CN103993106A - Industrialized production method of primitive brown sugar - Google Patents
Industrialized production method of primitive brown sugar Download PDFInfo
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Abstract
The invention discloses an industrialized production method of primitive brown sugar. The method comprises the steps of with cane sugar factory mixed juice as a raw material, adding lime milk to regulate the pH value to 5.8-6.6; sieving and filtering; heating, floating and removing floating slag; removing impurities through microfiltration; evaporating and concentrating to obtain syrup with the concentration of 60-65-degree Bx; boiling sugar at the temperature of 125-130 DEG C at normal pressure to obtain syrup with the concentration of 95-98-degree Bx; sanding and forming to realize industrialized production of the primitive brown sugar. When used for producing brown sugar, the industrialized production method disclosed by the invention is safe and reliable in production process, high in mechanization degree, capable of realizing large-scale production of the primitive brown sugar and stable in product quality.
Description
Technical field
The present invention relates to Closed Circulation in Sugar Production technical field, particularly a kind of ecosystem brown sugar industrial production method.
Background technology
The brown sugar that folks of china is commonly called as, traditional technique is to roll out sugarcane juice with stone stone roller or wood, the bubble producing while utilizing boiling is skimmed solid impurity (silt bringing in sugarcane chaff sugarcane silk or sugarcane), and it is concentrated to carry out stepped evaporation, reach cooling after certain degree of supersaturation, and stir stimulation graining, form the product of sheet or powdery.The sucrose product of producing is by this way commonly referred to as " traditional brown sugar ".Owing to not adding any chemical assistant in production process, be a kind of ecosystem brown sugar.
In sugarcane, contain multiple essential amino acid, as Methionin, glycine, leucine, L-glutamic acid etc., these amino acid are all synthesized human protein, support metabolism, participate in the indispensable basic substance of human life activity, promote health.Do not retain the nutritive ingredient in sugarcane through the ecosystem brown sugar of refining, be more prone to digested, therefore can regain one's strength of body fast, enhance vigour, tradition brown sugar is called as " chocolate in east ", wherein not only contain the carbohydrate that heat energy can be provided, also contain the human body various elements such as indispensable oxysuccinic acid, riboflavin, carotene, nicotinic acid and trace element manganese, zinc, chromium that grow.
The traditional Chinese medical science is thought, brown sugar is warm in nature, taste is sweet, enter spleen, have the warm stomach of benefiting vital QI for enriching blood, invigorating the spleen, warm in pain relieving, the effect that activates blood circulation and disperses blood clots, also there is effect of controlling depression of liver-QI, sharp intestines defaecation, slow liver improving eyesight, be particularly suitable for puerpera, children, old man and anaemia person edible.In Compendium of Material Medica, record " granulated sugar is warm in nature; and the slow liver of spleen ", in " bright greatly ", mention brown sugar " be beneficial to small intestine, dissolving phlegm is quenched the thirst, except ambition dysphoria with smothery sensation; relieving alcoholism ", in " Plain Questions ", write " Gan Wen and help damp and hot ", in Tang Materia Medica, mention granulated sugar " cure mainly trusted subordinate's heat expansion, dry is thirsty ", in Tang poetry, also mention " the interior heat of must not worrying of being satiated with food, high-ranking official also has sugarcane slurry to tremble with fear ".
Current domestic some manual brown sugar factories (Guizhou, Yunnan, Sichuan etc.) that only have, adopt the pure manual traditional method of more than one thousand years, boil ecosystem brown sugar, throughput is low, unstable product quality, sanitary condition is difficult to ensure, cannot carries out food quality authentication, only form certain sale in the rural area of periphery, can not meet people far away has the demand of the ecosystem brown sugar of health care's effect to this utmost point.
Summary of the invention
The object of this invention is to provide a kind of ecosystem brown sugar industrial production method, in ensureing quality product, accomplish scale production, to meet people to the ever-increasing demand of ecosystem brown sugar.
The present invention realizes above-mentioned purpose with following technical scheme:
A kind of ecosystem brown sugar of the present invention industrial production method, comprises following operation steps:
A. sugar cane crushing: sugarcane is obtained to mixing juice after squeezing; Described sugar cane crushing method is identical with conventional cane sugar factory sugar cane crushing method.
B. mixing juice sieving: in above-mentioned mixing juice, add milk of lime, adjust pH to 5.8～6.6, residue is removed in sieving; Described sieving method is identical with conventional cane sugar factory mixing juice sieving method.
C. syrup floating: by the mixing juice after above-mentioned sieving, be heated to 80～85 DEG C, the processing of floating; Described floating method and equipment adopt floating method and the equipment of existing cane sugar factory.
D. syrup micro-filtration: by syrup after treatment above-mentioned floating, be transported to filtering with microporous membrane device, micro-filtration is removed impurity.
