CN109182611A - A kind of production technology of honeycomb loaf sugar - Google Patents
A kind of production technology of honeycomb loaf sugar Download PDFInfo
- Publication number
- CN109182611A CN109182611A CN201811171380.XA CN201811171380A CN109182611A CN 109182611 A CN109182611 A CN 109182611A CN 201811171380 A CN201811171380 A CN 201811171380A CN 109182611 A CN109182611 A CN 109182611A
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- Prior art keywords
- honeycomb
- sodium carbonate
- syrup
- sugar
- production technology
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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
- C13B50/002—Addition of chemicals or other foodstuffs
-
- 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
- C13B50/006—Molasses; Treatment of molasses
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The present invention discloses a kind of production technology of honeycomb loaf sugar, and (1) is made according to the following steps and prepares a certain amount of molasses, is heated to 125-135 degrees Celsius in molten；(2) one thousandth is added to 10/1000ths sodium carbonate by the weight ratio of molasses；(3) stop heating and quickly stirring crystallizes syrup dusting；(4) syrup after sanding is poured on sugared bed and is cooled and shaped, honeycomb loaf sugar is made.After investment sodium carbonate, quickly stirring crystallizes syrup dusting, and when sodium carbonate crystallizes precipitation in solution, the hydrone of certain amount, crystals of sodium carbonate Na are combined in crystal2CO3·10H2O is pure substance, is not mixture.It is since the structure of sodium carbonate itself determines in conjunction with how many a hydrones.10 mean that a sodium carbonate molecule is to combine 10 hydrones in crystals of sodium carbonate.It is cooled and shaped at this point, syrup is poured on sugared bed, the crystallization water can be lost after cooling and solidifying, in the aperture that inside is formed, so that finished product is in honeycomb, dissolution easier than piece candy before.
Description
Technical field
The present invention relates to sugaring field technologies, refer in particular to a kind of production technology of honeycomb loaf sugar.
Background technique
Sucrose, glucose, maltose are familiar sugar, and people's daily life takes in most carbohydrates, as white granulated sugar,
Rock sugar, brown sugar (piece candy), brown sugar etc. are sucrose.It is known that although white granulated sugar is fine granularity, but it is added to the water (often
Warm water) it needs to stir a few minutes and can be completely dissolved, and the rock sugar of larger particle and piece candy are even more to need since its is solid
Longer dissolution time.By boiling heat, the thawing speed of sugar can be accelerated, but understand labor intensive, and cause energy loss.
In addition daily life, even if after quickening sugar dissolution is opened in boiling, also needing to enjoy the cool when drinking again, although actually accelerating melting for sugar
Change the time, but extends Ganderwa, it is very time-consuming.
Summary of the invention
In view of this, in view of the deficiencies of the prior art, the present invention aims to provide a kind of honeycomb loaf sugars
Production technology, make to form cellular hole inside loaf sugar, dissolution easier than piece candy before.
To achieve the above object, the present invention is using following technical solution:
A kind of production technology of honeycomb loaf sugar, it is characterised in that: be made according to the following steps
(1) prepare a certain amount of molasses, be heated to 125-135 degrees Celsius in molten；
(2) one thousandth is added to 10/1000ths sodium carbonate by the weight ratio of molasses；
(3) stop heating and quickly stirring crystallizes syrup dusting；
(4) syrup after sanding is poured on sugared bed and is cooled and shaped, honeycomb loaf sugar is made.
As a preferred embodiment, step (1), adds brown sugar in molasses.
As a preferred embodiment, step (1), adds honey in molasses.
As a preferred embodiment, step (2), the additional amount of sodium carbonate are 5/1000ths.
As a preferred embodiment, further comprise step (5), the fringe region of honeycomb loaf sugar is cut away, it is smooth
Edge, then crushing packing.
As a preferred embodiment, described be crushed is to carry out horizontal and vertical cutting using automatic dicer to form piece candy,
Or it is smashed with vibratory impulse machine as irregular shape.
The present invention has obvious advantages and beneficial effects compared with the existing technology, specifically, by above-mentioned technical proposal
It is found that quickly stirring crystallizes syrup dusting due to after molasses put into sodium carbonate, when sodium carbonate crystallizes precipitation in solution,
The hydrone of certain amount, crystals of sodium carbonate Na are combined in crystal2CO3·10H2O is pure substance, is not mixture.In conjunction with more
A few hydrone is since the structure of sodium carbonate itself determines.10 mean that a sodium carbonate molecule is knot in crystals of sodium carbonate
Close 10 hydrones.It is cooled and shaped at this point, syrup is poured on sugared bed, the crystallization water can be lost after cooling and solidifying, in inside
The aperture of formation, so that finished product is in honeycomb, dissolution easier than piece candy before.
In order to explain the structural features and functions of the invention more clearly, come to carry out the present invention combined with specific embodiments below
It is described in detail.
Specific embodiment
The process step of the invention and forming principle are described in detail below.
