CN109295262A - A kind of no added liquid brown sugar and preparation method thereof - Google Patents
A kind of no added liquid brown sugar and preparation method thereof Download PDFInfo
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- CN109295262A CN109295262A CN201811156083.8A CN201811156083A CN109295262A CN 109295262 A CN109295262 A CN 109295262A CN 201811156083 A CN201811156083 A CN 201811156083A CN 109295262 A CN109295262 A CN 109295262A
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- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B10/00—Production of sugar juices
- C13B10/02—Expressing juice from sugar cane or similar material, e.g. sorghum saccharatum
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B20/00—Purification of sugar juices
- C13B20/002—Purification of sugar juices using microorganisms or enzymes
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- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B20/00—Purification of sugar juices
- C13B20/16—Purification of sugar juices by physical means, e.g. osmosis or filtration
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- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B25/00—Evaporators or boiling pans specially adapted for sugar juices; Evaporating or boiling sugar juices
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- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
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Abstract
The invention discloses a kind of no added liquid brown sugar and preparation method thereof, the no added liquid brown sugar is using sugarcane as raw material, it is obtained through squeezing, filtering, immobilized sucrase enzymatic hydrolysis, concentration, thermal response, no added liquid brown sugar of the invention does not add any food additives and chemical reagent in process of production, utilizes zero addition green food of biological enzyme and physical refining process production.It is liquid condition under no added liquid brown sugar room temperature, character is stablized, and whole system does not generate crystallization, and can maintain very high osmotic pressure, and microorganism cannot grow, and remains to long-term preservation without adding preservative, the shelf-life is 36 months or more.No added liquid brown sugar of the invention is in good taste, full of nutrition, and remains whole nutritions in sugar-cane juice, nutritive value with higher.
Description
Technical field
The invention belongs to liquid sugar manufacture technology fields, and in particular to a kind of no added liquid brown sugar and preparation method thereof.
Background technique
There is different types of liquid since the convenience used becomes important sugar products in succession in the world in liquid sugar
Syrupy product.The quality of liquid sugar is easier to specification and uniformly, and in production, can be made according to the particular/special requirement of user
Various concentration, different conversion sugared contents and the liquid glucose being of different shades.Food industry, the tobacco industry, medical industry are direct
Using liquid sugar sirup, production process can be greatly simplified, and the equipment such as granulated sugar warehouse and molten sugar, filtering, conversion that no setting is required save labor
Power and producing cost.In the food industry such as the states such as America and Europe and home-use sugar, liquid sugar sirup is a kind of universal and important sugar production
The ratio of product, yield is quite high.The principal item of sugarcane liquid sugar is as follows in the world:
1. liquid sugar sirup: total solids content 66-68%, cane sugar content is not less than 96% in dry matter, and content of reducing sugar is not
Higher than 1.5%, according to cane sugar content and color be divided into high-quality liquid sugar, industrial liquid sugar, normal fluid sugar, pure smart liquid sugar and
Amber color liquid sugar.
2. conversion syrup: being refined by castor sugar solution acid hydrolysis.It hydrolyzes (" conversion ") and carries out appropriate neutralization afterwards.
Converting syrup includes a certain proportion of conversion (reduction) sugar: glucose and fructose.Application field is extensive, especially suitable for needing height
The product of concentration inverted sugar.Characteristic with resistive connection crystalline substance and moisture retention can extend many products using inverted sugar in the product
Shelf life.For opposite sucrose, sweetness intensities are higher.
3. flavored syrups: a kind of sticky, transparent golden red liquid has special flavor and fragrance.It is by appropriate water
The sucrose syrup of solution is formed through decolorization.
4. edible molasses: being the byproduct in sugar industry, be a kind of liquid of sticky dark brown to black.
5. concentrated sugarcane juice: increasing new kind and raw material for beverage industry, improve the performance and mouthfeel of composite fruit juice, increase
Add the market acceptance level of low juice content fruit drink.
6. functional syrup: by sucrose inversion being the mixing molasses containing functional oligofructose using biotechnology, be used for
Functional food and health food production industry.
Brown sugar is not by highly refined and decoloration sucrose, is in black, other than providing thermal energy, also containing there are many micro-
The nutriments such as secondary element, such as calcium, potassium, iron, magnesium and folic acid and other minerals, have very high nutritive value, are conducive to
Acid-base balance in human body.Brown sugar has the function of warm palace, activating microcirculation and removing stasis medicinal, warming channel and expelling cold, and to releiving, dysmenorrhea effect is especially pronounced.Mesh
Before, on the market there are many conventional solid brown sugar product.With the expansion of Chinese brown sugar market comsupton, masses disappear to brown sugar
It is also higher and higher to take consciousness.Brown sugar main component is sucrose, and Traditional bulk brown sugar moisture-sensitive is rotten, while edible inconvenience.Cause
This, green, safe and convenient no added liquid brown sugar product has the strong market demand.In recent years, New Zealand import
" red seal brown sugar " is pursued by market, and " red seal brown sugar " sugar content is lower, and quality is very thick, is showed very pure black
Color, but mouthfeel is not good enough, there is dense flavour of a drug.There is the product that various brown sugar and brown sugar add water to deploy, but preparation side in domestic market
Method complexity is difficult to control, and obtained product quality and palatability need to be improved.
In view of the above problems, black it is necessary to invent a kind of green, safe and stable, convenient, in good taste no added liquid
Sugar.
Summary of the invention
The purpose of the present invention is to provide a kind of no added liquid brown sugar, which is characterized in that the no added liquid is black
Total sugar content is 60-80%, content of reducing sugar 20-80%, water content 20-35% in sugar.
Further, the density of the no added liquid brown sugar is 1.3-1.5.
Further, the viscosity of the no added liquid brown sugar is 10.6-2500mpa.s.
Further, the color rate of the no added liquid brown sugar is 500-30000EBC unit.
Further, food additives, chemical reagent must not be detected in the no added liquid brown sugar.
Further, calcium citrate, calcium tartrate must not be detected in the no added liquid brown sugar.
Further, the no added liquid brown sugar is using sugarcane as raw material, through squeezing, filtering, enzymatic hydrolysis, concentration, heat
What reaction obtained, whole process is biological enzymolysis and physical refining process.
