A low-gi brown sugar and a method for producing the same using raw sugar as a raw material

Abstract

This invention discloses a method for producing low-GI brown sugar from raw sugar, belonging to the field of edible sugar production technology. Using food-grade cane raw sugar as the core ingredient, the method involves first preparing a homogenized sucrose solution by constant-temperature re-dissolving of the raw sugar. This solution is then gently purified using physical low-pressure filtration combined with natural plant clarifying agents, without removing the natural honey aroma substances, minerals, and natural pigments of the sugarcane. Subsequently, natural slow-glycemic prebiotic components are added to the purified sugar solution, and a low-temperature gradient cooking process is used to control the slight polymerization degree of sucrose, inhibiting rapid decomposition and absorption. The glycemic rate is optimized solely through physical modification and natural compounding, without the use of large-scale biological enzyme conversion of sucrose. After cooking to the required standard, the product is subjected to low-temperature slow coagulation, natural shaping, and low-temperature drying to obtain the finished low-GI brown sugar.

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