E. evaporation concentration: by syrup after treatment above-mentioned micro-filtration, be transported to evaporating pot, evaporation concentration obtains the syrup that degree of hammer into shape is 60～65 ° of Bx; Described evaporating pot adopts the evaporating pot of existing cane sugar factory.
F. boil sugar: to boiling pan, at 125～130 DEG C of temperature, normal pressure boils sugar, obtains the syrup that concentration is 95～98 ° of Bx by above-mentioned syrup delivery; Described boiling pan adopts the boiling pan of existing cane sugar factory.
G. sanding: above-mentioned syrup is poured in sanding cylinder, stirred and stimulate graining; Described sanding cylinder be one can adjusting rotary speed stirrer.
H. make piece candy or Icing Sugar.
In steps d, the millipore filtration aperture of described filtering with microporous membrane device is 0.8～1.2 μ m, and pressure is 0.14～0.16MPa.
While preparing piece candy, by mixing juice adjust pH to 6.1～6.6 of step b; In step h, after sanding finishes, rapidly massecuite is poured into moulding bed, after cooling forming, packaging, had both obtained piece candy.
While preparing Icing Sugar, by mixing juice adjust pH to 5.8～6.1 of step b; In step h, after sanding finishes, drying is sieved, and has both obtained Icing Sugar.
The inventive method has following advantage compared with the local method technique of old-fashioned workshop:
(1) old-fashioned workshop local method technique sugarcane is without fragmentation, and with artificial slivering feeding squeezing machine, general 75% left and right of sucrose extraction yield, sugar is regained low.Brown sugar is produced in batch production of the present invention, and sucrose extraction rate reached is to more than 97%, and sugar is regained high.
(2) local method technique clarification in old-fashioned workshop is not thorough, after product sugar is water-soluble, has the precipitations such as a small amount of sugarcane chaff, affects human consumer's sense organ and mouthfeel.The water-soluble rear precipitation-free thing of brown sugar of the present invention.
(3) old-fashioned workshop local method technique brown sugar processed, completely manual operation, workload is large, and output is limited, and operation process completely rule of thumb judge, and quality product is difficult to control, and hygienic safety can not ensure, can not carry out food quality authentication.Brown sugar is produced in batch production of the present invention, safe, reliable, workable, mechanization degree is high, can realize scale operation ecosystem brown sugar, and constant product quality.
Embodiment
Below in conjunction with embodiment, the present invention is described in further details:
The present invention is taking cane sugar factory mixing juice as raw material, regulates pH through adding milk of lime, sieving, and heating floating, micro-filtration, evaporation concentration, boils sugar, sanding, then make piece candy or Icing Sugar by traditional technology, realize batch production and make ecosystem brown sugar.
Embodiment 1:
1. sugar cane crushing
Sugarcane obtains mixing juice after squeezing.
2. mixing juice sieving
In above-mentioned mixing juice, add milk of lime, adjust pH to 6.4, residue is removed in sieving.
3. syrup floating
By the mixing juice after above-mentioned sieving, be heated to 85 DEG C, the processing of floating.
4. syrup micro-filtration
By syrup after treatment above-mentioned floating, be transported to filtering with microporous membrane device, millipore filtration aperture is 0.8 μ m, and pressure is 0.16MPa, and micro-filtration is removed impurity.
5. evaporation concentration
By syrup after treatment above-mentioned micro-filtration, be transported to evaporating pot, evaporation concentration obtains the syrup that degree of hammer into shape is 65 ° of Bx.
6. boil sugar
By above-mentioned syrup delivery, to boiling pan, at 130 DEG C of temperature, normal pressure boils sugar, obtains the syrup that concentration is 98 ° of Bx.
7. sanding
Above-mentioned syrup is poured in sanding cylinder, and stirring velocity is 300r/min, stirs and stimulates graining.
8. make product
After sanding finishes, rapidly massecuite is poured into moulding bed, after cooling forming, packaging, obtains piece candy.
Product sensory evaluation: piece candy thickness is even, and color and luster is reddish yellow to brown, and without the visible impurity of naked eyes, taste is sweet, has the fragrance of brown sugar, slightly burnt odor taste, flavour is normal.
This example product physical and chemical index sees the following form 1:
Table 1
| Detect index | Detected result |
| Total sugar (in sucrose), % | 93 |
| Moisture, % | 2.3 |
| Be insoluble to impurity, mg/kg | 160 |
| Iron (Fe), mg/100g | 3.8 |
| Calcium (Ca), mg/100g | 101 |
| Sulfurous gas (SO 2)，mg/kg | Do not detect |
Product health: product sanitary index meets national standard " sugar hygienic standard " GB13104-2005 requirement.
Embodiment 2:
1. sugar cane crushing
Sugarcane obtains mixing juice after squeezing.
