CN1085255C - Process for preparing brown granulated sugar - Google Patents
Process for preparing brown granulated sugar Download PDFInfo
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- CN1085255C CN1085255C CN99101514A CN99101514A CN1085255C CN 1085255 C CN1085255 C CN 1085255C CN 99101514 A CN99101514 A CN 99101514A CN 99101514 A CN99101514 A CN 99101514A CN 1085255 C CN1085255 C CN 1085255C
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- sugar
- sugaring
- saccharum sinensis
- sinensis roxb
- brown
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Abstract
The present invention relates to a method of preparing brown granulated sugar. One of the technical schemes comprises the following processes: sugar and water are placed in a utensil to be heated to diluted sugar; small amounts of edible burnt sugar pigments are added in the diluted sugar to be stirred; then, the diluted sugar and prepared sugar or white sugar finished products are mixed, stirred and kneaded to be in uniform color; the scheme B comprises the following steps: the prepared sugar or the white sugar finished products and proper edible burnt sugar pigments are stirred and kneaded to be in the uniform color; brown granulated sugar is prepared by the preparing methods and does not have superstandard bacteria or viruses; the brown granulated sugar can be directly eaten and has the advantages of uniform particle and ruddy color.
Description
The present invention relates to a kind of preparation complete processing of brown sugar (Saccharum Sinensis Roxb.).
At present, commercially available brown sugar has two kinds, the homemade brown sugar (Saccharum Sinensis Roxb.) of first GB532-67 regulation; It two is an import raw sugar, and it also is brown sugar (Saccharum Sinensis Roxb.) one class.Homemade brown sugar (Saccharum Sinensis Roxb.) particle is thinner, and very easily adhesion becomes the piece bulk, its color and luster be red in saturating sallow, the color and luster outward appearance is all not as import raw sugar, import raw sugar is not then because of indexs such as health meet national regulation, has been under an embargo that it is directly edible to be sold to the human consumer, can not sell as brown sugar simultaneously.
The object of the present invention is to provide a kind of preparation method of brown sugar (Saccharum Sinensis Roxb.), meet the brown sugar (Saccharum Sinensis Roxb.) of hygienic standard with this method preparation.
For achieving the above object, one of the technical solution used in the present invention is:
A: get proper amount of sugar and water and place vessel to heat to the malt sugar shape, aforesaid sugar can be one or more in white sugar, brown sugar (Saccharum Sinensis Roxb.), import raw sugar, candy, the rock sugar;
B: when preparing malt sugar with brown sugar (Saccharum Sinensis Roxb.) and water, the weight ratio of brown sugar (Saccharum Sinensis Roxb.) and water is 5: 1;
C: add the proper amount of edible caramel colorant in the above-mentioned malt sugar and stir;
D: edible caramel colorant is 1/10 of a water;
E: with above-mentioned malt sugar with mixes at sugaring or commerieal sugar white sugar stir rub to color and luster even, wherein in the malt sugar brown sugar (Saccharum Sinensis Roxb.) with refining sugar or the weight ratio of finished product white sugar is 1: 10.
Two of the technical solution used in the present invention is:
Be used in sugaring or finished product white sugar and proper amount of edible caramel colorant and stir and rub evenly, wherein in the malt sugar brown sugar (Saccharum Sinensis Roxb.) with refining sugar or the weight ratio of finished product white sugar is 1: 10.
Three of the technical solution used in the present invention is:
A: get brown sugar (Saccharum Sinensis Roxb.) and be positioned in the vessel, add the laggard row of entry and heat to the malt sugar shape;
B: get above-mentioned malt sugar pour into the sugaring or the finished product white sugar in stir, kneading becomes color and luster even;
Brown sugar (Saccharum Sinensis Roxb.) and the weight ratio of water of preparation malt sugar are about 15: 2 in the aforesaid method, its brown sugar (Saccharum Sinensis Roxb.) malt sugar and refining sugar or the weight ratio of finished product white sugar is about 2: 30.
Four of the technical solution used in the present invention is:
Be used in the system brown sugar (Saccharum Sinensis Roxb.) and become brown sugar (Saccharum Sinensis Roxb.) with white sugar or other in the sugaring kneading, the weight ratio of white sugar and brown sugar (Saccharum Sinensis Roxb.) is 10: 3.
