CN110305989A - A kind of preparation method of mango brown sugar - Google Patents
A kind of preparation method of mango brown sugar Download PDFInfo
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- CN110305989A CN110305989A CN201910611404.7A CN201910611404A CN110305989A CN 110305989 A CN110305989 A CN 110305989A CN 201910611404 A CN201910611404 A CN 201910611404A CN 110305989 A CN110305989 A CN 110305989A
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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
- A23G3/48—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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- 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
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- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B20/00—Purification of sugar juices
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- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B20/00—Purification of sugar juices
- C13B20/12—Purification of sugar juices using adsorption agents, e.g. active carbon
- C13B20/123—Inorganic agents, e.g. active carbon
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- 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
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- 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
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- 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
- C13B30/02—Crystallisation; Crystallising apparatus
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Abstract
The invention belongs to food processing fields, are related to a kind of preparation method of mango brown sugar.Syrup tune pH value to 7.4-7.8 is made beneficiating ingredient in mango be easier to dissolve out by the present invention, and is sufficiently merged with brown sugar；When sugarcane juice has just squeezed out next, first with thin kieselguhr adsorption, then it is filtered, filter diatomite and impurity are removed, bring impurity and the harmful substances such as agriculture is residual when not only can sufficiently remove cane milling together, but also not will cause the benefit materials loss in sugar-cane juice, new impurity will not be introduced, cooling reuses activated carbon adsorption after sugar-cane juice is boiled, and further removes the harmful substance generated during brown sugar infusion and solid impurity, whole adsorption efficiency are higher；Mango is divided into fruit parts and mango stem portion, it mixes respectively again and prepares mango brown sugar, not only the taste of mango and brown sugar entirety mouthfeel in final brown sugar product had been ensured, but also has guaranteed that mango nutriment is not destroyed because of high temperature, has sufficiently improved the whole nutritive value of mango brown sugar.
Description
Technical field
The invention belongs to food processing field, especially a kind of preparation method of mango brown sugar.
Background technique
Brown sugar is to go after cane milling juice by physics clarification or simple lime method clarification, then heating concentration
The sugar obtained after moisture according to the difference of acid extraction, and can be divided into brown sugar and brown sugar.Its main feature is that not through excessively high
Spend concise, be fully retained the original flavor of sugarcane and nutriment, and rich in multivitamin and microelement such as malic acid,
Riboflavin, carrotene, niacin, the various microelements such as iron, manganese, zinc, chromium, nutritional ingredient are higher than white granulated sugar.Brown sugar can also enter
It is edible to be especially suitable for the crowds such as puerpera, children anemia for medicine.
Mango is known as the good reputation of " king of tropical fruit (tree) ", and nutritive value is high.Every 100 grams of pulp amounts containing vitamin C are reachable
50-190 milligrams, the triterpenic acids such as sugar content 14-16%, Fu Han Mango ketone acid, isomangiferolic acid, ambonic acid, ambolic acid do not have
The Polyphenols chemical combination such as gallate-based, m-digallic acid, alkaloid, Quercetin, Isoquercitrin, Mango glucoside, benzoaric acid
Object and a variety of carotenoid.
Conventional Closed Circulation in Sugar Production mode at present, only squeeze, filter, being concentrated and etc., the agriculture in sugarcane skin is residual and can
Solubility impurity can largely remain in brown sugar finished product.And other fruit brown sugar products on the market, usually use fruit powder or
Person's fruit juice and brown sugar syrup are prepared, and are made using high temperature evaporation concentration, are usually only remained the taste of fruit, and are had lost big
Some Fruits nutriment, if patent application CN201810961155.X discloses the preparation of traditional fresh ginger brown sugar, using ginger
Powder, curcuma powder are configured with brown sugar；If patent application CN201810854477.4 discloses a kind of preparation of functional brown sugar,
Wherein mainly configured using the extract and brown sugar of volume faint scent leaf, tealeaves etc.；Such as patent application
CN201410692187 is to add water to be formulated with brown sugar using concentration jujube juice, and products therefrom is liquid beverage, brown sugar and red
Jujube juice content is lower, and whole nutritive value is not high.