2. mixing juice sieving
In above-mentioned mixing juice, add milk of lime, adjust pH to 6.1, residue is removed in sieving.
3. syrup floating
By the mixing juice after above-mentioned sieving, be heated to 84 DEG C, the processing of floating.
4. syrup micro-filtration
By syrup after treatment above-mentioned floating, be transported to filtering with microporous membrane device, millipore filtration aperture is 1.2 μ m, and pressure is 0.14MPa, and micro-filtration is removed impurity.
5. evaporation concentration
By syrup after treatment above-mentioned micro-filtration, be transported to evaporating pot, evaporation concentration obtains the syrup that degree of hammer into shape is 64 ° of Bx.
6. boil sugar
By above-mentioned syrup delivery, to boiling pan, at 128 DEG C of temperature, normal pressure boils sugar, obtains the syrup that concentration is 98 ° of Bx.
7. sanding
Above-mentioned syrup is poured in sanding cylinder, and stirring velocity is 300r/min, stirs and stimulates graining.
8. make product
After sanding finishes, rapidly massecuite is poured into moulding bed, after cooling forming, packaging, obtains piece candy.
Product sensory evaluation: piece candy thickness is even, and color and luster is reddish yellow to brown, and without the visible impurity of naked eyes, taste is sweet, has the fragrance of brown sugar, slightly burnt odor taste, flavour is normal.
This example product physical and chemical index is in table 2:
Table 2
| Detect index | Detected result |
| Total sugar (in sucrose), % | 92 |
| Moisture, % | 2.4 |
| Be insoluble to impurity, mg/kg | 169 |
| Iron (Fe), mg/100g | 4.1 |
| Calcium (Ca), mg/100g | 115 |
| Sulfurous gas (SO 2)，mg/kg | Do not detect |
Product health: product sanitary index meets national standard " sugar hygienic standard " GB13104-2005 requirement.
Embodiment 3:
1. sugar cane crushing
Sugarcane obtains mixing juice after squeezing.
2. mixing juice sieving
In above-mentioned mixing juice, add milk of lime, adjust pH to 6.1, residue is removed in sieving.
3. syrup floating
By the mixing juice after above-mentioned sieving, be heated to 82 DEG C, the processing of floating.
4. syrup micro-filtration
By syrup after treatment above-mentioned floating, be transported to filtering with microporous membrane device, millipore filtration aperture is 1.0 μ m, and pressure is 0.14MPa, and micro-filtration is removed impurity.
5. evaporation concentration
By syrup after treatment above-mentioned micro-filtration, be transported to evaporating pot, evaporation concentration obtains the syrup that degree of hammer into shape is 60 ° of Bx.Described evaporating pot adopts the evaporating pot of existing cane sugar factory.
6. boil sugar
By above-mentioned syrup delivery, to boiling pan, at 125 DEG C of temperature, normal pressure boils sugar, obtains the syrup that concentration is 95 ° of Bx.Described boiling pan adopts the boiling pan of existing cane sugar factory.
7. sanding
Above-mentioned syrup is poured in sanding cylinder, and stirring velocity is 300r/min, stimulates graining.
8. make product
After sanding finishes, filter in 65～70 DEG C of warm air dryings, obtain Icing Sugar.
Product sensory evaluation: Icing Sugar is powdery, loose, color and luster is reddish yellow to brown, and taste is sweet, has the fragrance of brown sugar, slightly burnt odor taste, flavour is normal.
This example product physical and chemical index is in table 3:
Table 3
| Detect index | Detected result |
| Total sugar (in sucrose), % | 93 |
| Moisture, % | 1.8 |
| Be insoluble to impurity, mg/kg | 151 |
| Iron (Fe), mg/100g | 3.6 |
| Calcium (Ca), mg/100g | 97 |
| Sulfurous gas (SO2), mg/kg | Do not detect |
Product health: product sanitary index meets national standard " sugar hygienic standard " GB13104-2005 requirement.
Embodiment 4:
1. sugar cane crushing
Sugarcane obtains mixing juice after squeezing.
2. mixing juice sieving
In above-mentioned mixing juice, add milk of lime, adjust pH to 5.8, residue is removed in sieving.
3. syrup floating
By the mixing juice after above-mentioned sieving, be heated to 81 DEG C, the processing of floating.
4. syrup micro-filtration
By syrup after treatment above-mentioned floating, be transported to filtering with microporous membrane device, millipore filtration aperture is 1.2 μ m, and pressure is 0.16MPa, and micro-filtration is removed impurity.
5. evaporation concentration
By syrup after treatment above-mentioned micro-filtration, be transported to evaporating pot, evaporation concentration obtains the syrup that degree of hammer into shape is 63 ° of Bx.Described evaporating pot adopts the evaporating pot of existing cane sugar factory.
