CN104726619B - A kind of method for manufacturing sugar and its device - Google Patents
A kind of method for manufacturing sugar and its device Download PDFInfo
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- CN104726619B CN104726619B CN201510099059.5A CN201510099059A CN104726619B CN 104726619 B CN104726619 B CN 104726619B CN 201510099059 A CN201510099059 A CN 201510099059A CN 104726619 B CN104726619 B CN 104726619B
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- sugar
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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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- 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
- C13B25/00—Evaporators or boiling pans specially adapted for sugar juices; Evaporating or boiling sugar juices
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
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- Apparatus Associated With Microorganisms And Enzymes (AREA)
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Abstract
The present invention provides a kind of method for manufacturing sugar and its device, and described method includes following steps: sugar-cane juice being exposed in fermentation gas, so that sugar-cane juice ferments；When the physical and chemical index of sugar-cane juice reflection fermentation rate reaches setting fermentation rate, heating the sugar-cane juice makes its boiling；It is evaporated the sugar-cane juice to obtain sugar；The setting fermentation rate is greater than 0.Described device includes non-closed container, fermentation rate testing agency, heating mechanism, evaporation device.Method and apparatus provided by the present invention can produce the sugar of more soft exquisiteness, improve the mouthfeel of sugar product.
Description
Technical field
The present invention relates to food processing manufacturing field more particularly to a kind of method for manufacturing sugar and its device.
Background technique
Now common sugarcane juice sugaring product, is mainly rendered as white granulated sugar, brown granulated sugar, brown sugar several prods, these types produces
Product have a unified drawback in eating, and mouthfeel is harder, and white granulated sugar is usually with the appearance of industrial goods raw material, in the food industry,
After being melted with water, it is added in cake beverage, such drawback can be ignored substantially, but brown granulated sugar, brown sugar, usually quilt
What consumer directly took, mouthfeel is firmly puckery, can not be directly edible by consumer, it is usually all taken with boiled water, boiled water was taken
Cheng Zhong, sweet mouthfeel also allow many Consumer acceptances low.
Summary of the invention
In view of this, the present invention provides a kind of method for manufacturing sugar and its device, the sugar of more soft exquisiteness can be produced, is changed
The mouthfeel of kind sugar product.
Based on above-mentioned purpose method for manufacturing sugar provided by the invention, include the following steps:
Sugar-cane juice is exposed in fermentation gas, so that sugar-cane juice ferments；
When the physical and chemical index of sugar-cane juice reflection fermentation rate reaches setting fermentation rate, heating the sugar-cane juice makes
It boils；
It is evaporated the sugar-cane juice to obtain sugar；
The setting fermentation rate is greater than 0.
Optionally, when the fermentation rate of the sugar-cane juice reaches setting fermentation rate, the heating sugar-cane juice so that it is boiled
Before step, further includes:
When temperature limit of the temperature lower than setting, it is added into the container for accommodating the sugar-cane juice and the sugar-cane juice point
The adaptable water vapour of amount.
Optionally, the temperature limit is any one value between 8-15 °.
Optionally, be added when first temperature limit of the temperature lower than setting, into the container for accommodating the sugar-cane juice with
The step of water vapour that the sugar-cane juice component is adapted, specifically includes:
By be inserted into sugar-cane juice conduit, to sugar-cane juice inside be passed through vapor.
Optionally, the physical and chemical index is pH value, when the pH value of the sugar-cane juice is 6-6.5, is determined described sweet
The fermentation rate of sugarcane juice reaches setting fermentation rate.
Optionally, when the sugar-cane juice is does not clean sugar-cane juice that sugarcane is squeezed, the sugarcane by the boiling
Juice is evaporated to obtain before the step of sugar, further includes:
In the state of sugar-cane juice boiling, the offscum on boiling sugar-cane juice surface is excluded；
Stop heating sugar-cane juice, the sugar-cane juice is stood to the time of setting, so that not soluble in water in the sugar-cane juice
Solid impurity be deposited in the bottom of sugar-cane juice；
By the sugar-cane juice export of precipitating top, so that the solid impurity not soluble in water, which rests on, accommodates the sugar-cane juice
Container bottom.
Optionally, the fermentation is air with gas；The step that sugar-cane juice is exposed in fermentation gas is specific
Include:
Sugar-cane juice is put into non-closed container, so that sugar-cane juice is contacted with air.
