A liquid brown sugar beverage and its preparation method

Abstract

The present invention relates to a liquid brown sugar beverage and a preparation method thereof. The liquid brown sugar beverage comprises the following components in parts by weight: 80-100 parts of liquid brown sugar, 10-16 parts of olive juice, 3-5 parts of honey, 1-2 parts of ginger extract, and 0.4-0.6 parts of citric acid. The liquid brown sugar beverage prepared by the present invention has no precipitate crystallization as a whole, and no crystallization or precipitation occurs after being placed at 4°C and room temperature for 180 days. The beverage product is stable and has a sweet aftertaste while having the fragrance of brown sugar.

Description

Technical Field

[0001] The present invention belongs to the technical field of liquid brown sugar, and specifically relates to a liquid brown sugar beverage and a preparation method thereof. Background Art

[0002] Sugarcane is one of the favorite fruits of people. It is rich in various amino acids, organic acids, polyphenolic compounds, cellulose, vitamins, and trace elements such as iron, calcium, phosphorus, manganese, and chromium required by the human body. It is easily digested and absorbed by the human body and has high nutritional value. Among them, the iron content is particularly high, reaching 9 milligrams per kilogram, ranking first among fruits. Therefore, sugarcane is known as the "blood-tonifying fruit". Brown sugar refers to the brownish-red or yellowish-brown sugar that is directly boiled without honey separation after being pressed for juice extraction and purified treatment using sugarcane as the raw material. Because it has not been highly refined, it retains almost all the nutrients in the sugarcane juice and has various effects such as tonifying the middle qi, strengthening the spleen and warming the stomach, and activating qi and blood circulation. It is a traditional folk health product in our country. The consumption proportion of brown sugar in India, Japan, Colombia, and Southeast Asian countries occupies an important position in sugar consumption.

[0003] Restricted by food preservation, storage, transportation conditions and technologies, brown sugar has been made into blocks since ancient times, such as bowl sugar, brick sugar, and sheet sugar. When eating, it needs to be chopped into small pieces, which often causes sugar crumbs to fly, resulting in waste and trouble, and the usage amount cannot be well controlled. In addition, in the production of solid brown sugar, the syrup concentration needs to be boiled to above 90°Bx to form. The high-temperature boiling causes some sucrose to be caramelized and some heat-sensitive nutrients to be damaged. Moreover, the solubility of mineral elements such as calcium and iron in the high-concentration syrup is low, and it is easy to precipitate and form scale attached to the surface of the production equipment. After accumulating for a period of time, it falls off and is mixed into the brown sugar to become the main force of water-insoluble impurities, which can neither be absorbed and utilized by the human body nor affect the quality of brown sugar.

[0004] With the increasing improvement of people's living standards, people have put forward more requirements for the quality and diversification of product forms of products. The traditional brown sugar products can no longer fully meet people's needs. As a new product form, in addition to having the characteristics of traditional brown sugar, the liquid brown sugar beverage has attracted the general attention and love of consumers with its characteristics such as easy quantification, convenient consumption, and more abundant nutrition.

[0005] Most of the liquid brown sugar beverage products on the market currently are obtained by directly filling after dissolving brown sugar to a certain concentration, and the concentration control becomes the key to the stable product quality. If the syrup concentration is controlled too low, it is easy to ferment and deteriorate or flocculate and delaminate, seriously affecting the appearance and quality of the product; if the concentration is controlled higher, the problems of fermentation and deterioration and flocculation and delamination during storage can be solved, but sucrose crystals are very likely to precipitate during storage (especially when the temperature drops suddenly), the product form changes, and the normal use of the product is affected. These two situations have become the bottleneck restricting the industrial development of liquid brown sugar beverages. Summary of the Invention

[0006] In order to overcome the problems existing in the background technology, the present invention provides a liquid brown sugar beverage and a preparation method thereof. The liquid brown sugar beverage of the present invention has the advantages of stable product and no precipitation of sucrose crystals at low temperature.

[0007] To achieve the above object, the present invention is realized through the following technical solutions:

[0008] The first aspect of the present invention provides a liquid brown sugar beverage, which comprises the following components in parts by weight: 80-100 parts of liquid brown sugar, 10-16 parts of olive juice, 3-5 parts of honey, 1-2 parts of ginger extract, and 0.4-0.6 parts of citric acid.

[0009] Further, it comprises the following components in parts by weight: 85 parts of liquid brown sugar, 14 parts of olive juice, 5 parts of honey, 1 part of ginger extract, and 0.6 parts of citric acid.

