CN104178588A - Production process of polycrystal rock sugar - Google Patents
Production process of polycrystal rock sugar Download PDFInfo
- Publication number
- CN104178588A CN104178588A CN201410361242.3A CN201410361242A CN104178588A CN 104178588 A CN104178588 A CN 104178588A CN 201410361242 A CN201410361242 A CN 201410361242A CN 104178588 A CN104178588 A CN 104178588A
- Authority
- CN
- China
- Prior art keywords
- sugar
- temperature
- controlled
- crystallization
- day
- 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.)
- Pending
Links
Landscapes
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a production process of polycrystal rock sugar, belonging to the technical field of food production. The production process comprises the following steps: dissolving sugar; placing sugar into a sugar dissolving pot, and adding hot water for dissolving; stirring off; heating up the dissolved sugar water to 114-116 DEG C, and carrying out steam stirring on the sugar water by using a steam coil; crystallizing; moving the stirred sugar liquor into a crystallizing bowl of a crystallizing room and cooling for 7 days naturally, wherein, the temperature of the crystallizing room is controlled to be 63-65 DEG C and the temperature of the sugar liquor is controlled to be 90-100 DEG C for the first day; the temperature of the crystallizing room is controlled to be 45-50 DEG C and the temperature of the sugar liquor is controlled to be 40-43 DEG C for the second day; the temperature of the crystallizing room is controlled to be 37-39 DEG C and the temperature of the sugar liquor is controlled to be 35-36 DEG C for the third day; from the fourth day, the temperatures of the crystallizing room and the sugar liquor are controlled below the normal temperature; controlling the liquor; overturning the crystallizing pot for receiving crystal substances so that a liquid flows into a collecting tank; grinding; knocking the crystallized sugar blocks to be balanced in size; drying; and placing the ground sugar blocks into a drying room and drying for 18-20h to obtain the polycrystal rock sugar.
Description
Technical field
The present invention relates to food production technology field, is specifically a kind of production technique of polycrystalline rock sugar.
Background technology
Rock sugar is the crystallization reproduced goods of granulated sugar.Adularescent, micro-Huang, micro-red, dark red isochrome, crystallization is as ice shape, therefore named rock sugar.China is existing production when the Chinese.Rock sugar is best in quality with transparent person, pure, and impurity is few, and taste is fresh and sweet, and translucent person takes second place.Can do medicinally, also can make candy edible.Sugaring is pioneering for China, and before more than 3,000 years, China makes the record of maltose with regard to useful cereal.During according to known Later Han Dynasty of record of < < Qimin yaoshu > >, China has produced sucrose and rock sugar.The traditional Chinese medical science thinks, rock sugar taste is sweet, property flat, enters lung, the spleen channel; There is invigorating the spleen and replenishing QI, and an effect of stomach moistening lung, to xeropulmonary cough, dry cough without phlegm, cough up sputum streaked with blood and have good auxiliary therapeutic action.
Polycrystalline rock sugar claims again bulk rock sugar, axle ice, is to form with traditional technology processing spontaneous nucleation. be commonly called as natural rock sugar.Yet along with people constantly increase the demand of rock sugar, to go out brilliant rate low due to it for traditional polycrystalline rock sugar production technique, causes producing high-quality polycrystalline rock sugar, therefore cannot meet the need of market.
Summary of the invention
For the defect existing in prior art, the object of the present invention is to provide a kind of production technique of polycrystalline rock sugar, the present invention is by improving percent crystallization in massecuite, so improved polycrystalline rock sugar go out brilliant rate and quality, met the market requirement.
