Brown sugar processing equipment and use method

Abstract

The invention belongs to the technical field of brown sugar processing, and particularly relates to brown sugar processing equipment. The brown sugar processing equipment comprises a pulverizer, a conveying device and a cooling device, wherein the pulverizer is arranged on the back end of the conveying device, and a high-pressure tank of the cooling device is located on one side of the pulverizer.After the brown sugar processing equipment is operated for a long time, the temperature of cutters can be prevented from being increased, and brown sugar powder cannot be melted into blocks; and additionally, moisture in the brown sugar powder is condensed into ice crystals before processing, the brown sugar powder cannot be caked due to cooling of the cooling device, the crushing speed and the crushing quality are increased, and the influence on the processing efficiency is reduced. The invention further provides a use method of the equipment. The use method comprises the steps of preprocessing brown sugar blocks, cooling the brown sugar blocks, cooling the interiors of the cutters, and crushing the brown sugar blocks. According to the use method, the crushing operation can be performedwhen the water content of brown sugar is lower than 7%, the processing range is large, dehydration treatment is not needed, and the cost is reduced; and additionally, the use method has the advantagesof high degree of mechanization and high processing efficiency and processing quality and is suitable for large-scale processing.

Description

technical field

[0001] The invention belongs to the technical field of brown sugar processing, and in particular relates to brown sugar processing equipment and a use method. Background technique

[0002] Brown sugar refers to sugarcane sugar with honey. Its traditional production method is: the harvested sugarcane is chopped and rolled, and the pressed juice is first removed from impurities such as soil, bacteria, and fibers, and then boiled for 5 to 6 hours with low heat. Hours, keep stirring to let the water evaporate slowly, so that the concentration of sugar gradually increases, and the high-concentration syrup will solidify into solid block-shaped rough sugar after cooling, that is, brown sugar block. This traditional method maintains the original nutrition of sugarcane, and at the same time makes brown sugar have a special flavor similar to caramel. The longer the cooking time in the production process, the darker the color of the brown sugar bricks, making the brown...

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