The preparation method of no added liquid brown sugar of the present invention, comprising the following steps:
1) it squeezes: will be squeezed after sugarcane surface clean, obtain sugar-cane juice；
2) it filters: the sugar-cane juice that step (1) obtains being filtered, clarified sugar cane juice is obtained, it is spare；
3) immobilized sucrase digests: the clarified sugar cane juice obtained using immobilized sucrase processing step (2) obtains enzyme
Liquid is solved, by enzymolysis liquid centrifugal filtration, removes immobilized sucrase；
4) it is concentrated: above-mentioned enzymolysis liquid being concentrated, concentrate is obtained；
5) thermal response: by concentrate in 100-140 DEG C thermal response 30-1000 minutes, no added liquid brown sugar can be obtained
Product.
Further, filtering described in step (2) includes centrifugal filtration, filters pressing and ceramic membrane filter, specially advanced
Row centrifugal filtration, it is preliminary to clean；Then filters pressing is carried out, large granular impurity is removed；50-1000nm ceramic membrane filter is finally carried out,
Obtain clear sugar-cane juice.
Further, the rate of the centrifugal filtration is 1000-4000r/min.
Further, the filters pressing be any one of plate compression, belt filters pressing, diaphragm filters pressing,
Further, the filters pressing parameter are as follows: pressure 5-20Mpa, filter cloth aperture 100-2000 mesh.
Further, the ceramic membrane is the ceramic membrane of 200nm.
Further, treatment conditions described in step (3) are as follows: immobilized sucrase additional amount is 0.1%-5%, enzymatic hydrolysis
35~70 DEG C of temperature, enzymolysis time is 120-1600 minutes.
Unless otherwise indicated, percentage employed in the present invention is mass percent.
Compared with prior art, beneficial effects of the present invention:
1, the present invention handles sugar-cane juice using immobilized sucrase, and commercially available invertase is passed through the resin dedicated fixation of food
To change, then completes sucrose hydrolysis process, invertase is more preferable through immobilization rear stability, and it is reusable, production cost is reduced, is made
Immobilized sucrase is recycled in which can be convenient by centrifugal filtration, is introduced when avoiding using free invertase into product
Product caused by protein is muddy, and realizes product since invertase generates unpredictable variation in subsequent thermal response
The target of zero addition.
2, sugar-cane juice is handled using immobilized sucrase, makes sucrose hydrolysis glucose and the fructose in sugar-cane juice, makes most
Whole brown sugar product realizes liquefied, the sugar content of product is improved under the premise of no added, liquid brown sugar total reducing sugar of the invention contains
Amount>60%, " red seal brown sugar " total sugar content<52%, brown sugar of the mouthfeel close to China, the taste of Chinese preferably.
3, no added liquid brown sugar of the invention is zero addition green food, and process pertains only to physics and immobilised enzymes
Processing, food additives, chemical reagent and calcium citrate, calcium tartrate etc. and material must not be detected in final products reacts production
Object.
4, no added liquid brown sugar of the invention due to content of reducing sugar much higher than conventional solid it is red/brown sugar and market it is existing
Brown sugar cut-back product, be liquid condition under room temperature, character is stablized, and product system does not generate crystallization, and with very high infiltration
Pressure, without adding preservative, the shelf-life up to 36 months or more, compares existing red/brown sugar solid product, is easier to store.
5, no added liquid brown sugar of the invention has better portability, eats relative to traditional blocky red/brown sugar
It is more convenient.
6, no added liquid brown sugar of the invention has the natural fragrance of sugarcane and the burnt odor taste of brown sugar, in good taste, nutrition
It is abundant, and remain whole nutritions in sugar-cane juice, nutritive value with higher.
7, the operability of preparation process of the present invention, normalization and controllability are strong, are easy to implement large-scale industrial production, tool
There is good development and application prospect.
Specific embodiment
Below with reference to embodiment, the present invention is further illustrated, but the present invention is limited in any way,
Based on present invention teach that it is made it is any transform or replace, all belong to the scope of protection of the present invention.
Embodiment 1
Total plate count and mould are chosen as microorganism detection index, according to " T/CNFIA 001-2017 effective period of food quality
General guide " relevant operation carry out
Be 75% condition setting, three temperature in relative humidity: 5 DEG C, 25 DEG C, in 37 DEG C of three insulating boxs, 5 DEG C of sample
As standard sample or control sample, 25 DEG C of sample is as the sample on simulation shelf, and 37 DEG C of sample is as environmental disruption
Property sample.The sample under the conditions of 37 DEG C is judged every 5 days or so, is compared when judging with 5 DEG C of sample.When 37 DEG C
Under sample occur having with 5 degree of sample larger difference or appearance cannot received difference when, the sample under the conditions of 37 DEG C stops
It only tests, then the time that the time of sample storage obtains multiplied by 3 under the conditions of 37 DEG C is the substantially shelf-life of product.25℃
Under the conditions of sample continue to test, when the sample at 25 DEG C also occur it is unacceptable compared with the sample under the conditions of 5 DEG C
When difference, the experiment under the conditions of 25 DEG C also stops, practical shelf-life of the time limit saved as product.
Microbe colony counts.Total plate count culture medium selects plate count agar culture medium, and mold count selects Meng to add
Draw red culture medium.For guarantee test data accuracy, test result is three parallel average gained.
By 12 months 5 ± 1 DEG C of temperature, 25 ± 1 DEG C, 37 ± 1 DEG C, the High heat test of relative humidity 75%, 12
After month, the variation of the total plate count and mould in observation experiment sample is sampled, the safety of storage period microorganism is evaluated.
Embodiment 2
1) 500 kilograms of sugarcanes are weighed, surface is cleaned up, are squeezed to obtain 416 kilograms of sugar-cane juice with squeezer；To sugar-cane juice
Carry out centrifugal filtration, 397 kilograms of the juice from sugar cane tentatively to be cleaned；
2) sugar-cane juice of centrifugal filtration in (1) is taken to be cleaned again with plate compression, the sugar-cane juice for the large granular impurity that is removed
378 kilograms；
3) the sugar-cane juice 200nm ceramic membrane filter in (2) after plate compression is taken, 346 kilograms of clear sugar-cane juice is obtained；
4) with 50 kilograms of clarified sugar cane juice in immobilized sucrase (20,000 U) processing (3), enzymolysis liquid is obtained.Treatment conditions
Are as follows: immobilized sucrase dosage is 0.5%, and 50 DEG C of hydrolysis temperature, pH value is sugar-cane juice nature pH, and enzymolysis time is 300 minutes.