Brown sugar and mango are all the food being favored by people, and are said from medical knowledge, and brown sugar is warm-natured to have nourishing qi and blood, wind dispelling
Cold dispelling, invigorating the spleen warm stomach, the benefits of activating blood circulation and dispersing blood clots；And mango is also warm nature, has the cholesterol effect that reduces, often feeding can prevent and treat painstaking effort
Pipe disease, beneficial to eyesight；Two kinds of food do not rush mutually in performance.Moreover, vitamin C and other beneficiating ingredients are rich in mango,
Have the function of improving absorption of human body using iron, manganese, zinc, and rich in microelements such as iron, manganese, zinc in brown sugar, by mango with it is red
After sugar is carried out beneficial to combining, resulting mango brown sugar is very suitable to the women's food for being advanced in age and poor in health, just recovering from a dangerous illness or just having given birth to child
With, but there has been no mango and brown sugar are organically combined the mango brown sugar product being prepared at present.
Therefore, it finds that a kind of agriculture is residual and harmful substance is low, is sufficiently reserved mango mouthfeel and nutritive value, and preparation process
Easy-to-use mango brown sugar and preparation method thereof is the task of top priority.
Summary of the invention
In order to solve the above technical problems existing in the prior art, the present invention provides a kind of preparation side of mango brown sugar
Method, specific as follows:
A kind of preparation method of mango brown sugar, includes the following steps:
(1) sugar-cane juice is taken after squeezing sugarcane with squeezer, diatomite stirring 8-12 minutes is added in sugar-cane juice, then
In order respectively with 100 mesh, 200 mesh, 300 mesh gauze strainer filtering impurity；
(2) filtered sugar-cane juice is adjusted into pH value to 7.4-7.8；
(3) sugar-cane juice for mixing up pH value is put into the saucepan of controllable temperature to the mistake boiling 10-20min for 140-160 DEG C, boiling
It is kept stirring in journey；
(4) temperature of the sugar-cane juice after boiling is reduced to 85-95 DEG C, keeps the temperature 0.5-1h, in the process of sugar-cane juice heat preservation
In, adsorbent is added, and be kept stirring 0.5-1h, removes the dark brown foam on sugar-cane juice surface, while removing bottom sediment；
(5) it gets out full ripe mango in advance, with the ClO of 150ppm2Solution, which impregnates 3-10 minutes, to carry out disinfection, and disappears
After poison take out be soaked in distilled water clean it is spare；
(6) drain mango, peeled and cored, pulp be cut into small pieces be divided into two parts it is spare；
(7) a mango meat mincing are placed in juice extractor to blend and mango Normal juice are slurried to obtain, mango Normal juice in 1 to 1 ratio,
The sugar-cane juice dilution for adding step (4) to handle well, and mixed liquor pH value is adjusted to spare after 7.4-7.8；
(8) that dried mango finished product is made in another mango meat mincing is stand-by；
(9) the sugar-cane juice temperature that step (5) is handled well is adjusted to 120 DEG C to boil, keeps stirring, moisture is evaporated, boils
When boiling to sugar-cane juice instills not soluble in water in cold water, the mixed liquor that step (7) are handled well is added, ratio is sugar-cane juice (7-11)
Part, 1 part of mango juice is mixed, mixed juice is obtained；
(10) continue to boil mixed juice with 120 DEG C, keep stirring, boil to mixed juice instill cold water in it is plastic, hand is pinched
When can break, temperature is reduced to 100 DEG C, continues to keep stirring, taken the dish out of the pot until syrup sand can cease fire；
(11) dried mango that step (9) is handled well is laid in container or brown sugar mold, pours into the sugar of step (10)
Slurry, and be slightly agitated for, allow dried mango to be placed in syrup middle layer as far as possible, mango brown sugar sugar brick can be obtained in natural cooling molding, will be sugared
The on-demand slice packaging of brick.
Preferably, the diatomite of the step (1), is the diatomite of fine granularity.The kieselguhr adsorption of fine granularity is imitated
Fruit is preferable, and is incidentally fallen with the filtered through gauze of 100-300 mesh after having adsorbed impurity.
Preferably, the step (2) adjusts pH value, is adjusted with citric acid and sodium hydroxide.
Preferably, the step (4) removes the dark brown foam on sugar-cane juice surface, is directly directly to be scooped out to float on container
The dark brown foam on sugarcane juice surface, until the clarification of surface.This is easy to operation, requires equipment and operation lower.
Preferably, the step (4) removes bottom sediment, is the direct solidliquid mixture for removing bottom muddiness shape.At this time
Adsorbent comes into full contact with sugar-cane juice, sufficiently in conjunction with the insoluble substance in sugar-cane juice, into bottom sediment, on
Insoluble matter is less in layer sugar-cane juice, and purity is higher, bottom sediment object is removed it is ensured that brown sugar purity is higher, and impurity is less,
It operates relatively simple.
