A method for increasing the mineral content of sugarcane brown sugar

Abstract

The present invention relates to the field of sugarcane brown sugar processing, and in particular to a method for increasing the mineral content of sugarcane brown sugar, comprising the following steps: cooking sugarcane according to a three-series sugar cooking process, cooking A paste and B paste, cooking C paste with B and A, finally obtaining brown sugar by crystallization and honey separation of C paste, adding a crystallization aid when the C paste begins to be cooked, and adding 220 to 350 grams of crystallization aid per cubic C paste; the crystallization aid is composed of 20% to 25% of rhamnolipid, 20% to 30% of sophorolipid, 15% to 25% of enzyme preparation composition 1 and 30% to 40% of enzyme preparation composition 2. Studies have found that the scheme of the present invention can effectively increase the content of mineral elements in brown sugar.

Description

Technical Field

[0001] The invention relates to the field of sugarcane brown sugar processing, and in particular to a method for increasing the mineral content of sugarcane brown sugar. Background Art

[0002] Brown sugar: Made from sugar cane, it is extracted and purified, then boiled directly without separating the honey. It is a non-honey sugar. It retains a lot of nutrients from sugar cane, including riboflavin, malic acid, carotene, niacin, and mineral elements such as manganese, zinc, and chromium that are essential to the human body. It has certain positive effects in anti-oxidation, anti-toxicity, and cell protection.

[0003] Brown sugar: It is produced with sugarcane, beets or raw sugar as direct or indirect raw materials. It is a by-product of industrial processing of white sugar such as sugarcane. The processing aids used in the process will take away some nutrients. Therefore, the nutritional value of brown sugar is slightly worse than that of dark brown sugar. Brown sugar will contain honey during the production process, so it also contains mineral elements such as manganese, zinc and chromium.

[0004] Brown sugar is one of the better condiments and is loved by more and more consumers, but the nutritional value of brown sugar is slightly worse than that of dark brown sugar. Guangxi Fengtang Luocheng Sugar Co., Ltd. uses compound enzyme preparations in the production process of brown sugar. The content of mineral elements such as manganese, zinc and chromium in brown sugar is significantly increased, reaching or exceeding the mineral element content of dark brown sugar, solving the disadvantage that the mineral content of brown sugar is less than that of dark brown sugar and improving the nutritional value of brown sugar.

[0005] The present invention is compared with the preparation method of high-quality brown sugar of patent CN112899409A. First, the composite enzyme preparation used in the preparation method of high-quality brown sugar of patent CN112899409A is for degrading colloidal substances, while the present invention uses composite enzyme preparations 1 and 2 to release mineral elements; second, the preparation method of high-quality brown sugar of patent CN112899409A catalyzes the reaction of glucose with oxygen to generate gluconic acid by adding glucose oxidase, and gluconic acid chelates with calcium ions and potassium ions to reduce calcium ions, while the present invention releases mineral elements by composite enzyme preparations and promotes the deposition of mineral elements in brown sugar by biosurfactants. Therefore, the preparation method of high-quality brown sugar of patent CN112899409A is different from the purpose and process achieved by the present invention. The comparison results also show that the preparation method of high-quality brown sugar of patent CN112899409A cannot increase the content of mineral elements in brown sugar. Summary of the invention

[0006] The purpose of the present invention is achieved through the following technical solutions:

[0007] A method for increasing the mineral content of sugarcane brown sugar comprises the following steps: cooking sugarcane according to a three-series sugar cooking process, cooking paste A and paste B, cooking paste C with B and A, finally crystallizing the paste C and separating the honey to obtain brown sugar, adding a crystallization aid when the paste C begins to be cooked, and adding 220 to 350 grams of the crystallization aid per cubic meter of the paste C;

[0008] The crystallization aid is composed of 20% to 25% rhamnolipid, 20% to 30% sophorolipid, 15% to 25% enzyme preparation composition 1 and 30% to 40% enzyme preparation composition 2;

[0009] The enzyme preparation composition 1 is composed of 25% to 35% pectinase, 15% to 25% nuclease, 15% to 25% protease and 25% to 35% phytase;

[0010] The enzyme preparation composition 2 is composed of 20% to 30% of beta-glucanase, 20% to 30% of xylanase, 15% to 25% of cellulase and 25% to 35% of alpha-glucanase.

[0011] Preferably, 320 grams of crystallization aid is added to each cubic meter of propylene paste.

