CN110301517B - Low-calorie flower brown sugar and preparation method thereof - Google Patents

Abstract

A low-calorie brown sugar for flowers and plants and a preparation method thereof are disclosed, wherein fresh picked edible flowers and plants are made into dry flowers, the dry flowers with complete flower shapes are selected, then mixed syrup of a transparent sugar layer is prepared, the decocted mixed syrup is poured into a mould, the height of the decocted mixed syrup is 1/4-1/6 of the depth of the mould, when the temperature is reduced to 80-100 ℃, the prepared dry flowers are put into the mould, the dried flowers are lightly pressed to be adhered to the syrup, the mixed syrup is poured into the mould for the second time after the syrup is cooled and solidified, the total thickness of the two times of pouring is about 1/3 of the depth of the mould, then the transparent sugar layer is obtained by natural cooling, then the cooked brown sugar syrup is decocted, the cooked brown sugar syrup is put into a sanding pot to be sanded until a large number of fine sucrose crystals appear, then the cooked brown sugar syrup is quickly poured into the mould of the transparent sugar layer, and the low-calorie flowers and plants are obtained by demoulding after natural cooling and forming. The flower brown sugar prepared by the invention has low heat, rich nutrition and stronger ornamental value.

Description

Low-calorie flower brown sugar and preparation method thereof

Technical Field

The invention relates to the technical field of sugar processing, and particularly relates to flower brown sugar and a preparation method thereof.

Background

The brown sugar is brown or tawny sugar which is prepared by taking sugarcane as a raw material, squeezing, extracting juice, cleaning and directly boiling without honey separation. Because the sugar cane juice is not highly refined, almost all nutrient components in the sugar cane juice are reserved, the sugar cane juice is rich in various amino acids, organic acids, polyphenol compounds, cellulose, vitamins, trace elements such as iron, calcium, phosphorus, manganese, chromium and the like required by a human body, is easy to digest and absorb by the human body, has various effects of tonifying middle-jiao and Qi, strengthening spleen and warming stomach, activating collaterals and invigorating qi and blood, has higher nutritional value, and is a traditional folk health-care product in China.

Along with the continuous improvement of living standard of people, the attention degree on health is also improved, more attention is paid to people by the nutritional and health-care effects of the original ecological brown sugar which is high in quality and low in price, the consumption of the brown sugar is increased year by year in recent years, a healthy and fashionable consumption trend is formed, and the eating population is expanded to a wider population from the former lying-in women or menstrual women. In addition to paying attention to the nutrition and nourishing effects of brown sugar, people also put forth different requirements on the variety of the brown sugar in aspects of variety, efficacy, shape and the like. In recent years, brown sugar added with flowers such as roses, sweet osmanthus and the like gradually appears on the market, so that the brown sugar is continuously rich in variety, but the production mode is simple mixing, the raw material selection is mainly performed by petals, the product grade is low, the functional characteristics are not outstanding, and the technical content is low, so that a lot of imitation products are available on the market, and the petals float in water in a scattered manner after brewing, so that the appearance is not good, and the drinking is influenced; on the other hand, although the nourishing and nutritional effect of the brown sugar is good, the fat people or people who want to reduce energy intake are usually made good use of the brown sugar due to the characteristic of higher calorie, so that a medium-high-grade functional brown sugar product which is suitable for more target people, more creative, fashionable and healthy, has low calorie and better maintains the nutritional value of the brown sugar is developed, and the medium-high-grade functional brown sugar product has larger market space among high-consumption people and fashionable and healthy people.

In recent years, the importance of intestinal prebiotics to human health is more and more emphasized, isomaltitol, stachyose, isomaltooligosaccharide and the like are all prebiotics capable of proliferating bifidobacteria in intestinal tracts, and L-arabinose has the characteristic of blocking the absorption of human bodies to cane sugar.

Disclosure of Invention

The invention aims to overcome the defects of the prior art, meet the continuously improved living standard requirements of people, enrich the varieties of brown sugar products, expand the market space and provide the low-calorie flower brown sugar which has relatively low calorie, richer and more beneficial nutrition and stronger ornamental value and the preparation method thereof.