6. boil sugar
By above-mentioned syrup delivery, to boiling pan, at 128 DEG C of temperature, normal pressure boils sugar, obtains the syrup that concentration is 96 ° of Bx.Described boiling pan adopts the boiling pan of existing cane sugar factory.
7. sanding
Above-mentioned syrup is poured in sanding cylinder, and stirring velocity is 300r/min, stimulates graining.
8. make product
After sanding finishes, filter in 65～70 DEG C of warm air dryings, obtain Icing Sugar.
Product sensory evaluation: Icing Sugar is powdery, loose, color and luster is reddish yellow to brown, and taste is sweet, has the fragrance of brown sugar, slightly burnt odor taste, flavour is normal.
This example product physical and chemical index is in table 4:
Table 4
| Detect index | Detected result |
| Total sugar (in sucrose), % | 92 |
| Moisture, % | 2.3 |
| Be insoluble to impurity, mg/kg | 172 |
| Iron (Fe), mg/100g | 4.3 |
| Calcium (Ca), mg/100g | 106 |
| Sulfurous gas (SO2), mg/kg | Do not detect |
Product health: product sanitary index meets national standard " sugar hygienic standard " GB13104-2005 requirement.
Although above the specific embodiment of the present invention has been given to describe in detail and explanation; but what should indicate is; we can carry out various equivalences to above-mentioned embodiment according to conception of the present invention and change and amendment; when its function producing does not exceed spiritual that specification sheets contains yet, all should be within protection scope of the present invention.
Claims (4)
1. an ecosystem brown sugar industrial production method, is characterized in that: comprise following operation steps:
A. sugar cane crushing: sugarcane is obtained to mixing juice after squeezing;
B. mixing juice sieving: in above-mentioned mixing juice, add milk of lime, adjust pH to 5.8～6.6, residue is removed in sieving;
C. syrup floating: by the mixing juice after above-mentioned sieving, be heated to 80～85 DEG C, the processing of floating;
D. syrup micro-filtration: by syrup after treatment above-mentioned floating, be transported to filtering with microporous membrane device, micro-filtration is removed impurity;
E. evaporation concentration: by syrup after treatment above-mentioned micro-filtration, be transported to evaporating pot, evaporation concentration obtains the syrup that degree of hammer into shape is 60～65 ° of Bx;
F. boil sugar: to boiling pan, at 125～130 DEG C of temperature, normal pressure boils sugar, obtains the syrup that concentration is 95～98 ° of Bx by above-mentioned syrup delivery;
G. sanding: above-mentioned syrup is poured in sanding cylinder, stirred and stimulate graining;
H. make piece candy or Icing Sugar.
2. ecosystem brown sugar industrial production method according to claim 1, is characterized in that: in steps d, the millipore filtration aperture of described filtering with microporous membrane device is 0.8～1.2 μ m, and pressure is 0.14～0.16MPa.
3. ecosystem brown sugar industrial production method according to claim 1, is characterized in that: while preparing piece candy, by mixing juice adjust pH to 6.1～6.6 of step b; In step h, after sanding finishes, rapidly massecuite is poured into moulding bed, after cooling forming, packaging, had both obtained piece candy.
4. ecosystem brown sugar industrial production method according to claim 1, is characterized in that: while preparing Icing Sugar, by mixing juice adjust pH to 5.8～6.1 of step b; In step h, after sanding finishes, drying is sieved, and has both obtained Icing Sugar.
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| CN107385118A (en) * | 2017-08-23 | 2017-11-24 | 云南宽谷糖业有限公司 | from fermentation syrup |
| CN107385118B (en) * | 2017-08-23 | 2020-11-03 | 云南宽谷糖业有限公司 | Self-fermentation syrup |
| CN108013398A (en) * | 2017-12-06 | 2018-05-11 | 南京中医药大学 | A kind of jujube brown sugar with nourishing qi and blood effect and preparation method and application |
| CN108251563A (en) * | 2018-03-07 | 2018-07-06 | 广西大学 | A kind of method and device of embrane method production granulated sugar and refined sugar |
| CN110373504A (en) * | 2019-08-02 | 2019-10-25 | 广西贝农生态农业有限公司 | A method of utilizing casting skin sugarcane production original flavor brown sugar |
| CN110438266A (en) * | 2019-08-16 | 2019-11-12 | 乐山绿创科技园区发展有限责任公司 | A kind of Gu method brown sugar tanning technique |
| CN112029912A (en) * | 2020-09-17 | 2020-12-04 | 宜章县丰乐古方红糖有限公司 | Brown sugar making process combining ancient method with modern method |
| CN114292965A (en) * | 2021-12-29 | 2022-04-08 | 米易华森糖业有限责任公司 | Preparation method of ecological brown sugar |
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