CN115104710A - Instant egg brown sugar and production device and production method thereof - Google Patents
Instant egg brown sugar and production device and production method thereof Download PDFInfo
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- CN115104710A CN115104710A CN202210724537.7A CN202210724537A CN115104710A CN 115104710 A CN115104710 A CN 115104710A CN 202210724537 A CN202210724537 A CN 202210724537A CN 115104710 A CN115104710 A CN 115104710A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 32
- 235000013601 eggs Nutrition 0.000 claims abstract description 137
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 claims abstract description 20
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims description 45
- 240000000111 Saccharum officinarum Species 0.000 claims description 41
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 41
- 238000001035 drying Methods 0.000 claims description 33
- 238000003756 stirring Methods 0.000 claims description 33
- 238000002347 injection Methods 0.000 claims description 32
- 239000007924 injection Substances 0.000 claims description 32
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 238000001816 cooling Methods 0.000 claims description 22
- 239000006188 syrup Substances 0.000 claims description 22
- 235000020357 syrup Nutrition 0.000 claims description 22
- 238000004806 packaging method and process Methods 0.000 claims description 20
- 235000009508 confectionery Nutrition 0.000 claims description 18
- 235000019991 rice wine Nutrition 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 16
- 229960004016 sucrose syrup Drugs 0.000 claims description 16
- 238000007664 blowing Methods 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 13
- 230000018044 dehydration Effects 0.000 claims description 12
- 238000006297 dehydration reaction Methods 0.000 claims description 12
- 235000013410 fast food Nutrition 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 7
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 7
- 239000011707 mineral Substances 0.000 claims description 7
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 239000005457 ice water Substances 0.000 claims description 6
- 230000000149 penetrating effect Effects 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims description 6
- 239000000741 silica gel Substances 0.000 claims description 6
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- 230000000694 effects Effects 0.000 abstract description 7
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- 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 abstract description 6
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- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N1/00—Machines or apparatus for extracting juice
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B30—PRESSES
- B30B—PRESSES IN GENERAL
- B30B9/00—Presses specially adapted for particular purposes
- B30B9/02—Presses specially adapted for particular purposes for squeezing-out liquid from liquid-containing material, e.g. juice from fruits, oil from oil-containing material
- B30B9/04—Presses specially adapted for particular purposes for squeezing-out liquid from liquid-containing material, e.g. juice from fruits, oil from oil-containing material using press rams
- B30B9/06—Presses specially adapted for particular purposes for squeezing-out liquid from liquid-containing material, e.g. juice from fruits, oil from oil-containing material using press rams co-operating with permeable casings or strainers
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D31/00—Other cooling or freezing apparatus
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B21/00—Arrangements or duct systems, e.g. in combination with pallet boxes, for supplying and controlling air or gases for drying solid materials or objects
- F26B21/001—Drying-air generating units, e.g. movable, independent of drying enclosure
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B21/00—Arrangements or duct systems, e.g. in combination with pallet boxes, for supplying and controlling air or gases for drying solid materials or objects
- F26B21/004—Nozzle assemblies; Air knives; Air distributors; Blow boxes
-
- 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 belongs to the technical field of food, and particularly relates to an instant egg brown sugar, and a production device and a production method thereof. The instant egg brown sugar provided by the invention comprises the following components in parts by weight: 25-35 parts of brown sugar by ancient method, 0.5-1.5 parts of freeze-dried eggs and 0.5-1.5 parts of L-arabinose. According to the invention, L-arabinose is added in the process of the prepared instant egg brown sugar, and sucrose in food can not be converted into glucose and also can not be converted into blood sugar by inhibiting the activity of glycosidase in small intestine, so that the absorption of 70% of sucrose in human body can be inhibited, and the instant egg brown sugar has good effects of relieving weight gain, reducing blood sugar and blood pressure and preventing diabetes. The freeze-dried eggs do not damage the original tissue structure of the eggs, and the freshness and the shape of the eggs are kept to the maximum extent. The instant egg brown sugar provided by the invention does not need to be cooked manually, is very friendly to people who cannot go to the kitchen and people who are inconvenient to go to the kitchen, and can be eaten by people at any time and any place.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to an instant egg brown sugar, and a production device and a production method thereof.
