CN107083451A - Organic brown sugar - Google Patents
Organic brown sugar Download PDFInfo
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- CN107083451A CN107083451A CN201710260548.3A CN201710260548A CN107083451A CN 107083451 A CN107083451 A CN 107083451A CN 201710260548 A CN201710260548 A CN 201710260548A CN 107083451 A CN107083451 A CN 107083451A
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- 235000000346 sugar Nutrition 0.000 title claims abstract description 52
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 14
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 12
- 239000000022 bacteriostatic agent Substances 0.000 claims abstract description 12
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 4
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims description 27
- WCGUUGGRBIKTOS-GPOJBZKASA-N (3beta)-3-hydroxyurs-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CC[C@@H](C)[C@H](C)[C@H]5C4=CC[C@@H]3[C@]21C WCGUUGGRBIKTOS-GPOJBZKASA-N 0.000 claims description 14
- YXOLAZRVSSWPPT-UHFFFAOYSA-N Morin Chemical compound OC1=CC(O)=CC=C1C1=C(O)C(=O)C2=C(O)C=C(O)C=C2O1 YXOLAZRVSSWPPT-UHFFFAOYSA-N 0.000 claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 14
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 14
- FTVWIRXFELQLPI-ZDUSSCGKSA-N (S)-naringenin Chemical compound C1=CC(O)=CC=C1[C@H]1OC2=CC(O)=CC(O)=C2C(=O)C1 FTVWIRXFELQLPI-ZDUSSCGKSA-N 0.000 claims description 13
- VTAJIXDZFCRWBR-UHFFFAOYSA-N Licoricesaponin B2 Natural products C1C(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2)C(O)=O)C)(C)CC2)(C)C2C(C)(C)CC1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O VTAJIXDZFCRWBR-UHFFFAOYSA-N 0.000 claims description 13
- 240000000111 Saccharum officinarum Species 0.000 claims description 13
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 13
- 229940109262 curcumin Drugs 0.000 claims description 13
- 235000012754 curcumin Nutrition 0.000 claims description 13
- 239000004148 curcumin Substances 0.000 claims description 13
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims description 13
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 claims description 13
- 229960004949 glycyrrhizic acid Drugs 0.000 claims description 13
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 claims description 13
- 239000001685 glycyrrhizic acid Substances 0.000 claims description 13
- 235000019410 glycyrrhizin Nutrition 0.000 claims description 13
- MDZKJHQSJHYOHJ-LLICELPBSA-N maslinic acid Chemical compound C1[C@@H](O)[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MDZKJHQSJHYOHJ-LLICELPBSA-N 0.000 claims description 13
- UXOUKMQIEVGVLY-UHFFFAOYSA-N morin Natural products OC1=CC(O)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 UXOUKMQIEVGVLY-UHFFFAOYSA-N 0.000 claims description 13
- 235000007708 morin Nutrition 0.000 claims description 13
- MDZKJHQSJHYOHJ-UHFFFAOYSA-N crataegolic acid Natural products C1C(O)C(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MDZKJHQSJHYOHJ-UHFFFAOYSA-N 0.000 claims description 12
- 229940117954 naringenin Drugs 0.000 claims description 12
- WGEYAGZBLYNDFV-UHFFFAOYSA-N naringenin Natural products C1(=O)C2=C(O)C=C(O)C=C2OC(C1)C1=CC=C(CC1)O WGEYAGZBLYNDFV-UHFFFAOYSA-N 0.000 claims description 12
- 235000007625 naringenin Nutrition 0.000 claims description 12
- 235000006708 antioxidants Nutrition 0.000 claims description 11
- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000001704 evaporation Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 238000007667 floating Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 3
- 239000007859 condensation product Substances 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 6
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 abstract description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 3
- 229910052804 chromium Inorganic materials 0.000 abstract description 3
- 239000011651 chromium Substances 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 abstract description 3
- 239000011573 trace mineral Substances 0.000 abstract description 3
- 235000013619 trace mineral Nutrition 0.000 abstract description 3
- 239000011701 zinc Substances 0.000 abstract description 3
- 229910052725 zinc Inorganic materials 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 229940099909 multivitamin and iron Drugs 0.000 abstract description 2
- 238000000053 physical method Methods 0.000 abstract description 2
- 238000013329 compounding Methods 0.000 description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 6
- 238000012360 testing method Methods 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 229960000304 folic acid Drugs 0.000 description 3
- 235000019152 folic acid Nutrition 0.000 description 3
- 239000011724 folic acid Substances 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 229920004934 Dacron® Polymers 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 238000013112 stability test Methods 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 244000276331 Citrus maxima Species 0.000 description 1
- 235000001759 Citrus maxima Nutrition 0.000 description 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- 241000588724 Escherichia coli Species 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
- 229930006000 Sucrose Natural products 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000000589 high-performance liquid chromatography-mass spectrometry Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 238000004255 ion exchange chromatography Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000012009 microbiological test Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000005720 sucrose Substances 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B20/00—Purification of sugar juices
-
- 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
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B30/00—Crystallisation; Crystallising apparatus; Separating crystals from mother liquors ; Evaporating or boiling sugar juice
- C13B30/002—Evaporating or boiling sugar juice
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B40/00—Drying sugar
-
- 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
- C13B50/002—Addition of chemicals or other foodstuffs
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Crystallography & Structural Chemistry (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Water Supply & Treatment (AREA)
- Polymers & Plastics (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
The invention discloses a kind of organic brown sugar, it is prepared from by following weight parts raw material：98 102 parts of Icing Sugar, 0.05 0.5 parts of antioxidant, 0.01 0.05 parts of bacteriostatic agent.The organic brown sugar of the present invention, its preparation technology is simple, it is easy to operate, preparation process uses physical method completely, sugar prod is in the pink of condition, containing the trace element such as multivitamin and iron, zinc, manganese, chromium, not only has effects that blood-nourishing is enriched blood, immunity of organisms can be strengthened simultaneously, and it is without any side effects.
