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Ancient brown sugar and preparation method thereof

A technology of brown sugar and xylitol, applied in sugar products, sucrose production, sugar production and other directions, can solve the problems of low attractiveness, single effect, not very sweet and greasy taste, etc., to facilitate digestion and improve nourishment. The effect of color and sweetness reduction

Inactive Publication Date: 2021-04-13
武汉点溪园生态景观发展有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that most of the existing ancient brown sugars in the prior art have only one or two materials to form a single treatment effect, and most of the existing ancient brown sugars are too sweet and greasy, and the mouthfeel is not very good. It is less attractive to some users who don't like too sweet, which leads to the lower sales effect of brown sugar, and proposes a kind of ancient brown sugar and its preparation method

Method used

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  • Ancient brown sugar and preparation method thereof
  • Ancient brown sugar and preparation method thereof
  • Ancient brown sugar and preparation method thereof

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preparation example Construction

[0025] An ancient method of brown sugar and its preparation method, the ingredients of brown sugar are: 100 parts of sugarcane, 0.01-0.1 part of xylitol, 1-2 parts of donkey-hide gelatin powder, 2-10 parts of jujube juice, 5-20 parts of rose pollen and 5-10 parts of ginger juice, the preparation steps of ancient brown sugar are: S1, chop 100 parts of sugarcane and put them into a juicer for squeezing; S2, filter the squeezed sugarcane juice, and filter it Inject the sugarcane juice into the cooking pot; S3, boil the sugarcane juice with low heat while stirring; S4, put the fresh golden jujube in the juice extractor to make juice during the boiling process, and then press the The good jujube juice is filtered for later use; S5, the petals of the roses are removed and the petals are dried, and then the dried petals are placed in a grinding device to be ground into a powder, and the utensils are used for later use; S6, when boiled When the sugarcane juice turns yellow, pour the s...

Embodiment 1

[0028]

Embodiment 2

[0030]

[0031]

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Abstract

The invention relates to the technical field of ancient brown sugar processing, in particular to ancient brown sugar and a preparation method thereof, and the ancient brown sugar comprises the following components: 100 parts of sugarcane, 0.01-0.1 part of xylitol, 1-2 parts of donkey-hide gelatin powder, 2-10 parts of golden-silk jujube juice, 5-20 parts of rose flower powderand 5-10 parts of ginger juice. The ancient brown sugar has the beneficial effects that the donkey-hide gelatin powder, the golden-silk jujube juice and the rose flower powder are added into the ancient brown sugar, and the effects of tonifying qi, nourishing kidney, enriching blood, replenishing essence and promoting digestion are improved through mutual cooperation of the effects of the components.

Description

technical field [0001] The invention relates to the technical field of ancient brown sugar processing, in particular to an ancient brown sugar and a preparation method thereof. Background technique [0002] According to traditional Chinese medicine, brown sugar is warm in nature, sweet in taste, and enters the spleen. It has the effects of nourishing qi and blood, invigorating the spleen and warming the stomach, warming the middle and relieving pain, promoting blood circulation and removing blood stasis, and also has the effects of curing liver qi stagnation, promoting bowel movements, warming the liver and improving eyesight. The traditional techniques used by the ancient brown sugar retain more nutrients in the sugarcane, ensuring that the nutrition is preserved and the effect is more significant. [0003] Most of the existing ancient brown sugar has only one or two kinds of materials, and the effect of single treatment is low. Most of the existing ancient brown sugar is t...

Claims

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Application Information

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IPC IPC(8): C13B5/02C13B50/00C13B50/02
CPCC13B5/02C13B50/002C13B50/02
Inventor 靖响林何中华陈爱国
Owner 武汉点溪园生态景观发展有限公司
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