CN104012836A - 块状桂花红糖的制造方法 - Google Patents
块状桂花红糖的制造方法 Download PDFInfo
- Publication number
- CN104012836A CN104012836A CN201310584843.6A CN201310584843A CN104012836A CN 104012836 A CN104012836 A CN 104012836A CN 201310584843 A CN201310584843 A CN 201310584843A CN 104012836 A CN104012836 A CN 104012836A
- Authority
- CN
- China
- Prior art keywords
- sugar
- molasses
- osmanthus
- brown
- brown sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000000346 sugar Nutrition 0.000 title claims abstract description 52
- 235000019082 Osmanthus Nutrition 0.000 title claims abstract description 9
- 241000333181 Osmanthus Species 0.000 title claims abstract description 9
- 238000002360 preparation method Methods 0.000 title abstract 5
- 235000013379 molasses Nutrition 0.000 claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 claims abstract description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 244000242564 Osmanthus fragrans Species 0.000 claims description 18
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 18
- 239000011435 rock Substances 0.000 claims description 10
- 238000010410 dusting Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 210000002784 stomach Anatomy 0.000 abstract description 8
- 210000000952 spleen Anatomy 0.000 abstract description 7
- 239000004744 fabric Substances 0.000 abstract description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- 235000021551 crystal sugar Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 238000009923 sugaring Methods 0.000 abstract 1
- 230000001988 toxicity Effects 0.000 abstract 1
- 231100000419 toxicity Toxicity 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 9
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 230000029087 digestion Effects 0.000 description 5
- 230000001877 deodorizing effect Effects 0.000 description 4
- 231100000614 poison Toxicity 0.000 description 4
- 239000003440 toxic substance Substances 0.000 description 4
- 208000002193 Pain Diseases 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 230000001079 digestive effect Effects 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 210000000214 mouth Anatomy 0.000 description 3
- 206010006326 Breath odour Diseases 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 208000032139 Halitosis Diseases 0.000 description 2
- 206010036790 Productive cough Diseases 0.000 description 2
- 240000000111 Saccharum officinarum Species 0.000 description 2
- 235000007201 Saccharum officinarum Nutrition 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 208000007536 Thrombosis Diseases 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 206010016766 flatulence Diseases 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 208000024794 sputum Diseases 0.000 description 2
