CN110786410A - Production process of brown sugar blocks - Google Patents
Production process of brown sugar blocks Download PDFInfo
- Publication number
- CN110786410A CN110786410A CN201911176304.2A CN201911176304A CN110786410A CN 110786410 A CN110786410 A CN 110786410A CN 201911176304 A CN201911176304 A CN 201911176304A CN 110786410 A CN110786410 A CN 110786410A
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- China
- Prior art keywords
- brown sugar
- powder
- stirring
- cooling
- premix
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 58
- 238000003756 stirring Methods 0.000 claims abstract description 34
- 238000001816 cooling Methods 0.000 claims abstract description 26
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 24
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 24
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 24
- 235000008397 ginger Nutrition 0.000 claims abstract description 24
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 17
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 17
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- 239000006188 syrup Substances 0.000 claims abstract description 17
- 235000020357 syrup Nutrition 0.000 claims abstract description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- 241000220317 Rosa Species 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 230000001376 precipitating effect Effects 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 241000234314 Zingiber Species 0.000 claims description 23
- 235000012907 honey Nutrition 0.000 claims description 12
- 239000002245 particle Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 125000000185 sucrose group Chemical group 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a production process of brown sugar blocks, which comprises the following steps: mixing longan powder, ginger powder and red date powder to obtain premix; precipitating and filtering fresh sugarcane juice, adding brown sugar solution, stirring uniformly, heating and decocting, stirring at 90-110 deg.C for 1-2h, slowly adding premix, continuously heating to 110-; standing the syrup, cooling to 80-90 deg.C, maintaining the temperature, stirring for 1-3min, standing, cooling to 60-80 deg.C, adding Mel, and stirring; pouring the mixture into a brown sugar forming mold, wherein edible rose pollen needs to be pre-paved in the brown sugar forming mold; conveying the brown sugar forming die to an air cooling chamber, taking out the solidified and formed brown sugar block, and conveying the brown sugar block to a sterile drying chamber for drying; and packaging the formed brown sugar blocks. The method is simple to operate, and is beneficial to improving the taste and the nutritional value of the black sugar block.
Description
Technical Field
The invention belongs to the technical field of brown sugar production, and particularly relates to a production process of brown sugar blocks.
Background
Blacksugar is sucrose which is dark in color, molded with honey without being highly refined, and has a burnt flavor, and is called blacksugar because it is dark and approximately black in color. Because the brown sugar is the sucrose which is not refined, the natural nutrient components of the sugarcane are effectively retained, and the brown sugar is more easily absorbed by the human body after being refined for a long time. As the nutritional value of the brown sugar is well known, people eating the brown sugar are more and more, but the original brown sugar block has poor taste, is not rich in nutrition and is not easy to form, so that the attractiveness and the forming effect are influenced.
Disclosure of Invention
The invention aims to provide a production process of brown sugar blocks aiming at the defects of the prior art.
The invention provides the following technical scheme:
a production process of brown sugar blocks comprises the following steps:
s1, respectively taking longan, ginger and red date, cleaning, drying and pulverizing to obtain longan powder, ginger powder and red date powder, and then uniformly mixing the longan powder, the ginger powder and the red date powder according to the proportion to obtain a premix for later use;
s2, precipitating and filtering fresh sugarcane juice, adding a brown sugar solution, uniformly stirring, heating and boiling, heating by using heat conduction oil, stirring for 1-2h at 90-110 ℃, then slowly adding a premix under the stirring condition, continuously heating to 110-130 ℃, and stirring for 0.5-1h to obtain syrup;
s3, standing the syrup, cooling to 80-90 ℃, keeping the temperature, stirring for 1-3min, standing, cooling to 60-80 ℃, adding honey, and stirring uniformly;
s4, pouring the syrup mixed with honey in the step S3 into a brown sugar forming die, wherein edible rose pollen needs to be spread in the brown sugar forming die;
s5, conveying the brown sugar forming die to an air cooling chamber, cooling by using cold air, taking out the solidified and formed brown sugar block from the brown sugar forming die, and conveying the brown sugar block to a sterile drying chamber for drying;
and S6, packaging the formed brown sugar blocks.
Preferably, in the step S1, the particle sizes of the longan powder, the ginger powder and the red date powder are 100-200 meshes, and the mass ratio of the longan powder, the ginger powder and the red date powder in the premix is 1: 1-1.5: 2-4.
Preferably, the mass ratio of the brown sugar to the water in the brown sugar solution is 2-4: 1, the mass ratio of the fresh sugarcane juice to the brown sugar solution is 1: 4-8, wherein the mass ratio of the premix to the total mass of the fresh sugarcane juice and the brown sugar solution is 0.1-3: 100.
preferably, the particle size of the rose pollen is 200-500 meshes.
Preferably, the cooling time is 12-24 h.