Description
Technical field
The present invention relates to Closed Circulation in Sugar Production technical field, and in particular to a kind of organic brown sugar.
Background technology
Brown sugar is the stem of grass sugarcane, through pressing the reddish yellow crystalline solid of extracting juice refining, also known as granulated sugar, red
Brown sugar, purple granulated sugar, piece brown sugar.Brown sugar contains 95% or so sucrose, because without by highly concise, almost remaining in sugarcane juice
Whole compositions.In addition to possessing the function of sugar, also containing vitamin, amino acid, trace element, such as iron, zinc, manganese, chromium, battalion
Form point higher than white granulated sugar.Ancient method boil brown sugar be by by the sugar cane crushing of harvesting, go the removal of impurity, small fire infusion, cooling etc.
Process obtains brown sugar, can so keep the nutrition of sugarcane script, while also making flavour of the brown sugar with one similar caramel.
The traditional Chinese medical science thinks that brown sugar is warm-natured, sweet, enter spleen, with blood-enrich, invigorating the spleen warm stomach, slow middle analgesic, the effect activated blood circulation and dispersed blood clots.
Brown sugar is supplemented in diet, with function of delaying senility.
Some brown sugar factories of the country, adopt the pure manual conventional method of more than one thousand years at present, boil ecosystem brown sugar, making it is red
Sugared burnt odor taste is dense, and mouthfeel is sweet, not easy to maintain, easily caking, and presentation quality is not good, and production capacity is low, and product quality is not
Stable, far can not meet people has the demand of ecosystem brown sugar of health care's effect to this pole.
The content of the invention
For above shortcomings in the prior art, the technical problems to be solved by the invention are to provide a kind of organic red
Sugar.
The present invention seeks to what is be achieved through the following technical solutions：
A kind of organic brown sugar, is prepared from by following weight parts raw material：98-102 parts of Icing Sugar, 0.05-0.5 parts of antioxidant,
0.01-0.05 parts of bacteriostatic agent.
Preferably, described antioxidant is mixture one or more in curcumin, naringenin, morin.
It is highly preferred that described antioxidant is mixed by curcumin, naringenin, morin, the curcumin, shaddock ped
Element, the mass ratio of morin are (1-3)：(1-3)：(1-3).
Preferably, described bacteriostatic agent is mixture one or more in glycyrrhizic acid, crataegolic acid, malol.
It is highly preferred that described bacteriostatic agent is mixed by glycyrrhizic acid, crataegolic acid, malol, the glycyrrhizic acid, hawthorn
Acid, the mass ratio of malol are (1-3)：(1-3)：(1-3).
Preferably, the preparation method of described Icing Sugar comprises the following steps：
(1) fresh cane is squeezed by cleaning, filtering obtains natural sugarcane juice；
(2) natural sugarcane juice is heated to 96 DEG C, removes the floating condensation product formed, obtain juice, filtered, obtain filtrate；
(3) filtrate is stood, removes bottom thin mud impurity, obtain syrup clear liquid；
(4) then syrup clear liquid is boiled into sugar through being concentrated by evaporation the syrup for obtaining brix for 85-90 ° of Bx in 124 DEG C of normal pressures,
Obtain massecuite of the brix for 93-96 ° of Bx；
(5) massecuite is poured into sanding cylinder, stirring stimulates graining；
(6) after sanding terminates, in 66 DEG C of heated-air drying filterings, Icing Sugar is obtained.