[0012] Preferably, the crystallization aid consists of 20% rhamnolipid, 25% sophorolipid, 20% enzyme preparation composition 1 and 35% enzyme preparation composition 2.

[0013] Preferably, the enzyme preparation composition 1 is composed of 30% pectinase, 20% nuclease, 20% protease and 30% phytase.

[0014] Preferably, the enzyme preparation composition 2 is composed of 25% β-glucanase, 25% xylanase, 20% cellulase and 30% α-glucanase.

[0015] The beneficial effects of the present invention are:

[0016] Rhamnolipids and sophorolipids are excellent biosurfactants. In this invention, the combined use of rhamnolipids and sophorolipids is significantly better than traditional surfactants. Traditional surfactants used in sucrose production include α-methyl glucan glycosides, sorbitol lipids, sucrose esters and acetylated lauric acid monoglycerides. The combined action of nuclease and phytase can release phosphorus in the form of nucleic acids, phospholipids and phytic acid phosphorus, thereby increasing the crystallization of phosphorus in red sugar. Potassium is adsorbed on the surface of protoplasm colloids in the form of potassium ions, so the combined action of pectinase, cellulase and xylanase will release potassium ions that will be crystallized into red sugar. Most of calcium and zinc exist on the cell wall, and the combined action of α-glucanase, β-glucanase, xylanase and cellulase is required to break the cell wall structure and release calcium. Iron, magnesium and manganese are mainly concentrated in chloroplasts, and α-glucanase, β-glucanase, xylanase and cellulase are also required to work. Copper is combined with small molecule proteins, amino acids and organic acids, so it is combined with nucleases, proteases and phytases to release copper, which will also increase the crystallization of copper in brown sugar. Selenium exists in the form of selenoproteins, selenium-containing ribonucleic acid and selenopolysaccharides, so it is combined with nucleases, proteases and phytases to release copper, which will also increase the crystallization of copper in brown sugar. In short, non-sugars increase the viscosity of the sugar paste and wrap mineral elements such as manganese, zinc and chromium, so it will cause difficulty in crystallization of brown sugar and carry away most of the mineral elements. Adding enzyme preparation composition 1 and enzyme preparation composition 2 during sugar boiling will degrade non-sugars, help sucrose crystallization and release mineral elements, and with the assistance of rhamnolipids and sophorolipids, it will promote the deposition of mineral elements in red sucrose crystals, thereby increasing the mineral elements in brown sugar. DETAILED DESCRIPTION

[0017] In order to make the above-mentioned purpose, features and advantages of the present invention more obvious and easy to understand, the specific implementation of the present invention is described in detail below. In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention can be implemented in many other ways different from those described herein, and those skilled in the art can make similar improvements without violating the connotation of the present invention, so the present invention is not limited by the specific implementation disclosed below.

[0018] The present invention will be further described below in conjunction with specific embodiments.

[0019] Example 1

[0020] A method for increasing the mineral content of sugarcane brown sugar comprises the following steps:

[0021] The sugarcane is boiled according to the three-series sugar boiling process. After the A paste and B paste are boiled, the B and A paste are used to boil the C paste. Finally, the C paste is crystallized and the honey is separated to obtain brown sugar, which is marked as brown sugar No. 1. A crystallization aid is added when the C paste begins to be boiled. 320 grams of crystallization aid is added for every cubic meter of C paste.

[0022] The crystallization aid consists of 20% rhamnolipid, 25% sophorolipid, 20% enzyme preparation composition 1 and 35% enzyme preparation composition 2.

[0023] The enzyme preparation composition 1 is composed of 30% pectinase, 20% nuclease, 20% protease and 30% phytase.

[0024] The enzyme preparation composition 2 is composed of 25% of β-glucanase, 25% of xylanase, 20% of cellulase and 30% of α-glucanase.

[0025] Example 2

[0026] A method for increasing the mineral content of sugarcane brown sugar comprises the following steps:

[0027] The sugarcane is boiled according to the three-series sugar boiling process. After the A paste and B paste are boiled, the B and A paste are used to boil the C paste. Finally, the C paste is crystallized and the honey is separated to obtain brown sugar, which is marked as brown sugar No. 2. A crystallization aid is added when the C paste begins to be boiled. 220 grams of crystallization aid is added for every cubic meter of C paste.

[0028] The crystallization aid consists of 25% rhamnolipid, 25% sophorolipid, 20% enzyme preparation composition 1 and 30% enzyme preparation composition 2.

[0029] The enzyme preparation composition 1 is composed of 30% pectinase, 20% nuclease, 20% protease and 30% phytase.