Preferably, the adsorbent of the step (4), be active carbon, coconut palm charcoal, by aging, acid bubble etc. it is processed inorganic
One of silica gel is a variety of.Active carbon, coconut palm charcoal have preferable absorption by processed inorganic silica gels such as aging, acid bubbles
Effect, and impurity will not be introduced while abundant absorption, the effect adsorbed by several times with diatomite is preferable, and active carbon cost
Low, specific surface area is high, but mechanical strength is poor, is suitble to use in the case where hand operated mixing；Coconut palm charcoal, the machinery of inorganic silica gel are strong
Degree height, wearability and compressive resistance are preferable, are suitable for using under conditions of mechanical stirring or batch production.
Preferably, the pulp of the step (6) is cut into small pieces, and refers to pulp being cut into bulk, sheet, strip or section shape.
It can be needed voluntarily to select mango pulp shape according to mouthfeel, shape etc..
Preferably, dried mango is made in mango meat mincing by the step (8), is the side air-dried with freeze-drying or room temperature
Formula preparation.The further freeze-drying, is that mango meat mincing are placed in freeze drying equipment, is cooled to -30~-50 DEG C,
Temperature-fall period is controlled in 2.5-3.5h, is then warming up to 25 DEG C of heat preservation 3h with the heating rate of 5 DEG C/h and is obtained dried mango finished product.By awns
Dried mango, which is made, in fruit meat mincing can be such that mango nutriment does not destroy because of high temperature, sufficiently promote the whole nutriture value of mango brown sugar
Value.
Preferably, the solidliquid mixture that step (4) is isolated is handled, isolates adsorbent therein, will adsorbed
Agent is reused after drying wash with distilled water, achievees the effect that reduce cost.
Compared with prior art, the technical effect of the invention is embodied in:
(1) syrup tune pH value to 7.4-7.8 is made beneficiating ingredient in mango be easier to dissolve out, and fill with brown sugar by the present invention
Divide fusion.
(2) present invention first with thin kieselguhr adsorption, is then filtered when sugarcane juice has just squeezed out next, will filter diatom
Soil and impurity remove together, bring impurity and the harmful substances such as agriculture is residual when not only can sufficiently remove cane milling, but also will not make
At the benefit materials loss in sugar-cane juice, new impurity will not be introduced, cooling reuses activated carbon adsorption after sugar-cane juice is boiled,
It further removes the harmful substance generated during brown sugar infusion and solid impurity, whole adsorption efficiency is higher.
(3) mango is divided into fruit parts and mango stem portion by the present invention, is quantitatively mixed and is prepared according still further to particular step
Mango brown sugar had not only ensured the taste of mango and brown sugar entirety mouthfeel in final brown sugar product, but also has guaranteed mango nutriment not
It is destroyed because of high temperature, sufficiently improves the whole nutritive value of mango brown sugar.
(4) of the invention method is simple, can sufficiently remove the impurity in sugar-cane juice and remaining harmful substance, and
And finally obtained brown sugar by means of the present invention, homogeneous, mouthfeel and appearance are preferable, and nutritive value is higher, sufficiently benefit
It is that a kind of gained brown sugar is homogeneous with the nutritional ingredient in mango, mouthfeel and appearance are preferable, and nutritive value is higher, and
The preparation method of the easy-to-use mango brown sugar of preparation process.
Specific embodiment
It is limited below with reference to specific embodiment technical solution of the present invention is further, but claimed
Range is not only limited to made description.