The invention has the beneficial effects that:
the preparation process of the black sugar block is simple, the premix consisting of the longan powder, the ginger powder and the red date powder is added in the preparation process of the black sugar block, the taste of the black sugar block is favorably improved, the nutritional value of the black sugar block is further improved, honey is added in the cooling process of syrup, the taste of the black sugar block is favorably improved, the forming effect of the black sugar block is favorably improved, the edible rose powder is pre-paved in a black sugar forming die, the fragrance of the black sugar block can be increased, the appetite is improved, and the demolding of the black sugar block is convenient.
Detailed Description
Example 1
A production process of brown sugar blocks comprises the following steps:
s1, respectively taking longan, ginger and red date, cleaning, drying and pulverizing to obtain longan powder, ginger powder and red date powder, wherein the particle sizes of the longan powder, the ginger powder and the red date powder are 100-mesh and 200-mesh, and then uniformly mixing according to the proportion to obtain a premix for later use, wherein the mass ratio of the longan powder to the ginger powder to the red date powder in the premix is 1: 1: 2;
s2, precipitating and filtering fresh sugarcane juice, adding a brown sugar solution, uniformly stirring, heating and decocting, heating by using heat conduction oil, stirring for 1.5 hours at 105 ℃, then slowly adding a premix under the stirring condition, continuously heating to 120 ℃, and stirring for 1 hour to obtain syrup, wherein the mass ratio of brown sugar to water in the brown sugar solution is 3.5: 1, the mass ratio of the fresh sugarcane juice to the brown sugar solution is 1: 5, the ratio of the mass of the premix to the total mass of the fresh sugarcane juice and the brown sugar solution is 1: 100, respectively;
s3, standing the syrup, cooling to 85 ℃, keeping the temperature, stirring for 1-3min, standing, cooling to 70 ℃, adding honey, and stirring uniformly;
s4, pouring the syrup mixed with the honey in the step S3 into a brown sugar forming die, wherein edible rose pollen needs to be spread in the brown sugar forming die in advance, and the grain diameter of the rose pollen is 200-500 meshes;
s5, conveying the brown sugar forming die to an air cooling chamber, cooling for 18h by using cold air, taking out the solidified and formed brown sugar block from the brown sugar forming die, and conveying the brown sugar block to a sterile drying chamber for drying;
and S6, packaging the formed brown sugar blocks.
Example 2
A production process of brown sugar blocks comprises the following steps:
s1, respectively taking longan, ginger and red date, cleaning, drying and pulverizing to obtain longan powder, ginger powder and red date powder, wherein the particle sizes of the longan powder, the ginger powder and the red date powder are 100-mesh and 200-mesh, and then uniformly mixing according to the proportion to obtain a premix for later use, wherein the mass ratio of the longan powder to the ginger powder to the red date powder in the premix is 1: 1.2: 3;
s2, precipitating and filtering fresh sugarcane juice, adding a brown sugar solution, uniformly stirring, heating and decocting, heating by using heat conduction oil, stirring for 2 hours at 100 ℃, then slowly adding a premix under the stirring condition, continuously heating to 120 ℃, and stirring for 1 hour to obtain syrup, wherein the mass ratio of the brown sugar to the water in the brown sugar solution is 3: 1, the mass ratio of the fresh sugarcane juice to the brown sugar solution is 1: 5, the ratio of the mass of the premix to the total mass of the fresh sugarcane juice and the brown sugar solution is 0.8: 100, respectively;
s3, standing the syrup, cooling to 90 ℃, keeping the temperature, stirring for 1-3min, standing, cooling to 75 ℃, adding honey, and stirring uniformly;
s4, pouring the syrup mixed with the honey in the step S3 into a brown sugar forming die, wherein edible rose pollen needs to be spread in the brown sugar forming die in advance, and the grain diameter of the rose pollen is 200-500 meshes;
s5, conveying the brown sugar forming die to an air cooling chamber, cooling for 18h by using cold air, taking out the solidified and formed brown sugar block from the brown sugar forming die, and conveying the brown sugar block to a sterile drying chamber for drying;
example 3
A production process of brown sugar blocks comprises the following steps:
s1, respectively taking longan, ginger and red date, cleaning, drying and pulverizing to obtain longan powder, ginger powder and red date powder, wherein the particle sizes of the longan powder, the ginger powder and the red date powder are 100-mesh and 200-mesh, and then uniformly mixing according to the proportion to obtain a premix for later use, wherein the mass ratio of the longan powder to the ginger powder to the red date powder in the premix is 1: 1.5: 2.5;
s2, precipitating and filtering fresh sugarcane juice, adding a brown sugar solution, uniformly stirring, heating and decocting, heating by using heat conduction oil, stirring for 2 hours at 105 ℃, then slowly adding a premix under the stirring condition, continuously heating to 130 ℃, and stirring for 0.5 hour to obtain syrup, wherein the mass ratio of brown sugar to water in the brown sugar solution is 4: 1, the mass ratio of the fresh sugarcane juice to the brown sugar solution is 1: 4, the ratio of the mass of the premix to the total mass of the fresh sugarcane juice and the brown sugar solution is 1: 100, respectively;
