Brown sugar and preparation method thereof

Abstract

The invention provides brown sugar and a preparation method thereof, and relates to the technical field of nutrient preparation. According to the brown sugar and the preparation method thereof, sucrose is converted into isomaltulose and trehalose by using sucrose isomerase, so that the non-saccharification upgrading of the traditional brown sugar is realized. The method comprises the following steps: firstly, culturing spermatobacterium rubrum capable of secreting sucrose isomerase, adding thalli into a sugarcane juice or brown sugar solution, converting sucrose into isomaltulose and seaweed ketose, then fermenting residual sucrose, fructose and glucose in a conversion solution into alcohol and carbon dioxide by using yeast, filtering, concentrating and drying to prepare a solid, the sugar-free brown sugar can be obtained. The novel brown sugar can remove adverse effects of cane sugar in traditional brown sugar, maintains the effects of the traditional brown sugar, and increases the effects of preventing tooth decay, inhibiting fat accumulation and stabilizing blood sugar of functional sugar.

Description

Technical Field

[0001] This invention relates to the field of nutritional product preparation technology, specifically to a type of brown sugar and its preparation method. Background Technology

[0002] Brown sugar, as defined in GB / T 4561-2013, refers to sugarcane made from sugarcane through juice extraction, clarification, boiling, and refining using the lime process. Because it is not highly refined, it retains almost all the components of the sugarcane juice. Besides a total sugar content of ≥85%, it also contains vitamins and trace elements such as iron, zinc, manganese, and chromium. Brown sugar is sweet and warm in nature, possessing health benefits such as tonifying the middle jiao (spleen and stomach), relieving spasms, and promoting blood circulation. As a type of sugar with a honey-like texture, it has a unique flavor and retains many essential amino acids, reducing sugars, polyphenols, and other components from sugarcane juice. It also contains flavonoid antioxidants and trace elements such as calcium, iron, and zinc. These nutrients are essential for the synthesis of human proteins, metabolism, and participation in human life activities, possessing high health benefits. It has a pleasant taste and rich flavor, and is very effective in promoting health.

[0003] With changes in human diets, sugar intake has increased significantly. Sugar has been proven to be a major cause of aging and weight gain. Excessive sugar intake can also lead to decreased glucose tolerance, dyslipidemia, and ectopic fat deposition. As a result, various sugar alcohols and artificial sweeteners have been introduced to the market to meet the public's demand for healthy sweets, such as xylitol, maltitol, isomaltitol, erythritol, aspartame, and sucralose. Brown sugar remains a widely used and consumed sugar, and its high sugar content continues to affect people's intake. Summary of the Invention

[0004] (a) Technical problems to be solved To address the shortcomings of existing technologies, this invention provides a brown sugar and its production method, solving the problems of existing brown sugar preparation technologies lacking sugar-free treatment and the fact that the high sugar content of existing brown sugar still affects human intake.

[0005] (II) Technical Solution To achieve the above objectives, the present invention is implemented through the following technical solution: a brown sugar, characterized in that it comprises the following raw materials by mass percentage: total sugar content greater than 80%, wherein the sum of sucrose, fructose and glucose content is 0-1%, and the sum of isomaltulose and trehalose content is greater than 70%.