Optionally, the non-closed container is jacketed vessel, and the sugar-cane juice that unwashed sugarcane is squeezed is non-close
Close in container store, make sugar-cane juice with the step of the contact of fermentation gas after, further includes:
Being passed through steam to each interlayer bottom of the non-closed container makes the sugar-cane juice boil.
Meanwhile the present invention also provides a kind of sugaring devices, comprising:
Non- closed container: for accommodating sugaring sugar-cane juice used, so that sugar-cane juice is contacted with fermentation with gas；
Fermentation rate testing agency: setting reflects in the non-closed container with inside the non-closed container for detecting
The index of the fermentation rate of the sugar-cane juice of receiving；
Heating mechanism: connecting with the non-closed container, ferments for heating in the non-closed container and its is physico
The sugar-cane juice that the fermentation rate that index is reflected reaches setting fermentation rate is learned, so that the sugar-cane juice boils；
Evaporation device: for evaporating the sugar-cane juice after the heating mechanism heats, sugar is obtained；
The setting fermentation rate is greater than 0.
The physical and chemical index is pH value；
The fermentation rate testing agency is pH value testing agency: for when the sugar-cane juice pH value in the non-closed container refers to
When showing that the fermentation rate of the sugar-cane juice reaches setting fermentation rate, the heating mechanism is triggered.
From the above it can be seen that method for manufacturing sugar and its device provided by present invention items embodiment, by sugar-cane juice
Evaporation sugaring, can change the physical property of sugar product after fermentation, sugar product obtained by the sugar-cane juice after fermentation, sugar crystal
Volume becomes smaller, and loose, crystal increased hydrophilicity is arranged between crystal, so that the mouthfeel of sugar product gets rid of sweet bad spy
Point becomes sweet tasty and refreshing.Meanwhile the embodiment of the present invention is the index for judging sugar-cane juice fermentation rate with pH value, in sugar-cane juice pH value
When reaching 6-6.5, the fermentation to sugar-cane juice is completed, the sugar-cane juice of this pH range is arrived in fermentation, and adhesion degree is low, sugar product is hard
It spends low and chance water to change, is the best pH value by being obtained after multiple actual test.Sugaring provided by the embodiment of the present invention
Device has fermentation rate mechanism for monitoring, when fermentation rate reaches the best fermentation rate by experimental study, just carries out to sugar-cane juice
Subsequent processing processing, so that the sugar product soft taste made, salubrious sweetness.
Detailed description of the invention
Fig. 1 is method flow diagram provided by the present invention；
Fig. 2 is non-closed container structural schematic diagram provided in a kind of specific embodiment of the present invention；
Fig. 3 is sugaring apparatus structure schematic diagram used by the embodiment of the present invention.
Specific embodiment
In order to provide effective implementation, the present invention provides following embodiments, below in conjunction with Figure of description to this
Inventive embodiments are illustrated.
Present invention firstly provides a kind of method for manufacturing sugar, include the steps that as shown in Figure 1:
Step 101: sugar-cane juice being exposed in fermentation gas, so that sugar-cane juice ferments；
Step 102: when the physical and chemical index of sugar-cane juice reflection fermentation rate reaches setting fermentation rate, described in heating
Sugar-cane juice makes its boiling；
Step 103: being evaporated the sugar-cane juice to obtain sugar；
The setting fermentation rate is greater than 0.
In traditional handicraft, the method that sugar-cane juice is directly evaporated to sugaring is different, the ground provided by the present invention side of sugaring
Method first ferments sugar-cane juice, when setting degree is arrived in fermentation, then sugar-cane juice is evaporated to obtain sugar, by practical system
It was found that sugar-cane juice is carried out the sugared mouth that further evaporation sugaring obtains when the fermentation rate of sugar-cane juice is about 7%-15%
Sense is the finest and the smoothest, and gets rid of the greasy taste of sugar product made by conventional sugarcane juice, can obtain clean taste and
Sweet sugar.By fermentation process, increase the air in sugar-cane juice, so that sugar-cane juice density itself becomes smaller, the sugar made
The sugar crystal of product becomes smaller, hydrophily enhancing, so that sugar product becomes fine and smooth, chance water is easily changed.It is found by actual fabrication,
After sugar-cane juice is through everfermentation, regardless of attenuation degree, the hardness of sugar-cane juice can be improved, and mouthfeel can
It is agreeably sweet.It is found by actual test, when the fermentation rate of sugar-cane juice is about 7%-15%, mouthfeel is best, when fermentation rate is low
When 7%, sucrose hardness is still higher, it is difficult to realize preferable mouthfeel；When fermentation rate is higher than 15%, sucrose will appear viscous
Even, wire drawing phenomenon influences the storage of sucrose and eats.Therefore, in a preferred embodiment of the invention, it is described set fermentation rate as
7%-15%.