Centrifugal filtration removes immobilized sucrase after the completion of enzymatic hydrolysis, obtains clarification enzymolysis liquid；
5) above-mentioned enzymolysis liquid is heated and is concentrated, obtain concentrate；
6) by 130 DEG C of concentrate thermal response 240 minutes obtained in (5), density 1.4, total sugar content 70%, reduction are obtained
Sugared content 50%, no added 14.2 kilograms of liquid brown sugar product of water content 25%.
7) the liquid brown sugar product obtained in (6), viscosity 1800mpa.s, color rate are 3535EBC unit.
8) the liquid brown sugar product obtained in (6) carries out 12 months thermostatic accelerated experiments, and storage period microbiological indicator is such as
Shown in table 1:
Table 1 storage period microbiological indicator (mean ± standard deviation)
As shown in Table 1, new liquid brown sugar is in 12 months thermostatic accelerated experiments, and total plate count and fungi count are with the time
Accelerate and keep stable, according to requirement total plate count≤1000cfu/g of GB7101-2003 beverages health standard, mould
≤ 50cfu/g, it is known that total plate count, fungi count in liquid brown sugar meet GB7101-2003 requirement.Therefore of the invention new
Type liquid brown sugar need not add preservative at normal temperature, and the shelf-life was up to 36 months or more.
Embodiment 3
1) it squeezes: will be squeezed after sugarcane surface clean, obtain sugar-cane juice；
2) it filters: the sugar-cane juice that step (1) obtains is filtered, first carry out centrifugal filtration, rate 1000r/min,
Preliminary removal of impurities；Then filters pressing is carried out, the filters pressing is plate compression, pressure 5Mpa, 100 mesh of filter cloth aperture, removing bulky grain
Impurity；50nm ceramic membrane filter is finally carried out, clear sugar-cane juice is obtained, it is spare；
3) it digests: the clarified sugar cane juice obtained using immobilized sucrase (20,000 U) processing step (2), treatment conditions are as follows:
Immobilized sucrase dosage is 0.3%, and 45 DEG C of hydrolysis temperature, pH value is sugar-cane juice nature pH, and enzymolysis time is 300 minutes, enzyme
Centrifugal filtration removes immobilized sucrase after the completion of solution, obtains clarification enzymolysis liquid；
4) it is concentrated: above-mentioned enzymolysis liquid being concentrated, concentrate is obtained；
5) thermal response: by concentrate in 100 DEG C thermal response 1000 minutes, obtain density 1.4, total sugar content 60%, also
Raw sugar content is 40%, the no added liquid brown sugar product that water content is 35%.
6) the liquid brown sugar product obtained in (5), viscosity 1680mpa.s, color rate are 2746EBC unit.
7) the liquid brown sugar product obtained in (5) carries out 12 months thermostatic accelerated experiments, and storage period microbiological indicator is such as
Shown in table 2:
Table 2 storage period microbiological indicator (mean ± standard deviation)
As shown in Table 2, new liquid brown sugar is in 12 months thermostatic accelerated experiments, and total plate count and fungi count are with the time
Accelerate and keep stable, according to requirement total plate count≤1000cfu/g of GB7101-2003 beverages health standard, mould
≤ 50cfu/g, it is known that total plate count, fungi count in liquid brown sugar meet GB7101-2003 requirement.Therefore of the invention new
Type liquid brown sugar need not add preservative at normal temperature, and the shelf-life was up to 36 months or more.
Embodiment 4
1) it squeezes: will be squeezed after sugarcane surface clean, obtain sugar-cane juice；
2) it filters: the sugar-cane juice that step (1) obtains is filtered, first carry out centrifugal filtration, rate 2000r/min,
Preliminary removal of impurities；Then filters pressing is carried out, the filters pressing is plate compression, belt filters pressing, diaphragm filters pressing, pressure 10Mpa, filter cloth hole
200 mesh of diameter removes large granular impurity；100nm ceramic membrane filter is finally carried out, clear sugar-cane juice is obtained, it is spare；
3) it digests: the clarified sugar cane juice obtained using immobilized sucrase (20,000 U) processing step (2), treatment conditions are as follows:
Immobilized sucrase dosage is 2%, and 45 DEG C of hydrolysis temperature, pH value is sugar-cane juice nature pH, and enzymolysis time is 240 minutes, enzymatic hydrolysis
Centrifugal filtration removes immobilized sucrase after the completion, obtains clarification enzymolysis liquid；
4) it is concentrated: above-mentioned enzymolysis liquid being concentrated, concentrate is obtained；
5) thermal response: by concentrate in 110 DEG C thermal response 50 minutes, can be obtained density 1.43, total sugar content 71%,
Content of reducing sugar is 39%, the no added liquid brown sugar product that water content is 22%.
6) the liquid brown sugar product obtained in (5), viscosity 3550mpa.s, color rate are 2735EBC unit.
7) the liquid brown sugar product obtained in (5) carries out 12 months thermostatic accelerated experiments, and storage period microbiological indicator is such as
Shown in table 3:
Table 3 storage period microbiological indicator (mean ± standard deviation)
As shown in Table 3, new liquid brown sugar is in 12 months thermostatic accelerated experiments, and total plate count and fungi count are with the time
Accelerate and keep stable, according to requirement total plate count≤1000cfu/g of GB7101-2003 beverages health standard, mould
≤ 50cfu/g, it is known that total plate count, fungi count in liquid brown sugar meet GB7101-2003 requirement.Therefore of the invention new
Type liquid brown sugar need not add preservative at normal temperature, and the shelf-life was up to 36 months or more.
Embodiment 5
1) it squeezes: will be squeezed after sugarcane surface clean, obtain sugar-cane juice；
2) it filters: the sugar-cane juice that step (1) obtains is filtered, first carry out centrifugal filtration, rate 3000r/min,
Preliminary removal of impurities；Then filters pressing is carried out, the filters pressing is diaphragm filters pressing, pressure 15Mpa, 300 mesh of filter cloth aperture, removing bulky grain
Impurity；200nm ceramic membrane filter is finally carried out, clear sugar-cane juice is obtained, it is spare；
3) it digests: the clarified sugar cane juice obtained using immobilized sucrase (20,000 U) processing step (2), treatment conditions are as follows:
Immobilized sucrase dosage is 1%, and 60 DEG C of hydrolysis temperature, pH value is sugar-cane juice nature pH, and enzymolysis time is 240 minutes, enzymatic hydrolysis
Centrifugal filtration removes immobilized sucrase after the completion, obtains clarification enzymolysis liquid；
4) it is concentrated: above-mentioned enzymolysis liquid being concentrated, concentrate is obtained；
5) thermal response: by concentrate in 130 DEG C thermal response 150 minutes, density 1.44 can be obtained, total sugar content is
65%, content of reducing sugar 40%, the no added liquid brown sugar product that water content is 25%.