s3, standing the syrup, cooling to 85 ℃, keeping the temperature, stirring for 1-3min, standing, cooling to 70 ℃, adding honey, and stirring uniformly;
s4, pouring the syrup mixed with the honey in the step S3 into a brown sugar forming die, wherein edible rose pollen needs to be spread in the brown sugar forming die in advance, and the grain diameter of the rose pollen is 200-500 meshes;
s5, conveying the brown sugar forming die to an air cooling chamber, cooling for 24h by using cold air, taking out the solidified and formed brown sugar block from the brown sugar forming die, and conveying the brown sugar block to a sterile drying chamber for drying;
although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (5)
1. The production process of the brown sugar blocks is characterized by comprising the following steps of:
s1, respectively taking longan, ginger and red date, cleaning, drying and pulverizing to obtain longan powder, ginger powder and red date powder, and then uniformly mixing the longan powder, the ginger powder and the red date powder according to the proportion to obtain a premix for later use;
s2, precipitating and filtering fresh sugarcane juice, adding a brown sugar solution, uniformly stirring, heating and boiling, heating by using heat conduction oil, stirring for 1-2h at 90-110 ℃, then slowly adding a premix under the stirring condition, continuously heating to 110-130 ℃, and stirring for 0.5-1h to obtain syrup;
s3, standing the syrup, cooling to 80-90 ℃, keeping the temperature, stirring for 1-3min, standing, cooling to 60-80 ℃, adding honey, and stirring uniformly;
s4, pouring the syrup mixed with honey in the step S3 into a brown sugar forming die, wherein edible rose pollen needs to be spread in the brown sugar forming die;
s5, conveying the brown sugar forming die to an air cooling chamber, cooling by using cold air, taking out the solidified and formed brown sugar block from the brown sugar forming die, and conveying the brown sugar block to a sterile drying chamber for drying;
and S6, packaging the formed brown sugar blocks.
2. The process for producing brown sugar blocks as claimed in claim 1, wherein in the step S1, the particle sizes of the longan powder, the ginger powder and the red date powder are 100-200 meshes, and the mass ratio of the longan powder, the ginger powder and the red date powder in the premix is 1: 1-1.5: 2-4.
3. The process for producing a brown sugar cube according to claim 1, wherein in the step of S2, the mass ratio of brown sugar to water in the brown sugar solution is 2-4: 1, the mass ratio of the fresh sugarcane juice to the brown sugar solution is 1: 4-8, wherein the mass ratio of the premix to the total mass of the fresh sugarcane juice and the brown sugar solution is 0.1-3: 100.
4. the process as claimed in claim 1, wherein in the step S4, the grain size of the rose pollen is 200-500 meshes.
5. The process according to claim 1, wherein the cooling time in step S5 is 12-24 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911176304.2A CN110786410A (en) | 2019-11-26 | 2019-11-26 | Production process of brown sugar blocks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911176304.2A CN110786410A (en) | 2019-11-26 | 2019-11-26 | Production process of brown sugar blocks |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110786410A true CN110786410A (en) | 2020-02-14 |
Family
ID=69446373
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911176304.2A Pending CN110786410A (en) | 2019-11-26 | 2019-11-26 | Production process of brown sugar blocks |
Country Status (1)
| Country | Link |
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| CN (1) | CN110786410A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260452A (en) * | 2016-08-29 | 2017-01-04 | 西安虎标茶果土产食品有限公司 | A kind of preparation method of functional nigecose |
| CN106261329A (en) * | 2016-08-19 | 2017-01-04 | 赖维新 | A kind of nigecose solid beverage of flowers and fruits local flavor and preparation method thereof |
| CN107149021A (en) * | 2017-04-26 | 2017-09-12 | 广西怡神糖业有限公司 | A kind of production method of longan-jujube brown sugar block |
| CN108174962A (en) * | 2017-11-27 | 2018-06-19 | 安徽乐锦记食品有限公司 | A kind of more taste brown sugar block processing methods |
-
2019
- 2019-11-26 CN CN201911176304.2A patent/CN110786410A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261329A (en) * | 2016-08-19 | 2017-01-04 | 赖维新 | A kind of nigecose solid beverage of flowers and fruits local flavor and preparation method thereof |
| CN106260452A (en) * | 2016-08-29 | 2017-01-04 | 西安虎标茶果土产食品有限公司 | A kind of preparation method of functional nigecose |
| CN107149021A (en) * | 2017-04-26 | 2017-09-12 | 广西怡神糖业有限公司 | A kind of production method of longan-jujube brown sugar block |
| CN108174962A (en) * | 2017-11-27 | 2018-06-19 | 安徽乐锦记食品有限公司 | A kind of more taste brown sugar block processing methods |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200214 |
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| RJ01 | Rejection of invention patent application after publication |