Embodiment 1
(1) sugar-cane juice is taken after squeezing 100kg sugarcane with squeezer, the diatomite that fine granularity is added in sugar-cane juice stirs
Mix 10 minutes, then in order respectively with 100 mesh, 200 mesh, 300 mesh gauze strainer filtering impurity；
(2) filtered sugar-cane juice citric acid and sodium hydroxide are adjusted into pH value to 7.6；
(3) sugar-cane juice for mixing up pH value is put into the saucepan of controllable temperature and boils 15min for 150 DEG C, protected during boiling
Hold stirring；
(4) temperature of the sugar-cane juice after boiling is reduced to 90 DEG C, keeps the temperature 0.75h, during sugar-cane juice heat preservation, added
Enter active carbon, and be kept stirring 0.75h, the dark brown foam for floating on sugarcane juice surface is directly scooped out with container, until surface is clarified
Until, while the solidliquid mixture of bottom muddiness shape is directly removed, the solidliquid mixture isolated is handled, it is isolated
In active carbon, reused after active carbon is dried wash with distilled water；
(5) it gets out the mango of complete 1kg maturation in advance, with the ClO of 150ppm2Solution, which impregnates 5 minutes, to carry out disinfection, and disappears
After poison take out be soaked in distilled water clean it is spare；
(6) drain mango, peeled and cored, pulp be cut into blocky fritter be divided into two parts it is spare；
(7) a mango meat mincing are placed in juice extractor to blend and mango Normal juice are slurried to obtain, mango Normal juice in 1 to 1 ratio,
The sugar-cane juice dilution for adding step (4) to handle well, and it is spare after mixed liquor pH value is adjusted to 7.6；
(8) another mango meat mincing is placed in freeze drying equipment, is cooled to -40 DEG C, temperature-fall period is controlled in 3h, so
Being warming up to 25 DEG C of heat preservation 3h afterwards with the heating rate of 5 DEG C/h, to obtain dried mango finished product stand-by；
(9) the sugar-cane juice temperature that step (5) is handled well is adjusted to 120 DEG C to boil, keeps stirring, moisture is evaporated, boils
When boiling to sugar-cane juice instills not soluble in water in cold water, the mixed liquor that step (7) are handled well is added, ratio is 9 parts of sugar-cane juice, mixing
1 part of mango juice, obtain mixed juice；
(10) continue to boil mixed juice with 120 DEG C, keep stirring, boil to mixed juice instill cold water in it is plastic, hand is pinched
When can break, temperature is reduced to 100 DEG C, continues to keep stirring, taken the dish out of the pot until syrup sand can cease fire；
(11) dried mango that step (9) is handled well is laid in container or brown sugar mold, pours into the sugar of step (10)
Slurry, and be slightly agitated for, allow dried mango to be placed in syrup middle layer as far as possible, mango brown sugar sugar brick can be obtained in natural cooling molding, will be sugared
The on-demand slice packaging of brick.
Embodiment 2
(1) sugar-cane juice is taken after squeezing 100kg sugarcane with squeezer, the diatomite that fine granularity is added in sugar-cane juice stirs
Mix 8 minutes, then in order respectively with 100 mesh, 200 mesh, 300 mesh gauze strainer filtering impurity；
(2) filtered sugar-cane juice citric acid and sodium hydroxide are adjusted into pH value to 7.4；
(3) sugar-cane juice for mixing up pH value is put into the saucepan of controllable temperature and boils 20min for 140 DEG C, protected during boiling
Hold stirring；
(4) temperature of the sugar-cane juice after boiling is reduced to 85 DEG C, keeps the temperature 1h, during sugar-cane juice heat preservation, be added
Active carbon, and it is kept stirring 1h, the dark brown foam for floating on sugarcane juice surface is directly scooped out with container, until the clarification of surface,
The solidliquid mixture for directly removing bottom muddiness shape simultaneously, the solidliquid mixture isolated is handled, is isolated therein
Active carbon is reused after drying active carbon wash with distilled water；
(5) it gets out the full ripe mango of 1kg in advance, with the ClO of 150ppm2Solution, which impregnates 3 minutes, to carry out disinfection, and disappears
After poison take out be soaked in distilled water clean it is spare；
(6) drain mango, peeled and cored, pulp be cut into blocky fritter be divided into two parts it is spare；
(7) a mango meat mincing are placed in juice extractor to blend and mango Normal juice are slurried to obtain, mango Normal juice in 1 to 1 ratio,
The sugar-cane juice dilution for adding step (4) to handle well, and it is spare after mixed liquor pH value is adjusted to 7.4；
(8) another mango meat mincing being placed in freeze drying equipment, is cooled to -30 DEG C, temperature-fall period is controlled in 3.5h,
Then being warming up to 25 DEG C of heat preservation 3h with the heating rate of 5 DEG C/h, to obtain dried mango finished product stand-by；
(9) the sugar-cane juice temperature that step (5) is handled well is adjusted to 120 DEG C to boil, keeps stirring, moisture is evaporated, boils
When boiling to sugar-cane juice instills not soluble in water in cold water, the mixed liquor that step (7) are handled well is added, ratio is 11 parts of sugar-cane juice, is mixed
1 part of mango juice is closed, mixed juice is obtained；
(10) continue to boil mixed juice with 120 DEG C, keep stirring, boil to mixed juice instill cold water in it is plastic, hand is pinched
When can break, temperature is reduced to 100 DEG C, continues to keep stirring, taken the dish out of the pot until syrup sand can cease fire；
(11) dried mango that step (9) is handled well is laid in container or brown sugar mold, pours into the sugar of step (10)
Slurry, and be slightly agitated for, allow dried mango to be placed in syrup middle layer as far as possible, mango brown sugar sugar brick can be obtained in natural cooling molding, will be sugared
The on-demand slice packaging of brick.