- 210000003802 sputum Anatomy 0.000 description 2
- 208000004371 toothache Diseases 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 208000024780 Urticaria Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000035606 childbirth Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000000718 duodenal ulcer Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000011321 prophylaxis Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开一种块状桂花红糖的制造方法,涉及食用糖生产领域,其制备步骤为将单晶和多晶冰糖分离出来的冰糖蜜以及赤砂糖放入溶糖锅内,再加入10%的水,溶解后经过过滤网输送到浓缩锅进行煮糖,待去除多余水分后得到糖蜜,用柠檬酸和碳酸氢钠控制糖蜜的酸碱度,将糖蜜装到打砂车,同时加入1%的桂花并用搅拌器具把糖蜜搅拌均匀起砂,放置凉床的糖布上,然后划线即得,本发明的块状桂花红糖的制造方法,操作简单,工序少;用本发明制造的桂花红糖,食用方便,能健脾暖胃化食、除臭解毒,具有很好的推广和使用价值。
Description
技术领域
本发明涉及食用糖生产领域,尤其是一种块状桂花红糖的制造方法。
背景技术
从中医的角度来说,红糖性温、味甘、入脾,红糖的功效与作用有益气补血、健脾暖胃、缓中止痛、活血化淤等。具体的红糖的功效与作用如下:
红糖入药,具有补血、散淤、暖肝、祛寒等功效,尤其适合产妇、儿童贫血时食用。红糖的功效与作用主要体现在产后妇女补血上。
1、在月子里,产妇怕受寒着凉,红糖可以祛风散寒;产妇失血过多,红糖可以补血;
2、产后淤血导致的腰酸、小腹痛、恶露不净,红糖具有活血化淤和镇痛的作用;
3、产妇活动少,容易影响食欲和消化,红糖有健脾暖胃化食之功;
4、红糖还具有利尿作用,可使产妇排尿通畅。
红糖通常是指带蜜的甘蔗成品糖,一般是指甘蔗经榨汁,通过简易处理,经浓缩形成的带蜜糖。
桂花又名九里香,味辛,性温,香味清新迷人,具有止咳化痰、养生润肺之功效,解除口干舌燥、胀气、肠胃不适;经常饮用,对于口臭,视觉不明,荨痲疹,十二指肠溃疡,胃寒胃疼有预防治疗功效,能够止咳化痰,养声润肺、舒缓肠胃不适、除口腔异味、并可滋润皮肤。桂花茶可以解除口干舌燥,润肠通便,减轻胀气肠胃不适,还可以美白皮肤,解除体内毒素;香味清新迷人令人神精舒畅,安心宁神,特别是能驱除体内湿气,舒畅精神,养阴润肺,可净化身心,平衡神经系统,芳香辟秽、除臭解毒。用于口臭、风火牙痛、胃热牙痛及龊齿牙痛等。
很多家庭有产妇的,都有自煮桂花红糖茶的习惯,用来健脾暖胃化食、除臭解毒,但每次都要经过熬制,比较麻烦。
发明内容
本发明所要解决的问题是提供一种食用方便且能健脾暖胃化食、除臭解毒的块状桂花红糖的制造方法。
为了解决上述技术问题,本发明所采用的技术方案是其制造步骤为:
1)、将多晶冰糖和单晶冰糖分离出来的冰糖蜜以及赤砂糖放入溶糖锅内,其中冰糖蜜的重量份为80份-90份,赤砂糖重量份为3份-8份,再加入重量份为10份的水,用高温蒸汽加热至溶解;
2)、糖溶解后,经过滤网输送到浓缩锅进行煮糖浓缩,将糖液中的多余水分去除,将糖蜜煮到温度为130~140°C即可;
3)、在糖蜜中添加柠檬酸和碳酸氢钠,把糖蜜调成中性;
4)、把步骤3)所得糖蜜装到打砂车上,同时再加入重量份为1份的桂花,用搅拌器具把糖蜜搅拌均匀起砂;
5)、在搅拌均匀起砂的糖蜜平铺在凉床上,用划线具将其整齐划线;
6)、待糖蜜完全冷却成形后,即可打包,出售。
上述技术方案中,更具体的方案还可以是:所述2)步骤中,筛网为80目。
进一步的:所述桂花为干桂花。
本发明的优点在于,本发明的块状桂花红糖的制造方法,操作简单,工序少;用本发明制造的桂花红糖,食用方便,能健脾暖胃化食、除臭解毒,具有很好的推广和使用价值。
具体实施方式
以下结合实例,对本发明作进一步详述:
本实施例的块状桂花红糖的制造方法,其制造步骤为:
1)、将多晶冰糖和单晶冰糖分离出来的900千克冰糖蜜以及80千克赤砂糖放入溶糖锅内,再加入100千克的水,用高温蒸汽加热至溶解;
2)、糖溶解后,经过滤网输送到浓缩锅进行煮糖浓缩,将糖液中的多余水分去除,将糖蜜煮到温度为130~140°C即可;
3)、在糖蜜中添加柠檬酸和碳酸氢钠,把糖蜜调成中性;
4)、把步骤3)所得糖蜜装到打砂车上同时10千克的桂花,用搅拌器具把糖蜜搅拌均匀起砂;
5)、在搅拌均匀起砂的糖蜜平铺在凉床上,用划线具将其整齐划线;
6)、待糖蜜完全冷却成形后,即可打包,检验人员按规定的要求,对成品进行抽样检验,检验合格出售;包装袋使用前用紫外线灭菌,装入桂花红糖后保证封口不脱线、封口胶不脱落。
食用时,使用70-90℃的热开水泡开红糖块,即可食用,不用另外准备桂花,不用熬煮,切块红糖即可,非常方便。
Claims (3)
1.一种块状桂花红糖的制造方法,其特征在于其制造步骤为:
1)、将多晶冰糖和单晶冰糖分离出来的冰糖蜜以及赤砂糖放入溶糖锅内,其中冰糖蜜的重量份为80份-90份,赤砂糖重量份为3份-8份,再加入重量份为10份的水,用高温蒸汽加热至溶解;
2)、糖溶解后,经过滤网输送到浓缩锅进行煮糖浓缩,将糖液中的多余水分去除,将糖蜜煮到温度为130~140°C即可;
3)、在糖蜜中添加柠檬酸和碳酸氢钠,把糖蜜调成中性;
4)、把步骤3)所得糖蜜装到打砂车上,同时再加入重量份为1份的桂花,用搅拌器具把糖蜜搅拌均匀起砂;
5)、在搅拌均匀起砂的糖蜜平铺在凉床上,用划线具将其整齐划线;
6)、待糖蜜完全冷却成形后,即可打包,出售。
2.根据权利要求1所述的块状桂花红糖的制造方法,其特征在于:所述2)步骤中,滤网为80目。
3.根据权利要求1或2所述的块状桂花红糖的制造方法,其特征在于:所述桂花为干桂花。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310584843.6A CN104012836B (zh) | 2013-11-20 | 2013-11-20 | 块状桂花红糖的制造方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310584843.6A CN104012836B (zh) | 2013-11-20 | 2013-11-20 | 块状桂花红糖的制造方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN104012836A true CN104012836A (zh) | 2014-09-03 |