[0006] Preferably, a method for making brown sugar includes the following preparation steps: S1. To remove sucrose from brown sugar, during the production process, microbial cells that secrete sucrose isomerase or extracted sucrose isomerase are first used to convert most of the sucrose in the sugarcane juice or brown sugar solution used as raw material into a mixture of isomaltulose and trehalose. Red protists are inoculated from the original slant culture medium into 100-150 ml of sucrose medium and cultured in a shaker at 25-35 degrees Celsius and 130-160 rpm for 7-8 hours. Then, the culture is transferred to 1900-2100 ml of sugar medium and cultured in a shaker for 11-13 hours. The culture is then centrifuged at 5500-6500 rpm at 25-28 degrees Celsius for 8-12 minutes. The cells are washed 2-4 times with distilled water and then suspended in 1900-2100 ml of 25 mM phosphate-citrate buffer to obtain a cell suspension containing sucrose isomerase activity. S2. Add 100 ml of cell suspension to 1900-2100 ml of brown sugar solution. Under positive pressure, convert the sucrose to a mixture of isomaltulose and trehalose at 25-32 degrees Celsius for 15-18 hours to obtain conversion solution A. S3. Dissolve 0.05-0.12 grams of brewing yeast at 25-35 degrees Celsius, add it to inversion solution A, and ferment at a constant temperature of 25-35 degrees Celsius for 24-36 hours to ferment the fructose and glucose byproducts and residual sucrose in inversion solution A into alcohol, so that inversion solution A is fermented to obtain fermentation solution A. S4. Add diatomaceous earth filter aid to the fermentation broth A obtained in step S3, and filter to obtain filtrate A; S5. Heat the obtained filtrate A to evaporate the water until the temperature of the obtained concentrated liquid A reaches 115-135 degrees Celsius. Pour the concentrated liquid A into a mold to cool, and obtain the solid block-shaped sugar-free brown sugar product.

[0007] Preferably, in step S1, the sucrose culture medium also contains sucrose, yeast powder, peptone, magnesium sulfate, and potassium dihydrogen phosphate in corresponding mass percentages.

[0008] Preferably, the pH of the sucrose culture medium is 6.3 to 6.7, and the bacterial cells used in step S1 are cells of *Propionibacterium rubrum*, *Erwinia rhubarb*, *Serratia plymouthii*, *Pancreatoblastus*, or *Kleberella* that can secrete sucrose isomerase, or sucrose isomerase extracted from the above bacterial cells.

[0009] Preferably, in step S2, the brown sugar concentration of the brown sugar solution is 30-50%.

[0010] Preferably, in step S3, the fermentation temperature inside the fermentation tank is set at 25-35 degrees Celsius, where the byproducts fructose, glucose, and residual sucrose in the conversion liquid A are fermented into alcohol and carbon dioxide, achieving a total content of sucrose, fructose, and glucose of 0-1%.

[0011] Preferably, in step S4, the dosage of the diatomaceous earth filter aid is 8 to 12 grams.

[0012] Preferably, in step S5, filtrate A is heated and evaporated at 100-110 degrees Celsius.

[0013] (III) Beneficial Effects This invention provides brown sugar and its preparation method. It has the following beneficial effects: This invention utilizes *Rhizobium rubrum* and its secreted sucrose isomerase to convert sucrose into isomaltulose and trehalose, upgrading traditional brown sugar to sugar-free. This eliminates the adverse effects of sucrose in traditional brown sugar, maintaining its efficacy while adding the functional sugars' effects of preventing tooth decay, inhibiting fat accumulation, and stabilizing blood sugar. Isomaltulose and trehalose are natural sugars found in beets, sugarcane, and honey, and are isomers of sucrose. Unlike other functional oligosaccharides, isomaltulose and trehalose can be completely absorbed by the human intestine and broken down into glucose and fructose, so they do not cause diarrhea like other oligosaccharides, and large-scale consumption has no adverse effects on the human body.

[0014] Isomaltulose and trehalose are natural sugars found in beets, sugarcane, and honey. They are isomers of sucrose. Unlike other functional oligosaccharides, isomaltulose and trehalose can be completely absorbed by the human intestine and broken down into glucose and fructose. Therefore, they do not cause diarrhea like other oligosaccharides, and consuming large amounts has no adverse effects on the human body. Isomaltulose and trehalose cannot be utilized by oral microorganisms that cause tooth decay, and therefore do not produce insoluble polydextrose. Not only do they not cause tooth decay themselves, but they also have the effect of inhibiting tooth decay caused by sucrose.