Background
The brown sugar-containing eggs are health-care food prepared from brown sugar and eggs serving as main food materials, and can warm the body, increase energy, activate qi and blood and accelerate blood circulation. Brown sugar is a common, economical and applicable health care product, has the effects of enriching blood and promoting blood circulation, can treat dysmenorrhea or cold-suffered abdominal pain, can effectively treat deficiency and tonify, and is particularly suitable for the elderly with physical weakness and the people who are cured for the first time of a big illness. The egg contains a large amount of vitamins, minerals and protein with high biological value, the amino acid composition of the protein is most similar to that of human tissue protein, and the egg has the effects of nourishing yin, moistening dryness, nourishing heart, soothing nerves, nourishing blood, preventing miscarriage and prolonging life.
The traditional brown sugar eggs are added with a large amount of brown sugar, so that the sucrose content of the product is high. The diet is the source of blood sugar of human body, and the food ingested by human body must be decomposed into glucose under the action of glycosidase after reaching small intestine; however, the sugar can be absorbed into the blood by the mucosa of the small intestine only after being decomposed into glucose, so that the blood sugar is formed, and therefore, not all people can eat brown sugar eggs (for example, patients with hypertension, hyperglycemia). Moreover, the traditional brown sugar eggs need to be cooked manually by self, so that the brown sugar eggs are not friendly to people who cannot cook food and people who are inconvenient to cook food.
Disclosure of Invention
In order to solve the technical problems in the prior art, the invention provides fast-food egg brown sugar and a production device and a production method thereof.
The technical scheme of the invention is realized as follows:
an instant egg brown sugar comprises the following components in parts by weight:
25-35 parts of brown sugar by ancient method, 0.5-1.5 parts of freeze-dried eggs and 0.5-1.5 parts of L-arabinose.
Preferably, the instant egg brown sugar comprises the following components in parts by weight: 30 parts of brown sugar by ancient method, 1 part of freeze-dried egg and 1 part of L-arabinose.
Preferably, the instant egg brown sugar also comprises 1.5-2.5 parts of sweet rice wine.
Preferably, the instant egg brown sugar comprises the following components in parts by weight: 30 parts of brown sugar by ancient method, 1 part of freeze-dried eggs, 1 part of L-arabinose and 2 parts of sweet rice wine.
The invention also discloses a production method of the fast-food egg brown sugar, which specifically comprises the following steps:
step 1: selecting high-quality sugarcane (without hollow and without moth);
and 2, step: pressing the sugarcane in the step 1 into sugarcane juice, and filtering by using a 120-mesh filter screen to obtain the sugarcane juice;
and step 3: decocting the sugarcane juice obtained in the step 2 for 90min to prepare old brown sugar;
and 4, step 4: adding 76% sucrose syrup into the old brown sugar in the step 3, decocting again at high temperature of 120 ℃ and concentrating for 30min to obtain concentrated red syrup;
and 5: filtering the concentrated red syrup obtained in the step (4) by using a 80-mesh gauze, adding L-arabinose, and stirring and sanding clockwise in a marmite for 10min to obtain red syrup;
step 6: pouring the brown sugar slurry obtained in the step 5 into a high-temperature-resistant silica gel mold, and cooling for 20min to form blocks, thereby obtaining brown sugar blocks;
and 7: demolding and drying the brown sugar blocks obtained in the step 6, wherein the drying temperature is 75 ℃, and drying and dehydrating are carried out for 24 hours to obtain sugar-reduced brown sugar;
and 8: packaging the sugar-reduced brown sugar obtained in the step 7;
and step 9: boiling eggs in water at 90 deg.C for 10min, and removing shells in ice water (10-20 deg.C) to obtain shell-free eggs;
step 10: taking the sugar-reduced brown sugar in the step 7, preparing brown sugar water by using brown sugar and mineral water in a ratio of 2: 10, putting the shell-free eggs in the step 9 into the brown sugar water, boiling for 12min at 80 ℃, and soaking for 6h at 50 ℃;
step 11: penetrating the shell-free eggs obtained in the step 10 into holes by using circular hole tubes with the diameter of 2 mm;
step 12: quickly freezing the eggs obtained in the step 11 to below-35 ℃ to obtain frozen eggs;
step 13: putting the frozen eggs obtained in the step (12) into a vacuum dehydration cabin for vacuum dehydration to obtain freeze-dried eggs;
step 14: taking out the freeze-dried eggs in the step 13 and packaging;
step 15: and (4) combining and packaging the sugar-reduced brown sugar obtained in the step (8) and the freeze-dried eggs obtained in the step (14) to obtain the instant egg brown sugar.