For reaching above object, the technical scheme that the present invention takes is: a kind of production technique of polycrystalline rock sugar, comprises the following steps: the molten sugar of step S1.; White sugar is poured in sugar dissolving kettle, added hot water dissolving; Step S2. stirs off; White sugar water after dissolving is warming up to 114-116 ℃, utilizes steam coils to carry out steam-stirring to white sugar water simultaneously; Step S3. crystallization; The liquid glucose boiling is moved in the crystallization basin between crystallization to naturally cooling 7 days; Wherein, the temperature between first day crystallization is controlled at 63-65 ℃, and the temperature of liquid glucose is controlled at 90-100 ℃; Temperature between second day crystallization is controlled at 45-50 ℃, and the temperature of liquid glucose is controlled at 40-43 ℃; Temperature between crystallization in the 3rd day is controlled at 37-39 ℃, and the temperature of liquid glucose is controlled at 35-36 ℃; The 4th day starts, between crystallization, the temperature of liquid glucose controls at normal temperatures; Step S4. is controlled liquid; Crystallization basin upset by splendid attire crystallisate, makes liquid flow into receiving tank; Step S5. pulverizes; The sugar of advantages of good crystallization is struck to balanced size; Step S6. is dried; Sugar after pulverizing is put into baking room dries after 18-20h, obtains polycrystalline rock sugar.
On the basis of technique scheme, in step S1, the temperature of described hot water is 100-110 ℃.
On the basis of technique scheme, in step S2, the time of sugar cook is controlled at 0.5h, and pressure-controlling is at 5Pa.
On the basis of technique scheme, in step S3, the temperature between first day crystallization is controlled at 63 ℃.
On the basis of technique scheme, in step S3, the temperature between second day crystallization is controlled at 45 ℃.
On the basis of technique scheme, in step S3, the temperature between crystallization in the 3rd day is controlled at 39 ℃.
On the basis of technique scheme, in step S3, by the temperature between vacuum fan pump drainage wind, electric-heating-wire-heating crystallization control.
On the basis of technique scheme, in step S5, by the sugar of the advantages of good crystallization sugar that to strike to granularity be 3-5cm.
On the basis of technique scheme, in step S6, the temperature of baking room is controlled at 55-60 ℃.
Beneficial effect of the present invention is:
1, the present invention is by the control to temperature between crystallization, and the temperature between first day crystallization is controlled at 63 ℃; Temperature between second day crystallization is controlled at 45 ℃; When the temperature between crystallization in the 3rd day is controlled at 39 ℃, percent crystallization in massecuite is the highest, so improved polycrystalline rock sugar go out brilliant rate (more than 65%) and quality, met the market requirement.
2, the present invention adopts steam coils to carry out steam-stirring to white sugar water, has saved production cost, has reduced energy consumption.
3, the present invention, in baking operation, foreshortens to 18-20h by controlling temperature (55-60 ℃) by drying time, has further saved production cost, has reduced energy consumption.
Accompanying drawing explanation
Fig. 1 is the production technological process of polycrystalline rock sugar in the embodiment of the present invention.
Embodiment
Below in conjunction with drawings and Examples, the present invention is described in further detail.
As shown in Figure 1, a kind of production technique of polycrystalline rock sugar, comprises the following steps:
The molten sugar of step S1.; White sugar is poured in sugar dissolving kettle, added appropriate hot water dissolving, the temperature of described hot water is 100-110 ℃.
Step S2. stirs off; White sugar water after dissolving is warming up to 114-116 ℃, utilizes steam coils to carry out steam-stirring to white sugar water simultaneously, the time of sugar cook is controlled at 0.5h, and pressure-controlling is at 5Pa.
Step S3. crystallization; The liquid glucose boiling is moved in the crystallization basin between crystallization to naturally cooling 7 days, and by the temperature between vacuum fan pump drainage wind, electric-heating-wire-heating crystallization control.Wherein, the temperature between first day crystallization is controlled at 63-65 ℃, and the temperature of liquid glucose is controlled at 90-100 ℃; Temperature between second day crystallization is controlled at 45-50 ℃, and the temperature of liquid glucose is controlled at 40-43 ℃; Temperature between crystallization in the 3rd day is controlled at 37-39 ℃, and the temperature of liquid glucose is controlled at 35-36 ℃; Within the 4th day, start between crystallization, the temperature of liquid glucose controls at normal temperatures.