[0015] Isomaltulose and trehalose do not trigger insulin secretion after digestion and absorption, and therefore do not activate LPL activity. As a result, the presence of isomaltulose makes it difficult for fats to be absorbed into adipose tissue.

[0016] Isomaltulose and trehalose are slowly and evenly absorbed by the body within 6 hours after ingestion. Blood sugar and insulin levels do not rise rapidly, and they do not affect the stability of bodily functions and mental state. Moreover, because there is a continuous supply of energy, the hypoglycemia that often occurs in diabetic patients will not occur. Therefore, isomaltulose is often made into food for diabetic and hyperglycemic patients. Implementation

[0017] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention. Example

[0018] This invention provides a brown sugar comprising the following raw materials by mass percentage: total sugar content greater than 80%, wherein the sum of sucrose, fructose, and glucose content is 1%, and the sum of isomaltulose and trehalose content is greater than 70%.

[0019] This invention provides a method for making brown sugar, comprising the following preparation steps: S1. To remove sucrose from brown sugar, the production process first utilizes microbial cells that secrete sucrose isomerase or extracted sucrose isomerase. The cells used are those that secrete sucrose isomerase, such as *Propionibacterium rubrum*, *Erwinia rhubarb*, *Serratia plymouthii*, *Pancreatoblastus*, and *Klebsiella pneumoniae*. Alternatively, sucrose isomerase can be extracted from these cells. This process converts most of the sucrose in the sugarcane juice or brown sugar solution used as the raw material into a mixture of isomaltulose and trehalose. *Propionibacterium rubrum* is inoculated from the original slant culture medium into 100 ml of sucrose culture medium. The sucrose medium also contains sucrose, yeast extract, peptone, magnesium sulfate, and potassium dihydrogen phosphate culture medium in corresponding mass percentages. The pH of the potassium dihydrogen phosphate culture medium is 6.6. The cells are cultured in a shaker at 35 degrees Celsius and 160 rpm for 8 hours, then transferred to 2000 ml of sugar medium and cultured for another 12 hours. The cells are then centrifuged at 6000 rpm at 20 degrees Celsius for 10 minutes, washed three times with distilled water, and suspended in 2000 ml of 25 mM phosphate-citrate buffer to obtain a cell suspension containing sucrose isomerase activity. S2. Add 100 ml of cell suspension to 2000 ml of brown sugar solution with a brown sugar concentration of 40%. Under positive pressure, convert the sucrose into a mixture of isomaltulose and trehalose at 30 degrees Celsius for 18 hours to obtain conversion solution A. S3. Dissolve 0.1 g of brewing yeast at 25 degrees Celsius and add it to inversion liquid A. Ferment at a constant temperature of 25 degrees Celsius for 24 hours to ferment the fructose, glucose byproducts and residual sucrose in inversion liquid A into alcohol. Set the fermentation temperature inside the fermentation tank to 30 degrees Celsius. The byproducts fructose, glucose and residual sucrose in inversion liquid A are fermented into alcohol and carbon dioxide until the sum of sucrose, fructose and glucose content is less than 1%, so that inversion liquid A is fermented to obtain fermentation liquid A. S4. Add diatomaceous earth filter aid to the fermentation broth A obtained in step S3. The dosage of the diatomaceous earth filter aid is 10 grams. After filtration, filtrate A is obtained. S5. Heat the obtained filtrate A to evaporate the water. Heat filtrate A at 105 degrees Celsius until the temperature of the obtained concentrated liquid A reaches 125 degrees Celsius. Pour the concentrated liquid A into a mold to cool and obtain a solid block of sugar-free brown sugar product. Example

[0020] This invention provides a brown sugar comprising the following raw materials by mass percentage: total sugar content greater than 80%, wherein the sum of sucrose, fructose, and glucose content is 0-1%, and the sum of isomaltulose and trehalose content is greater than 70%.