By above technical scheme as can be known, being the feedstock production brown sugar (Saccharum Sinensis Roxb.) at sugaring or white sugar, brown sugar (Saccharum Sinensis Roxb.), water and edible on a small quantity caramel colorant, its sanitary index meets national regulation fully, and suitable people's current consumption custom, the prepared brown sugar (Saccharum Sinensis Roxb.) of the present invention is compared with import raw sugar, bacterium that does not exceed standard and virus, direct-edible; Compare with homemade brown sugar (Saccharum Sinensis Roxb.), its uniform particles, the size appropriateness, aromatic flavour, color and luster is ruddy, is easy to packing.
The present invention is described in further detail below in conjunction with embodiment.
Embodiment 1
Sugar and suitable quantity of water are placed the vessel acquisition malt sugar of heating, in malt sugar, add a spot of edible caramel colorant and stir, afterwards with mix at sugaring or finished product white sugar stir rub to color and luster even.The sugar that is used to prepare malt sugar can be wherein one or more such as white sugar, brown sugar (Saccharum Sinensis Roxb.), import raw sugar, candy, rock sugar.Be meant that in sugaring the plant that can refine sugar with sugarcane or beet and so on produces the sugar in the process, promptly be meant in the sugaring process, break away from crystallisate, throw out, the solids of the liquid glucose of starting material state.Be that example describes below with the brown sugar (Saccharum Sinensis Roxb.):
A: get homemade brown sugar (Saccharum Sinensis Roxb.) 5kg and add 1kg water and place vessel to heat and make it generate the malt sugar shape;
B: will stir malt sugar in the edible caramel colorant adding of the 0.1kg malt sugar;
C: with above-mentioned malt sugar mix with the white sugar of 50kg stir rub to color and luster even.
In the aforesaid method, the brown sugar (Saccharum Sinensis Roxb.) of preparation in the malt sugar is 5: 1 with the weight ratio of water, and edible caramel colorant is 1/10 of a water, in the malt sugar brown sugar (Saccharum Sinensis Roxb.) with refining sugar or the weight ratio of finished product white sugar is 1: 10.Above white sugar is used in sugaring and can substitutes.
Embodiment 2
Be used in sugaring or finished product white sugar and proper amount of edible caramel colorant and stir and rub to color and luster evenly, just can obtain the high-quality brown sugar (Saccharum Sinensis Roxb.), in preparation process, weight ratio at sugaring or finished product white sugar and edible caramel colorant is about 300: 1, prepared brown sugar (Saccharum Sinensis Roxb.), color and luster depth appropriateness, uniform particles.
Embodiment 3
Carry out painted process with brown sugar (Saccharum Sinensis Roxb.) malt sugar and white sugar or in sugaring:
A. get the 15kg brown sugar (Saccharum Sinensis Roxb.) and be positioned in the vessel, heat behind the adding 2kg water, make it become the malt sugar shape;
B pours the malt sugar of above acquisition into 200kg and stirs in sugaring or finished product white sugar, and kneading becomes the even shape of color and luster;
Brown sugar (Saccharum Sinensis Roxb.) and the weight ratio of water of preparation malt sugar are about 15: 2 in the aforesaid method, its brown sugar (Saccharum Sinensis Roxb.) malt sugar and refining sugar or the weight ratio of finished product white sugar is about 2: 30.
Embodiment 4
Be used in the system brown sugar (Saccharum Sinensis Roxb.) and become brown sugar (Saccharum Sinensis Roxb.) with white sugar or other in the sugaring kneading, its objective is and utilize contained caramel colorant in the brown sugar (Saccharum Sinensis Roxb.), be white sugar or painted in sugaring, its ratio is about (white: red) 10: 3.
Claims (4)
1. the preparation method of a brown sugar (Saccharum Sinensis Roxb.), it comprises following process:
A: get proper amount of sugar and water and place vessel to heat to the malt sugar shape, aforesaid sugar can be one or more in white sugar, brown sugar (Saccharum Sinensis Roxb.), import raw sugar, candy, the rock sugar;
B: when preparing malt sugar with above-mentioned sugar and water, the weight ratio of sugar and water is 5: 1;
C: in above-mentioned malt sugar, add an amount of caramel colorant and stir and rub evenly;
D: edible caramel colorant is 1/10 of a water;
E: with to mix to color and luster at sugaring or finished product white sugar even, wherein malt sugar is 1: 10 with weight ratio at sugaring or finished product white sugar with above-mentioned malt sugar,
Describedly be meant that in sugaring the plant that can refine sugar with sugarcane or beet and so on produces the sugar in the process, promptly be meant in the sugaring process, break away from crystallisate, throw out and the solids of the liquid glucose of starting material state.