Preferably, in step 9, sweet rice wine is added while cooking eggs.
Preferably, in step 15, the instant egg brown sugar further comprises sweet rice wine packaged separately.
The invention also discloses a production device of the fast food egg brown sugar, which comprises a sugar-reducing brown sugar production device and a freeze-dried egg production device;
subtract sugary brown sugar apparatus for producing includes the squeezer, the discharge gate top of squeezer bottom is provided with 120 mesh filter screens, the discharge gate of squeezer bottom is connected with the sugarcane juice feed inlet of system pot top, the sucrose syrup feed inlet of system pot top is connected with the discharge gate of sucrose syrup preparation jar, the discharge gate of system pot bottom and the feed inlet at system pot top are connected, the top is located the feed inlet below and is provided with 80 mesh filter screens in the system pot, be provided with agitating unit in the system pot, the discharge gate of system pot bottom is connected with the feed inlet at cooling and drying device top.
The cooling and drying device comprises a device body, wherein a plurality of layers of placing racks are transversely arranged in the device body, and a mold is arranged on each placing rack; the device body is internally provided with a liquid injection device, the liquid injection device comprises liquid injection pipes positioned above each layer of placement rack, the liquid injection pipes are communicated with one another, a liquid inlet of the topmost liquid injection pipe is connected with a liquid inlet at the top of the cooling and drying device, liquid injection heads are arranged on the liquid injection pipes, and the liquid injection heads are positioned right above the die; the device is characterized in that a blowing device is further arranged in the device body and comprises a blowing cavity located on the left side of the device body, a plurality of blowing openings are densely distributed in the right side wall of the blowing cavity in the height direction, an air inlet in the left side wall of the blowing cavity is sequentially connected with a heating device and a fan through pipelines, and a plurality of air outlets are densely distributed in the right side wall of the device body in the height direction.
The backward flow export of system pot bottom passes through the backward flow access connection at backwash pump, pipeline and system pot top, be provided with agitating unit in the system pot, agitating unit includes the puddler, by last middle part stirring rake, the lower part stirring rake of tilt up that is provided with the upper portion stirring rake of downward sloping, level setting respectively under to on the puddler, all be provided with electric heater unit and temperature monitoring device on upper portion stirring rake, middle part stirring rake, the lower part stirring rake.
Advantageous effects
The beneficial effects of the invention are summarized as follows: according to the invention, L-arabinose is added in the process of the prepared instant egg brown sugar, and sucrose in food can not be converted into glucose and also can not be converted into blood sugar by inhibiting the activity of glycosidase in small intestine, so that the absorption of 70% of sucrose in human body can be inhibited, and the instant egg brown sugar has good effects of relieving weight gain, reducing blood sugar and blood pressure and preventing diabetes. The freeze-dried eggs do not damage the original tissue structure of the eggs, and the freshness and the shape of the eggs are kept to the maximum extent. The fast food egg brown sugar provided by the invention does not need to be cooked manually, is very friendly to people who cannot go to the kitchen and people who are inconvenient to go to the kitchen, and can be eaten by people at any time and any place.
Drawings
Fig. 1 is a schematic structural diagram of a sugar-reducing brown sugar production device provided by the invention;
FIG. 2 is a schematic structural diagram of a cooling and drying apparatus according to the present invention;
the device comprises a squeezer 1, a filter screen 2.120 meshes, a boiling pot 3, a cane sugar and syrup preparation tank 4, a marmite 5, a filter screen 6.80 meshes, a cooling and drying device 7, a device body 8, a placement frame 9, a die 10, a liquid injection pipe 11, a liquid injection head 12, an air blowing cavity 13, an air blowing opening 14, a heating device 15, a fan 16, an air outlet 17, an air outlet 18, a reflux outlet 19, a reflux pump 20, a reflux inlet 21, an upper stirring paddle 22, a middle stirring paddle 23, a lower stirring paddle 24, a valve 25, a metering pump 26 and a liquid transfer pump.