Embodiment 3
(1) sugar-cane juice is taken after squeezing 100kg sugarcane with squeezer, the diatomite that fine granularity is added in sugar-cane juice stirs
Mix 12 minutes, then in order respectively with 100 mesh, 200 mesh, 300 mesh gauze strainer filtering impurity；
(2) filtered sugar-cane juice citric acid and sodium hydroxide are adjusted into pH value to 7.8；
(3) sugar-cane juice for mixing up pH value is put into the saucepan of controllable temperature and boils 10min for 160 DEG C, protected during boiling
Hold stirring；
(4) temperature of the sugar-cane juice after boiling is reduced to 95 DEG C, keeps the temperature 0.5h, during sugar-cane juice heat preservation, added
Enter active carbon, and be kept stirring 0.5h, the dark brown foam for floating on sugarcane juice surface is directly scooped out with container, until surface clarification is
Only, while directly the solidliquid mixture for removing bottom muddiness shape, the solidliquid mixture isolated is handled, is isolated wherein
Active carbon, reused after active carbon is dried wash with distilled water；
(5) it gets out the full ripe mango of 1kg in advance, with the ClO of 150ppm2Solution, which impregnates 10 minutes, to carry out disinfection,
After disinfection take out be soaked in distilled water clean it is spare；
(6) drain mango, peeled and cored, pulp be cut into blocky fritter be divided into two parts it is spare；
(7) a mango meat mincing are placed in juice extractor to blend and mango Normal juice are slurried to obtain, mango Normal juice in 1 to 1 ratio,
The sugar-cane juice dilution for adding step (4) to handle well, and it is spare after mixed liquor pH value is adjusted to 7.8；
(8) another mango meat mincing being placed in freeze drying equipment, is cooled to -50 DEG C, temperature-fall period is controlled in 2.5h,
Then being warming up to 25 DEG C of heat preservation 3h with the heating rate of 5 DEG C/h, to obtain dried mango finished product stand-by；
(9) the sugar-cane juice temperature that step (5) is handled well is adjusted to 120 DEG C to boil, keeps stirring, moisture is evaporated, boils
When boiling to sugar-cane juice instills not soluble in water in cold water, the mixed liquor that step (7) are handled well is added, ratio is 7 parts of sugar-cane juice, mixing
1 part of mango juice, obtain mixed juice；
(10) continue to boil mixed juice with 120 DEG C, keep stirring, boil to mixed juice instill cold water in it is plastic, hand is pinched
When can break, temperature is reduced to 100 DEG C, continues to keep stirring, taken the dish out of the pot until syrup sand can cease fire；
(11) dried mango that step (9) is handled well is laid in container or brown sugar mold, pours into the sugar of step (10)
Slurry, and be slightly agitated for, allow dried mango to be placed in syrup middle layer as far as possible, mango brown sugar sugar brick can be obtained in natural cooling molding, will be sugared
The on-demand slice packaging of brick.