Comparatively preferred, the temperature between first day crystallization is controlled at 63 ℃; Temperature between second day crystallization is controlled at 45 ℃; When the temperature between crystallization in the 3rd day is controlled at 39 ℃, percent crystallization in massecuite is the highest, so improved polycrystalline rock sugar go out brilliant rate (more than 65%) and quality, met the market requirement.
Step S4. is controlled liquid; Crystallization basin upset by splendid attire crystallisate, makes liquid flow into receiving tank.
Step S5. pulverizes; By the sugar of the advantages of good crystallization sugar that to strike to granularity be 3-5cm.
Step S6. is dried; It is that the baking room of 55-60 ℃ is dried after 18-20h that sugar after pulverizing is put into temperature, obtains polycrystalline rock sugar.
The present invention is not limited to above-mentioned embodiment, for those skilled in the art, under the premise without departing from the principles of the invention, can also make some improvements and modifications, within these improvements and modifications are also considered as protection scope of the present invention.The content not being described in detail in this specification sheets belongs to the known prior art of professional and technical personnel in the field.
Claims (9)
1. a production technique for polycrystalline rock sugar, is characterized in that, comprises the following steps:
The molten sugar of step S1.; White sugar is poured in sugar dissolving kettle, added hot water dissolving;
Step S2. stirs off; White sugar water after dissolving is warming up to 114-116 ℃, utilizes steam coils to carry out steam-stirring to white sugar water simultaneously;
Step S3. crystallization; The liquid glucose boiling is moved in the crystallization basin between crystallization to naturally cooling 7 days; Wherein, the temperature between first day crystallization is controlled at 63-65 ℃, and the temperature of liquid glucose is controlled at 90-100 ℃; Temperature between second day crystallization is controlled at 45-50 ℃, and the temperature of liquid glucose is controlled at 40-43 ℃; Temperature between crystallization in the 3rd day is controlled at 37-39 ℃, and the temperature of liquid glucose is controlled at 35-36 ℃; The 4th day starts, between crystallization, the temperature of liquid glucose controls at normal temperatures;
Step S4. is controlled liquid; Crystallization basin upset by splendid attire crystallisate, makes liquid flow into receiving tank;
Step S5. pulverizes; The sugar of advantages of good crystallization is struck to balanced size;
Step S6. is dried; Sugar after pulverizing is put into baking room dries after 18-20h, obtains polycrystalline rock sugar.
2. the production technique of polycrystalline rock sugar as claimed in claim 1, is characterized in that: in step S1, the temperature of described hot water is 100-110 ℃.
3. the production technique of polycrystalline rock sugar as claimed in claim 1, is characterized in that: in step S2, the time of sugar cook is controlled at 0.5h, and pressure-controlling is at 5Pa.
4. the production technique of polycrystalline rock sugar as claimed in claim 1, is characterized in that: in step S3, the temperature between first day crystallization is controlled at 63 ℃.
5. the production technique of polycrystalline rock sugar as claimed in claim 1, is characterized in that: in step S3, the temperature between second day crystallization is controlled at 45 ℃.
6. the production technique of polycrystalline rock sugar as claimed in claim 1, is characterized in that: in step S3, the temperature between crystallization in the 3rd day is controlled at 39 ℃.
7. the production technique of polycrystalline rock sugar as claimed in claim 1, is characterized in that: in step S3, by the temperature between vacuum fan pump drainage wind, electric-heating-wire-heating crystallization control.
8. the production technique of polycrystalline rock sugar as claimed in claim 1, is characterized in that: in step S5, by the sugar of the advantages of good crystallization sugar that to strike to granularity be 3-5cm.