[0021] This invention provides a method for making brown sugar, comprising the following preparation steps: S1. To remove sucrose from brown sugar, the production process first utilizes microbial cells that secrete sucrose isomerase or extracted sucrose isomerase. The cells used are those that secrete sucrose isomerase, such as *Propionibacterium rubrum*, *Erwinia rhubarb*, *Serratia plymouthii*, *Pancreatoblastus*, and *Klebsiella pneumoniae*. Alternatively, sucrose isomerase can be extracted from these cells. This process converts most of the sucrose in the sugarcane juice or brown sugar solution used as the raw material into a mixture of isomaltulose and trehalose. *Propionibacterium rubrum* is inoculated from the original slant culture medium into 110 ml of sucrose culture medium. The culture medium, sucrose medium, also contains sucrose, yeast extract, peptone, magnesium sulfate, and potassium dihydrogen phosphate culture solution in corresponding mass percentages. The pH of the sucrose culture solution is 6.3. The cells are cultured in a shaker at 25 degrees Celsius and 130 rpm for 7 hours, then transferred to 1900 ml of sugar medium and cultured for another 11 hours. The cells are then centrifuged at 5500 rpm at 25 degrees Celsius for 8 minutes, washed twice with distilled water, and suspended in 1900 ml of 25 mM phosphate-citrate buffer to obtain a cell suspension containing sucrose isomerase activity. S2. Add 100 ml of cell suspension to 1900 ml of brown sugar solution with a brown sugar concentration of 30%. Under positive pressure, convert the sucrose into a mixture of isomaltulose and trehalose for 15 hours to obtain conversion solution A. S3. Dissolve 0.05 g of brewing yeast at 25 degrees Celsius and add it to inversion liquid A. Ferment at a constant temperature of 25-35 degrees Celsius for 24 hours to ferment the fructose, glucose byproducts and residual sucrose in inversion liquid A into alcohol. The fermentation temperature inside the fermentation tank is set at 25 degrees Celsius. The byproducts fructose, glucose and residual sucrose in inversion liquid A are fermented into alcohol and carbon dioxide, so that the sum of sucrose, fructose and glucose content is 0.5%, and the inversion liquid A is fermented to obtain fermentation liquid A. S4. Add diatomaceous earth filter aid to the fermentation broth A obtained in step S3. The dosage of the diatomaceous earth filter aid is 8 grams. After filtration, filtrate A is obtained. S5. Heat the obtained filtrate A to evaporate the water. Heat filtrate A at 110 degrees Celsius until the temperature of the obtained concentrated liquid A reaches 125 degrees Celsius. Pour the concentrated liquid A into a mold to cool and obtain a solid block of sugar-free brown sugar product. Example

[0022] This invention provides a method for making brown sugar, comprising the following steps: S1. First, *Spermum erythrorhizon* was inoculated from the slant culture medium into 100 ml of sucrose medium and cultured in a shaker at 30°C and 150 rpm for 8 hours. Then, it was transferred to 2000 ml of sucrose medium and cultured for another 12 hours. The cells were then centrifuged at 6000 rpm and 20°C for 10 minutes. The cells were washed three times with distilled water and then suspended in 2000 ml of 25 mM phosphate-citrate buffer to obtain active cells containing sucrose isomerase. The sucrose medium contained 2% sucrose, 0.1% yeast extract, 0.1% peptone, 0.05% MgSO4, 0.1% KH2PO4, and pH 6.6. S2. Extract juice from sugarcane, take 8000 ml of sugarcane juice, add 400 ml of cell suspension, and under positive pressure, convert sucrose to isomaltulose and trehalose at a constant temperature of 30 degrees Celsius for 18 hours to obtain the conversion solution.

[0023] S3. Dissolve 0.1 g (0.05-0.12 g) of brewing yeast, add it to the conversion solution, and ferment at a constant temperature of 30 degrees Celsius for 24 hours to ferment the fructose, glucose byproducts and residual sucrose in the conversion solution into alcohol.

