Preparation method of ancient-process brown sugar

Abstract

The invention belongs to the field of food processing, and in particular, relates to a preparation method of ancient-process brown sugar, wherein the preparation method includes four steps of juice extraction, high vacuum evaporation processing, viscosity reduction processing, and high-vacuum low-temperature sugar boiling; the preparation method has the advantages of short sugar preparation time, high production efficiency, and low manufacturing cost, and is suitable for industrialized production and application; the ancient-process brown sugar obtained by the preparation method retains the original juice and flavor of sugarcane, and has the advantages of high nutritional value, low water content, difficult moisture regaining, and high stability, and facilitates preservation; the ancient-process brown sugar is pure, sweet and delicious, is sweet but not greasy, and also has the efficacies of dispersing cold and warming stomach, promoting blood circulation to remove blood stasis, tonifying spleen and warming stomach, nourishing qi and blood and the like.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of ancient brown sugar. Background technique [0002] The raw material of brown sugar is sugar cane, which contains about 95% sucrose. The ancient brown sugar means that the harvested sugar cane is chopped and rolled, and the pressed juice first removes impurities such as soil, bacteria, fibers, etc., and then boiled on low heat for 5 ~6 hours, keep stirring to let the water slowly evaporate, so that the concentration of sugar gradually increases, and after cooling, solid block-shaped rough sugar is obtained. Because it has not been highly refined, it retains almost all the ingredients in sugarcane juice. In addition to the function of sugar, it also contains vitamins and trace elements, such as iron, zinc, manganese, chromium, etc., and its nutritional content is much higher than that of white sugar. Ginger is pungent and slightly warm in nature a...

AI Technical Summary

Problems solved by technology

However, the taste and function of the brown sugar prepared by this production process are relatively single, and its moisture content is relatively high, which is easy to regain moisture and is not conducive to preservation.

[0005] Chinese patent application 201310584551.2 discloses a method for manufacturing block brown sugar. The preparation steps are: put the rock molasses and brown sugar separated from single crystal and polycrystalline rock sugar into a sugar melting pot, add water to dissolve and transport through a filter Boil the sugar in the concentration pot to concentrate, and get the molasses after removing the excess water. Put the molasses into the sanding truck, stir the molasses evenly with a stirring device to make sand, put it on the sugar cloth of the workbench, and then draw a line to get it. This invention It overcomes the technical problem that brown sugar is easy to regain moisture due to high moisture content, and has the advantages of simple manufacturing method, low raw material cost, and less process, but the manufacturing method takes too long to produce, and the production efficiency is also relatively low

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