[0030] The enzyme preparation composition 2 is composed of 25% of β-glucanase, 25% of xylanase, 20% of cellulase and 30% of α-glucanase.

[0031] Example 3

[0032] A method for increasing the mineral content of sugarcane brown sugar comprises the following steps:

[0033] The sugarcane is boiled according to the three-series sugar boiling process. After boiling paste A and paste B, paste C is boiled with raw materials B and A. Finally, the paste C is crystallized and separated to obtain brown sugar, which is marked as brown sugar No. 3. A crystallization aid is added when the paste C begins to be boiled, and 300 grams of crystallization aid is added for every cubic meter of paste C.

[0034] The crystallization aid consists of 20% rhamnolipid, 25% sophorolipid, 25% enzyme preparation composition 1 and 30% enzyme preparation composition 2.

[0035] The enzyme preparation composition 1 is composed of 30% pectinase, 20% nuclease, 20% protease and 30% phytase.

[0036] The enzyme preparation composition 2 is composed of 25% of β-glucanase, 25% of xylanase, 20% of cellulase and 30% of α-glucanase.

[0037] Example 4

[0038] A method for increasing the mineral content of sugarcane brown sugar comprises the following steps:

[0039] The sugarcane is boiled according to the three-series sugar boiling process. After boiling paste A and paste B, paste C is boiled with raw materials B and A. Finally, the paste C is crystallized and separated to obtain brown sugar, which is marked as brown sugar No. 4. A crystallization aid is added when the paste C begins to be boiled, and 280 grams of crystallization aid is added for every cubic meter of paste C.

[0040] The crystallization aid consists of 25% rhamnolipid, 25% sophorolipid, 20% enzyme preparation composition 1 and 30% enzyme preparation composition 2.

[0041] The enzyme preparation composition 1 is composed of 30% pectinase, 20% nuclease, 20% protease and 30% phytase.

[0042] The enzyme preparation composition 2 is composed of 25% of β-glucanase, 25% of xylanase, 20% of cellulase and 30% of α-glucanase.

[0043] Comparative Example 1

[0044] A method for increasing the mineral content of sugarcane brown sugar comprises the following steps:

[0045] The sugarcane is boiled according to the three-series sugar boiling process. After the A paste and B paste are boiled, the B and A paste are used to boil the C paste. Finally, the C paste is crystallized and the honey is separated to obtain brown sugar, which is marked as brown sugar No. 5. A crystallization aid is added when the C paste starts to be boiled. 320 grams of crystallization aid is added for every cubic meter of C paste.

[0046] The crystallization aid is composed of 45% of α-methyl glucanide, 20% of enzyme preparation composition 1 and 35% of enzyme preparation composition 2.

[0047] The enzyme preparation composition 1 is composed of 30% pectinase, 20% nuclease, 20% protease and 30% phytase.

[0048] The enzyme preparation composition 2 is composed of 25% of β-glucanase, 25% of xylanase, 20% of cellulase and 30% of α-glucanase.

[0049] Comparative Example 2

[0050] A method for increasing the mineral content of sugarcane brown sugar comprises the following steps:

[0051] The sugarcane is boiled according to the three-series sugar boiling process. After the A paste and B paste are boiled, the B and A paste are used to boil the C paste. Finally, the C paste is crystallized and the honey is separated to obtain brown sugar, which is marked as brown sugar No. 6. A crystallization aid is added when the C paste starts to be boiled. 320 grams of crystallization aid is added for every cubic meter of C paste.

[0052] The crystallization aid is composed of 45% of sorbitol, 20% of enzyme preparation composition 1 and 35% of enzyme preparation composition 2.

[0053] The enzyme preparation composition 1 is composed of 30% pectinase, 20% nuclease, 20% protease and 30% phytase.

[0054] The enzyme preparation composition 2 is composed of 25% of β-glucanase, 25% of xylanase, 20% of cellulase and 30% of α-glucanase.

[0055] Comparative Example 3

[0056] A method for increasing the mineral content of sugarcane brown sugar comprises the following steps:

[0057] The sugarcane is boiled according to the three-series sugar boiling process. After boiling paste A and paste B, paste C is boiled with raw materials B and A. Finally, the paste C is crystallized and honey is separated to obtain brown sugar, which is marked as brown sugar No. 7. A crystallization aid is added when the paste C begins to be boiled, and 320 grams of crystallization aid is added for every cubic meter of paste C.