6) the liquid brown sugar product obtained in (5), viscosity 5640mpa.s, color rate are 6343EBC unit.
7) the liquid brown sugar product obtained in (5) carries out 12 months thermostatic accelerated experiments, and storage period microbiological indicator is such as
Shown in table 4:
Table 4 storage period microbiological indicator (mean ± standard deviation)
As shown in Table 4, new liquid brown sugar is in 12 months thermostatic accelerated experiments, and total plate count and fungi count are with the time
Accelerate and keep stable, according to requirement total plate count≤1000cfu/g of GB7101-2003 beverages health standard, mould
≤ 50cfu/g, it is known that total plate count, fungi count in liquid brown sugar meet GB7101-2003 requirement.Therefore of the invention new
Type liquid brown sugar need not add preservative at normal temperature, and the shelf-life was up to 36 months or more.
Embodiment 6
1) it squeezes: will be squeezed after sugarcane surface clean, obtain sugar-cane juice；
2) it filters: the sugar-cane juice that step (1) obtains is filtered, first carry out centrifugal filtration, rate 1500r/min,
Preliminary removal of impurities；Then filters pressing is carried out, the filters pressing is plate compression, belt filters pressing, diaphragm filters pressing, pressure 8Mpa, filter cloth hole
400 mesh of diameter removes large granular impurity；600nm ceramic membrane filter is finally carried out, clear sugar-cane juice is obtained, it is spare；
3) it digests: the clarified sugar cane juice obtained using immobilized sucrase (20,000 U) processing step (2), treatment conditions are as follows:
Immobilized sucrase dosage is 2%, and 60 DEG C of hydrolysis temperature, pH value is sugar-cane juice nature pH, and enzymolysis time is 300 minutes, enzymatic hydrolysis
Centrifugal filtration removes immobilized sucrase after the completion, obtains clarification enzymolysis liquid；
4) it is concentrated: above-mentioned enzymolysis liquid being concentrated, concentrate is obtained；
5) thermal response: by concentrate in 105 DEG C thermal response 800 minutes, density 1.35 can be obtained, total sugar content is
62%, content of reducing sugar 30%, the no added liquid brown sugar product that water content is 32%.
6) the liquid brown sugar product obtained in (5), viscosity 950mpa.s, color rate are 1325EBC unit.
7) the liquid brown sugar product obtained in (5) carries out 12 months thermostatic accelerated experiments, and storage period microbiological indicator is such as
Shown in table 5:
Table 5 storage period microbiological indicator (mean ± standard deviation)
As shown in Table 5, new liquid brown sugar is in 12 months thermostatic accelerated experiments, and total plate count and fungi count are with the time
Accelerate and keep stable, according to requirement total plate count≤1000cfu/g of GB7101-2003 beverages health standard, mould
≤ 50cfu/g, it is known that total plate count, fungi count in liquid brown sugar meet GB7101-2003 requirement.Therefore of the invention new
Type liquid brown sugar need not add preservative at normal temperature, and the shelf-life was up to 36 months or more.
Embodiment 7
1) it squeezes: will be squeezed after sugarcane surface clean, obtain sugar-cane juice；
2) it filters: the sugar-cane juice that step (1) obtains is filtered, first carry out centrifugal filtration, rate 1150r/min,
Preliminary removal of impurities；Then filters pressing is carried out, the filters pressing is plate compression, pressure 12Mpa, 1000 mesh of filter cloth aperture, big of removing
Grain impurity；500nm ceramic membrane filter is finally carried out, clear sugar-cane juice is obtained, it is spare；
3) it digests: the clarified sugar cane juice obtained using immobilized sucrase (20,000 U) processing step (2), treatment conditions are as follows:
Immobilized sucrase dosage is 0.1%, and 70 DEG C of hydrolysis temperature, enzymolysis time is 1600 minutes, and centrifugal filtration removes after the completion of enzymatic hydrolysis
Immobilized sucrase is removed, clarification enzymolysis liquid is obtained；
4) it is concentrated: above-mentioned enzymolysis liquid being heated and is concentrated, concentrate is obtained；
5) thermal response: by concentrate in 115 DEG C thermal response 600 minutes, can be obtained density 1.41, total sugar content 72%,
Content of reducing sugar 50%, the no added liquid brown sugar product of water content 25%.
6) the liquid brown sugar product obtained in (5), viscosity 1950mpa.s, color rate are 2830EBC unit.
7) the liquid brown sugar product obtained in (5) carries out 12 months thermostatic accelerated experiments, and storage period microbiological indicator is such as
Shown in table 6:
Table 6 storage period microbiological indicator (mean ± standard deviation)
As shown in Table 6, new liquid brown sugar is in 12 months thermostatic accelerated experiments, and total plate count and fungi count are with the time
Accelerate and keep stable, according to requirement total plate count≤1000cfu/g of GB7101-2003 beverages health standard, mould
≤ 50cfu/g, it is known that total plate count, fungi count in liquid brown sugar meet GB7101-2003 requirement.Therefore of the invention new
Type liquid brown sugar need not add preservative at normal temperature, and the shelf-life was up to 36 months or more.
Embodiment 8
1) it squeezes: will be squeezed after sugarcane surface clean, obtain sugar-cane juice；
2) it filters: the sugar-cane juice that step (1) obtains is filtered, first carry out centrifugal filtration, rate 1250r/min,
Preliminary removal of impurities；Then filters pressing is carried out, the filters pressing is plate compression, pressure 16Mpa, 800 mesh of filter cloth aperture, removing bulky grain
Impurity；600nm ceramic membrane filter is finally carried out, clear sugar-cane juice is obtained, it is spare；
3) it digests: the clarified sugar cane juice obtained using immobilized sucrase (20,000 U) processing step (2), treatment conditions are as follows:
Immobilized sucrase dosage is 5%, and 35 DEG C of hydrolysis temperature, enzymolysis time is 120 minutes, and centrifugal filtration removes solid after the completion of enzymatic hydrolysis
Surely change invertase, obtain clarification enzymolysis liquid；
4) it is concentrated: above-mentioned enzymolysis liquid being heated and is concentrated, concentrate is obtained；
5) thermal response: by concentrate in 125 DEG C thermal response 600 minutes, can be obtained density 1.38, total sugar content 66%,
Content of reducing sugar 45%, the no added liquid brown sugar product of water content 28%.