Embodiment 4
(1) sugar-cane juice is taken after squeezing 100kg sugarcane with squeezer, the diatomite that fine granularity is added in sugar-cane juice stirs
Mix 10 minutes, then in order respectively with 100 mesh, 200 mesh, 300 mesh gauze strainer filtering impurity；
(2) filtered sugar-cane juice citric acid and sodium hydroxide are adjusted into pH value to 7.6；
(3) sugar-cane juice for mixing up pH value is put into the saucepan of controllable temperature and boils 15min for 150 DEG C, protected during boiling
Hold stirring；
(4) temperature of the sugar-cane juice after boiling is reduced to 90 DEG C, keeps the temperature 0.75h, during sugar-cane juice heat preservation, added
Enter coconut palm charcoal, and be kept stirring 0.75h, the dark brown foam for floating on sugarcane juice surface is directly scooped out with container, until surface clarification is
Only, while directly the solidliquid mixture for removing bottom muddiness shape, the solidliquid mixture isolated is handled, is isolated wherein
Coconut palm charcoal, reused after coconut palm charcoal is dried wash with distilled water；
(5) it gets out the full ripe mango of 1kg in advance, with the ClO of 150ppm2Solution, which impregnates 5 minutes, to carry out disinfection, and disappears
After poison take out be soaked in distilled water clean it is spare；
(6) drain mango, peeled and cored, pulp be cut into sheet fritter be divided into two parts it is spare；
(7) a mango meat mincing are placed in juice extractor to blend and mango Normal juice are slurried to obtain, mango Normal juice in 1 to 1 ratio,
The sugar-cane juice dilution for adding step (4) to handle well, and it is spare after mixed liquor pH value is adjusted to 7.6；
(8) another mango meat mincing is placed in freeze drying equipment, is cooled to -40 DEG C, temperature-fall period is controlled in 3h, so
Being warming up to 25 DEG C of heat preservation 3h afterwards with the heating rate of 5 DEG C/h, to obtain dried mango finished product stand-by；
(9) the sugar-cane juice temperature that step (5) is handled well is adjusted to 120 DEG C to boil, keeps stirring, moisture is evaporated, boils
When boiling to sugar-cane juice instills not soluble in water in cold water, the mixed liquor that step (7) are handled well is added, ratio is 9 parts of sugar-cane juice, mixing
1 part of mango juice, obtain mixed juice；
(10) continue to boil mixed juice with 120 DEG C, keep stirring, boil to mixed juice instill cold water in it is plastic, hand is pinched
When can break, temperature is reduced to 100 DEG C, continues to keep stirring, taken the dish out of the pot until syrup sand can cease fire；
(11) dried mango that step (9) is handled well is laid in container or brown sugar mold, pours into the sugar of step (10)
Slurry, and be slightly agitated for, allow dried mango to be placed in syrup middle layer as far as possible, mango brown sugar sugar brick can be obtained in natural cooling molding, will be sugared
The on-demand slice packaging of brick.
Embodiment 5
(1) sugar-cane juice is taken after squeezing 100kg sugarcane with squeezer, the diatomite that fine granularity is added in sugar-cane juice stirs
Mix 10 minutes, then in order respectively with 100 mesh, 200 mesh, 300 mesh gauze strainer filtering impurity；
(2) filtered sugar-cane juice citric acid and sodium hydroxide are adjusted into pH value to 7.6；
(3) sugar-cane juice for mixing up pH value is put into the saucepan of controllable temperature and boils 15min for 150 DEG C, protected during boiling
Hold stirring；
(4) temperature of the sugar-cane juice after boiling is reduced to 90 DEG C, keeps the temperature 0.75h, during sugar-cane juice heat preservation, added
Enter by processed inorganic silica gels such as aging, acid bubbles, and be kept stirring 0.75h, is directly scooped out with container and float on sugarcane juice surface
Dark brown foam, until surface clarification until, while directly removing bottom muddiness shape solidliquid mixture, consolidate what is isolated
Liquid mixture is handled, isolate it is therein by aging, acid bubble etc. processed inorganic silica gel, will by aging, acid bubble
It is reused after being dried wash with distilled water etc. processed inorganic silica gel；
(5) it gets out the full ripe mango of 1kg in advance, with the ClO of 150ppm2Solution, which impregnates 5 minutes, to carry out disinfection, and disappears
After poison take out be soaked in distilled water clean it is spare；
(6) drain mango, peeled and cored, pulp be cut into strip fritter be divided into two parts it is spare；
(7) a mango meat mincing are placed in juice extractor to blend and mango Normal juice are slurried to obtain, mango Normal juice in 1 to 1 ratio,
The sugar-cane juice dilution for adding step (4) to handle well, and it is spare after mixed liquor pH value is adjusted to 7.6；
(8) another mango meat mincing is placed in freeze drying equipment, is cooled to -40 DEG C, temperature-fall period is controlled in 3h, so
Being warming up to 25 DEG C of heat preservation 3h afterwards with the heating rate of 5 DEG C/h, to obtain dried mango finished product stand-by；
(9) the sugar-cane juice temperature that step (5) is handled well is adjusted to 120 DEG C to boil, keeps stirring, moisture is evaporated, boils
When boiling to sugar-cane juice instills not soluble in water in cold water, the mixed liquor that step (7) are handled well is added, ratio is 9 parts of sugar-cane juice, mixing
1 part of mango juice, obtain mixed juice；
(10) continue to boil mixed juice with 120 DEG C, keep stirring, boil to mixed juice instill cold water in it is plastic, hand is pinched
When can break, temperature is reduced to 100 DEG C, continues to keep stirring, taken the dish out of the pot until syrup sand can cease fire；
(11) dried mango that step (9) is handled well is laid in container or brown sugar mold, pours into the sugar of step (10)
Slurry, and be slightly agitated for, allow dried mango to be placed in syrup middle layer as far as possible, mango brown sugar sugar brick can be obtained in natural cooling molding, will be sugared
The on-demand slice packaging of brick.