It is found by actual test, the attenuation degree of sugar-cane juice is higher, and pH value is lower；Therefore, pH value can be used as reflection
The physical and chemical index of sugar-cane juice fermentation rate.By further the study found that when sugar-cane juice fermentation pH value be 6-6.5 when,
The fermentation rate of sugar-cane juice is just in 7%-15%.Table 1 is that in the actual production process, the sugar-cane juice of fermentation to different PH makes
The mouthfeel situation of sugar product out, in actual production manufacturing process, fermentation time is longer, and attenuation degree is higher, and pH value is lower.
Wherein, sugariness is to randomly select statistics after 100 testers attempt most answers occur.The index that sticks to one's teeth in viscosity is
It randomly selects statistics after 100 testers attempt and most answers occurs；Hi-lo index is to be dipped using rod-shaped wooden objects
Sugar product, length of string be more than 1cm be it is high, length of string be greater than 0 and lower than 5mm be it is higher, it is not hot candied to be low.Soft or hard degree
In Softness Index be to randomly select 100 testers to attempt to count after sugar products most answers occur；Crystal can visual range
Degree intuitively observes the answer obtained for human eye, also occurs at most to randomly select statistics after 100 testers attempt sugar products
Answer.
The mouthfeel of sugar product obtained by the sugar-cane juice of different PH after table 1 ferments
In the specific embodiment of the invention, sugar-cane juice with fresh cane squeeze juice is preferred.It finds, adopts by actual test
Plucking the date is within five days and to squeeze sugar-cane juice of the time within two hours to be used to ferment effect best.
In the specific embodiment of the invention, due to wrapping up one layer of bloom outside sugarcane epidermis itself, contain in this layer of bloom
There is yeast, can be used for fermenting, therefore, the sugar-cane juice is does not clean the sugar-cane juice that sugarcane is squeezed.Certainly, in specific embodiment
In, the sugar-cane juice is also possible to the sugar-cane juice that the sugarcane after cleaning is squeezed, and sugar-cane juice is exposed to fermentation in fermentation and is used
In gas, fermented with the yeast in gas to sugar-cane juice merely with the fermentation.
In some embodiment of the invention, when the fermentation rate of the sugar-cane juice reach setting fermentation rate when, heating it is described sweet
Sugarcane juice made before the step of its boiling, further includes:
When temperature limit of the temperature lower than setting, it is added into the container for accommodating the sugar-cane juice and the sugar-cane juice point
The adaptable water vapour of amount.
In embodiments of the present invention, when the temperature is too low, the fermentation of sugar-cane juice will receive obstruction, in a preferred embodiment,
It is passed through vapor to the chamber wall bottom for accommodating the sugar-cane juice, the temperature of sugar-cane juice is improved by vapor, plays and adds
The effect of heat.
In the prior art, when using sugar-cane juice production sugar product, traditional heating equipment: boiler, exhaust is usually used
Chimney.When in embodiments of the present invention, using this traditional equipment production sugar product, discharge exhaust gas, exhaust gas in chimney can be used
Waste heat the sugar-cane juice is heated.Specifically, thermal medium is heated using waste heat of chimney, then using thermal medium to sugarcane
Juice is heated；The thermal medium specifically can be water.
In embodiments of the present invention, the temperature limit is any one value between 8-15 °.Suitable temperature is conducive to send out
The progress of ferment process, when temperature is too low, fermentation process is slow, influences fermenting speed, and the activity of yeast receives influence.
In some embodiment of the invention, described sweet when temperature is lower than the first temperature limit set, to the receiving
The step of water vapour being adapted with the sugar-cane juice component is added in the container of sugarcane juice specifically includes:
By be inserted into sugar-cane juice conduit, to sugar-cane juice inside be passed through vapor.
In some embodiment of the invention, the physical and chemical index is pH value, when the pH value of the sugar-cane juice is 6-6.5
When, determine that the fermentation rate of the sugar-cane juice reaches setting fermentation rate.
The physical and chemical index is also possible to the offscum quantity on sugar-cane juice surface, because according to practical experience of refining sugar, it is sweet
Sugarcane juice surface offscum quantity is more, offscum layer is thicker, and fermentation rate is higher.If in a particular embodiment using offscum quantity as
Reflect the physical and chemical index of attenuation degree, then settable offscum detection unit, is detected floating by sensor or similar means
The volume of foam, and when offscum volume reaches setting volume, it is believed that the fermentation rate of sugar-cane juice reaches setting fermentation rate.