A kind of production technology of honeycomb loaf sugar, is made according to the following steps
(1) prepare a certain amount of molasses (mainly containing sucrose), be heated to 125-135 degrees Celsius in molten.In the process,
It can be added or be added without brown sugar, honey.
(2) one thousandth is added to 10/1000ths sodium carbonate by the weight ratio of molasses.As a kind of optimal case, carbonic acid
The additional amount of sodium is 5/1000ths.
(3) stop heating and quickly stirring crystallizes syrup dusting, quickly stirring is so that sodium carbonate is more evenly distributed, together
When sodium carbonate hydrolysate also in air aqueous vapor and carbon dioxide be in contact, be conducive to further react；
(4) syrup after sanding is poured on sugared bed and is cooled and shaped, honeycomb loaf sugar is made.
(5) fringe region of honeycomb loaf sugar is cut away, flat edges, then crushing packing.Described be crushed is using certainly
Dynamic dicer carries out horizontal and vertical cutting and forms piece candy, or is smashed with vibratory impulse machine as irregular shape.
The principle of the present invention is as follows:
Molasses are mainly sucrose, contain certain moisture in the molasses of molten, and molasses exposure in air, has in air in addition
H2O and CO2, put into a certain amount of sodium carbonate Na2CO3Afterwards, following chemical reaction occurs:
(1)Na2CO3+H2O=====NaHCO3+NaOH
(2)2NaOH + CO2 == Na2CO3 + H2O
(1)Na2CO3 + 10H2O == Na2CO3.10H2O
(2)Na2CO3.10H2O == Na2CO3 + 10H2O
After investment sodium carbonate, quickly stirring crystallizes syrup dusting, when sodium carbonate crystallizes precipitation in solution, ties in crystal
Close the hydrone of certain amount, crystals of sodium carbonate Na2CO3·10H2O is pure substance, is not mixture.In conjunction with how many a moisture
Son is since the structure of sodium carbonate itself determines.10 mean that a sodium carbonate molecule is to combine 10 water in crystals of sodium carbonate
Molecule.It is cooled and shaped at this point, syrup is poured on sugared bed, the crystallization water can be lost after cooling and solidifying, formed in inside small
Hole, so that finished product is in honeycomb, dissolution easier than piece candy before.
Embodiment one
The molasses for preparing 1000Kg are heated to 125-135 degrees Celsius in molten.According to the physical and chemical index of syrup, by molasses
The sodium carbonate of weight ratio addition 1Kg.Stop heating and quickly stirring crystallizes syrup dusting, the syrup after sanding is poured on sugar
It is cooled and shaped on bed, honeycomb loaf sugar is made -- it is sampled as sample 1.
Embodiment two
The molasses for preparing 1000Kg are heated to 125-135 degrees Celsius in molten.According to the physical and chemical index of syrup, by molasses
The sodium carbonate of weight ratio addition 3Kg.Stop heating and quickly stirring crystallizes syrup dusting, the syrup after sanding is poured on sugar
It is cooled and shaped on bed, honeycomb loaf sugar is made -- it is sampled as sample 2.
Embodiment three
The molasses for preparing 1000Kg are heated to 125-135 degrees Celsius in molten.According to the physical and chemical index of syrup, by molasses
The sodium carbonate of weight ratio addition 5Kg.Stop heating and quickly stirring crystallizes syrup dusting, the syrup after sanding is poured on sugar
It is cooled and shaped on bed, honeycomb loaf sugar is made -- it is sampled as sample 3.
Example IV
The molasses for preparing 1000Kg are heated to 125-135 degrees Celsius in molten.According to the physical and chemical index of syrup, by molasses
The sodium carbonate of weight ratio addition 7Kg.Stop heating and quickly stirring crystallizes syrup dusting, the syrup after sanding is poured on sugar
It is cooled and shaped on bed, honeycomb loaf sugar is made -- it is sampled as sample 4.
Embodiment five
The molasses for preparing 1000Kg are heated to 125-135 degrees Celsius in molten.According to the physical and chemical index of syrup, by molasses
The sodium carbonate of weight ratio addition 10Kg.Stop heating and quickly stirring crystallizes syrup dusting, the syrup after sanding is poured on
It is cooled and shaped on sugared bed, honeycomb loaf sugar is made -- it is sampled as sample 5.
Above 5 embodiments, the preferably additional amount of sodium carbonate are 5/1000ths, although sodium carbonate additional amount is more, sugar
Honeycomb hole it is more, melt that speed is faster, but socket bore is more, the density of the sugar in unit volume is reduced, and can be become
Must be more crisp, it is unfavorable for being cut to block/sheet afterwards, and even if can also be easy to happen because of transportational process after in blocks/blocking
Fracture.
The above described is only a preferred embodiment of the present invention, be not intended to limit the scope of the present invention,
Therefore any subtle modifications, equivalent variations and modifications to the above embodiments according to the technical essence of the invention, still
Belong in the range of technical solution of the present invention.