Detailed Description
In order to enhance the understanding of the present invention, the following will be made to further describe the instant egg brown sugar in detail by referring to the examples and the attached drawings, and the examples are only for explaining the present invention and do not limit the protection scope of the present invention.
Example 1
An instant egg brown sugar comprises the following components in parts by weight:
30 parts of brown sugar by ancient method, 1 part of freeze-dried egg and 1 part of L-arabinose.
The production method of the fast-food egg brown sugar specifically comprises the following steps:
step 1: selecting high-quality sugarcane (without hollow and without moth);
step 2: pressing the sugarcane in the step 1 into sugarcane juice, and filtering by using a 120-mesh filter screen to obtain the sugarcane juice;
and step 3: decocting the sugarcane juice obtained in the step 2 for 90min to prepare old brown sugar;
and 4, step 4: adding 76% sucrose syrup into the old brown sugar in the step 3, decocting again at high temperature of 120 ℃ and concentrating for 30min to obtain concentrated red syrup;
and 5: filtering the concentrated red syrup obtained in the step (4) by using a 80-mesh gauze, adding L-arabinose, and stirring and sanding clockwise in a marmite for 10min to obtain red syrup;
step 6: pouring the brown sugar slurry obtained in the step 5 into a high-temperature-resistant silica gel mold, and cooling for 20min to form blocks, thereby obtaining brown sugar blocks;
and 7: demolding and drying the brown sugar blocks obtained in the step 6, wherein the drying temperature is 75 ℃, and drying and dehydrating are carried out for 24 hours to obtain sugar-reduced brown sugar;
and 8: packaging the sugar-reduced brown sugar obtained in the step 7;
and step 9: boiling egg in water at 90 deg.C for 10min, and removing shell in ice water (10-20 deg.C) to obtain shell-free egg;
step 10: taking the sugar-reduced brown sugar in the step 7, preparing brown sugar water by using brown sugar and mineral water in a ratio of 2: 10, putting the shell-free eggs in the step 9 into the brown sugar water, boiling for 12min at 80 ℃, and soaking for 6h at 50 ℃;
step 11: penetrating the shell-free eggs obtained in the step 10 into holes by using circular hole tubes with the diameter of 2 mm;
step 12: quickly freezing the eggs obtained in the step 11 to below-35 ℃ to obtain frozen eggs;
step 13: putting the frozen eggs obtained in the step (12) into a vacuum dehydration cabin for vacuum dehydration to obtain freeze-dried eggs;
step 14: taking out the freeze-dried eggs in the step 13 and packaging;
step 15: and (4) combining and packaging the sugar-reduced brown sugar obtained in the step (8) and the freeze-dried eggs obtained in the step (14) to obtain the instant egg brown sugar.
Example 2
An instant egg brown sugar comprises the following components in parts by weight:
25 parts of brown sugar by ancient method, 0.5 part of freeze-dried egg and 0.5 part of L-arabinose.
The production method of the fast-food egg brown sugar specifically comprises the following steps:
step 1: selecting high-quality sugarcane (without hollow and without moth);
step 2: pressing the sugarcane in the step 1 into sugarcane juice, and filtering by using a 120-mesh filter screen to obtain the sugarcane juice;
and step 3: decocting the sugarcane juice obtained in the step 2 for 90min to prepare old brown sugar;
and 4, step 4: adding 76% sucrose syrup into the old brown sugar obtained in the step (3), decocting at 120 deg.C for 30min, and concentrating to obtain concentrated red syrup;
and 5: filtering the concentrated red syrup obtained in the step (4) by using a 80-mesh gauze, adding L-arabinose, and stirring and sanding clockwise in a marmite for 10min to obtain red syrup;
step 6: pouring the brown sugar slurry obtained in the step 5 into a high-temperature-resistant silica gel mold, and cooling for 20min to form blocks, thereby obtaining brown sugar blocks;
and 7: demolding and drying the brown sugar blocks obtained in the step 6, wherein the drying temperature is 75 ℃, and drying and dehydrating are carried out for 24 hours to obtain sugar-reduced brown sugar;
and step 8: packaging the sugar-reduced brown sugar obtained in the step 7;
and step 9: boiling egg in water at 90 deg.C for 10min, and removing shell in ice water (10-20 deg.C) to obtain shell-free egg;
step 10: taking the sugar-reduced brown sugar in the step 7, preparing brown sugar water by using brown sugar and mineral water in a ratio of 2: 10, putting the shell-free eggs in the step 9 into the brown sugar water, boiling for 12min at 80 ℃, and soaking for 6h at 50 ℃;
step 11: penetrating the shell-free eggs obtained in the step 10 into holes by using circular hole tubes with the diameter of 2 mm;
step 12: quickly freezing the eggs obtained in the step 11 to below-35 ℃ to obtain frozen eggs;
step 13: putting the frozen eggs obtained in the step (12) into a vacuum dehydration cabin for vacuum dehydration to obtain freeze-dried eggs;
step 14: taking out the freeze-dried eggs in the step 13 and packaging;
step 15: and (4) combining and packaging the sugar-reduced brown sugar obtained in the step (8) and the freeze-dried eggs obtained in the step (14) to obtain the instant egg brown sugar.