The technical scheme adopted by the invention is as follows:

a low calorie flower brown sugar is prepared by wrapping one or more intact edible flowers in each brown sugar.

The front surface of the brown sugar is provided with the transparent sugar layer, the edible flowers are wrapped in the transparent sugar layer, and the internal flowers can be seen through the transparent sugar layer on the front surface.

The transparent sugar layer comprises the following components in percentage by mass: 50-55% of isomaltitol, 10-18% of stachyose, 10-18% of isomaltose hypgather, 10-25% of L-arabinose and a proper amount of water.

The edible flower provided by the invention is one or more of rose, sweet osmanthus, jasmine, chrysanthemum morifolium, jin Sihuang, dendrobium, honeysuckle and safflower.

The preparation method of the low-calorie flower brown sugar comprises the following steps:

(1) Making dried flowers: preparing fresh picked edible flowers into dry flowers, and selecting the dry flowers with complete flower types for later use;

(2) Boiling mixed syrup for preparing the transparent sugar layer: dissolving isomaltitol, stachyose, isomaltooligosaccharide and L-arabinose in water according to a formula proportion, and heating and decocting until the temperature of sugar liquid is 145-150 ℃ to obtain mixed syrup;

(3) Preparing a transparent sugar layer: pouring the decocted mixed syrup into a mold, wherein the height of the decocted mixed syrup is 1/4-1/6 of the depth of the mold, when the temperature is reduced to 80-100 ℃, putting the prepared dried flowers into the mold, slightly pressing the dried flowers to adhere to the syrup, after the syrup is cooled and solidified, pouring the mixed syrup into the mold for the second time, wherein the total thickness of the two times of pouring is about 1/3 of the depth of the mold, and naturally cooling to obtain the transparent sugar layer;

(4) Boiling the brown sugar cooked syrup: juicing sugarcane, heating for skimming, filtering, evaporating and concentrating to 69-71 degrees of Bx, and then decocting with slow fire until the concentration is 90-93 degrees of Bx to obtain brown sugar cooked syrup; or putting the brown sugar into a sugar cooking pot, adding water, slowly heating until the brown sugar is completely melted, and then continuously heating and evaporating until the concentration of the syrup is 90-93 degrees Bx to obtain brown sugar cooked syrup;

(5) Preparing a brown sugar layer: and putting the boiled brown sugar boiled syrup into a sanding pot, sanding until a large number of fine sucrose crystals appear, then quickly pouring the boiled brown sugar syrup into a mold with a prepared transparent sugar layer, naturally cooling for forming, and demolding to obtain the low-calorie flower brown sugar.

The invention has the advantages that:

(1) The transparent sugar layer with functional characteristics is prepared by taking isomaltitol, stachyose, isomaltooligosaccharide and L-arabinose as raw materials, and firstly, the isomaltitol, the stachyose, the isomaltooligosaccharide and the L-arabinose have better vitreous appearance after being cooled according to the melt of the formula, and simultaneously, the phenomena of moisture absorption, viscosity change, sand return and the like can be better avoided, thereby providing technical support for preparing the low-energy flower brown sugar product with high ornamental value; secondly, the prebiotics characteristics of isomaltitol, stachyose and isomaltose hypgather enrich the functional characteristics of the brown sugar product, and the ingredients can obviously promote the proliferation of beneficial bacteria such as bifidobacterium and the like in the intestinal tract; third, L-arabinose can inhibit the absorption of sucrose by human body, and provides a low-energy brown sugar product which can be eaten at ease for the obese people who like brown sugar or the people who want to control energy intake. The isomaltitol used for preparing the transparent sugar layer is functional sugar alcohol, the sweetness of the isomaltitol is 50-60% of that of the cane sugar, and the isomaltitol has the characteristics of low hygroscopicity, high stability, high tolerance, low calorie, pure sweet taste and the like, and the molten material has better vitreous appearance after being cooled. When the content of the sugar reaches more than 50%, the transparent sugar layer is not easy to deliquesce and deteriorate due to low hygroscopicity. It is not easy to be desorbed and absorbed in human body, and is not decomposed and utilized by most of microorganisms, the product safety is extremely high, and the US FDA gives the GRAS (generally recognized safety) status and does not limit the daily intake. Meanwhile, isomaltitol is an excellent bifidobacterium proliferation factor, can promote the growth and the propagation of bifidobacterium, maintains the microecological balance of intestinal tracts, and is beneficial to the health of human bodies. Stachyose is a functional oligosaccharide which can obviously promote the proliferation of beneficial bacteria such as bifidobacterium and the like, is not hydrolyzed by digestive enzyme, is not dependent on insulin in metabolism, can proliferate the beneficial bacteria such as intestinal bifidobacterium and the like at an increasing speed of 40 times compared with common prebiotics, has quick effect, does not generate abdominal distension and discomfort, has the effects of clearing intestinal tracts, expelling toxin and discharging lead, and can promote the absorption of calcium and magnesium by human bodies. The isomaltose hypgather has pure sweet taste, and the sweetness is about 50 percent of that of the cane sugar. Has the characteristics of heat resistance, acid resistance, moisture retention, non-fermentability and the like. The heat energy is only 1/6 of that of cane sugar, and is difficult to be absorbed by human body through digestive enzyme decomposition, and simultaneously, the heat energy also has better anti-crystallization effect, and the possibility that recrystallization possibly occurs to generate 'sand-reflecting' phenomenon caused by the crystallization water of isomaltulose alcohol can be greatly reduced by matching with the isomaltulose alcohol. The L-arabinose is a novel low-calorie sweetening agent, has high stability to heat and acid, and can inhibit the activity of sucrase in intestinal tracts of human bodies, thereby having the effect of inhibiting the absorption of sucrose; in addition, L-arabinose can also inhibit body fat accumulation, so that it can be used for preventing and treating diseases such as obesity, hypertension, hyperlipidemia, etc. L-arabinose is listed as a special health food additive for regulating blood sugar in Japan Kyoho; the American medical Association places L-arabinose as an "anti-obesity nutritional supplement or over-the-counter drug"; the Ministry of health of China officially approves L-arabinose as a new resource food in 2008, and confirms the important position of the L-arabinose in the field of functional sugar. Clinical tests show that the addition of 3.5% of L-arabinose in sucrose can inhibit the absorption of 60-70% of sucrose, and the addition of 4% of L-arabinose in sucrose in proportion can inhibit the absorption of sucrose which is about 100% by human body.

(2) Through the innovation of the process technology, the front surface of the brown sugar is provided with the transparent sugar layer, the types, the shapes and the colors of flowers in the brown sugar can be directly seen, and the ornamental value of the brown sugar product is greatly improved; in addition, the whole flower floats in the sugar water after the brown sugar is brewed, and the tea is also pleasant. The defects of rough appearance and low market value of the traditional brown sugar are overcome, the grade of the brown sugar product is greatly improved, the variety of the brown sugar product is enriched, and the brown sugar product has wide market prospect and commercial value.

Detailed Description

The present invention will be further described with reference to the following examples. The specific material ratios, process conditions and results described in the examples are merely illustrative of the present invention and do not limit the scope of the claims.

Example 1

A preparation method of low-calorie jasmine brown sugar comprises the following steps:

(1) Making dried flowers: picking fresh and completely-opened jasmine flowers, airing water, neatly placing the fresh and completely-opened jasmine flowers into a barrel paved with a layer of dry silica gel, then lightly scattering the dry silica gel into the silica gel barrel to enable the flowers to be completely embedded in the middle of the silica gel, then placing a layer of jasmine flowers, covering a layer of silica gel, sealing the barrel, placing for 2-3 days, lightly taking out the dried jasmine flowers, and removing the silica gel and broken particles adhered to the flowers; simultaneously purchasing dried safflower from the market for later use;

