CN112779363A

CN112779363A - Processing method of brown sugar

Info

Publication number: CN112779363A
Application number: CN201911058185.0A
Authority: CN
Inventors: 钱小红
Original assignee: Hunan Shanjie Brown Sugar Co ltd
Current assignee: Hunan Shanjie Brown Sugar Co ltd
Priority date: 2019-11-01
Filing date: 2019-11-01
Publication date: 2021-05-11

Abstract

The invention provides a processing method of brown sugar, which comprises the following steps: s1, peeling sugarcane, cutting into sections, squeezing, filtering juice, adding sucrase and maltase, adjusting conditions for enzymolysis, inactivating enzyme, filtering, and concentrating to obtain concentrated sugarcane juice; s2, decocting the concentrated sugarcane juice, decocting for 30-50min at 150-190 ℃, adding brown granulated sugar, stirring to dissolve, decocting for 60-100min at 190-220 ℃, adding stevioside, stirring to dissolve, and decocting for 30-60min at 220-270 ℃; s3, spreading the boiled liquid on a cooling bed, neatly marking the liquid by using a marking tool, and packaging and selling the liquid after completely cooling and forming. The invention can realize industrialized continuous production, solves the problem of complicated manual operation of the traditional brown sugar production, does not add any chemical reagent and food additive in the processing process, and ensures the green safety of food.

Description

Processing method of brown sugar

Technical Field

The invention relates to the technical field of brown sugar processing, in particular to a processing method of brown sugar.

Background

The sugarcane is a specific fruit of subtropics, has rich juice, high sugar content, fresh and sweet taste, contains trace elements such as calcium, potassium, iron, magnesium, folic acid and other mineral substances, has high nutritive value, is beneficial to acid-base balance in a human body, and is widely popular with people. Brown sugar is essentially a darker, highly refined edible sucrose that retains most of the available nutrients of sugar cane. At present, brown sugar in the domestic market is mainly imported from Japan and Taiwan, and no related product report is seen in China. Guangxi is a sugarcane producing area, utilizes advantageous resources, develops brown sugar products, and is one of diversified countermeasures for Guangxi sugar industry products.

The traditional brown sugar processing technology is that sugarcane juice is directly poured into a pot to be heated after being squeezed, impurities of the sugarcane juice float after the sugarcane juice is boiled, then the impurities are filtered by a screen, and then the sugarcane juice is quickly poured into a flat desktop after being heated, evaporated and concentrated to a certain degree, and the brown sugar can be obtained after being cooled for a plurality of minutes. The brown sugar obtained by the processing technology contains more impurities, and the impurities of the sugarcane juice float upwards after the sugarcane juice is boiled, so that the impurities are filtered, more sugarcane juice is wasted inevitably, and partial nutritional ingredients are taken away. The sugarcane juice clarification method of the modern brown sugar production process is divided into two methods, namely a sulfurous acid method and a carbonic acid method. The two methods can remove a large amount of nutrient components in the sugarcane juice when the clarification effect is achieved, and the quality of the brown sugar is reduced to a great extent.

The standard for brown sugar, namely the light industry standard QB/T4567-2013 of the people's republic of China, is formally implemented in 7/1/2014, and the quality standard of brown sugar is definitely specified, wherein the sense of brown sugar is definitely specified (see the table below), and the brown sugar produced by the traditional process has high impurity content, so that the quality standard needs to be improved.

Disclosure of Invention

The invention provides a novel processing method of brown sugar, which aims to improve the industrialization level and quality of the brown sugar.

The invention provides a processing method of brown sugar, which comprises the following steps:

s1, peeling sugarcane, cutting into sections, juicing, and filtering juice to obtain primary sugarcane juice; adding sucrase and maltase into the primary sugarcane juice, adjusting conditions for enzymolysis, inactivating enzymes, filtering, and concentrating to obtain concentrated sugarcane juice;

s2, decocting the concentrated sugarcane juice, decocting for 30-50min at 150-190 ℃, adding brown granulated sugar, stirring to dissolve, decocting for 60-100min at 190-220 ℃, adding stevioside, stirring to dissolve, and decocting for 30-60min at 220-270 ℃;

s3, spreading the boiled liquid on a cooling bed, neatly marking the liquid by using a marking tool, and packaging and selling the liquid after completely cooling and forming.

As a further improvement of the invention, the addition amounts of the sucrase and the maltase are 1000U/kg and 1200U/kg, respectively.