Example 3
An instant egg brown sugar comprises the following components in parts by weight:
30 parts of brown sugar by ancient method, 1 part of freeze-dried eggs, 1 part of L-arabinose and 2 parts of sweet rice wine.
The production method of the instant egg brown sugar specifically comprises the following steps:
step 1: selecting high-quality sugarcane (without hollow and without moth);
step 2: pressing the sugarcane in the step 1 into sugarcane juice, and filtering by using a 120-mesh filter screen to obtain the sugarcane juice;
and step 3: decocting the sugarcane juice obtained in the step 2 for 90min to prepare old brown sugar;
and 4, step 4: adding 76% sucrose syrup into the old brown sugar in the step 3, decocting again at high temperature of 120 ℃ and concentrating for 30min to obtain concentrated red syrup;
and 5: filtering the concentrated red syrup obtained in the step (4) by using a 80-mesh gauze, adding L-arabinose, and stirring and sanding clockwise in a marmite for 10min to obtain red syrup;
step 6: pouring the brown sugar slurry obtained in the step 5 into a high-temperature-resistant silica gel mold, and cooling for 20min to form blocks, thereby obtaining brown sugar blocks;
and 7: demolding and drying the brown sugar blocks obtained in the step 6, wherein the drying temperature is 75 ℃, and drying and dehydrating are carried out for 24 hours to obtain sugar-reduced brown sugar;
and 8: packaging the sugar-reduced brown sugar obtained in the step 7;
and step 9: boiling egg in 90 deg.C water for 10min, adding sweet rice wine while boiling egg, and removing shell in ice water (10-20 deg.C) to obtain shell-free egg;
step 10: taking the sugar-reduced brown sugar in the step 7, preparing brown sugar water by using brown sugar and mineral water in a ratio of 2: 10, putting the shell-free eggs in the step 9 into the brown sugar water, boiling for 12min at 80 ℃, and soaking for 6h at 50 ℃;
step 11: penetrating the shell-free eggs obtained in the step 10 into holes by using circular hole tubes with the diameter of 2 mm;
step 12: quickly freezing the eggs obtained in the step 11 to below-35 ℃ to obtain frozen eggs;
step 13: putting the frozen eggs obtained in the step (12) into a vacuum dehydration cabin for vacuum dehydration to obtain freeze-dried eggs;
step 14: taking out the freeze-dried eggs in the step 13 and packaging;
step 15: packaging the sweet rice wine to obtain the sweet rice wine packaged separately;
step 16: and (3) packaging the sweet rice wine packaged separately in the step (15), the sugar-reduced brown sugar in the step (8) and the freeze-dried eggs in the step (14) in a combined manner to obtain the instant egg brown sugar.
Example 4
An instant egg brown sugar comprises the following components in parts by weight:
35 parts of brown sugar by ancient method, 1.5 parts of freeze-dried eggs, 1.5 parts of L-arabinose and 2 parts of sweet rice wine.