Certainly, in a particular embodiment, offscum quantity rule of thumb can also artificially be estimated.
In some embodiment of the invention, when the sugar-cane juice by unwashed sugarcane squeeze sugar-cane juice when, it is described will
The sugar-cane juice of the boiling is evaporated to obtain before the step of sugar, further includes:
In the state of sugar-cane juice boiling, the offscum on boiling sugar-cane juice surface is excluded；
Stop heating sugar-cane juice, the sugar-cane juice is stood to the time of setting, so that not soluble in water in the sugar-cane juice
Solid impurity be deposited in the bottom of sugar-cane juice；
By the sugar-cane juice export of precipitating top, so that the solid impurity not soluble in water, which rests on, accommodates the sugar-cane juice
Container bottom.
In a particular embodiment, for the container of the contamination precipitation in sugar-cane juice, bottom to be stood, made to sugar-cane juice
The settable opening in top, when not needing export sugar-cane juice clear liquid, the closure of openings；Wherein quality is larger after sugar-cane juice is stood
Contamination precipitation at sugar-cane juice bottom, open the opening, will precipitating top sugar-cane juice clear liquid export.
In a particular embodiment, for the container bottom of the contamination precipitation in sugar-cane juice to be stood, made to sugar-cane juice
On can be not provided with being open, it is by conduit that the sugar-cane juice above impurity is clear in sugar-cane juice after the biggish contamination precipitation of quality
Liquid export.
Due in preferred embodiment, the sugar-cane juice is the sugar-cane juice that the sugarcane of cleaning is squeezed, in sugar-cane juice from depositing
In impurity, these impurity a part form offscum during sugar-cane juice boils, and another part quality is larger, can not float on sweet
Sugarcane juice surface.For the impurity being present in offscum, directly offscum is excluded；Impurity biggish for quality, can be by sugarcane
Juice is stood, and after waiting contamination precipitation, supernatant liquor is exported, clean sugar-cane juice is obtained.
In some embodiment of the invention, the fermentation is air with gas；It is described that sugar-cane juice is exposed to fermentation gas
Step in body specifically includes:
Sugar-cane juice is put into non-closed container, so that sugar-cane juice is contacted with air.
Under normal circumstances, there is the unartificial yeast for fermented foodstuff in air, sugar-cane juice is enabled to contact with air centainly
Time can play the effect of fermentation sugar-cane juice.In some other embodiment, the fermentation can be artificial manufacture with gas
Fermentation gas sugar-cane juice is then put into closed container for example, the culture yeasts in confined space, and import artificial system
The fermentation gas made.In a preferred embodiment, in order to save cost, resource is made full use of, is generally put into sugar-cane juice non-close
It closes in container and sugar-cane juice is made to contact and be fermented with air.
In some embodiment of the invention, the non-closed container is jacketed vessel, described to be squeezed unwashed sugarcane
Sugar-cane juice stored in non-closed container, make sugar-cane juice with the step of the contact of fermentation gas after, further includes:
Being passed through steam to each interlayer bottom of the non-closed container makes the sugar-cane juice boil.
It, can be using non-closed container 201 as shown in Figure 2, the non-closed container 201 in the specific embodiment of the invention
Space 203 with opening cavity 202, cavity bottom for accommodating sugar-cane juice, space 203 is at the chamber wall bottom of cavity 202
Portion's perforation, including at least one entrance 2031 and at least one outlet 2032；Steam or hot water can entering from container bottom
Mouth 2031 flows into, and heats to the sugar-cane juice in open cavity 202.It boiled, evaporated using traditional equipment in the prior art
When refining sugar and discharging exhaust gas, water is heated using the waste heat of chimney, obtains hot water, hot water is incorporated into the space 203,
Heat the sugar-cane juice in the open cavity 202.
In a kind of preferred embodiment of the present invention, the method for manufacturing sugar includes the following steps:
Step 201: obtaining sugar-cane juice；
Specifically, in step 201, unwashed sugarcane obtains sugar-cane juice after squeezing picking；
Step 202: the sugar-cane juice being placed in non-closed container, so that the sugar-cane juice is contacted and obtained with air
Fermentation；The temperature of sugar-cane juice is detected simultaneously, if temperature is lower than setting value, is entered step 203, otherwise, is entered step 204；
Step 203: the sugar-cane juice being heated, its temperature is made to be higher than setting value；
Step 204: when the pH value of the sugar-cane juice reaches setting pH value, the sugar-cane juice is imported in boiling container,
Heating sugar-cane juice makes its boiling；
In step 204, the pH value that sets is 6-7.
