CN107897468A - 牛奶红糖制作方法 - Google Patents

牛奶红糖制作方法 Download PDF

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Publication number
CN107897468A
CN107897468A CN201711206071.7A CN201711206071A CN107897468A CN 107897468 A CN107897468 A CN 107897468A CN 201711206071 A CN201711206071 A CN 201711206071A CN 107897468 A CN107897468 A CN 107897468A
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China
Prior art keywords
parts
sugar
milk
brown
concentration
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.)
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CN201711206071.7A
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English (en)
Inventor
覃义善
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Guangxi Red Strong Source Sucrose Technology Co Ltd
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Guangxi Red Strong Source Sucrose Technology Co Ltd
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Application filed by Guangxi Red Strong Source Sucrose Technology Co Ltd filed Critical Guangxi Red Strong Source Sucrose Technology Co Ltd
Priority to CN201711206071.7A priority Critical patent/CN107897468A/zh
Publication of CN107897468A publication Critical patent/CN107897468A/zh
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Dairy Products (AREA)

Abstract

本发明涉及牛奶红糖制作方法，包括以下步骤：按重量份数计，将冰糖87份、赤砂糖3份、花生粉末3份和牛奶4份放入溶糖锅内，再加入重量份为12份的水，用高温蒸汽加热至溶解；糖溶解后送入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度即可；将浓缩后的糖蜜装到打砂车上进行搅拌起砂；将起砂好的糖放置在凉床上，用模具对糖制备成型。相对现有技术，本发明的冰糖87份、赤砂糖3份、花生粉末3份和牛奶4份制成的红糖，质量更佳，营养丰富。

Description

牛奶红糖制作方法
技术领域
本发明涉及红糖技术领域，特别涉及牛奶红糖制作方法。
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。
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。目前，红糖的制造方法很多，红糖质量参差不齐。
发明内容
本发明的目的是提供牛奶红糖制作方法，所要解决的技术问题是：红糖质量参差不齐。
本发明解决上述技术问题的技术方案如下：牛奶红糖制作方法，包括以下步骤：
按重量份数计，将冰糖87份、赤砂糖3份、花生粉末3份和牛奶4份放入溶糖锅内，再加入重量份为12份的水，用高温蒸汽加热至溶解；糖溶解后送入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度即可；将浓缩后的糖蜜装到打砂车上进行搅拌起砂；将起砂好的糖放置在凉床上，用模具对糖制备成型。
本发明的有益效果是：冰糖87份、赤砂糖3份、花生粉末3份和牛奶4份制成的红糖，质量更佳，营养丰富。
具体实施方式
以下对本发明的原理和特征进行描述，所举实例只用于解释本发明，并非用于限定本发明的范围。
牛奶红糖制作方法，包括以下步骤：
按重量份数计，将冰糖87份、赤砂糖3份、花生粉末3份和牛奶4份放入溶糖锅内，再加入重量份为12份的水，用高温蒸汽加热至溶解；糖溶解后送入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度即可；将浓缩后的糖蜜装到打砂车上进行搅拌起砂；将起砂好的糖放置在凉床上，用模具对糖制备成型。
冰糖87份、赤砂糖3份、花生粉末3份和牛奶4份制成的红糖，质量更佳，营养丰富。
以上所述仅为本发明的较佳实施例，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。

Claims (1)

1.牛奶红糖制作方法，其特征在于，包括以下步骤：
按重量份数计，将冰糖87份、赤砂糖3份、花生粉末3份和牛奶4份放入溶糖锅内，再加入重量份为12份的水，用高温蒸汽加热至溶解；糖溶解后送入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度即可；将浓缩后的糖蜜装到打砂车上进行搅拌起砂；将起砂好的糖放置在凉床上，用模具对糖制备成型。
CN201711206071.7A 2017-11-27 2017-11-27 牛奶红糖制作方法 Withdrawn CN107897468A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201711206071.7A CN107897468A (zh) 2017-11-27 2017-11-27 牛奶红糖制作方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201711206071.7A CN107897468A (zh) 2017-11-27 2017-11-27 牛奶红糖制作方法

Publications (1)

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CN107897468A true CN107897468A (zh) 2018-04-13

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CN201711206071.7A Withdrawn CN107897468A (zh) 2017-11-27 2017-11-27 牛奶红糖制作方法

Country Status (1)

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CN (1) CN107897468A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110663796A (zh) * 2019-11-06 2020-01-10 贵州美香源食品有限公司 一种红糖生产工艺

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110663796A (zh) * 2019-11-06 2020-01-10 贵州美香源食品有限公司 一种红糖生产工艺

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