple sugar. substances and glycolic acid. But the brown sugar sauce manufacturing process in the existing market is complicated, and the process time is too long. Contents of the invention [0003] The technical problem mainly solved by the present invention is to provide a brown sugar sauce with simple production process, reduced time cost, good product taste and flavor uniformity and a preparation method thereof. [0004] In order to achieve the above object, the technical solution adopted by the present invention is: a brown sugar sauce, comprising the following components in parts by weigh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/66A23V2002/00A23V2250/5118A23V2250/5086A23V2250/60
Inventor 杨卫新何洁
Owner SUZHOU MEIJIAHUI FOOD TECH CO LTD