As a further improvement of the invention, the enzyme activities of the sucrase and the maltase are 300U/g and 500U/g respectively.

As a further improvement of the invention, the enzymolysis condition is that the pH is 5, the temperature is 70-80 ℃, and the enzymolysis time is 1.5-3 h.

As a further improvement of the invention, the enzyme deactivation method is heating at 105 ℃ for 10 min.

As a further improvement of the invention, the concentration method adopts ceramic membrane ultrafiltration, and the pore diameter of the ceramic membrane is 0.05-0.10 μm.

As a further improvement of the invention, the relative density after concentration is 1.2-1.5.

As a further improvement of the invention, the operating conditions of the ultrafiltration of the ceramic membrane are as follows: the transmembrane pressure difference is 0.15-0.27MPa, the filtration temperature is 50-60 ℃, and the membrane surface flow rate is 7-10 m/s.

As a further improvement of the invention, the mass ratio of the sugarcane to the brown granulated sugar to the stevioside is 1000 (5-10) to (2-5).

As a further improvement of the invention, the mass ratio of the sugarcane to the brown granulated sugar to the stevioside is 1000:7: 3.

The invention has the following beneficial effects: the method can be used for industrial continuous production, solves the problem of complex manual operation of the traditional brown sugar production, ensures the green safety of food because no chemical reagent or food additive is added in the processing process, and ensures that the brown sugar prepared by the enzymatic hydrolysis method has fine crystal grains, is brown to dark brown, has natural color and luster, less impurities, natural burnt caramel and charcoal aroma, strong fragrance, sweet and pleasant taste, fine mouthfeel, furthest preserves the nutrient components of the sugarcane and has very high nutritional value; the turbidity is below 0.2NTU after the black sugar is dissolved to 12 degrees Bx, the phenomenon of black residue after the black sugar is dissolved is solved, the quality of the black sugar is improved, the added stevioside further improves the sweetness of the black sugar and simultaneously can not increase the blood sugar of a user, and the stevioside is a safe additive.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

A processing method of brown sugar comprises the following steps:

s1, peeling 1000g of sugarcane, cutting into sections, juicing, and filtering juice to obtain primary sugarcane juice; adding sucrase (with the enzyme activity of 300U/g) and maltase (with the enzyme activity of 500U/g) into the primary sugarcane juice, wherein the addition amounts are 1000U/kg and 1200U/kg respectively, adjusting the pH to 5 by using 1mol/LHCl solution, adjusting the temperature to 70 ℃, performing enzymolysis for 1.5h, and performing enzyme deactivation, wherein the enzyme deactivation method comprises the steps of heating at 105 ℃ for 10min, filtering, and concentrating to the relative density of 1.2, the concentration method adopts ceramic membrane ultrafiltration, the pore diameter of the ceramic membrane is 0.05 mu m, and the operation conditions of the ceramic membrane ultrafiltration are as follows: transmembrane pressure difference is 0.15MPa, filtering temperature is 50 ℃, and membrane surface flow rate is 7m/s, so that concentrated sugarcane juice is obtained;

s2, decocting the concentrated sugarcane juice, decocting for 30min at 150 ℃, adding 5g of brown granulated sugar, stirring for dissolving, decocting for 60min at 190 ℃, adding 2g of stevioside, stirring for dissolving, and decocting for 30min at 220 ℃;

Example 2

A processing method of brown sugar comprises the following steps:

s1, peeling 1000g of sugarcane, cutting into sections, juicing, and filtering juice to obtain primary sugarcane juice; adding sucrase (with enzyme activity of 300U/g) and maltase (with enzyme activity of 500U/g) into the primary sugarcane juice, wherein the addition amounts are 1000U/kg and 1200U/kg respectively, adjusting the pH to 5 by using 1mol/LHCl solution, adjusting the temperature to 80 ℃, performing enzymolysis for 3h, and performing enzyme deactivation, wherein the enzyme deactivation method comprises the steps of heating at 105 ℃ for 10min, filtering, and concentrating to a relative density of 1.5, the concentration method adopts ceramic membrane ultrafiltration, the aperture of the ceramic membrane is 0.10 mu m, and the operation conditions of the ceramic membrane ultrafiltration are as follows: transmembrane pressure difference is 0.27MPa, filtering temperature is 60 ℃, and membrane surface flow velocity is 10m/s, so that concentrated sugarcane juice is obtained;

s2, decocting the concentrated sugarcane juice, decocting for 50min at 190 ℃, adding 10g of brown granulated sugar, stirring for dissolving, decocting for 100min at 220 ℃, adding 5g of stevioside, stirring for dissolving, and decocting for 60min at 270 ℃;