Step 205: the offscum on the sugar-cane juice surface of boiling is excluded；
Step 206: boiled sugar-cane juice being stood, so that the biggish contamination precipitation of quality in the sugar-cane juice；
Step 207: the sugar-cane juice upper clear supernate that precipitating is completed exports；
Step 208: being evaporated sugar-cane juice derived in the step 207 to obtain sugar.
Meanwhile the present invention also provides a kind of sugaring device, structural schematic diagram is as shown in Figure 3, comprising:
Non- closed container 301: for accommodating sugaring sugar-cane juice used, so that sugar-cane juice is contacted with fermentation with gas；?
In Fig. 3, only non-closed container is schematically drawn；In a particular embodiment, non-closed container 301 can be using such as Fig. 2 institute
The structure shown.
Fermentation rate testing agency 302: setting reflects the non-closed container for detecting with inside the non-closed container
The index of the fermentation rate of the sugar-cane juice of middle receiving；In a particular embodiment, the fermentation rate testing agency 302 can examine for pH value
Module is surveyed, is arranged inside non-closed container, sugar-cane juice is in contact with it, to detect the pH value of sugar-cane juice, thus
Learn fermentation progress.
Heating mechanism 303: connecting with the non-closed container, for heating in the non-closed container fermentation and its object
The fermentation rate that Physicochemical index is reflected reaches the sugar-cane juice of setting fermentation rate, so that the sugar-cane juice boils；It is being embodied
It, can be by the sugarcane of fermentation completion when fermentation rate of the sugar-cane juice in the non-closed container reaches setting fermentation rate in example
Juice imports in heating container, and triggering 303 pairs of heating containers of heating mechanism heat.
Evaporation device 304: for evaporating the sugar-cane juice after the heating mechanism heats, sugar is obtained；Of the invention specific real
It applies in example, the evaporation device 304 and the heating mechanism 303 can be same mechanism, or different institutions.
The setting fermentation rate is greater than 0.
In a preferred embodiment of the invention, the fermentation rate that sets is 7%-15%.
In some embodiment of the invention, the physical and chemical index is pH value；
The fermentation rate testing agency is pH value testing agency: for when the sugar-cane juice pH value in the non-closed container refers to
When showing that the fermentation rate of the sugar-cane juice reaches setting fermentation rate, the heating mechanism is triggered.
From the above it can be seen that method for manufacturing sugar and its device provided by present invention items embodiment, by sugar-cane juice
Evaporation sugaring, can change the physical property of sugar product after fermentation, sugar product obtained by the sugar-cane juice after fermentation, sugar crystal
Volume becomes smaller, and loose, crystal increased hydrophilicity is arranged between crystal, so that the mouthfeel of sugar product gets rid of sweet bad spy
Point becomes sweet tasty and refreshing.Meanwhile the embodiment of the present invention is the index for judging sugar-cane juice fermentation rate with pH value, in sugar-cane juice pH value
When reaching 6-6.5, the fermentation to sugar-cane juice is completed, the sugar-cane juice of this pH range is arrived in fermentation, and adhesion degree is low, sugar product is hard
It spends low and chance water to change, is the best pH value by being obtained after multiple actual test.Sugaring provided by the embodiment of the present invention
Device has fermentation rate mechanism for monitoring, when fermentation rate reaches the best fermentation rate by experimental study, just carries out to sugar-cane juice
Subsequent processing processing, so that the sugar product soft taste made, salubrious sweetness.
It should be appreciated that multiple embodiments described in this specification are merely to illustrate and explain the present invention, it is not used to limit
The fixed present invention.And in the absence of conflict, the features in the embodiments and the embodiments of the present application can be combined with each other.
Obviously, various changes and modifications can be made to the invention without departing from essence of the invention by those skilled in the art
Mind and range.In this way, if these modifications and changes of the present invention belongs to the range of the claims in the present invention and its equivalent technologies
Within, then the present invention is also intended to include these modifications and variations.
Claims (9)
1. a kind of method for manufacturing sugar, which comprises the steps of:
Sugar-cane juice is exposed in fermentation gas, so that sugar-cane juice ferments；
When the physical and chemical index of sugar-cane juice reflection fermentation rate reaches setting fermentation rate, heating sugar-cane juice makes its boiling；
It is evaporated the sugar-cane juice of boiling to obtain sugar；
The physical and chemical index is pH value, when the pH value of the sugar-cane juice is 6-6.5, determines the fermentation rate of the sugar-cane juice
Reach setting fermentation rate；
The fermentation is air with gas.