[0010] The second aspect of the present invention provides a preparation method of a liquid brown sugar beverage, which comprises the following steps:

[0011] S1, squeezing fresh sugarcane with a juicing device to extract juice, pumping the cane juice into a defoaming pot for heating after rough filtration and sediment removal, and skimming off the continuously floating black foam after boiling to obtain cane juice;

[0012] S2, adding invertase to hydrolyze sucrose when the cane juice is cooled to 45-50 °C, and evaporating and concentrating the hydrolyzed sucrose to 40-50 °Bx to obtain liquid brown sugar for standby;

[0013] S3, taking fresh olives, washing, drying, and removing the cores, physically pressing with a juicer to obtain juice, adding water to the juice in a volume ratio of 1:1, mixing evenly, filtering, and standing, and taking the supernatant to obtain olive juice for standby;

[0014] S4, adding the olive juice, honey, ginger extract, and citric acid to the liquid brown sugar and stirring evenly to obtain the liquid brown sugar beverage.

[0015] Further, in the step S2, 60-80 mg of invertase is added per kilogram of cane juice, and the hydrolysis time is 10-12 h.

[0016] Further, the olive in step S3 is Phyllanthus emblica.

[0017] Advantages of the present invention:

[0018] 1. The liquid brown sugar beverage provided by the present invention adds olive juice, making the taste of the liquid brown sugar beverage sweet and refreshing with a brown sugar fragrance.

[0019] 2. The liquid brown sugar beverage produced according to the preparation method has no precipitate crystallization as a whole, and no crystallization precipitation occurs after being placed at 4°C and room temperature for 180 days, and the beverage product is stable. Specific embodiments

[0020] In order to make the objectives, technical solutions, and advantages of the present invention clearer, the preferred embodiments of the present invention will be described in detail below for the convenience of those skilled in the art to understand.

[0021] Example 1

[0022] A liquid brown sugar beverage contains the following components in parts by weight: 80 parts of liquid brown sugar, 10 parts of olive juice, 3 - 5 parts of honey, 1 part of ginger extract, and 0.4 part of citric acid.

[0023] The preparation method of the above liquid brown sugar beverage includes the following steps:

[0024] S1, Press fresh sugarcane with a juicing device to extract juice. The cane juice is pumped into a defoaming pot for heating after rough filtration and sediment removal. After boiling, the continuously floating black foam is skimmed off to obtain sugarcane juice.

[0025] S2, Add invertase to hydrolyze sucrose when the sugarcane juice cools to 45°C. 60 mg of invertase is added per kilogram of sugarcane juice, and the hydrolysis time is 10 h. The hydrolyzed sugarcane juice is evaporated and concentrated to 40°°Bx to obtain liquid brown sugar for standby.

[0026] S3, Take fresh Phyllanthus emblica fruits, wash, dry, and remove the cores. Use a press to physically press to obtain juice. Add water to the juice at a volume ratio of 1:1, mix evenly, filter, and let stand. Take the supernatant to obtain olive juice for standby.

[0027] S4, Add the olive juice, honey, ginger extract, and citric acid to the liquid brown sugar and stir evenly to obtain the liquid brown sugar beverage.

[0028] Example 2

[0029] A liquid brown sugar beverage contains the following components in parts by weight: 85 parts of liquid brown sugar, 14 parts of olive juice, 5 parts of honey, 1 part of ginger extract, and 0.6 part of citric acid.

[0030] The preparation method of the above liquid brown sugar beverage comprises the following steps:

[0031] S1, Press fresh sugarcane with a juicing device to extract juice. After the sugarcane juice is roughly filtered and sedimented, it is pumped into a defoaming pot for heating. After boiling, skim off the continuously floating black foam to obtain sugarcane juice;

[0032] S2, Add invertase to hydrolyze sucrose when the sugarcane juice cools to 50°C. Add 80 mg of invertase per kilogram of sugarcane juice, and the hydrolysis time is 12 h. Evaporate and concentrate the hydrolyzed sugarcane juice to 45°Bx to obtain liquid brown sugar for standby;

[0033] S3, Take fresh Yunnan olives, wash, dry, and pit them. Use a press to physically press to obtain juice. Add water to the juice at a volume ratio of 1:1, mix evenly, filter, and let stand. Take the supernatant to obtain olive juice for standby;

[0034] S4, Add the olive juice, honey, ginger extract, and citric acid to the liquid brown sugar and stir evenly to obtain the liquid brown sugar beverage.

[0035] Example 3

[0036] A liquid brown sugar beverage contains the following components in parts by weight: 100 parts of liquid brown sugar, 16 parts of olive juice, 5 parts of honey, 2 parts of ginger extract, and 0.6 part of citric acid.