Embodiment 6
(1) sugar-cane juice is taken after squeezing 100kg sugarcane with squeezer, the diatomite that fine granularity is added in sugar-cane juice stirs
Mix 10 minutes, then in order respectively with 100 mesh, 200 mesh, 300 mesh gauze strainer filtering impurity；
(2) filtered sugar-cane juice citric acid and sodium hydroxide are adjusted into pH value to 7.6；
(3) sugar-cane juice for mixing up pH value is put into the saucepan of controllable temperature and boils 15min for 150 DEG C, protected during boiling
Hold stirring；
(4) temperature of the sugar-cane juice after boiling is reduced to 90 DEG C, keeps the temperature 0.75h, during sugar-cane juice heat preservation, added
Enter active carbon, and be kept stirring 0.75h, the dark brown foam for floating on sugarcane juice surface is directly scooped out with container, until surface is clarified
Until, while the solidliquid mixture of bottom muddiness shape is directly removed, the solidliquid mixture isolated is handled, it is isolated
In active carbon, reused after active carbon is dried wash with distilled water；
(5) it gets out full ripe mango in advance, with the ClO of 150ppm2Solution, which impregnates 5 minutes, to carry out disinfection, and sterilizes
Afterwards take out be soaked in distilled water clean it is spare；
(6) drain mango, peeled and cored, pulp cut into chunks shape fritter be divided into two parts it is spare；
(7) a mango meat mincing are placed in juice extractor to blend and mango Normal juice are slurried to obtain, mango Normal juice in 1 to 1 ratio,
The sugar-cane juice dilution for adding step (4) to handle well, and it is spare after mixed liquor pH value is adjusted to 7.6；
(8) the air-dried obtained dried mango finished product of another mango meat mincing room temperature is stand-by；
(9) the sugar-cane juice temperature that step (5) is handled well is adjusted to 120 DEG C to boil, keeps stirring, moisture is evaporated, boils
When boiling to sugar-cane juice instills not soluble in water in cold water, the mixed liquor that step (7) are handled well is added, ratio is 9 parts of sugar-cane juice, mixing
1 part of mango juice, obtain mixed juice；
(10) continue to boil mixed juice with 120 DEG C, keep stirring, boil to mixed juice instill cold water in it is plastic, hand is pinched
When can break, temperature is reduced to 100 DEG C, continues to keep stirring, taken the dish out of the pot until syrup sand can cease fire；
(11) dried mango that step (9) is handled well is laid in container or brown sugar mold, pours into the sugar of step (10)
Slurry, and be slightly agitated for, allow dried mango to be placed in syrup middle layer as far as possible, mango brown sugar sugar brick can be obtained in natural cooling molding, will be sugared
The on-demand slice packaging of brick.
Comparative example 1
It is carried out according to the embodiment 1 of patent application CN201510723897.5, fruit powder is mango powder.
Embodiment 1-6 and comparative example 1 are compared, concrete outcome is as follows:
1: sugariness using the sugariness of sucrose be 1 as in terms of relative sweetness.
2: being sold on the market without fruit brown sugar, only as a comparison with common brown sugar.
Comparison is it is found that mango brown sugar made from by means of the present invention, and no agriculture is residual and harmful substance exists, and is sufficiently reserved
Mango mouthfeel and nutritive value.
Finally it is pointed out that above embodiments are only the more representational examples of the present invention.Obviously, technology of the invention
Scheme is not limited to above-described embodiment, and acceptable there are many deformations.Those skilled in the art can be from disclosed by the invention
All deformations that content is directly exported or associated, are considered as protection scope of the present invention.