(2) Boiling mixed syrup for preparing the transparent sugar layer: weighing 50% of isomaltitol, 15% of stachyose, 15% of isomaltooligosaccharide and 20% of L-arabinose according to the mass percent, mixing, adding water to dissolve, heating and decocting until the temperature of sugar liquid is 145 ℃ to obtain mixed syrup;

(3) Preparing a transparent sugar layer: pouring the decocted mixed syrup into a mould with the height of 1/5 of the depth of the mould, uniformly placing the prepared dried jasmine flowers and safflower into the mould when the temperature is reduced to 100 ℃, lightly pressing the dried flowers to be adhered to the syrup, pouring the mixed syrup into the mould for the second time after the syrup is cooled and solidified, completely covering the flowers with the height of about 1/3 of the mould, and naturally cooling to obtain the transparent sugar layer, wherein the dried flowers are completely wrapped in the transparent sugar layer;

(4) Boiling brown sugar cooked syrup: juicing sugarcane, heating for skimming, filtering, evaporating for concentration to about 70-degree Bx, and then decocting with slow fire until the concentration is about 93-degree Bx to obtain brown sugar cooked syrup;

(5) Preparing a brown sugar layer: and putting the boiled brown sugar syrup into a sanding pot, sanding until a large amount of fine sucrose crystals appear, then quickly pouring into a mold with a prepared transparent sugar layer, naturally cooling for forming, and demolding to obtain the beautiful low-calorie red flower and jasmine brown sugar.

Example 2

A preparation method of low-calorie golden-silk chrysanthemum brown sugar comprises the following steps:

(1) Preparing dried flowers: purchasing dried dry golden-silk chrysanthemum flower products from the market, and selecting flowers with complete flower types and compact structures for later use;

(2) Boiling mixed syrup for preparing the transparent sugar layer: weighing 55% of isomaltitol, 10% of stachyose, 10% of isomaltooligosaccharide and 25% of L-arabinose in percentage by mass, mixing, adding water for dissolving, heating and decocting until the temperature of sugar liquid is 148 ℃, obtaining mixed syrup, and preserving heat for later use;

(3) Preparing a transparent sugar layer: pouring the decocted mixed syrup into a brown sugar mold, wherein the height of the mixed syrup is about 1/6 of the depth of the mold, when the temperature is reduced to about 90 ℃, putting the prepared golden-silk chrysanthemum into the mold, slightly pressing the golden-silk chrysanthemum to stick the flowers and the syrup together, after the flowers and the syrup are naturally cooled, pouring the mixed syrup into the mold for the second time, wherein the total thickness of the two-time pouring is about 1/3 of the depth of the mold, and then naturally cooling the flowers to obtain the transparent sugar layer, wherein the flowers are completely wrapped in the transparent sugar layer;

(4) Boiling brown sugar cooked syrup: juicing sugarcane, heating, skimming, ultrafiltering, evaporating and concentrating to about 69-degree Bx, and slowly decocting until the concentration is 90-degree Bx to obtain brown sugar cooked syrup;

(5) Preparing a brown sugar layer: and putting the cooked brown sugar cooked syrup into a sanding pot, sanding until a large number of fine sucrose crystals appear in the syrup, then quickly pouring massecuite into a mold for preparing a transparent sugar layer, and demolding after the brown sugar is cooled and molded to obtain the beautiful low-heat golden-silk chrysanthemum brown sugar.

Example 3

A preparation method of low-calorie honeysuckle brown sugar comprises the following steps:

(1) Preparing dried flowers: purchasing dried honeysuckle flower products from the market, and selecting the dried honeysuckle flowers with complete flower types for later use;

(2) Boiling mixed syrup for preparing the transparent sugar layer: weighing 52% of isomaltitol, 18% of stachyose, 12% of isomaltose hypgather and 18% of L-arabinose according to the mass percentage, mixing, adding water for dissolving, heating and decocting until the temperature of sugar liquid is 150 ℃ to obtain mixed syrup, and preserving heat for later use;