Specifically, in the present invention：
Glycyrrhizic acid, No. CAS：1405-86-3.
Crataegolic acid, No. CAS：4373-41-5.
Malol, No. CAS：77-52-1.
Curcumin, No. CAS：458-37-7.
Naringenin, No. CAS：480-41-1.
Morin, No. CAS：480-16-0.
The organic brown sugar of the present invention, its preparation technology is simple, easy to operate, and preparation process uses physical method, sugar system completely
Product are in the pink of condition, containing the trace element such as multivitamin and iron, zinc, manganese, chromium, not only have effects that blood-nourishing is enriched blood, simultaneously
Immunity of organisms can be strengthened, and it is without any side effects.
Embodiment
Embodiment 1
Organic brown sugar raw material (parts by weight)：100 parts of Icing Sugar, 0.06 part of antioxidant, 0.03 part of bacteriostatic agent.
Described antioxidant is 1 in mass ratio by curcumin, naringenin, morin：1：1 is uniformly mixed and obtains.
Described bacteriostatic agent is 1 in mass ratio by glycyrrhizic acid, crataegolic acid, malol：1：1 is uniformly mixed and obtains.
The preparation method of the Icing Sugar, comprises the following steps：
(1) sugarcane is cleaned, and obtains sugar-cane juice after being broken into silk, squeezing, sugar-cane juice is delivered into 180 mesh vibratory sieves, high
Frequency vibration sieving, obtains natural sugarcane juice；
(2) natural sugarcane juice is heated to 96 DEG C, carries out floating processing, removed the floating condensation product formed, obtain juice, will
Juice is filtered using 300 mesh woven dacrons, obtains filtrate；
(3) filtrate is delivered to sedimentation basin and stands 3h, removed bottom thin mud impurity, obtain syrup clear liquid；
(4) syrup clear liquid is transported to and continuously boils sugared evaporator, the syrup for obtaining brix for 88 ° of Bx is concentrated by evaporation, with filter
Net removes the colloid formed in evaporating concentration process；By syrup delivery to the intelligent open pan of electromagnetic oven, at a temperature of 124 DEG C, often
Autoclaving sugar, obtains massecuite of the brix for 95 ° of Bx；
(5) massecuite is poured into sanding cylinder, stands 5 minutes, opening stirring when volume just starts expansion stimulates graining, beats
Cooling rate is 1 DEG C/min during sand, and 30 minutes sanding time, sand shaker rotating speed is controlled in 20rpm；
(6) after sanding terminates, in 66 DEG C of heated-air dryings, filtered using 200 mesh woven dacrons, obtain Icing Sugar.
The preparation method of organic brown sugar：Icing Sugar, antioxidant, bacteriostatic agent are well mixed.Obtain the organic red of embodiment 1
Sugar.
Embodiment 2
It is substantially the same manner as Example 1, differ only in：Described bacteriostatic agent is in mass ratio by crataegolic acid, malol
1：1 is uniformly mixed and obtains.Obtain organic brown sugar of embodiment 2.
Embodiment 3
It is substantially the same manner as Example 1, differ only in：Described bacteriostatic agent is in mass ratio by glycyrrhizic acid, malol
1：1 is uniformly mixed and obtains.Obtain organic brown sugar of embodiment 3.
Embodiment 4
It is substantially the same manner as Example 1, differ only in：Described bacteriostatic agent is in mass ratio by glycyrrhizic acid, crataegolic acid
1：1 is uniformly mixed and obtains.Obtain organic brown sugar of embodiment 4.
Embodiment 5
It is substantially the same manner as Example 1, differ only in：Described antioxidant is in mass ratio by naringenin, morin
1：1 is uniformly mixed and obtains.Obtain organic brown sugar of embodiment 5.
Embodiment 6
It is substantially the same manner as Example 1, differ only in：Described antioxidant is in mass ratio by curcumin, morin
1：1 is uniformly mixed and obtains.Obtain organic brown sugar of embodiment 6.
Embodiment 7
It is substantially the same manner as Example 1, differ only in：Described antioxidant is in mass ratio by curcumin, naringenin
1：1 is uniformly mixed and obtains.Obtain organic brown sugar of embodiment 7.
Test case 1
Stability test is carried out to organic brown sugar prepared by embodiment 1-7.