Claims (10)
1. a kind of preparation method of mango brown sugar, which comprises the steps of:
(1) sugar-cane juice is taken after squeezing sugarcane with squeezer, and diatomite is added in sugar-cane juice and stirs 8-12 minutes, then by suitable
Sequence uses the gauze strainer filtering impurity of 100 mesh, 200 mesh, 300 mesh respectively；
(2) filtered sugar-cane juice is adjusted into pH value to 7.4-7.8；
(3) sugar-cane juice for mixing up pH value is put into the saucepan of controllable temperature and boils 10-20min for 140-160 DEG C, during boiling
It is kept stirring；
(4) temperature of the sugar-cane juice after boiling is reduced to 85-95 DEG C, keeps the temperature 0.5-1h, during sugar-cane juice heat preservation, added
Enter adsorbent, and be kept stirring 0.5-1h, remove the dark brown foam on sugar-cane juice surface, while removing bottom sediment；
(5) it gets out full ripe mango in advance, with the ClO of 150ppm2Solution, which impregnates 3-10 minutes, to carry out disinfection, after disinfection
Taking-up be soaked in distilled water clean it is spare；
(6) drain mango, peeled and cored, pulp be cut into small pieces be divided into two parts it is spare；
(7) a mango meat mincing are placed in juice extractor to blend and mango Normal juice is slurried to obtain, mango Normal juice adds step in 1 to 1 ratio
Suddenly the dilution of (4) are handled well sugar-cane juice, and mixed liquor pH value is adjusted to spare after 7.4-7.8；
(8) that dried mango finished product is made in another mango meat mincing is stand-by；
(9) the sugar-cane juice temperature that step (5) is handled well is adjusted to 120 DEG C to boil, keeps stirring, moisture is evaporated, boil to
When sugar-cane juice instills not soluble in water in cold water, the mixed liquor that step (7) are handled well is added, ratio is sugar-cane juice (7-11) part, is mixed
1 part of mango juice is closed, mixed juice is obtained；
(10) continue to boil mixed juice with 120 DEG C, keep stirring, boil to mixed juice instill cold water in it is plastic, hand, which is pinched, to break
When, temperature is reduced to 100 DEG C, continues to keep stirring, is taken the dish out of the pot until syrup sand can cease fire；
(11) dried mango that step (9) is handled well is laid in container or brown sugar mold, pours into the syrup of step (10), and
It is slightly agitated for, dried mango is allowed to be placed in syrup middle layer as far as possible, natural cooling molding can be obtained mango brown sugar sugar brick, sugared brick is pressed
Need slice packaging.
2. the preparation method of mango brown sugar according to claim 1, which is characterized in that the diatomite of the step (1) is
The diatomite of fine granularity.
3. the preparation method of mango brown sugar according to claim 1, which is characterized in that the step (2) adjusts pH value, is
It is adjusted with citric acid and sodium hydroxide.
4. the preparation method of mango brown sugar according to claim 1, which is characterized in that the step (4) removes sugar-cane juice
The dark brown foam on surface is that the dark brown foam for floating on sugarcane juice surface is directly directly scooped out with container, until surface clarification is
Only.
5. the preparation method of mango brown sugar according to claim 1, which is characterized in that it is heavy that the step (4) removes bottom
It forms sediment, is the direct solidliquid mixture for removing bottom muddiness shape.
6. the preparation method of mango brown sugar according to claim 1, which is characterized in that the adsorbent of the step (4) is
Active carbon, coconut palm charcoal, by one of processed inorganic silica gels such as aging, acid bubble or a variety of.
7. the preparation method of mango brown sugar according to claim 1, which is characterized in that the pulp of the step (6) is cut into
Fritter is that pulp is cut into bulk, sheet, strip or section shape.
8. the preparation method of mango brown sugar according to claim 1, which is characterized in that the step (8) mango is broken
Dried mango is made in meat, is prepared with the air-dried mode of freeze-drying or room temperature.
9. the preparation method of mango brown sugar according to claim 8, which is characterized in that the freeze-drying is by mango
Meat mincing are placed in freeze drying equipment, are cooled to -30~-50 DEG C, temperature-fall period is controlled in 2.5-3.5h, then with 5 DEG C/h's
Heating rate is warming up to 25 DEG C of heat preservation 3h and obtains dried mango finished product.
10. the preparation method of mango brown sugar according to claim 1, which is characterized in that the solid-liquid for isolating step (4)
Mixture is handled, and adsorbent therein is isolated, and is reused after adsorbent is dried wash with distilled water.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111011570A (en) * | 2019-12-27 | 2020-04-17 | 广西大学 | Preparation method of passion fruit brown sugar |
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