The production method of the instant egg brown sugar specifically comprises the following steps:
step 1: selecting high-quality sugarcane (without hollow and without moth);
step 2: pressing the sugarcane in the step 1 into sugarcane juice, and filtering by using a 120-mesh filter screen to obtain the sugarcane juice;
and step 3: decocting the sugarcane juice obtained in the step 2 for 90min to prepare old brown sugar;
and 4, step 4: adding 76% sucrose syrup into the old brown sugar in the step 3, decocting again at high temperature of 120 ℃ and concentrating for 30min to obtain concentrated red syrup;
and 5: filtering the concentrated red syrup obtained in the step (4) by using a 80-mesh gauze, adding L-arabinose, and stirring and sanding clockwise in a marmite for 10min to obtain red syrup;
step 6: pouring the brown sugar slurry obtained in the step 5 into a high-temperature-resistant silica gel mold, and cooling for 20min to form blocks, thereby obtaining brown sugar blocks;
and 7: demolding and drying the brown sugar blocks obtained in the step 6, wherein the drying temperature is 75 ℃, and drying and dehydrating are carried out for 24 hours to obtain sugar-reduced brown sugar;
and 8: packaging the sugar-reduced brown sugar obtained in the step 7;
and step 9: boiling egg in 90 deg.C water for 10min, adding sweet rice wine while boiling egg, and removing shell in ice water (10-20 deg.C) to obtain shell-free egg;
step 10: taking the sugar-reduced brown sugar in the step 7, preparing brown sugar water by using brown sugar and mineral water in a ratio of 2: 10, putting the shell-free eggs in the step 9 into the brown sugar water, boiling for 12min at 80 ℃, and soaking for 6h at 50 ℃;
step 11: penetrating the shell-free eggs obtained in the step 10 into holes by using circular hole tubes with the diameter of 2 mm;
step 12: quickly freezing the eggs obtained in the step 11 to below-35 ℃ to obtain frozen eggs;
step 13: putting the frozen eggs obtained in the step (12) into a vacuum dehydration cabin for vacuum dehydration to obtain freeze-dried eggs;
step 14: taking out the freeze-dried eggs in the step 13 and packaging;
step 15: packaging the sweet rice wine to obtain the sweet rice wine packaged separately;
step 16: and (3) packaging the sweet rice wine packaged separately in the step (15), the sugar-reduced brown sugar in the step (8) and the freeze-dried eggs in the step (14) in a combined manner to obtain the instant egg brown sugar.
Example 5
An instant egg brown sugar production device comprises a sugar-reducing brown sugar production device and a freeze-dried egg production device;
as shown in fig. 1, subtract sugary brown sugar apparatus for producing includes squeezer 1, the discharge gate top of squeezer bottom is provided with 120 mesh filter screens 2, the discharge gate of squeezer bottom is connected with the sugarcane juice feed inlet at 3 tops of system pot, the sucrose syrup feed inlet at system pot top is connected with the discharge gate of sucrose syrup preparation jar 4, the discharge gate of system pot bottom is connected with the feed inlet at 5 tops of sanding pot, the top is located the feed inlet below and is provided with 80 mesh filter screens 6 in the sanding pot, be provided with agitating unit in the sanding pot, the discharge gate of sanding pot bottom is connected with the feed inlet at 7 tops of cooling and drying device.
As shown in fig. 2, the cooling and drying device comprises a device body 8, a plurality of layers of placing frames 9 are transversely arranged in the device body, and a mold 10 is arranged on each placing frame; the device is characterized in that a liquid injection device is arranged in the device body, the liquid injection device comprises liquid injection pipes 11 positioned above each layer of placement racks, the liquid injection pipes are communicated with one another, a liquid inlet of the topmost liquid injection pipe is connected with a liquid inlet at the top of the cooling and drying device, liquid injection heads 12 are arranged on the liquid injection pipes, the liquid injection heads 12 are communicated with the liquid injection pipes through telescopic pipes, metering pumps (capable of accurately metering liquid injection amount) are arranged on the liquid injection heads 12, and the liquid injection heads are positioned right above the die; still be provided with blast apparatus in the device body, blast apparatus is including being located the left chamber 13 that blows of device body, it is provided with a plurality of mouths 14 of blowing to gather along the direction of height on the right side wall in chamber that blows, the air intake on the left side wall in chamber that blows passes through the pipeline and is connected with heating device 15, fan 16 in proper order, it is provided with a plurality of air outlets 17 to gather along the direction of height on the right side wall of device body.
As shown in fig. 1, the backward flow export 18 of system pot bottom is connected with the backward flow import 20 at system pot top through backwash pump 19, pipeline, be provided with agitating unit in the system pot, agitating unit includes the puddler, by last upper portion stirring rake 21, the middle part stirring rake 22 of level setting, the lower part stirring rake 23 of tilt up that is provided with the downward sloping respectively under to on the puddler, all be provided with electric heater unit and temperature monitoring device on upper portion stirring rake, middle part stirring rake, the lower part stirring rake.