[0058] The crystallization aid is composed of 45% sucrose ester, 20% enzyme preparation composition 1 and 35% enzyme preparation composition 2.

[0059] The enzyme preparation composition 1 is composed of 30% pectinase, 20% nuclease, 20% protease and 30% phytase.

[0060] The enzyme preparation composition 2 is composed of 25% of β-glucanase, 25% of xylanase, 20% of cellulase and 30% of α-glucanase.

[0061] Comparative Example 4

[0062] A method for increasing the mineral content of sugarcane brown sugar comprises the following steps:

[0063] The sugarcane is boiled according to the three-series sugar boiling process. After boiling paste A and paste B, paste C is boiled with raw materials B and A. Finally, the paste C is crystallized and separated to obtain brown sugar, which is marked as brown sugar No. 8. A crystallization aid is added when the paste C begins to be boiled, and 320 grams of crystallization aid is added for every cubic meter of paste C.

[0064] The crystallization aid is composed of 45% of acetylated lauric acid monoglyceride, 20% of enzyme preparation composition 1 and 35% of enzyme preparation composition 2.

[0065] The enzyme preparation composition 1 is composed of 30% pectinase, 20% nuclease, 20% protease and 30% phytase.

[0066] The enzyme preparation composition 2 is composed of 25% of β-glucanase, 25% of xylanase, 20% of cellulase and 30% of α-glucanase.

[0067] Comparative Example 5

[0068] A method for increasing the mineral content of sugarcane brown sugar comprises the following steps:

[0069] The sugarcane is boiled according to the three-series sugar boiling process. After the A paste and B paste are boiled, the B and A paste are used to boil the C paste. Finally, the C paste is crystallized and the honey is separated to obtain brown sugar, which is marked as brown sugar No. 9. A crystallization aid is added when the C paste starts to be boiled, and 320 grams of crystallization aid is added for every cubic meter of C paste.

[0070] The crystallization aid consists of 20% water, 25% sophorolipid, 20% enzyme preparation composition 1 and 35% enzyme preparation composition 2.

[0071] The enzyme preparation composition 1 is composed of 30% pectinase, 20% nuclease, 20% protease and 30% phytase.

[0072] The enzyme preparation composition 2 is composed of 25% of β-glucanase, 25% of xylanase, 20% of cellulase and 30% of α-glucanase.

[0073] Adding 320 g of water per cubic meter of acrylic paste will not cause changes in the sugar boiling process, so water is used to replace part of the crystallization aid component in the comparative example.

[0074] Comparative Example 6

[0075] A method for increasing the mineral content of sugarcane brown sugar comprises the following steps:

[0076] The sugarcane is boiled according to the three-series sugar boiling process. After boiling paste A and paste B, paste C is boiled with raw materials B and A. Finally, the paste C is crystallized and separated to obtain brown sugar, which is marked as brown sugar No. 10. A crystallization aid is added when the paste C begins to be boiled, and 320 grams of crystallization aid is added for every cubic meter of paste C.

[0077] The crystallization aid is composed of 20% rhamnolipid, 25% water, 20% enzyme preparation composition 1 and 30% enzyme preparation composition 2.

[0078] The enzyme preparation composition 1 is composed of 30% pectinase, 20% nuclease, 20% protease and 30% phytase.

[0079] The enzyme preparation composition 2 is composed of 25% of β-glucanase, 25% of xylanase, 20% of cellulase and 30% of α-glucanase.

[0080] Comparative Example 7

[0081] A method for increasing the mineral content of sugarcane brown sugar comprises the following steps:

[0082] The sugarcane is boiled according to the three-series sugar boiling process. After the A paste and B paste are boiled, the B and A paste are used to boil the C paste. Finally, the C paste is crystallized and the honey is separated to obtain brown sugar, which is marked as brown sugar No. 11. A crystallization aid is added when the C paste starts to be boiled, and 320 grams of crystallization aid is added for every cubic meter of C paste.

[0083] The crystallization aid is composed of 45% water, 20% enzyme preparation composition 1 and 35% enzyme preparation composition 2.

[0084] The enzyme preparation composition 1 is composed of 30% pectinase, 20% nuclease, 20% protease and 30% phytase.

[0085] The enzyme preparation composition 2 is composed of 25% of β-glucanase, 25% of xylanase, 20% of cellulase and 30% of α-glucanase.

