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Preparation method of ginger brown sugar

A technology of ginger brown sugar and ginger brown sugar, applied in the field of sucrose processing, can solve problems such as inconvenience of carrying ginger juice brown sugar water, and achieve the effects of low cost and simple operation

Inactive Publication Date: 2018-02-16
GUANGXI LIUCHENG CHENGLIN AGRI SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to overcome the inconvenient portability defect of existing ginger juice brown sugar water, and provide a preparation method of brewable ginger brown sugar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of ginger brown sugar, the steps are as follows:

[0023] (1) Squeeze sugarcane and ginger separately, filter to obtain cane juice and ginger juice, set aside.

[0024] (2) Heat the cane juice to 90°C, skim off the foam until the bubbling becomes clear, then heat up to 110-120°C, evaporate and concentrate until the solid content of the cane juice reaches 30% (volume about 1 liter) , under stirring, add 0.2 liters of ginger juice and 1.5 grams of sodium bicarbonate, and continue to concentrate to obtain massecuite. Adding ginger juice too early will easily cause the loss of nutrients, and adding it too late will make it difficult to mix. On the one hand, the added sodium bicarbonate is beneficial to remove the sour taste in the cane juice, on the other hand, it is easy to decompose when heated, and the carbon dioxide bubbles produced are beneficial to the mixing of ginger juice and speed up the evaporation of water.

[0025] (3) The massecuite is s...

Embodiment 2

[0028] A preparation method of ginger brown sugar, the steps are as follows:

[0029] (1) Squeeze sugarcane and ginger separately, filter to obtain cane juice and ginger juice, set aside.

[0030] (2) Heat the sugarcane juice to above 90°C, skim off the foam until the bubbling becomes clear, then heat up to 110-120°C, evaporate and concentrate, and wait until the solid content of the sugarcane juice reaches 40% (volume about 1 liter) ), under stirring, add 0.4 liters of ginger juice and 2 grams of sodium bicarbonate, and continue to concentrate to obtain massecuite.

[0031] (3) The massecuite is sent into a casserole for sanding, and after solidification, it is pulverized to obtain ginger brown sugar.

[0032] (4) Dry the bagasse and ginger dregs produced in step (1) after drying, mix and pulverize, pass through an 80-mesh sieve, and add the powder into water at a ratio of 1:3 kg / L to the material, and extract at 100°C for 1 hour After centrifugation, the supernatant obtain...

Embodiment 3

[0034] A preparation method of ginger brown sugar, the steps are as follows:

[0035] (1) Squeeze sugarcane and ginger separately, filter to obtain cane juice and ginger juice, set aside.

[0036] (2) Heat the sugarcane juice to 90°C, skim off the foam until the bubbles become clear, then heat up to 110-120°C, evaporate and concentrate until the solid content of the sugarcane juice reaches 35% (volume about 1 liter) , under stirring, add 0.3 liters of ginger juice and 1 gram of sodium bicarbonate, and continue to concentrate to obtain massecuite.

[0037] (3) The massecuite is sent into a casserole for sanding, and after solidification, it is pulverized to obtain ginger brown sugar.

[0038] (4) Mix and pulverize the bagasse and ginger dregs produced after filtering in step (1), pass through an 80-mesh sieve, and press the material-liquid ratio to be 1: 3kg / L, add the powder to water, and extract for 2 hours at 80°C After centrifugation, the supernatant obtained is mixed wit...

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PUM

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Abstract

The invention discloses a preparation method of ginger brown sugar. The preparation method comprises the following steps of: (1) separately subjecting sugarcane and raw ginger to squeezing and filtration so as to obtain sugarcane juice and ginger juice; (2) heating the sugarcane juice, removing foam, conducting evaporation and concentration, adding the ginger juice and sodium bicarbonate with stirring, and continuing the concentration to obtain a sugar paste; and (3) cooling the sugar paste to obtain the ginger brown sugar. The ginger brown sugar prepared by the invention is ready to drink bybrewing, is convenient to carry around for drinking, and is simple in operations of a preparation process and low in costs.

Description

technical field [0001] The invention belongs to the field of sucrose processing, and in particular relates to a preparation method of ginger brown sugar. Background technique [0002] Ginger has the effect of warming the stomach and dispelling cold, and brown sugar is a good product for nourishing blood. The folks often use ginger brown sugar water to prevent colds, regulate the stomach, reduce inflammation, dehumidify and activate blood, warm the stomach, and stop vomiting. Juicy brown sugar water is only suitable for boiling and drinking now, and it is not convenient to carry. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the disadvantage that the existing ginger juice brown sugar water is inconvenient to carry, and to provide a preparation method of brewable ginger brown sugar. [0004] In order to solve the problems of the technologies described above, the present invention provides the following technica...

Claims

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Application Information

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IPC IPC(8): A23L33/105A23L33/125C13B10/06C13B25/00
CPCA23L33/105A23L33/125A23V2002/00C13B10/06C13B30/002A23V2200/32A23V2200/30A23V2250/21A23V2250/628
Inventor 覃智荣
Owner GUANGXI LIUCHENG CHENGLIN AGRI SCI & TECH
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