2. the preparation method of a brown sugar (Saccharum Sinensis Roxb.), this method are used in sugaring or finished product white sugar and proper amount of edible caramel colorant to stir that to rub color and luster even, refining sugar or finished product white sugar and edible caramel colorant weight ratio are 300: 1,
Describedly be meant that in sugaring the plant that can refine sugar with sugarcane or beet and so on produces the sugar in the process, promptly be meant in the sugaring process, break away from crystallisate, throw out and the solids of the liquid glucose of starting material state.
3. the preparation method of a brown sugar (Saccharum Sinensis Roxb.), it comprises following process:
A: get brown sugar (Saccharum Sinensis Roxb.) and be positioned in the vessel, add the laggard row of entry and heat to the malt sugar shape
B: get above-mentioned malt sugar pour into the sugaring or the finished product white sugar in stir, kneading becomes color and luster even;
Brown sugar (Saccharum Sinensis Roxb.) and the weight ratio of water of preparation malt sugar are about 15: 2 in the aforesaid method, its brown sugar (Saccharum Sinensis Roxb.) malt sugar and refining sugar or the weight ratio of finished product white sugar is about 2: 30,
Describedly be meant that in sugaring the plant that can refine sugar with sugarcane or beet and so on produces the sugar in the process, promptly be meant in the sugaring process, break away from crystallisate, throw out and the solids of the liquid glucose of starting material state.
4. the preparation method of a brown sugar (Saccharum Sinensis Roxb.), it comprises following process: become brown sugar (Saccharum Sinensis Roxb.) with white sugar or other in the sugaring kneading with brown sugar (Saccharum Sinensis Roxb.), white sugar or be about 10: 3 in the weight ratio of sugaring and brown sugar (Saccharum Sinensis Roxb.),
Describedly be meant that in sugaring the plant that can refine sugar with sugarcane or beet and so on produces the sugar in the process, promptly be meant in the sugaring process, break away from crystallisate, throw out and the solids of the liquid glucose of starting material state.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99101514A CN1085255C (en) | 1998-01-10 | 1999-01-02 | Process for preparing brown granulated sugar |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98104635A CN1186616A (en) | 1998-01-10 | 1998-01-10 | Preparing method of red granulated sugar |
| CN98104635.5 | 1998-01-10 | ||
| CN99101514A CN1085255C (en) | 1998-01-10 | 1999-01-02 | Process for preparing brown granulated sugar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1227874A CN1227874A (en) | 1999-09-08 |
| CN1085255C true CN1085255C (en) | 2002-05-22 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99101514A Expired - Fee Related CN1085255C (en) | 1998-01-10 | 1999-01-02 | Process for preparing brown granulated sugar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1085255C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100362112C (en) * | 2005-11-26 | 2008-01-16 | 凌建新 | Method of producing rofined sugar using sand sugar redissolving syrup |
| CN102703611A (en) * | 2012-04-08 | 2012-10-03 | 广西柳州中嘉知识产权服务有限公司 | Manufacturing method of crimson brown granulated sugar |
| CN102763796B (en) * | 2012-07-26 | 2014-01-29 | 南京甘汁园糖业有限公司 | Preparation method of functional brown sugar |
| CN109662241A (en) * | 2019-02-01 | 2019-04-23 | 桂林红星食品配料有限责任公司 | A kind of preparation method and applications of one of double caramel pigment |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078264A (en) * | 1992-05-08 | 1993-11-10 | 云南省轻工业科学研究所 | A kind of method of producing refining brown powdered sugar |
-
1999
- 1999-01-02 CN CN99101514A patent/CN1085255C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078264A (en) * | 1992-05-08 | 1993-11-10 | 云南省轻工业科学研究所 | A kind of method of producing refining brown powdered sugar |
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| Publication number | Publication date |
|---|---|
| CN1227874A (en) | 1999-09-08 |
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