[0086] Comparative Example 8

[0087] A method for increasing the mineral content of sugarcane brown sugar comprises the following steps:

[0088] The sugarcane is boiled according to the three-series sugar boiling process. After boiling paste A and paste B, paste C is boiled with raw materials B and A. Finally, the paste C is crystallized and honey is separated to obtain brown sugar, which is marked as brown sugar No. 12. A crystallization aid is added when the paste C begins to be boiled, and 320 grams of crystallization aid is added for every cubic meter of paste C.

[0089] The crystallization aid consists of 20% rhamnolipid, 25% sophorolipid, 20% water and 35% enzyme preparation composition 2.

[0090] The enzyme preparation composition 2 is composed of 25% of β-glucanase, 25% of xylanase, 20% of cellulase and 30% of α-glucanase.

[0091] Comparative Example 9

[0092] A method for increasing the mineral content of sugarcane brown sugar comprises the following steps:

[0093] The sugarcane is boiled according to the three-series sugar boiling process. After boiling paste A and paste B, paste C is boiled with raw materials B and A. Finally, the paste C is crystallized and separated to obtain brown sugar, which is marked as brown sugar No. 13. A crystallization aid is added when the paste C begins to be boiled, and 320 grams of crystallization aid is added for every cubic meter of paste C.

[0094] The crystallization aid consists of 20% rhamnolipid, 25% sophorolipid, 20% enzyme preparation composition 1 and 35% water.

[0095] The enzyme preparation composition 1 is composed of 30% pectinase, 20% nuclease, 20% protease and 30% phytase.

[0096] Comparative Example 10

[0097] A method for increasing the mineral content of sugarcane brown sugar comprises the following steps:

[0098] The sugarcane is boiled according to the three-series sugar boiling process. After the A paste and B paste are boiled, the B and A paste are used to boil the C paste. Finally, the C paste is crystallized and the honey is separated to obtain brown sugar, which is marked as brown sugar No. 14. A crystallization aid is added when the C paste begins to be boiled, and 320 grams of crystallization aid is added for every cubic meter of C paste.

[0099] The crystallization aid consists of 20% rhamnolipid, 25% sophorolipid and 55% water.

[0100] Comparative Example 11

[0101] A method for increasing the mineral content of sugarcane brown sugar comprises the following steps:

[0102] The sugarcane is boiled according to the three-series sugar boiling process. After boiling paste A and paste B, paste C is boiled with raw materials B and A. Finally, the paste C is crystallized and separated to obtain brown sugar, which is marked as brown sugar No. 15.

[0103] Comparative Example 12

[0104] A method for increasing the mineral content of sugarcane brown sugar comprises the following steps:

[0105] The sugarcane is boiled according to the three-series sugar boiling process. After boiling paste A and paste B, paste C is boiled with raw materials B and A. Finally, the paste C is crystallized and separated to obtain brown sugar, which is marked as brown sugar No. 16.

[0106] Comparative Example 13

[0107] A method for increasing the mineral content of sugarcane brown sugar comprises the following steps:

[0108] The brown sugar is boiled according to the preparation method of high-quality brown sugar in patent CN112899409A.

[0109] The method for preparing high-quality brown sugar comprises the following steps: extracting sugarcane juice, clarifying the sugar juice, evaporating, boiling sugar, assisting crystallization, separating honey and drying. In the latter step of boiling sugar, a composite enzyme preparation is added after the addition of B raw honey during the boiling process of brown sugar, molasses is added during the crystallization of brown sugar paste, and the brown sugar paste is treated with immobilized sucrase to obtain brown sugar No. 17.

[0110] The compound enzyme preparation includes cellulase, xylanase, dextranase, protease, pectinase, tannase and glucose oxidase. In each milliliter of the compound enzyme preparation, the cellulase activity is 30000IU, the xylanase activity is 4000IU, the dextranase activity is 7500IU, the protease activity is 4000IU, the pectinase activity is 1500IU, the tannase activity is 4000IU, and the glucose oxidase activity is 1500IU. The compound enzyme preparation is added in an amount of 150 grams per cubic meter of triose paste. In the process of assisting the crystallization of triose paste, the amount of molasses added is 15% of the triose paste, and the molasses is slowly added 2 hours after the start of assisting the crystallization, and the addition is completed 8 hours after the start of assisting the crystallization, and the treatment time of the immobilized sucrase on the triose paste is 4 hours.