6) the liquid brown sugar product obtained in (5), viscosity 1200mpa.s, color rate are 3634EBC unit.
7) the liquid brown sugar product obtained in (5) carries out 12 months thermostatic accelerated experiments, and storage period microbiological indicator is such as
Shown in table 7:
Table 7 storage period microbiological indicator (mean ± standard deviation)
As shown in Table 7, new liquid brown sugar is in 12 months thermostatic accelerated experiments, and total plate count and fungi count are with the time
Accelerate and keep stable, according to requirement total plate count≤1000cfu/g of GB7101-2003 beverages health standard, mould
≤ 50cfu/g, it is known that total plate count, fungi count in liquid brown sugar meet GB7101-2003 requirement.Therefore of the invention new
Type liquid brown sugar need not add preservative at normal temperature, and the shelf-life was up to 36 months or more.
Embodiment 9
1) it squeezes: will be squeezed after sugarcane surface clean, obtain sugar-cane juice；
2) it filters: the sugar-cane juice that step (1) obtains is filtered, first carry out centrifugal filtration, rate 1350r/min,
Preliminary removal of impurities；Then filters pressing is carried out, the filters pressing is plate compression, pressure 18Mpa, 400 mesh of filter cloth aperture, removing bulky grain
Impurity；700nm ceramic membrane filter is finally carried out, clear sugar-cane juice is obtained, it is spare；
3) it digests: the clarified sugar cane juice obtained using immobilized sucrase (20,000 U) processing step (2), treatment conditions are as follows:
Immobilized sucrase dosage is 0.5%, and 40 DEG C of hydrolysis temperature, enzymolysis time is 200 minutes, and centrifugal filtration removes after the completion of enzymatic hydrolysis
Immobilized sucrase obtains clarification enzymolysis liquid；
4) it is concentrated: above-mentioned enzymolysis liquid being heated and is concentrated, concentrate is obtained；
5) thermal response: by concentrate in 135 DEG C thermal response 80 minutes, can be obtained density 1.45, total sugar content 75%, also
Raw sugar content 45%, the no added liquid brown sugar product of water content 21%.
6) the liquid brown sugar product obtained in (5), viscosity 6420mpa.s, color rate are 4720EBC unit.
7) the liquid brown sugar product obtained in (5) carries out 12 months thermostatic accelerated experiments, and storage period microbiological indicator is such as
Shown in table 8:
Table 8 storage period microbiological indicator (mean ± standard deviation)
As shown in Table 8, new liquid brown sugar is in 12 months thermostatic accelerated experiments, and total plate count and fungi count are with the time
Accelerate and keep stable, according to requirement total plate count≤1000cfu/g of GB7101-2003 beverages health standard, mould
≤ 50cfu/g, it is known that total plate count, fungi count in liquid brown sugar meet GB7101-2003 requirement.Therefore of the invention new
Type liquid brown sugar need not add preservative at normal temperature, and the shelf-life was up to 36 months or more.
Embodiment 10
1) it squeezes: will be squeezed after sugarcane surface clean, obtain sugar-cane juice；
2) it filters: the sugar-cane juice that step (1) obtains is filtered, first carry out centrifugal filtration, rate 1080r/min,
Preliminary removal of impurities；Then filters pressing is carried out, the filters pressing is belt filters pressing, pressure 18Mpa, 200 mesh of filter cloth aperture, removing bulky grain
Impurity；200nm ceramic membrane filter is finally carried out, clear sugar-cane juice is obtained, it is spare；
3) it digests: the clarified sugar cane juice obtained using immobilized sucrase (20,000 U) processing step (2), treatment conditions are as follows:
Immobilized sucrase dosage is 1%, and 45 DEG C of hydrolysis temperature, enzymolysis time is 250 minutes, and centrifugal filtration removes solid after the completion of enzymatic hydrolysis
Surely change invertase, obtain clarification enzymolysis liquid；
4) it is concentrated: above-mentioned enzymolysis liquid being heated and is concentrated, concentrate is obtained；
5) thermal response: by concentrate in 108 DEG C thermal response 700 minutes, can be obtained density 1.42, total sugar content 71%,
Content of reducing sugar 40%, the no added liquid brown sugar product of water content 22%.
6) the liquid brown sugar product obtained in (5), viscosity 2110mpa.s, color rate are 1922EBC unit.
7) the liquid brown sugar product obtained in (5) carries out 12 months thermostatic accelerated experiments, and storage period microbiological indicator is such as
Shown in table 9:
Table 9 storage period microbiological indicator (mean ± standard deviation)
As shown in Table 9, new liquid brown sugar is in 12 months thermostatic accelerated experiments, and total plate count and fungi count are with the time
Accelerate and keep stable, according to requirement total plate count≤1000cfu/g of GB7101-2003 beverages health standard, mould
≤ 50cfu/g, it is known that total plate count, fungi count in liquid brown sugar meet GB7101-2003 requirement.Therefore of the invention new
Type liquid brown sugar need not add preservative at normal temperature, and the shelf-life was up to 36 months or more.
Embodiment 11
1) it squeezes: will be squeezed after sugarcane surface clean, obtain sugar-cane juice；
2) it filters: the sugar-cane juice that step (1) obtains is filtered, first carry out centrifugal filtration, rate 1180r/min,
Preliminary removal of impurities；Then filters pressing is carried out, the filters pressing is plate compression, pressure 7Mpa, 250 mesh of filter cloth aperture, removing bulky grain
Impurity；150nm ceramic membrane filter is finally carried out, clear sugar-cane juice is obtained, it is spare；
3) it digests: the clarified sugar cane juice obtained using immobilized sucrase (20,000 U) processing step (2), treatment conditions are as follows:
Immobilized sucrase dosage is 2%, and 50 DEG C of hydrolysis temperature, enzymolysis time is 1500 minutes, and centrifugal filtration removes after the completion of enzymatic hydrolysis
Immobilized sucrase obtains clarification enzymolysis liquid；
4) it is concentrated: above-mentioned enzymolysis liquid being heated and is concentrated, concentrate is obtained；
5) thermal response: by concentrate in 122 DEG C thermal response 80 minutes, can be obtained density 1.41, total sugar content 72%, also
Raw sugar content 50%, the no added liquid brown sugar product of water content 25%.