Example 3

A processing method of brown sugar comprises the following steps:

s1, peeling 1000g of sugarcane, cutting into sections, juicing, and filtering juice to obtain primary sugarcane juice; adding sucrase (with enzyme activity of 300U/g) and maltase (with enzyme activity of 500U/g) into the primary sugarcane juice, wherein the addition amounts are 1000U/kg and 1200U/kg respectively, adjusting the pH to 5 with 1mol/LHCl solution, adjusting the temperature to 75 ℃, performing enzymolysis for 2h, and performing enzyme deactivation, wherein the enzyme deactivation method comprises the steps of heating at 105 ℃ for 10min, filtering, and concentrating to a relative density of 1.35, the concentration method adopts ceramic membrane ultrafiltration, the aperture of the ceramic membrane is 0.07 mu m, and the operation conditions of the ceramic membrane ultrafiltration are as follows: transmembrane pressure difference is 0.22MPa, filtering temperature is 55 ℃, and membrane surface flow rate is 8.5m/s, so that concentrated sugarcane juice is obtained;

s2, decocting the concentrated sugarcane juice, decocting for 40min at 170 ℃, adding 7g of brown granulated sugar, stirring for dissolving, decocting for 80min at 210 ℃, adding 3g of stevioside, stirring for dissolving, and decocting for 45min at 250 ℃;

Test example 1

The brown sugar prepared in examples 1-3 of the present invention was tested with conventional brown sugar (purchased from Zhangzhou mountain food Co., Ltd.) and the results are shown in tables 1 and 2.

TABLE 1

	Product characteristics
		Nutritional Brown sugar prepared in examples 1-3	Rich nutrients and special fragrance
Common brown sugar	Constant nutrient species and content

TABLE 2

	Example 1	Example 2	Example 3	Common brown sugar
					Sugar content/% of sucrose	84.5	86.8	88.7	40.5
Polyphenol/%)	0.98	1.21	1.15	0.42
					Amino acid/%)	2.53	2.76	2.75	0.32
turbidity/NTU	0.35	0.32	0.31	4.27
					Brill/degree Bx	99.98	99.99	99.99	78.42

Compared with the prior art, the method can realize industrial continuous production, solves the problem of complex manual operation in the traditional brown sugar production, does not add any chemical reagent or food additive in the processing process, and ensures the green safety of food; the turbidity is below 0.2NTU after the black sugar is dissolved to 12 degrees Bx, the phenomenon of black residue after the black sugar is dissolved is solved, the quality of the black sugar is improved, the added stevioside further improves the sweetness of the black sugar and simultaneously can not increase the blood sugar of a user, and the stevioside is a safe additive.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims

1. The processing method of brown sugar is characterized by comprising the following steps:

2. The method for processing brown sugar according to claim 1, wherein the sucrase and the maltase are added in an amount of 1000U/kg and 1200U/kg, respectively.

3. The method for processing brown sugar according to claim 1, wherein the enzymatic activities of sucrase and maltase are 300U/g and 500U/g, respectively.

4. The processing method of brown sugar according to claim 1, wherein the enzymolysis condition is pH 5, temperature is 70-80 ℃, and enzymolysis time is 1.5-3 h.

5. The method for processing brown sugar according to claim 1, wherein the enzyme deactivation method comprises heating at 105 ℃ for 10 min.

6. The process of claim 1, wherein the concentration is performed by ultrafiltration using a ceramic membrane having a pore size of 0.05 to 0.10 μm.

7. The process of claim 6, wherein the relative density of the brown sugar after concentration is from about 1.2 to about 1.5.

8. The processing method of brown sugar according to claim 6, wherein the ceramic membrane ultrafiltration is performed under the following conditions: the transmembrane pressure difference is 0.15-0.27MPa, the filtration temperature is 50-60 ℃, and the membrane surface flow rate is 7-10 m/s.

9. The processing method of brown sugar according to claim 1, wherein the sugar cane, brown granulated sugar and stevioside are added in a mass ratio of 1000 (5-10) to (2-5).

10. The processing method of brown sugar according to claim 9, wherein the sugar cane, brown granulated sugar and stevioside are added in a mass ratio of 1000:7: 3.