[0037] The preparation method of the above liquid brown sugar beverage comprises the following steps:

[0038] S1, Press fresh sugarcane with a juicing device to extract juice. After the sugarcane juice is roughly filtered and sedimented, it is pumped into a defoaming pot for heating. After boiling, skim off the continuously floating black foam to obtain sugarcane juice;

[0039] S2, Add invertase to hydrolyze sucrose when the sugarcane juice cools to 47°C. Add 70 mg of invertase per kilogram of sugarcane juice, and the hydrolysis time is 11 h. Evaporate and concentrate the hydrolyzed sugarcane juice to 50°Bx to obtain liquid brown sugar for standby;

[0040] S3, Take fresh Yunnan olives, wash, dry, and pit them. Use a press to physically press to obtain juice. Add water to the juice at a volume ratio of 1:1, mix evenly, filter, and let stand. Take the supernatant to obtain olive juice for standby;

[0041] S4, Add the olive juice, honey, ginger extract, and citric acid to the liquid brown sugar and stir evenly to obtain the liquid brown sugar beverage.

[0042] Example 4

[0043] A liquid brown sugar beverage contains the following components in parts by weight: 90 parts of liquid brown sugar, 13 parts of olive juice, 4 parts of honey, 1.5 parts of ginger extract, and 0.5 part of citric acid.

[0044] The preparation method of the above liquid brown sugar beverage comprises the following steps:

[0045] S1. Press fresh sugarcane with a juicing device to extract juice. After the cane juice is roughly filtered and sedimented, it is pumped into a defoaming pot for heating. After boiling, skim off the continuously floating black foam to obtain cane juice;

[0046] S2. Add invertase to hydrolyze sucrose when the cane juice cools to 45°C. Add 75 mg of invertase per kilogram of cane juice, and the hydrolysis time is 11 h. Evaporate and concentrate the hydrolyzed cane juice to 40 °Bx to obtain liquid brown sugar for standby;

[0047] S3. Take fresh Yunnan olives, wash, dry, and remove the pits. Use a press to physically press to obtain juice. Add water to the juice at a volume ratio of 1:1, mix evenly, filter, and let stand. Take the supernatant to obtain olive juice for standby;

[0048] S4. Add the olive juice, honey, ginger extract, and citric acid to the liquid brown sugar and stir evenly to obtain the liquid brown sugar beverage.

[0049] Example 5

[0050] A liquid brown sugar beverage contains the following components in parts by weight: 95 parts of liquid brown sugar, 10 parts of olive juice, 3 parts of honey, 2 parts of ginger extract, and 0.6 part of citric acid.

[0051] The preparation method of the above liquid brown sugar beverage comprises the following steps:

[0052] S1. Press fresh sugarcane with a juicing device to extract juice. After the cane juice is roughly filtered and sedimented, it is pumped into a defoaming pot for heating. After boiling, skim off the continuously floating black foam to obtain cane juice;

[0053] S2. Add invertase to hydrolyze sucrose when the cane juice cools to 45°C. Add 80 mg of invertase per kilogram of cane juice, and the hydrolysis time is 12 h. Evaporate and concentrate the hydrolyzed cane juice to 48 °Bx to obtain liquid brown sugar for standby;

[0054] S3. Take fresh Yunnan olives, wash, dry, and remove the pits. Use a press to physically press to obtain juice. Add water to the juice at a volume ratio of 1:1, mix evenly, filter, and let stand. Take the supernatant to obtain olive juice for standby;

[0055] S4. Add the olive juice, honey, ginger extract, and citric acid to the liquid brown sugar and stir evenly to obtain the liquid brown sugar beverage.

[0056] Comparative Example 1

[0057] A liquid brown sugar beverage, comprising the following components in parts by weight: 80 parts of liquid brown sugar, 3 - 5 parts of honey, 1 part of ginger extract, and 0.4 part of citric acid.

[0058] The preparation method of the above - mentioned liquid brown sugar beverage comprises the following steps:

[0059] S1, Use a juicing device to press fresh sugarcane for juice extraction. After the cane juice is roughly filtered and sediment - removed, it is pumped into a defoaming pot for heating. After boiling, skim off the continuously floating black foam to obtain sugarcane juice;

[0060] S2, Add invertase to hydrolyze sucrose when the sugarcane juice cools to 45°C. Add 60 mg of invertase per kilogram of sugarcane juice, and the hydrolysis time is 10 h. Evaporate and concentrate the hydrolyzed sugarcane juice to 40 °Bx to obtain liquid brown sugar for standby;

[0061] S3, Add honey, ginger extract, and citric acid to the liquid brown sugar and stir evenly to obtain the liquid brown sugar beverage.

[0062] Comparative Example 2

[0063] A liquid brown sugar beverage, comprising the following components in parts by weight: 100 parts of liquid brown sugar, 16 parts of olive juice, 5 parts of honey, and 2 parts of ginger extract.