6) the liquid brown sugar product obtained in (5), viscosity 1860mpa.s, color rate are 2140EBC unit.
7) the liquid brown sugar product obtained in (5) carries out 12 months thermostatic accelerated experiments, and storage period microbiological indicator is such as
Shown in table 10:
Table 10 storage period microbiological indicator (mean ± standard deviation)
As shown in Table 10, new liquid brown sugar is in 12 months thermostatic accelerated experiments, total plate count and fungi count with when
Between accelerate and keep stable, it is mould according to requirement total plate count≤1000cfu/g of GB7101-2003 beverages health standard
Bacterium≤50cfu/g, it is known that total plate count, fungi count in liquid brown sugar meet GB7101-2003 requirement.Therefore of the invention
New liquid brown sugar need not add preservative at normal temperature, and the shelf-life was up to 36 months or more.
Embodiment 12
1) it squeezes: will be squeezed after sugarcane surface clean, obtain sugar-cane juice；
2) it filters: the sugar-cane juice that step (1) obtains is filtered, first carry out centrifugal filtration, rate 1220r/min,
Preliminary removal of impurities；Then filters pressing is carried out, the filters pressing is plate compression, pressure 17Mpa, 200 mesh of filter cloth aperture, removing bulky grain
Impurity；500nm ceramic membrane filter is finally carried out, clear sugar-cane juice is obtained, it is spare；
3) it digests: the clarified sugar cane juice obtained using immobilized sucrase (20,000 U) processing step (2), treatment conditions are as follows:
Immobilized sucrase dosage is 3%, and 55 DEG C of hydrolysis temperature, enzymolysis time is 300 minutes, and centrifugal filtration removes solid after the completion of enzymatic hydrolysis
Surely change invertase, obtain clarification enzymolysis liquid；
4) it is concentrated: above-mentioned enzymolysis liquid being heated and is concentrated, concentrate is obtained；
5) thermal response: by concentrate in 132 DEG C thermal response 460 minutes, can be obtained density 1.36, total sugar content 63%,
Content of reducing sugar 36%, the no added liquid brown sugar product of water content 30%.
6) the liquid brown sugar product obtained in (5), viscosity 820mpa.s, color rate are 3346EBC unit.
7) the liquid brown sugar product obtained in (5) carries out 12 months thermostatic accelerated experiments, and storage period microbiological indicator is such as
Shown in table 11:
Table 11 storage period microbiological indicator (mean ± standard deviation)
As shown in Table 11, new liquid brown sugar is in 12 months thermostatic accelerated experiments, total plate count and fungi count with when
Between accelerate and keep stable, it is mould according to requirement total plate count≤1000cfu/g of GB7101-2003 beverages health standard
Bacterium≤50cfu/g, it is known that total plate count, fungi count in liquid brown sugar meet GB7101-2003 requirement.Therefore of the invention
New liquid brown sugar need not add preservative at normal temperature, and the shelf-life was up to 36 months or more.
Embodiment 13
1) it squeezes: will be squeezed after sugarcane surface clean, obtain sugar-cane juice；
2) it filters: the sugar-cane juice that step (1) obtains is filtered, first carry out centrifugal filtration, rate 3330r/min,
Preliminary removal of impurities；Then filters pressing is carried out, the filters pressing is plate compression, pressure 9Mpa, 180 mesh of filter cloth aperture, removing bulky grain
Impurity；250nm ceramic membrane filter is finally carried out, clear sugar-cane juice is obtained, it is spare；
3) it digests: the clarified sugar cane juice obtained using immobilized sucrase (20,000 U) processing step (2), treatment conditions are as follows:
Immobilized sucrase dosage is 4%, and 60 DEG C of hydrolysis temperature, enzymolysis time is 900 minutes, and centrifugal filtration removes solid after the completion of enzymatic hydrolysis
Surely change invertase, obtain clarification enzymolysis liquid；
4) it is concentrated: above-mentioned enzymolysis liquid being heated and is concentrated, concentrate is obtained；
5) thermal response: by concentrate in 125 DEG C thermal response 300 minutes, can be obtained density 1.38, total sugar content 65%,
Content of reducing sugar 45%, the no added liquid brown sugar product of water content 28%.
6) the liquid brown sugar product obtained in (5), viscosity 1130mpa.s, color rate are 2460EBC unit.
7) the liquid brown sugar product obtained in (5) carries out 12 months thermostatic accelerated experiments, and storage period microbiological indicator is such as
Shown in table 12:
Table 12 storage period microbiological indicator (mean ± standard deviation)
As shown in Table 12, new liquid brown sugar is in 12 months thermostatic accelerated experiments, total plate count and fungi count with when
Between accelerate and keep stable, it is mould according to requirement total plate count≤1000cfu/g of GB7101-2003 beverages health standard
Bacterium≤50cfu/g, it is known that total plate count, fungi count in liquid brown sugar meet GB7101-2003 requirement.Therefore of the invention
New liquid brown sugar need not add preservative at normal temperature, and the shelf-life was up to 36 months or more.
Embodiment 14
1) it squeezes: will be squeezed after sugarcane surface clean, obtain sugar-cane juice；
2) it filters: the sugar-cane juice that step (1) obtains is filtered, first carry out centrifugal filtration, rate 2300r/min,
Preliminary removal of impurities；Then filters pressing is carried out, the filters pressing is plate compression, pressure 11Mpa, 250 mesh of filter cloth aperture, removing bulky grain
Impurity；300nm ceramic membrane filter is finally carried out, clear sugar-cane juice is obtained, it is spare；
3) it digests: the clarified sugar cane juice obtained using immobilized sucrase (20,000 U) processing step (2), treatment conditions are as follows:
Immobilized sucrase dosage is 1.5%, and 65 DEG C of hydrolysis temperature, enzymolysis time is 190 minutes, and centrifugal filtration removes after the completion of enzymatic hydrolysis
Immobilized sucrase obtains clarification enzymolysis liquid；
4) it is concentrated: above-mentioned enzymolysis liquid being heated and is concentrated, concentrate is obtained；
5) thermal response: by concentrate in 120 DEG C thermal response 600 minutes, can be obtained density 1.45, total sugar content 75%,
Content of reducing sugar 45%, the no added liquid brown sugar product of water content 21%.