2. the method according to claim 1, wherein when the fermentation rate of sugar-cane juice reaches setting fermentation rate, adding
Hot sugar-cane juice made before the step of its boiling, further includes:
When temperature limit of the temperature lower than setting, the water being adapted with sugar-cane juice component is added into the container for accommodating sugar-cane juice
Steam.
3. according to the method described in claim 2, it is characterized in that, the temperature limit is any one value between 8-15 DEG C.
4. according to the method described in claim 2, it is characterized in that, when temperature lower than setting temperature limit when, to accommodate it is sweet
The step of water vapour being adapted with sugar-cane juice component is added in the container of sugarcane juice specifically includes:
By be inserted into sugar-cane juice conduit, to sugar-cane juice inside be passed through vapor.
5. the method according to claim 1, wherein the sugar-cane juice is does not clean the sugar-cane juice that sugarcane is squeezed
When, before the step that the sugar-cane juice of boiling is evaporated to obtain sugar, further includes:
In the state of sugar-cane juice boiling, the offscum on boiling sugar-cane juice surface is excluded；
Stop heating sugar-cane juice, the sugar-cane juice is stood to the time of setting, so that not soluble in water in the sugar-cane juice is consolidated
Body contamination precipitation is in the bottom of sugar-cane juice；
By the sugar-cane juice export of precipitating top, so that the solid impurity not soluble in water rests on the container bottom for accommodating sugar-cane juice
Portion.
6. the method according to claim 1, wherein the fermentation is air with gas；It is described that sugar-cane juice is sudden and violent
Fermentation is exposed to be specifically included with the step in gas:
Sugar-cane juice is put into non-closed container, so that sugar-cane juice is contacted with air.
7. according to the method described in claim 6, it is characterized in that, the non-closed container be jacketed vessel, will be unwashed
The sugar-cane juice that sugarcane is squeezed stores in non-closed container, make sugar-cane juice with the step of the contact of fermentation gas after, also
Include:
Being passed through steam to each interlayer bottom of the non-closed container makes sugar-cane juice boil.
8. the method according to claim 1, wherein the fermentation rate that sets is 7%-15%.
9. a kind of sugaring device characterized by comprising
Non- closed container: for accommodating sugaring sugar-cane juice used, so that sugar-cane juice is contacted with fermentation with gas；
Fermentation rate testing agency: being set to inside the non-closed container, accommodates for detecting in the reflection non-closed container
Sugar-cane juice fermentation rate index；
Heating mechanism: connecting with the non-closed container, ferments for heating in the non-closed container and its physical chemistry refers to
The sugar-cane juice that reflected fermentation rate reaches setting fermentation rate is marked, so that sugar-cane juice boils；
Evaporation device: for evaporating the sugar-cane juice after the heating mechanism heats, sugar is obtained；
The setting fermentation rate is greater than 0；
The physical and chemical index is pH value；
The fermentation rate testing agency is pH value testing agency: for when the sugar-cane juice pH value in the non-closed container indicates institute
State sugar-cane juice fermentation rate reach setting fermentation rate when, trigger the heating mechanism.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN2302662Y (en) * | 1997-07-15 | 1999-01-06 | 张世河 | Vacuum continuous sugar-cooker |
| JP5035679B2 (en) * | 2007-08-14 | 2012-09-26 | 沖縄県 | Sugarcane fermented product and brown sugar-like food produced therefrom |
| CN101597555A (en) * | 2009-07-07 | 2009-12-09 | 广州甘蔗糖业研究所 | The manufacture method of rum |
| CN202385690U (en) * | 2011-11-25 | 2012-08-22 | 程健光 | Novel heating stirring sugar boiler |
| CN202819531U (en) * | 2012-10-24 | 2013-03-27 | 王连升 | Interlink cooking range |
| CN102952905B (en) * | 2012-12-31 | 2014-06-25 | 广西崇左市湘桂糖业有限公司 | Method for producing sulfur-free honey-carrying brown sugar |
| CN103642660B (en) * | 2013-12-30 | 2015-02-11 | 王正学 | Method for making wine by using sugarcane |
| CN104273308B (en) * | 2014-10-24 | 2018-03-06 | 南通维尔斯机械科技有限公司 | Sugar-cooker |
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