[0064] The preparation method of the above - mentioned liquid brown sugar beverage comprises the following steps:

[0065] S1, Use a juicing device to press fresh sugarcane for juice extraction. After the cane juice is roughly filtered and sediment - removed, it is pumped into a defoaming pot for heating. After boiling, skim off the continuously floating black foam to obtain sugarcane juice;

[0066] S2, Add invertase to hydrolyze sucrose when the sugarcane juice cools to 47°C. Add 80 mg of invertase per kilogram of sugarcane juice, and the hydrolysis time is 11 h. Evaporate and concentrate the hydrolyzed sugarcane juice to 50 °Bx to obtain liquid brown sugar for standby;

[0067] S3, Take fresh Yunnan olives, wash, dry, and remove the pits. Use a press to physically press to obtain juice. Add water to the juice in a volume ratio of 1:1, mix evenly, filter, and let it stand. Take the supernatant to obtain olive juice for standby;

[0068] S4, Add olive juice, honey, and ginger extract to the liquid brown sugar and stir evenly to obtain the liquid brown sugar beverage.

[0069] Comparative Example 3

[0070] A liquid brown sugar beverage, comprising the following components in parts by weight: 90 parts of liquid brown sugar and 13 parts of olive juice.

[0071] The preparation method of the above - mentioned liquid brown sugar beverage comprises the following steps:

[0072] S1. Extract the juice from fresh sugarcane using a juicing device. After the cane juice is roughly filtered and sediment is removed, it is pumped into a defoaming pot for heating. After boiling, the continuously floating black foam is skimmed off to obtain cane juice;

[0073] S2. When the cane juice cools to 45°C, add invertase to hydrolyze sucrose. Add 75 mg of invertase per kilogram of cane juice, and the hydrolysis time is 11 h. Evaporate and concentrate the hydrolyzed cane juice to 40°Bx to obtain liquid brown sugar for standby;

[0074] S3. Take fresh Phyllanthus emblica, wash, dry, and remove the pits. Use a press to physically extract the juice. Add water to the juice according to a volume ratio of 1:1 and mix evenly. After filtration, let it stand, and take the supernatant to obtain Phyllanthus emblica juice for standby;

[0075] S4. Add the Phyllanthus emblica juice to the liquid brown sugar and stir evenly to obtain a liquid brown sugar beverage.

[0076] Example 6

[0077] The properties and tastes of the instant products prepared in Examples 1 to 5 and Comparative Examples 1 to 3 and the products after being placed at 4°C and room temperature for 180 days are shown in the following table.

[0078]

[0079]

[0080] Finally, it should be noted that the above preferred embodiments are only used to illustrate the technical solutions of the present invention and are not restrictive. Although the present invention has been described in detail through the above preferred embodiments, those skilled in the art should understand that various changes can be made in terms of form and details without departing from the scope defined by the claims of the present invention.

Claims

1. A liquid brown sugar beverage, characterized in that: it contains the following components in parts by weight: 80 - 100 parts of liquid brown sugar, 10 - 16 parts of olive juice, 3 - 5 parts of honey, 1 - 2 parts of ginger extract, and 0.4 - 0.6 parts of citric acid; the preparation method of the liquid brown sugar beverage comprises the following steps: S1, extract juice by pressing fresh sugarcane with a juicing device, pump the cane juice into a defoaming pot for heating after rough filtration and sediment removal, and skim off the continuously floating black foam after boiling to obtain sugarcane juice; S2, add invertase to hydrolyze part of the sucrose in the sugarcane juice when it cools to 45 - 50 °C, and evaporate and concentrate the hydrolyzed sugarcane juice to 40 - 50 °Bx to obtain liquid brown sugar for standby; S3, take fresh olives, wash, dry and remove the pits, physically press them with a juicer to obtain juice, add water in a volume ratio of 1:1 to the juice and mix evenly, filter and let it stand, and take the supernatant to obtain olive juice for standby; S4, add the olive juice, honey, ginger extract and citric acid to the liquid brown sugar and stir evenly to obtain the liquid brown sugar beverage.

2. A liquid brown sugar beverage according to claim 1, characterized in that: it contains the following components in parts by weight: 85 parts of liquid brown sugar, 14 parts of olive juice, 5 parts of honey, 1 part of ginger extract, and 0.6 parts of citric acid.

3. A liquid brown sugar beverage according to claim 1, characterized in that, 60 - 80 mg of invertase is added to each kilogram of sugarcane juice in step S2, and the hydrolysis time is 10 - 12 h.

4. A liquid brown sugar beverage according to claim 1, characterized in that, the olive in step S3 is Phyllanthus emblica.

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