The embodiment 1-7 organic brown sugar prepared is used into aluminum-plastic composite membrane bag hermetic package respectively, they are placed in 38 DEG C of temperature
Degree is lower to be placed 3 months, the residual content when folic acid and vitamin C when determining March in each sample were relative to the sample 0 month.Leaf
Acid content method of testing reference literature Zhu Qin etc.《HPLC-MS determines dispensed food for baby Folic Acid
Content》；Vitamin C content method of testing reference literature Liu Hui etc.《In ion-exchange chromatography compounding chewable vitamin tablets
Ascorbic content》.Concrete outcome is shown in Table 1.
Table 1：Stability test result list position：%
| Folic acid residual content | Vitamin C residual content | |
| Embodiment 1 | 99.6 | 99.8 |
| Embodiment 2 | 96.2 | 94.1 |
| Embodiment 3 | 94.3 | 95.6 |
| Embodiment 4 | 93.6 | 96.5 |
| Embodiment 5 | 93.8 | 93.8 |
| Embodiment 6 | 95.2 | 95.6 |
| Embodiment 7 | 94.7 | 93.4 |
Comparing embodiment 1 and embodiment 2-4, embodiment 1 (glycyrrhizic acid, crataegolic acid, malol compounding) antioxidant effect is obvious
Better than embodiment 2-4 (the two any compounding in glycyrrhizic acid, crataegolic acid, malol)；Comparing embodiment 1 and embodiment 5-7, implements
Example 1 (curcumin, naringenin, morin compounding) antioxidant effect is substantially better than embodiment 5-7 (in curcumin, naringenin, morin
The two any compounding).
Test case 2
By organic brown sugar made from embodiment 1-7, filling, unlimited bottle cap is carried out with dark brown vial respectively, ring is placed in
Preservation 90 days under border temperature 40, the environment of DEG C relative humidity 85%, then carries out Escherichia coli (ATYCC 25922) total plate count and surveys
Examination, is determined with reference to GBT4789.2-2008 microbiological test of food hygiene total plate count.Specific test result is shown in Table 2.
Table 2：Total plate count tests table
Comparing embodiment 1 and embodiment 2-4, embodiment 1 (glycyrrhizic acid, crataegolic acid, malol compounding) antiseptic property is obvious
Better than embodiment 2-4 (the two any compounding in glycyrrhizic acid, crataegolic acid, malol)；Comparing embodiment 1 and embodiment 5-7, implements
Example 1 (curcumin, naringenin, morin compounding) antiseptic property is substantially better than embodiment 5-7 (in curcumin, naringenin, morin
The two any compounding).
Claims (2)
1. a kind of organic brown sugar, it is characterised in that be prepared from by following weight parts raw material：98-102 parts of Icing Sugar, antioxidant
0.05-0.5 parts, 0.01-0.05 parts of bacteriostatic agent；
Described antioxidant is mixed by curcumin, naringenin, morin, the curcumin, naringenin, the quality of morin
Than for (1-3)：(1-3)：(1-3)；
Described bacteriostatic agent is mixed by glycyrrhizic acid, crataegolic acid, malol, the glycyrrhizic acid, crataegolic acid, the quality of malol
Than for (1-3)：(1-3)：(1-3).
2. a kind of organic brown sugar as claimed in claim 1, it is characterised in that the preparation method of described Icing Sugar includes following step
Suddenly：
(1) fresh cane is squeezed by cleaning, filtering obtains natural sugarcane juice；
(2) natural sugarcane juice is heated to 96 DEG C, removes the floating condensation product formed, obtain juice, filtered, obtain filtrate；
(3) filtrate is stood, removes bottom thin mud impurity, obtain syrup clear liquid；
(4) then syrup clear liquid is boiled sugar in 124 DEG C of normal pressures, obtained through being concentrated by evaporation the syrup for obtaining brix for 85-90 ° of Bx
Brix is 93-96 ° of Bx massecuite；
(5) massecuite is poured into sanding cylinder, stirring stimulates graining；
(6) after sanding terminates, in 66 DEG C of heated-air drying filterings, Icing Sugar is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710260548.3A CN107083451A (en) | 2017-04-20 | 2017-04-20 | Organic brown sugar |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710260548.3A CN107083451A (en) | 2017-04-20 | 2017-04-20 | Organic brown sugar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107083451A true CN107083451A (en) | 2017-08-22 |
Family
ID=59612172
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|---|---|---|---|
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902433A (en) * | 2018-07-26 | 2018-11-30 | 兴义市黔农居养种植农民专业合作社 | A kind of brown sugar powder and preparation method |
-
2017
- 2017-04-20 CN CN201710260548.3A patent/CN107083451A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902433A (en) * | 2018-07-26 | 2018-11-30 | 兴义市黔农居养种植农民专业合作社 | A kind of brown sugar powder and preparation method |
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