[0111] Comparative Example 14

[0112] A method for increasing the mineral content of sugarcane brown sugar comprises the following steps:

[0113] The sugarcane is boiled according to the three-series sugar boiling process. After boiling paste A and paste B, paste C is boiled with raw materials B and A. Finally, the paste C is crystallized and separated to obtain brown sugar, which is marked as brown sugar No. 18. A crystallization aid is added when the paste C begins to be boiled. 320 grams of crystallization aid is added to each cubic meter of paste C. 150 grams of tannin enzyme with an activity of 4000 IU is added to each cubic meter of paste C.

[0114] The crystallization aid consists of 20% rhamnolipid, 25% sophorolipid, 20% enzyme preparation composition 1 and 35% enzyme preparation composition 2.

[0115] The enzyme preparation composition 1 is composed of 30% pectinase, 20% nuclease, 20% protease and 30% phytase.

[0116] The enzyme preparation composition 2 is composed of 25% of β-glucanase, 25% of xylanase, 20% of cellulase and 30% of α-glucanase.

[0117] Comparative Example 15

[0118] A method for increasing the mineral content of sugarcane brown sugar comprises the following steps:

[0119] The sugarcane is boiled according to the three-series sugar boiling process. After boiling paste A and paste B, paste C is boiled with raw materials B and A. Finally, the paste C is crystallized and separated to obtain brown sugar, which is marked as brown sugar No. 19. A crystallization aid is added when boiling paste C. 320 grams of crystallization aid is added to each cubic meter of paste C. 150 grams of glucose oxidase with an activity of 1500 IU is added to each cubic meter of paste C.

[0120] The crystallization aid consists of 20% rhamnolipid, 25% sophorolipid, 20% enzyme preparation composition 1 and 35% enzyme preparation composition 2.

[0121] The enzyme preparation composition 1 is composed of 30% pectinase, 20% nuclease, 20% protease and 30% phytase.

[0122] The enzyme preparation composition 2 is composed of 25% of β-glucanase, 25% of xylanase, 20% of cellulase and 30% of α-glucanase.

[0123] Comparative Example 16

[0124] A method for increasing the mineral content of sugarcane brown sugar comprises the following steps:

[0125] The sugarcane is boiled according to the three-series sugar boiling process. After boiling paste A and paste B, paste C is boiled with raw materials B and A. Finally, the paste C is crystallized and separated to obtain brown sugar, which is marked as brown sugar No. 20. A crystallization aid is added when boiling paste C. 320 grams of crystallization aid is added to each cubic meter of paste C. 150 grams of sucrase with an activity of 2000 IU is added to each cubic meter of paste C.

[0126] The crystallization aid consists of 20% rhamnolipid, 25% sophorolipid, 20% enzyme preparation composition 1 and 35% enzyme preparation composition 2.

[0127] The enzyme preparation composition 1 is composed of 30% pectinase, 20% nuclease, 20% protease and 30% phytase.

[0128] The enzyme preparation composition 2 is composed of 25% of β-glucanase, 25% of xylanase, 20% of cellulase and 30% of α-glucanase.

[0129] Comparative Example 17

[0130] A method for increasing the mineral content of sugarcane brown sugar comprises the following steps:

[0131] (1) Single pressing: Sugarcane is directly pressed twice, and the resulting juice is called primary pressing juice.

[0132] (2) Secondary pressing: The bagasse obtained from the first pressing is mixed evenly and pressed for the second time. The pressing is repeated twice, and 90°C hot water is poured each time. The weight of the hot water is 80% of the weight of the sugarcane to obtain secondary sugarcane juice.

[0133] (3) Three-time pressing: The bagasse obtained from the second pressing is mixed evenly and pressed for the third time. Pressing is performed twice, and each time 90°C hot water is poured, and the weight of the hot water is 80% of the weight of the sugarcane to obtain the third sugarcane juice.

[0134] (4) Brown sugar production: The first, second and third sugarcane juices are mixed and filtered through a 200-mesh nylon filter bag.

[0135] After being cleaned by the lime method, it is directly boiled into brown sugar and marked as Brown Sugar No. 1.

[0136] Comparative Example 18

[0137] A method for increasing the mineral content of sugarcane brown sugar comprises the following steps:

[0138] (1) Single pressing: Sugarcane is directly pressed twice, and the resulting juice is called primary pressing juice.

[0139] (2) Secondary pressing: The bagasse obtained from the first pressing is mixed evenly and pressed for the second time. The pressing is repeated twice, and 90°C hot water is poured each time. The weight of the hot water is 80% of the weight of the sugarcane to obtain secondary sugarcane juice.