(3) Preparing a transparent sugar layer: pouring the decocted mixed syrup into a brown sugar mold, wherein the height of the mixed syrup is about 1/4 of the depth of the mold, when the temperature is reduced to about 80 ℃, respectively selecting a plurality of prepared honeysuckle flowers, orderly putting the honeysuckle flowers into the mold, slightly pressing the honeysuckle flowers to stick the honeysuckle flowers and the syrup together, after the honeysuckle flowers are naturally cooled, pouring the mixed syrup into the mold for the second time, wherein the total thickness of the two-time pouring is about 1/3 of the depth of the mold, and naturally cooling the mixed syrup to obtain the transparent sugar layer, wherein the flowers are completely wrapped in the transparent sugar layer;

(4) Boiling brown sugar cooked syrup: putting brown sugar into a boiling pot, adding a proper amount of water, controlling the heating temperature to be lower than 105 ℃, slowly heating to dissolve the brown sugar, and then slowly boiling until the concentration is 92 Bx.

(5) Preparing a brown sugar layer: and putting the cooked brown sugar syrup into a sanding pot, sanding until a large number of fine sucrose crystals appear in the syrup, then quickly pouring massecuite into a mold with a prepared transparent sugar layer, and demolding after the brown sugar is cooled and formed to obtain the beautiful low-heat honeysuckle brown sugar.

Example 4

A preparation method of low-calorie rose brown sugar comprises the following steps:

(1) Making dried flowers: picking rose flowers which are just opened and have complete shapes, airing water, drying by using a freeze dryer, and taking out after 8 hours to obtain dried rose flowers;

(2) Boiling mixed syrup for preparing the transparent sugar layer: weighing 54% of isomaltitol, 18% of stachyose, 18% of isomaltooligosaccharide and 10% of L-arabinose according to the mass percent, mixing, adding water for dissolving, heating and decocting until the temperature of sugar liquid is about 146 ℃ to obtain mixed syrup, and preserving heat for later use;

(3) Preparing a transparent sugar layer: pouring the decocted mixed syrup into a brown sugar mold, wherein the height of the mixed syrup is about 1/6 of the depth of the mold, when the temperature is reduced to about 95 ℃, putting the prepared dried rose petals downwards into the mold, slightly pressing the petals to stick the flowers and the syrup together, after natural cooling, pouring the mixed syrup into the mold for the second time, wherein the total thickness of the two times of pouring is about 1/3 of the depth of the mold, and then naturally cooling the mixed syrup to obtain the transparent sugar layer, wherein most of the flowers are wrapped in the transparent sugar layer;

(4) Boiling brown sugar cooked syrup: juicing sugarcane, heating, skimming, ultrafiltering, evaporating and concentrating to about 71-degree Bx, and slowly decocting until the concentration is 90-degree Bx to obtain brown sugar cooked syrup;

(5) Preparing a brown sugar layer: and putting the decocted syrup into a sanding pot, sanding until a large number of fine sucrose crystals appear in the syrup, then quickly pouring sugar mass into a mold with a prepared transparent sugar layer, and demolding and drying after the brown sugar is cooled and formed to obtain the beautiful low-heat rose brown sugar.

Based on the method, the edible flowers used in the invention are not limited to the flowers described in the examples, but also include sweet osmanthus, jasmine, chrysanthemum morifolium, dendrobium, honeysuckle, safflower and other edible flowers, and are not exhaustive again. As an extension of the invention, the food materials which can be wrapped in the transparent sugar layer can also be extended to fruits and leaves with certain ornamental value, such as medlar, blueberry, pistachio nuts, mint leaves, moringa leaves, glutinous rice bay leaves and the like.