Claims (6)
1. a kind of production technology of honeycomb loaf sugar, it is characterised in that: be made according to the following steps
(1) prepare a certain amount of molasses, be heated to 125-135 degrees Celsius in molten；
(2) one thousandth is added to 10/1000ths sodium carbonate by the weight ratio of molasses；
(3) stop heating and quickly stirring crystallizes syrup dusting；
(4) syrup after sanding is poured on sugared bed and is cooled and shaped, honeycomb loaf sugar is made.
2. a kind of production technology of honeycomb loaf sugar according to claim 1, it is characterised in that: step (1), in molasses
Add brown sugar.
3. a kind of production technology of honeycomb loaf sugar according to claim 1 or 2, it is characterised in that: step (1), in sugar
Honey is added in honey.
4. a kind of production technology of honeycomb loaf sugar according to claim 1, it is characterised in that: step (2), sodium carbonate
Additional amount is 5/1000ths.
5. a kind of production technology of honeycomb loaf sugar according to claim 1, it is characterised in that: further comprise step
(5), the fringe region of honeycomb loaf sugar is cut away, flat edges, then crushing packing.
6. a kind of production technology of honeycomb loaf sugar according to claim 5, it is characterised in that: described be crushed is using certainly
Dynamic dicer carries out horizontal and vertical cutting and forms piece candy, or is smashed with vibratory impulse machine as irregular shape.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811171380.XA CN109182611A (en) | 2018-10-09 | 2018-10-09 | A kind of production technology of honeycomb loaf sugar |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811171380.XA CN109182611A (en) | 2018-10-09 | 2018-10-09 | A kind of production technology of honeycomb loaf sugar |
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| Publication Number | Publication Date |
|---|---|
| CN109182611A true CN109182611A (en) | 2019-01-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201811171380.XA Pending CN109182611A (en) | 2018-10-09 | 2018-10-09 | A kind of production technology of honeycomb loaf sugar |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074246A (en) * | 2019-05-30 | 2019-08-02 | 郑晓博 | A kind of novel honeycomb edible flavouring sugar and preparation method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3445283A (en) * | 1964-12-22 | 1969-05-20 | Nissin Sugar Mfg Co Ltd | Process for the preparation of instantaneously soluble,porous granular sugar |
| JPS5058255A (en) * | 1973-09-29 | 1975-05-21 | ||
| KR790001135B1 (en) * | 1978-09-11 | 1979-09-04 | 호경찬 | Method for preparation of hard candy |
| US4362757A (en) * | 1980-10-22 | 1982-12-07 | Amstar Corporation | Crystallized, readily water dispersible sugar product containing heat sensitive, acidic or high invert sugar substances |
| JPS60237947A (en) * | 1984-05-09 | 1985-11-26 | San Ei Chem Ind Ltd | Preparation of porous candy |
| CN1150432A (en) * | 1995-03-29 | 1997-05-21 | 火箭兄弟公司 | Maltitol composition and method for preparing same |
| US5651829A (en) * | 1995-03-29 | 1997-07-29 | Roquette Freres | Maltitol composition and process for preparing it |
| CN105341283A (en) * | 2015-09-30 | 2016-02-24 | 郑州荣利达生物科技有限公司 | Toffee sauce, preparation method thereof, honeycomb sugar containing toffee sauce, and preparation method of honeycomb sugar containing toffee sauce |
-
2018
- 2018-10-09 CN CN201811171380.XA patent/CN109182611A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3445283A (en) * | 1964-12-22 | 1969-05-20 | Nissin Sugar Mfg Co Ltd | Process for the preparation of instantaneously soluble,porous granular sugar |
| JPS5058255A (en) * | 1973-09-29 | 1975-05-21 | ||
| KR790001135B1 (en) * | 1978-09-11 | 1979-09-04 | 호경찬 | Method for preparation of hard candy |
| US4362757A (en) * | 1980-10-22 | 1982-12-07 | Amstar Corporation | Crystallized, readily water dispersible sugar product containing heat sensitive, acidic or high invert sugar substances |
| JPS60237947A (en) * | 1984-05-09 | 1985-11-26 | San Ei Chem Ind Ltd | Preparation of porous candy |
| CN1150432A (en) * | 1995-03-29 | 1997-05-21 | 火箭兄弟公司 | Maltitol composition and method for preparing same |
| US5651829A (en) * | 1995-03-29 | 1997-07-29 | Roquette Freres | Maltitol composition and process for preparing it |
| CN105341283A (en) * | 2015-09-30 | 2016-02-24 | 郑州荣利达生物科技有限公司 | Toffee sauce, preparation method thereof, honeycomb sugar containing toffee sauce, and preparation method of honeycomb sugar containing toffee sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074246A (en) * | 2019-05-30 | 2019-08-02 | 郑晓博 | A kind of novel honeycomb edible flavouring sugar and preparation method thereof |
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