CN104012836B CN104012836B (zh) | 2016-01-13 |
Family
ID=51430065
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310584843.6A Active CN104012836B (zh) | 2013-11-20 | 2013-11-20 | 块状桂花红糖的制造方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104012836B (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105996045A (zh) * | 2016-06-07 | 2016-10-12 | 广西南亚热带农业科学研究所 | 一种自制风味保健红糖的方法 |
CN107625020A (zh) * | 2017-07-26 | 2018-01-26 | 博罗县观音阁糖业有限公司 | 一种桂花黑糖固体饮料及其制备方法 |
CN109259242A (zh) * | 2018-10-29 | 2019-01-25 | 海南食在生物科技有限公司 | 一种参枣姜红糖配方及其制备方法 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102429077A (zh) * | 2011-12-15 | 2012-05-02 | 蔡银顺 | 一种桂花薄荷糖 |
-
2013
- 2013-11-20 CN CN201310584843.6A patent/CN104012836B/zh active Active
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102429077A (zh) * | 2011-12-15 | 2012-05-02 | 蔡银顺 | 一种桂花薄荷糖 |
Non-Patent Citations (1)
Title |
---|
赖贵生: "甘蔗加工成红糖粉与片糖", 《加工贮藏》 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105996045A (zh) * | 2016-06-07 | 2016-10-12 | 广西南亚热带农业科学研究所 | 一种自制风味保健红糖的方法 |
CN107625020A (zh) * | 2017-07-26 | 2018-01-26 | 博罗县观音阁糖业有限公司 | 一种桂花黑糖固体饮料及其制备方法 |
CN109259242A (zh) * | 2018-10-29 | 2019-01-25 | 海南食在生物科技有限公司 | 一种参枣姜红糖配方及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
CN104012836B (zh) | 2016-01-13 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN107594272B (zh) | 一种暖宫调经、滋补养颜的健康饮品及其制备方法 | |
CN102885354B (zh) | 一种清热解暑营养饮料及其制备方法 | |
CN104012828A (zh) | 块状姜红糖的制造方法 | |
CN101617844A (zh) | 一种滇橄榄果汁饮料及其制备方法 | |
CN103828979A (zh) | 蒲公英清火健胃茶及其制造方法 | |
CN104041644A (zh) | 润肠茶及其制备方法 | |
CN106616704A (zh) | 一种枸杞果酱的制备方法 | |
CN104012836B (zh) | 块状桂花红糖的制造方法 | |
CN103798889A (zh) | 一种洋葱枸杞汁饮料制备方法 | |
CN105410922B (zh) | 一种朝鲜蓟糕及其制备方法 | |
CN105638826A (zh) | 一种凉茶饼干 | |
CN104012830A (zh) | 块状罗汉果红糖的制造方法 | |
CN103976270B (zh) | 一种蕨菜挂面及其制作方法 | |
CN103652154A (zh) | 一种以苹果汁为主配制的果茶及其配制方法 | |
CN105961814A (zh) | 一种糖金果榄脯的加工方法 | |
CN106071494A (zh) | 一种黄秋葵保健饮料及其制备方法 | |
CN104012833B (zh) | 块状山楂红糖的制造方法 | |
CN104026430A (zh) | 粉状姜红糖的制造方法 | |
CN104904922A (zh) | 一种茉莉花茶饮料及其制备方法 | |
CN104017914B (zh) | 块状红糖的制造方法 | |
CN104012832A (zh) | 粉状阿胶红糖的制造方法 | |
CN106072261A (zh) | 一种清火桃胶蜂蜜果冻 | |
CN104012835A (zh) | 块状大枣红糖的制造方法 | |
CN103583768B (zh) | 一种保健糖的组合物及其制作方法 | |
CN105901274A (zh) | 一种榅桲保健糖的加工方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: The manufacturing method of block osmanthus brown sugar Effective date of registration: 20230406 Granted publication date: 20160113 Pledgee: Guilin Bank Co.,Ltd. Liuzhou Branch Pledgor: GUANGXI LIUZHOU CITY LIUBING FOODS TUFF FACTORY Registration number: Y2023450000054 |