[0024] S4. Add 40 grams of diatomaceous earth filter aid to the fermentation broth and filter to obtain the filtrate.

[0025] S5. Heat the filtrate to evaporate the water until the temperature of the concentrate reaches 135 degrees Celsius. Pour the concentrate into a mold to cool and obtain sugar-free brown sugar.

[0026] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A type of brown sugar, characterized in that: It includes the following components by weight percentage: total sugar content greater than 80%, of which the sum of sucrose, fructose and glucose content is 0-1%, and the sum of isomaltulose and trehalose content is greater than 70%.

2. A method for making brown sugar, characterized in that: The preparation steps include the following: S1. To remove sucrose from brown sugar, during the production process, microbial cells that secrete sucrose isomerase or extracted sucrose isomerase are first used to convert most of the sucrose in the sugarcane juice or brown sugar solution used as raw material into a mixture of isomaltulose and trehalose. Red spermatids are inoculated from the original slant culture medium into 100-150 ml of sucrose medium and cultured in a shaker at 25-35 degrees Celsius and 130-160 rpm for 7-8 hours. Then, the culture is transferred to 1900-2100 ml of sucrose medium and cultured in a shaker for 11-13 hours. The culture is then centrifuged at 5500-6500 rpm at 25-28 degrees Celsius for 8-12 minutes. The cells are washed 2-4 times with distilled water and then suspended in 1900-2100 ml of 25 mM phosphate-citrate buffer to obtain a cell suspension containing sucrose isomerase activity. S2. Add 100 ml of cell suspension to 1900-2100 ml of brown sugar solution. Under positive pressure, convert the sucrose to a mixture of isomaltulose and trehalose at 25-32 degrees Celsius for 15-18 hours to obtain conversion solution A. S3. Dissolve 0.05-0.12 grams of brewing yeast at 25-35 degrees Celsius, add it to inversion solution A, and ferment at a constant temperature of 25-35 degrees Celsius for 24-36 hours to ferment the fructose and glucose byproducts and residual sucrose in inversion solution A into alcohol and carbon dioxide, so that inversion solution A is fermented to obtain fermentation solution A. S4. Add diatomaceous earth filter aid to the fermentation broth A obtained in step S3, and filter to obtain filtrate A; S5. Heat the filtrate A obtained in S4 to evaporate the water until the temperature of the concentrated liquid A reaches 115-135 degrees Celsius. Pour the concentrated liquid A into a mold to cool, and you will get a solid block of sugar-free brown sugar product.

3. The brown sugar and its preparation method according to claim 1, characterized in that: In step S1, the sucrose culture medium also contains sucrose, yeast powder, peptone, magnesium sulfate, and potassium dihydrogen phosphate in corresponding mass percentages.

4. The method for making brown sugar according to claim 3, characterized in that: The pH of the sucrose culture medium is 6.3 to 6.

7. In step S1, the bacterial cells used are cells of *Propionibacterium rubrum*, *Erwinia rhubarb*, *Serratia plymouthii*, *Pancreatoblastus*, and *Kleberella* that can secrete sucrose isomerase, or sucrose isomerase extracted from the above bacterial cells.

5. The method for making brown sugar according to claim 1, characterized in that: In step S2, the brown sugar concentration of the brown sugar solution is 30-50%.

6. The method for making brown sugar according to claim 1, characterized in that: In step S3, the fermentation temperature inside the fermentation tank is set at 25-35 degrees Celsius, and the byproducts fructose, glucose and residual sucrose in the conversion liquid A are fermented into alcohol and carbon dioxide, so that the sum of sucrose, fructose and glucose content is 0-1%.

7. The method for making brown sugar according to claim 1, characterized in that: In step S4, the dosage of the diatomaceous earth filter aid is 8 to 12 grams.