Claims (3)

1. A low-calorie brown sugar for flowers is characterized in that each piece of brown sugar is wrapped by one or more complete edible flowers; the front surface of the brown sugar is a transparent sugar layer, the edible flowers are wrapped in the transparent sugar layer, and the internal flowers can be seen through the transparent sugar layer on the front surface;

the transparent sugar layer comprises the following components in percentage by mass: 50-55% of isomaltitol, 10-18% of stachyose, 10-18% of isomaltose hypgather, 10-25% of L-arabinose and a proper amount of water;

the preparation method of the low-calorie flower brown sugar comprises the following steps:

(1) Making dried flowers: preparing fresh picked edible flowers into dry flowers, and selecting the dry flowers with complete flower types for later use;

(2) Boiling mixed syrup for preparing the transparent sugar layer: dissolving isomaltitol, stachyose, isomaltooligosaccharide and L-arabinose in water according to a formula proportion, and heating and decocting until the temperature of sugar liquid is 145-150 ℃ to obtain mixed syrup;

(3) Preparing a transparent sugar layer: pouring the decocted mixed syrup into a mold, wherein the height of the decocted mixed syrup is 1/4-1/6 of the depth of the mold, when the temperature is reduced to 80-100 ℃, putting the prepared dried flowers into the mold, slightly pressing the dried flowers to adhere to the syrup, after the syrup is cooled and solidified, pouring the mixed syrup into the mold for the second time, wherein the total thickness of the two times of pouring is about 1/3 of the depth of the mold, and naturally cooling to obtain the transparent sugar layer;

(4) Boiling brown sugar cooked syrup: juicing sugarcane, heating for skimming, filtering, evaporating and concentrating to 69-71 degrees of Bx, and then decocting with slow fire until the concentration is 90-93 degrees of Bx to obtain brown sugar cooked syrup; or putting the brown sugar into a sugar cooking pot, adding water, slowly heating until the brown sugar is completely melted, and then continuously heating and evaporating until the concentration of the syrup is 90-93 degrees Bx to obtain brown sugar cooked syrup;

(5) Preparing a brown sugar layer: and putting the boiled brown sugar boiled syrup into a sanding pot, sanding until a large number of fine sucrose crystals appear, then quickly pouring the boiled brown sugar syrup into a mold with a prepared transparent sugar layer, naturally cooling for forming, and demolding to obtain the low-calorie flower brown sugar.

2. The low-calorie flower brown sugar according to claim 1, wherein the edible flower is one or more of rose, sweet osmanthus flower, jasmine flower, chrysanthemum morifolium, jin Sihuang chrysanthemum, dendrobium flower, honeysuckle flower and safflower.

3. The preparation method of the low-calorie flower brown sugar as claimed in claim 1 or 2, comprising the following steps:

(1) Making dried flowers: preparing fresh picked edible flowers into dry flowers, and selecting the dry flowers with complete flower types for later use;

(2) Boiling mixed syrup for preparing the transparent sugar layer: dissolving isomaltitol, stachyose, isomaltooligosaccharide and L-arabinose in water according to a formula proportion, and heating and decocting until the temperature of sugar liquid is 145-150 ℃ to obtain mixed syrup;

(3) Preparing a transparent sugar layer: pouring the decocted mixed syrup into a mold, wherein the height of the decocted mixed syrup is 1/4-1/6 of the depth of the mold, when the temperature is reduced to 80-100 ℃, putting the prepared dried flowers into the mold, slightly pressing the dried flowers to adhere to the syrup, after the syrup is cooled and solidified, pouring the mixed syrup into the mold for the second time, wherein the total thickness of the two times of pouring is about 1/3 of the depth of the mold, and naturally cooling to obtain the transparent sugar layer;

(4) Boiling brown sugar cooked syrup: juicing sugarcane, heating for skimming, filtering, evaporating and concentrating to 69-71 degrees of Bx, and then decocting with slow fire until the concentration is 90-93 degrees of Bx to obtain brown sugar cooked syrup; or putting the brown sugar into a sugar cooking pot, adding water, slowly heating until the brown sugar is completely melted, and then continuously heating and evaporating until the concentration of the syrup is 90-93 degrees Bx to obtain brown sugar cooked syrup;

(5) Preparing a brown sugar layer: and putting the boiled brown sugar boiled syrup into a sanding pot, sanding until a large number of fine sucrose crystals appear, then quickly pouring the boiled brown sugar syrup into a mold with a prepared transparent sugar layer, naturally cooling for forming, and demolding to obtain the low-calorie flower brown sugar.