[0140] (3) Three-time pressing: The bagasse obtained from the second pressing is mixed evenly and pressed for the third time. Pressing is performed twice, and each time 90°C hot water is poured, and the weight of the hot water is 80% of the weight of the sugarcane to obtain the third sugarcane juice.

[0141] (4) Preparation of brown sugar: The first, second and third sugar cane juices are mixed, filtered through a 200-mesh nylon filter bag, purified by lime treatment, and then directly boiled into brown sugar, which is labeled as brown sugar No. 2.

[0142] Comparison results

[0143] 1. Sample number and production method

[0144] Table 1 Sample number and preparation method

[0145]

[0146]

[0147] 2. Effect of surfactants in crystallization aids on the mineral content in brown sugar

[0148] 1. Effect of surfactants on the contents of Ca, K, Na, Mg and P in brown sugar

[0149] As can be seen from Table 2, the traditional surfactants α-methyl glucanol, sorbitan, sucrose ester and acetylated lauric acid monoglyceride were used to replace rhamnolipids and sophorolipids in the crystallization aids. The deposition of Ca, K, Na, Mg and P by α-methyl glucanol, sorbitan, sucrose ester and acetylated lauric acid monoglyceride was not as good as the combined effect of rhamnolipid and sophorolipid. The deposition of Ca, K, Na, Mg and P by using rhamnolipid and sophorolipid alone or without rhamnolipid and sophorolipid was not as large as that by using rhamnolipid and sophorolipid at the same time.

[0150] Table 2 Effect of surfactants on the contents of Ca, K, Na, Mg and P in brown sugar

[0151]

[0152]

[0153] 2. Effect of surfactants on the contents of Fe, Zn, Cu, Mn and Se in brown sugar

[0154] As can be seen from Table 3, the traditional surfactants α-methyl glucanol, sorbitan, sucrose ester and acetylated lauric acid monoglyceride were used to replace rhamnolipids and sophorolipids in the crystallization aids. The deposition of Fe, Zn, Cu, Mn and Se by α-methyl glucanol, sorbitan, sucrose ester and acetylated lauric acid monoglyceride was not as good as the combined effect of rhamnolipid and sophorolipid. The deposition of Fe, Zn, Cu, Mn and Se by using rhamnolipid and sophorolipid alone or without rhamnolipid and sophorolipid was not as large as that by using rhamnolipid and sophorolipid at the same time.

[0155] Table 3 Effect of surfactants on the contents of Fe, Zn, Cu, Mn and Se in brown sugar

[0156]

[0157]

[0158] 3. Effect of Enzyme Composition in Crystallization Aids on Mineral Content in Brown Sugar

[0159] 1. Effect of enzyme preparation combination on the contents of Ca, K, Na, Mg and P in brown sugar

[0160] Table 4 Effect of enzyme preparation composition on the content of Ca, K, Na, Mg and P in brown sugar

[0161]

[0162]

[0163] As can be seen from Table 4, after removing the enzyme preparation composition 1, the enzyme preparation composition 2 and all the enzyme preparation compositions from the crystallization aid, the deposition amounts of Ca, K, Na, Mg and P were significantly reduced.

[0164] 2. Effect of enzyme preparation combination on the contents of Fe, Zn, Cu, Mn and Se in brown sugar

[0165] Table 5 Effect of enzyme preparation composition on the content of Fe, Zn, Cu, Mn and Se in brown sugar

[0166]

[0167] As can be seen from Table 5, after removing the enzyme preparation composition 1, the enzyme preparation composition 2 and all the enzyme preparation compositions from the crystallization aid, respectively, the deposition amounts of Fe, Zn, Cu, Mn and Se were significantly reduced.

[0168] 4. Changes in mineral content of brown sugar produced by the method of the present invention and patent CN112899409A

[0169] 1. Effect of production methods on the contents of Ca, K, Na, Mg and P in brown sugar

[0170] Table 6 Effect of production method on the content of Ca, K, Na, Mg and P in brown sugar

[0171]

[0172]

[0173] As can be seen from Table 6, the contents of Ca, K, Na, Mg and P in the brown sugar produced by patent CN112899409A are significantly lower than those in the embodiment.

[0174] 2. Effect of production methods on the contents of Fe, Zn, Cu, Mn and Se in brown sugar

[0175] Table 7 Effect of production method on the content of Fe, Zn, Cu, Mn and Se in brown sugar

[0176]

[0177] Example and Comparative Example 11, Comparative Example 12.