The specific method for producing the sugar-reduced brown sugar by using the sugar-reduced brown sugar production device comprises the following steps:
step 1: selecting high-quality sugarcane (without hollow and without moth);
step 2: putting the sugarcane in the step 1 into a squeezer 1, squeezing the sugarcane into sugarcane juice, filtering the sugarcane juice by a 120-mesh filter screen at the bottom of the squeezer, discharging the obtained sugarcane juice from a discharge port at the bottom, and then feeding the sugarcane juice into a decocting pot 3;
and step 3: decocting the sugarcane juice obtained in the step (2) in a decocting pot (3) for 90min to obtain old brown sugar; in the stewing process, the uniform stirring of the liquid with different heights in the stewing pot 3 is realized by arranging three groups of stirring paddles with different angles at different heights, and the uniform heating and temperature monitoring of the liquid with different heights in the stewing pot 3 are realized by arranging the electric heating device and the temperature monitoring device on the upper stirring paddle, the middle stirring paddle and the lower stirring paddle.
And 4, step 4: preparing 76% of sucrose syrup in a sucrose syrup preparation tank 4, adding 76% of sucrose syrup into the old brown sugar in the step 3 through a sucrose syrup feeding port, decocting and concentrating at high temperature of 120 ℃ for 30min again to obtain concentrated red syrup; in the concentration process, in order to prevent the bottom of the boiler from being burnt, a reflux device is arranged, and the liquid at the bottom is added from a reflux inlet 20 at the top of the boiler again through a reflux outlet 18, a reflux pump 19 and a pipeline.
And 5: the concentrated red syrup obtained in the step 4 enters a marmite 5 through a discharge hole in the bottom of the boiling pot, is filtered by a 80-mesh filter screen 6 at the top of the marmite, is added with L-arabinose, and is stirred and marbled clockwise for 10min by starting a stirring device to obtain red syrup;
step 6: the brown sugar liquid in the step 5 enters the liquid injection pipes 11 on each layer through the feeding hole at the top of the cooling and drying device, then is injected into the mold 10 from the liquid injection head 12, the fan is started, external cooling air enters the air blowing cavity 13 under the action of the fan, then is uniformly blown out from each air blowing port 14 to carry out air cooling on the brown sugar liquid on each layer of the placing frame 9, high-temperature air after heat exchange is rapidly discharged from a plurality of air outlets 17, rapid cooling forming of the brown sugar liquid is realized, and blocks are formed after cooling for 20min to obtain brown sugar blocks;
and 7: and starting the heating device 15, heating the air blown out by the fan 16, drying the brown sugar blocks by utilizing hot air at the drying temperature of 75 ℃, and drying and dehydrating for 24 hours to obtain the sugar-reduced brown sugar.
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 (10)
1. An instant egg brown sugar is characterized by comprising the following components in parts by weight: 25-35 parts of brown sugar produced by ancient method, 0.5-1.5 parts of freeze-dried eggs and 0.5-1.5 parts of L-arabinose.
2. The instant egg brown sugar of claim 1, comprising the following components in parts by weight: 30 parts of brown sugar by ancient method, 1 part of freeze-dried egg and 1 part of L-arabinose.
3. The instant egg brown sugar according to claim 1, further comprising 1.5-2.5 parts of sweet rice wine.
4. The instant egg brown sugar of claim 3, comprising the following components in parts by weight: 30 parts of brown sugar by ancient method, 1 part of freeze-dried eggs, 1 part of L-arabinose and 2 parts of sweet rice wine.