6) the liquid brown sugar product obtained in (5), viscosity 3550mpa.s, color rate are 2735EBC unit.
7) the liquid brown sugar product obtained in (5) carries out 12 months thermostatic accelerated experiments, and storage period microbiological indicator is such as
Shown in table 13:
Table 13 storage period microbiological indicator (mean ± standard deviation)
As shown in Table 13, new liquid brown sugar is in 12 months thermostatic accelerated experiments, total plate count and fungi count with when
Between accelerate and keep stable, it is mould according to requirement total plate count≤1000cfu/g of GB7101-2003 beverages health standard
Bacterium≤50cfu/g, it is known that total plate count, fungi count in liquid brown sugar meet GB7101-2003 requirement.Therefore of the invention
New liquid brown sugar need not add preservative at normal temperature, and the shelf-life was up to 36 months or more.
Embodiment 15
1) it squeezes: will be squeezed after sugarcane surface clean, obtain sugar-cane juice；
2) it filters: the sugar-cane juice that step (1) obtains is filtered, first carry out centrifugal filtration, rate 2250r/min,
Preliminary removal of impurities；Then filters pressing is carried out, the filters pressing is plate compression, pressure 13Mpa, 200 mesh of filter cloth aperture, removing bulky grain
Impurity；200nm ceramic membrane filter is finally carried out, clear sugar-cane juice is obtained, it is spare；
3) it digests: the clarified sugar cane juice obtained using immobilized sucrase (20,000 U) processing step (2), treatment conditions are as follows:
Immobilized sucrase dosage is 2.5%, and 38 DEG C of hydrolysis temperature, enzymolysis time is 1400 minutes, and centrifugal filtration removes after the completion of enzymatic hydrolysis
Immobilized sucrase is removed, clarification enzymolysis liquid is obtained；
4) it is concentrated: above-mentioned enzymolysis liquid being heated and is concentrated, concentrate is obtained；
5) thermal response: by concentrate in 130 DEG C thermal response 180 minutes, can be obtained density 1.42, total sugar content 71%,
Content of reducing sugar 40%, the no added liquid brown sugar product of water content 22%.
6) the liquid brown sugar product obtained in (5), viscosity 2810mpa.s, color rate are 4150EBC unit.
7) the liquid brown sugar product obtained in (5) carries out 12 months thermostatic accelerated experiments, and storage period microbiological indicator is such as
Shown in table 14:
Table 14 storage period microbiological indicator (mean ± standard deviation)
As shown in Table 14, new liquid brown sugar is in 12 months thermostatic accelerated experiments, total plate count and fungi count with when
Between accelerate and keep stable, it is mould according to requirement total plate count≤1000cfu/g of GB7101-2003 beverages health standard
Bacterium≤50cfu/g, it is known that total plate count, fungi count in liquid brown sugar meet GB7101-2003 requirement.Therefore of the invention
New liquid brown sugar need not add preservative at normal temperature, and the shelf-life was up to 36 months or more.
Embodiment 16
1) it squeezes: will be squeezed after sugarcane surface clean, obtain sugar-cane juice；
2) it filters: the sugar-cane juice that step (1) obtains is filtered, first carry out centrifugal filtration, rate 1600r/min,
Preliminary removal of impurities；Then filters pressing is carried out, the filters pressing is plate compression, pressure 13Mpa, 300 mesh of filter cloth aperture, removing bulky grain
Impurity；200nm ceramic membrane filter is finally carried out, clear sugar-cane juice is obtained, it is spare；
3) it digests: the clarified sugar cane juice obtained using immobilized sucrase (20,000 U) processing step (2), treatment conditions are as follows:
Immobilized sucrase dosage is 3.5%, and 48 DEG C of hydrolysis temperature, enzymolysis time is 300 minutes, and centrifugal filtration removes after the completion of enzymatic hydrolysis
Immobilized sucrase obtains clarification enzymolysis liquid；
4) it is concentrated: above-mentioned enzymolysis liquid being heated and is concentrated, concentrate is obtained；
5) thermal response: by concentrate in 135 DEG C thermal response 400 minutes, can be obtained density 1.41, total sugar content 72%,
Content of reducing sugar 50%, the no added liquid brown sugar product of water content 25%.
6) the liquid brown sugar product obtained in (5), viscosity 1900mpa.s, color rate are 3142EBC unit.
7) the liquid brown sugar product obtained in (5) carries out 12 months thermostatic accelerated experiments, and storage period microbiological indicator is such as
Shown in table 15:
Table 15 storage period microbiological indicator (mean ± standard deviation)
As shown in Table 15, new liquid brown sugar is in 12 months thermostatic accelerated experiments, total plate count and fungi count with when
Between accelerate and keep stable, it is mould according to requirement total plate count≤1000cfu/g of GB7101-2003 beverages health standard
Bacterium≤50cfu/g, it is known that total plate count, fungi count in liquid brown sugar meet GB7101-2003 requirement.Therefore of the invention
New liquid brown sugar need not add preservative at normal temperature, and the shelf-life was up to 36 months or more.
Embodiment 17
1) it squeezes: will be squeezed after sugarcane surface clean, obtain sugar-cane juice；
2) it filters: the sugar-cane juice that step (1) obtains is filtered, first carry out centrifugal filtration, rate 1700r/min,
Preliminary removal of impurities；Then filters pressing is carried out, the filters pressing is plate compression, pressure 17Mpa, 200 mesh of filter cloth aperture, removing bulky grain
Impurity；200nm ceramic membrane filter is finally carried out, clear sugar-cane juice is obtained, it is spare；
3) it digests: the clarified sugar cane juice obtained using immobilized sucrase (20,000 U) processing step (2), treatment conditions are as follows:
Immobilized sucrase dosage is 4.5%, and 62 DEG C of hydrolysis temperature, enzymolysis time is 200 minutes, and centrifugal filtration removes after the completion of enzymatic hydrolysis
Immobilized sucrase obtains clarification enzymolysis liquid；
4) it is concentrated: above-mentioned enzymolysis liquid being heated and is concentrated, concentrate is obtained；
5) thermal response: by concentrate in 140 DEG C thermal response 120 minutes, can be obtained density 1.36, total sugar content 63%,
Content of reducing sugar 36%, the no added liquid brown sugar product of water content 30%.