[0178] 5. Effects of some enzyme preparations on the mineral content of brown sugar

[0179] 1. Effects of some enzyme preparations on the contents of Ca, K, Na, Mg and P in brown sugar

[0180] Table 8 Effects of some enzyme preparations on the contents of Ca, K, Na, Mg and P in brown sugar

[0181]

[0182]

[0183] It can be seen from Table 8 that adding tannase, glucose oxidase and sucrase respectively on the basis of the present invention can reduce the contents of Ca, K, Na, Mg and P in brown sugar.

[0184] 2. Effects of some enzyme preparations on the contents of Fe, Zn, Cu, Mn and Se in brown sugar

[0185] Table 9 Effects of some enzyme preparations on the contents of Fe, Zn, Cu, Mn and Se in brown sugar

[0186]

[0187] It can be seen from Table 8 that adding tannase, glucose oxidase and sucrase respectively on the basis of the present invention can reduce the contents of Fe, Zn, Cu, Mn and Se in brown sugar.

[0188] VI. Changes in Mineral Content of Brown Sugar and Brown Sugar Produced by the Method of the Present Invention and the Method without Additives

[0189] 1. Contents of Ca, K, Na, Mg and P in brown sugar and brown sugar samples

[0190] Table 10 Ca, K, Na, Mg, and P contents of brown sugar and brown sugar samples

[0191]

[0192] As can be seen from Table 10, the average contents of Ca, K, Na, Mg and P in the comparative brown sugar (brown sugar 1 and 2) are 4.9%, 1.0%, 2.8%, 3.6% and 1.8% less than those in the example brown sugar (brown sugar 1, 2, 3 and 4), respectively. The contents of Ca, K, Na, Mg and P in the example brown sugar and comparative brown sugar are much higher than those in the comparative examples 11 and 12.

[0193] 2. Contents of Fe, Zn, Cu, Mn and Se in brown sugar and brown sugar samples

[0194] Table 11 Contents of Fe, Zn, Cu, Mn and Se in brown sugar and brown sugar samples

[0195]

[0196]

[0197] As can be seen from Table 11, the average contents of Fe, Zn, Cu, Mn and Se in the comparative brown sugar (brown sugar 1 and 2) are 5.5%, 14.6%, 11.8%, 6.9% and 2.4% less than those in the example brown sugar (brown sugar 1, 2, 3 and 4), respectively. The contents of Ca, K, Na, Mg and P in the example brown sugar and comparative brown sugar are much higher than those in the comparative examples 11 and 12.

[0198] The above description is only a preferred embodiment of the present invention. It should be pointed out that it is possible for a person skilled in the art to make several improvements and changes without departing from the creative concept of the present invention, and these all fall within the protection scope of the present invention.

Claims

1. A method for increasing the mineral content of sugarcane brown sugar, characterized in that: The following steps are involved: Sugarcane is boiled according to the three-series sugar boiling process. After boiling A paste and B paste, B and A paste are used to boil C paste. Finally, C paste is crystallized and separated to obtain brown sugar. When C paste begins to be boiled, a crystallization aid is added. 220 to 350 grams of crystallization aid is added to each cubic meter of C paste. The crystallization aid is composed of 20% to 25% rhamnolipid, 20% to 30% sophorolipid, 15% to 25% enzyme preparation composition 1 and 30% to 40% enzyme preparation composition 2; The enzyme preparation composition 1 is composed of 25% to 35% pectinase, 15% to 25% nuclease, 15% to 25% protease and 25% to 35% phytase; The enzyme preparation composition 2 is composed of 20% to 30% of beta-glucanase, 20% to 30% of xylanase, 15% to 25% of cellulase and 25% to 35% of alpha-glucanase.

2. The method for increasing the mineral content of sugarcane brown sugar according to claim 1, characterized in that: 320 grams of crystallization aid is added to each cubic meter of acrylic paste.

3. The method for increasing the mineral content of sugarcane brown sugar according to claim 1, characterized in that: The crystallization aid consists of 20% rhamnolipid, 25% sophorolipid, 20% enzyme preparation composition 1 and 35% enzyme preparation composition 2.

4. The method for increasing the mineral content of sugarcane brown sugar according to claim 1, characterized in that: The enzyme preparation composition 1 is composed of 30% pectinase, 20% nuclease, 20% protease and 30% phytase.

5. The method for increasing the mineral content of sugarcane brown sugar according to claim 1, characterized in that: Enzyme preparation composition 2 is composed of 25% β-glucanase, 25% xylanase, 20% cellulase and 30% α-glucanase.

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