9. the production technique of polycrystalline rock sugar as claimed in claim 1, is characterized in that: in step S6, the temperature of baking room is controlled at 55-60 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410361242.3A CN104178588A (en) | 2014-07-25 | 2014-07-25 | Production process of polycrystal rock sugar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410361242.3A CN104178588A (en) | 2014-07-25 | 2014-07-25 | Production process of polycrystal rock sugar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104178588A true CN104178588A (en) | 2014-12-03 |
Family
ID=51959928
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410361242.3A Pending CN104178588A (en) | 2014-07-25 | 2014-07-25 | Production process of polycrystal rock sugar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104178588A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110643746A (en) * | 2018-06-27 | 2020-01-03 | 南宁子厚商贸有限公司 | Yellow rock sugar and preparation method thereof |
| CN113249528A (en) * | 2021-05-21 | 2021-08-13 | 南京甘汁园糖业有限公司 | Intelligent management system and intelligent management method for efficient crystallization of polycrystalline rock sugar |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2310073Y (en) * | 1997-08-14 | 1999-03-10 | 固安县金属结构厂 | Monocrystalline crystal-sugar making machine |
| CN103340342A (en) * | 2013-07-15 | 2013-10-09 | 佐源集团有限公司 | Production process of hollow-axis polycrystalline rock candy |
| CN103535492A (en) * | 2013-06-15 | 2014-01-29 | 汪召杰 | Production method of rock candy |
-
2014
- 2014-07-25 CN CN201410361242.3A patent/CN104178588A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2310073Y (en) * | 1997-08-14 | 1999-03-10 | 固安县金属结构厂 | Monocrystalline crystal-sugar making machine |
| CN103535492A (en) * | 2013-06-15 | 2014-01-29 | 汪召杰 | Production method of rock candy |
| CN103340342A (en) * | 2013-07-15 | 2013-10-09 | 佐源集团有限公司 | Production process of hollow-axis polycrystalline rock candy |
Non-Patent Citations (2)
| Title |
|---|
| 乔兴宏: "《搅拌器在煮糖罐强化传热的应用》", 《科技创新导报》 * |
| 何树珍等: "《震荡多晶体冰糖结晶工艺研究》", 《中国甜菜糖业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110643746A (en) * | 2018-06-27 | 2020-01-03 | 南宁子厚商贸有限公司 | Yellow rock sugar and preparation method thereof |
| CN113249528A (en) * | 2021-05-21 | 2021-08-13 | 南京甘汁园糖业有限公司 | Intelligent management system and intelligent management method for efficient crystallization of polycrystalline rock sugar |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102696831B (en) | Processing method for bead-shaped lobular Kuding black tea | |
| CN109082347B (en) | Method for improving crystallization rate of crystallized malt | |
| CN109251832A (en) | A kind of jujube Spirit and its brewing method | |
| CN104611187A (en) | Method for producing persimmon vinegar | |
| CN103666906B (en) | Production process of fermented and mixed beverage from waxberry and wort | |
| CN111690483A (en) | Preparation method of sealwort cherry beer | |
| CN103805488A (en) | Preparation method of plum vinegar | |
| CN104178588A (en) | Production process of polycrystal rock sugar | |
| CN103146527B (en) | Production method of corn wine | |
| CN106635651A (en) | Prunus divaricata sparkling wine | |
| CN104164353A (en) | Aromatic vinegar production technology | |
| CN103689526A (en) | Soy | |
| CN103710250A (en) | Manufacturing method of jujube vinegar | |
| CN105586206A (en) | Method for preparing flavored yellow rice wine | |
| CN102550762B (en) | Method for preparing pubescent spiraea fermented tea | |
| CN109170777A (en) | A kind of production method of walnut meat on honey | |
| CN102475185A (en) | Preparation formula and preparation method of hawthorn roll | |
| CN104152591B (en) | A kind of production technique of monocrystal rock sugar | |
| CN102373146A (en) | Method for producing vinegar | |
| CN104012727A (en) | Preparing process of asparagus tea bag | |
| CN113632900A (en) | Production process of millet fermented beverage | |
| CN106578172A (en) | Composite fermentation method for dark tea | |
| CN105586234A (en) | Technique for aroma enhancement by decocting solid fermentation substrates during making of solid-fermented vinegar | |
| CN110669599A (en) | Raw material formula and production method of rice straw biomineral liquid sea-buckthorn beer | |
| CN109251814A (en) | The jujube Spirit and its brewing method of Chinese herbal medicine distiller's yeast brewing |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141203 |