5. The production method of the instant egg brown sugar is characterized by comprising the following steps:
step 1: selecting high-quality sugarcanes without hollowness and moths;
and 2, step: pressing the sugarcane in the step 1 into sugarcane juice, and filtering by using a 120-mesh filter screen to obtain the sugarcane juice;
and step 3: decocting the sugarcane juice obtained in the step 2 for 90min to prepare old brown sugar;
and 4, step 4: adding 76% sucrose syrup into the old brown sugar in the step 3, decocting again at high temperature of 120 ℃ and concentrating for 30min to obtain concentrated red syrup;
and 5: filtering the concentrated red syrup obtained in the step (4) by using a 80-mesh gauze, adding L-arabinose, and stirring and sanding clockwise in a marmite for 10min to obtain red syrup;
step 6: pouring the brown sugar slurry obtained in the step 5 into a high-temperature-resistant silica gel mold, and cooling for 20min to form blocks, thereby obtaining brown sugar blocks;
and 7: demolding and drying the brown sugar blocks obtained in the step 6, wherein the drying temperature is 75 ℃, and drying and dehydrating are carried out for 24 hours to obtain sugar-reduced brown sugar;
and 8: packaging the sugar-reduced brown sugar obtained in the step 7;
and step 9: boiling egg in water at 90 deg.C for 10min, and removing shell in ice water (10-20 deg.C) to obtain shell-free egg;
step 10: taking the sugar-reduced brown sugar in the step 7, preparing brown sugar water by using brown sugar and mineral water in a ratio of 2: 10, putting the shell-free eggs in the step 9 into the brown sugar water, boiling for 12min at 80 ℃, and soaking for 6h at 50 ℃;
step 11: penetrating the shell-free eggs obtained in the step 10 into holes by using circular hole tubes with the diameter of 2 mm;
step 12: quickly freezing the eggs obtained in the step 11 to below-35 ℃ to obtain frozen eggs;
step 13: putting the frozen eggs obtained in the step (12) into a vacuum dehydration cabin for vacuum dehydration to obtain freeze-dried eggs;
step 14: taking out the freeze-dried eggs in the step 13 and packaging;
step 15: and (5) combining and packaging the sugar-reduced brown sugar obtained in the step (8) and the freeze-dried eggs obtained in the step (14) to obtain the instant egg brown sugar.
6. The production method of the instant egg brown sugar as claimed in claim 5, wherein the production method comprises the following steps: in step 9, sweet rice wine is added when the eggs are cooked.
7. The production method of the instant egg brown sugar as claimed in claim 6, wherein the production method comprises the following steps: in step 15, the fast food egg brown sugar also comprises sweet rice wine packaged separately.
8. The utility model provides a production device of fast food egg brown sugar which characterized in that: comprises a sugar-reducing brown sugar production device and a freeze-dried egg production device;
subtract sugary brown sugar apparatus for producing includes the squeezer, the discharge gate top of squeezer bottom is provided with 120 mesh filter screens, the discharge gate of squeezer bottom is connected with the sugarcane juice feed inlet of system pot top, the sucrose syrup feed inlet of system pot top is connected with the discharge gate of sucrose syrup preparation jar, the discharge gate of system pot bottom and the feed inlet at system pot top are connected, the top is located the feed inlet below and is provided with 80 mesh filter screens in the system pot, be provided with agitating unit in the system pot, the discharge gate of system pot bottom is connected with the feed inlet at cooling and drying device top.
9. The device for producing the brown sugar from the fast-food eggs according to claim 8, characterized in that: the cooling and drying device comprises a device body, wherein a plurality of layers of placing racks are transversely arranged in the device body, and a mold is arranged on each placing rack; the device body is internally provided with a liquid injection device, the liquid injection device comprises liquid injection pipes positioned above each layer of placement rack, the liquid injection pipes are communicated with one another, a liquid inlet of the topmost liquid injection pipe is connected with a liquid inlet at the top of the cooling and drying device, liquid injection heads are arranged on the liquid injection pipes, and the liquid injection heads are positioned right above the die; the device is characterized in that a blowing device is further arranged in the device body and comprises a blowing cavity located on the left side of the device body, a plurality of blowing openings are densely distributed in the right side wall of the blowing cavity in the height direction, an air inlet in the left side wall of the blowing cavity is sequentially connected with a heating device and a fan through pipelines, and a plurality of air outlets are densely distributed in the right side wall of the device body in the height direction.
10. The device for producing the brown sugar from the fast-food egg of claim 8, wherein: the backward flow export of system pot bottom passes through the backward flow access connection at backwash pump, pipeline and system pot top, be provided with agitating unit in the system pot, agitating unit includes the puddler, by last middle part stirring rake, the lower part stirring rake of tilt up that is provided with the upper portion stirring rake of downward sloping, level setting respectively under to on the puddler, all be provided with electric heater unit and temperature monitoring device on upper portion stirring rake, middle part stirring rake, the lower part stirring rake.
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