6) the liquid brown sugar product obtained in (5), viscosity 600mpa.s, color rate are 1560EBC unit.
7) the liquid brown sugar product obtained in (5) carries out 12 months thermostatic accelerated experiments, and storage period microbiological indicator is such as
Shown in table 16:
Table 16 storage period microbiological indicator (mean ± standard deviation)
As shown in Table 16, new liquid brown sugar is in 12 months thermostatic accelerated experiments, total plate count and fungi count with when
Between accelerate and keep stable, it is mould according to requirement total plate count≤1000cfu/g of GB7101-2003 beverages health standard
Bacterium≤50cfu/g, it is known that total plate count, fungi count in liquid brown sugar meet GB7101-2003 requirement.Therefore of the invention
New liquid brown sugar need not add preservative at normal temperature, and the shelf-life was up to 36 months or more.
Claims (10)
1. a kind of no added liquid brown sugar, which is characterized in that total sugar content is 60- in the no added liquid brown sugar
80%, content of reducing sugar 20-80%, water content 20-35%.
2. no added liquid brown sugar according to claim 1, which is characterized in that the no added liquid brown sugar it is close
Degree is 1.3-1.5.
3. no added liquid brown sugar according to claim 1, which is characterized in that the no added liquid brown sugar glues
Degree is 10.6-2500mpa.s.
4. no added liquid brown sugar according to claim 1, which is characterized in that the color of the no added liquid brown sugar
Rate is 500-30000EBC unit.
5. no added liquid brown sugar according to claim 1, which is characterized in that in the no added liquid brown sugar not
Food additives, chemical reagent must be detected, calcium citrate, calcium tartrate must not be preferentially detected.
6. no added liquid brown sugar according to claim 1, which is characterized in that the no added liquid brown sugar be with
Sugarcane is raw material, is obtained through squeezing, filtering, enzymatic hydrolysis, concentration, thermal response, and whole process is biological enzymolysis and physical refining process.
7. the preparation method of no added liquid brown sugar according to claim 1, comprising the following steps:
1) it squeezes: will be squeezed after sugarcane surface clean, obtain sugar-cane juice；
2) it filters: the sugar-cane juice that step (1) obtains being filtered, clarified sugar cane juice is obtained, it is spare；
3) immobilized sucrase digests: the clarified sugar cane juice obtained using immobilized sucrase processing step (2) is digested
Enzymolysis liquid centrifugal filtration is removed immobilized sucrase by liquid；
4) it is concentrated: above-mentioned enzymolysis liquid being concentrated, concentrate is obtained；
5) thermal response: by concentrate in 100-140 DEG C thermal response 30-1000 minutes, no added liquid brown sugar product can be obtained.
8. preparation method according to claim 7, it is characterised in that: filtering described in step (2) include centrifugal filtration,
Filters pressing and ceramic membrane filter specially first carry out centrifugal filtration, preliminary to clean；Then filters pressing is carried out, large granular impurity is removed；Most
50-1000nm ceramic membrane filter is carried out afterwards, obtains clear sugar-cane juice.
9. preparation method according to claim 8, it is characterised in that: the rate of the centrifugal filtration is 1000-
4000r/min, the filters pressing are any one of plate compression, belt filters pressing, diaphragm filters pressing, the filters pressing parameter are as follows:
Pressure 5-20Mpa, filter cloth aperture 100-2000 mesh, the ceramic membrane are the ceramic membrane of 200nm.
10. preparation method according to claim 7, it is characterised in that: treatment conditions described in step (3) are as follows: fixed
Change invertase additional amount is 0.1%-5%, and 35~70 DEG C of hydrolysis temperature, enzymolysis time is 120-1600 minutes.
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| CN201811156083.8A CN109295262A (en) | 2018-09-30 | 2018-09-30 | A kind of no added liquid brown sugar and preparation method thereof |
| PCT/CN2019/071273 WO2020062710A1 (en) | 2018-09-30 | 2019-01-11 | Additive-free liquid black sugar and preparation method therefor |
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| CN112760426A (en) * | 2019-11-01 | 2021-05-07 | 湖南山界红糖有限公司 | Sweet osmanthus brown sugar syrup and preparation method thereof |
| CN112899409A (en) * | 2021-01-13 | 2021-06-04 | 勐腊县勐捧糖业有限责任公司 | Preparation method of high-quality brown granulated sugar |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2021232093A1 (en) * | 2020-05-19 | 2021-11-25 | Pivotal Enterprises Pty Ltd | An apparatus and method for concentrating a fluid |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1914329A (en) * | 2003-09-29 | 2007-02-14 | 蒙特雷高等理工学院 | Production of invert syrup from sugarcane juice using immobilized invertase |
| CN108251566A (en) * | 2018-01-26 | 2018-07-06 | 云南省农业科学院甘蔗研究所 | It is a kind of using sugarcane as the production method of the liquid brown sugar of raw material |
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|---|---|---|---|---|
| US3264117A (en) * | 1963-10-17 | 1966-08-02 | American Sugar | Free-flowing, non-caking brown sugar |
| CN101536743B (en) * | 2009-04-24 | 2012-05-30 | 彭仲明 | Process adopting sugarcane as raw material to prepare pure brown sugar molasses |
| CN105441597A (en) * | 2015-11-11 | 2016-03-30 | 米易华森糖业有限责任公司 | Method for producing raw juice brown sugar |
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2018
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1914329A (en) * | 2003-09-29 | 2007-02-14 | 蒙特雷高等理工学院 | Production of invert syrup from sugarcane juice using immobilized invertase |
| CN108251566A (en) * | 2018-01-26 | 2018-07-06 | 云南省农业科学院甘蔗研究所 | It is a kind of using sugarcane as the production method of the liquid brown sugar of raw material |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112760426A (en) * | 2019-11-01 | 2021-05-07 | 湖南山界红糖有限公司 | Sweet osmanthus brown sugar syrup and preparation method thereof |
| CN112899409A (en) * | 2021-01-13 | 2021-06-04 | 勐腊县勐捧糖业有限责任公司 | Preparation method of high-quality brown granulated sugar |
| CN112899409B (en) * | 2021-01-13 | 2022-10-25 | 勐腊县勐捧糖业有限责任公司 | Preparation method of high-quality brown granulated sugar |
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