CN107692227A - A kind of preparation method of ginger brown sugar - Google Patents
A kind of preparation method of ginger brown sugar Download PDFInfo
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- CN107692227A CN107692227A CN201710608307.3A CN201710608307A CN107692227A CN 107692227 A CN107692227 A CN 107692227A CN 201710608307 A CN201710608307 A CN 201710608307A CN 107692227 A CN107692227 A CN 107692227A
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- 241000234314 Zingiber Species 0.000 title claims abstract description 110
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 110
- 235000008397 ginger Nutrition 0.000 title claims abstract description 110
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 96
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 56
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 56
- 238000001704 evaporation Methods 0.000 claims abstract description 13
- 230000008020 evaporation Effects 0.000 claims abstract description 13
- 238000013019 agitation Methods 0.000 claims abstract description 12
- 239000012141 concentrate Substances 0.000 claims abstract description 12
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 9
- 239000006260 foam Substances 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 239000007787 solid Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 12
- 241000609240 Ambelania acida Species 0.000 claims description 11
- 239000010905 bagasse Substances 0.000 claims description 11
- 238000000227 grinding Methods 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 11
- 239000002893 slag Substances 0.000 claims description 11
- 238000000605 extraction Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 2
- 239000006228 supernatant Substances 0.000 description 10
- 230000005587 bubbling Effects 0.000 description 9
- 238000005119 centrifugation Methods 0.000 description 9
- 238000007711 solidification Methods 0.000 description 9
- 230000008023 solidification Effects 0.000 description 9
- 238000010792 warming Methods 0.000 description 9
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 6
- 239000002253 acid Substances 0.000 description 6
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 229910052708 sodium Inorganic materials 0.000 description 6
- 239000011734 sodium Substances 0.000 description 6
- 210000002784 stomach Anatomy 0.000 description 4
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 1
- 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
- 229930006000 Sucrose Natural products 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 229960004424 carbon dioxide Drugs 0.000 description 1
- 229910002090 carbon oxide Inorganic materials 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
-
- 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
- C13B10/06—Sugar-cane crushers
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Crystallography & Structural Chemistry (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation method of ginger brown sugar.The step of preparation method, is as follows：Step is as follows：(1) sugarcane and ginger obtain sugarcane juice and ginger juice after squeezing, filtering respectively；(2) after sugarcane juice heating foam removal, it is concentrated by evaporation, adds ginger juice and sodium acid carbonate under agitation, continue to concentrate, obtain massecuite；(3) massecuite cools down, and obtains ginger brown sugar.Ginger brown sugar prepared by the present invention ready-to-drink can be rushed, is easy to carry with and is drunk, its preparation process is simple to operate, and cost is low.
Description
Technical field
The invention belongs to sucrose manufacture field, and in particular to a kind of preparation method of ginger brown sugar.
Background technology
Ginger has the function that warm stomach cold dispelling, and brown sugar is then the good merchantable brand enriched blood, and ginger juice among the people that be boiled into that often both arrange in pairs or groups is red
Syrup is used for preventing cold, coordinating intestines and stomach, anti-inflammatory, dry promoting blood circulation, warm stomach, preventing or arresting vomiting, but ginger juice brown sugar water is suitable only for now enduring and showed
Drink, it has not been convenient to carry.
The content of the invention
The technical problem to be solved in the present invention be overcome existing ginger juice brown sugar water not Portable belt the defects of, there is provided Yi Zhongke
The preparation method of the ginger brown sugar of pouring type.
In order to solve the above-mentioned technical problem, the invention provides following technical scheme：
A kind of preparation method of ginger brown sugar, step are as follows：
(1) sugarcane and ginger obtain sugarcane juice and ginger juice after squeezing, filtering respectively；
(2) after sugarcane juice heating foam removal, it is concentrated by evaporation, adds ginger juice and sodium acid carbonate under agitation, continue to concentrate, obtain sugar
Cream；
(3) massecuite cools down, and obtains ginger brown sugar.
As a preferable technical scheme, the temperature of step (2) heating foam removal is 90~95 DEG C.
As a preferable technical scheme, step (2) is concentrated into after solid content reaches 30~40% in sugarcane juice, adds ginger
Juice.
As a preferable technical scheme, step (2) is after sugarcane juice solid content reaches 30~40%, by sugarcane juice volume
20~40% add ginger juice.
As a preferable technical scheme, step (2) is after sugarcane juice solid content reaches 30~40%, with sugarcane juice volume
Meter, add 1~2g/L sodium acid carbonate.
As a preferable technical scheme, caused bagasse and ginger slag dry rear co-grinding after step (1) is filtered,
Powder is extracted with water, and extract solution mixes with the ginger juice of step (1).
As a preferred technical scheme, during extraction, solid-liquid ratio 1: 2~3.
As a preferred technical scheme, extraction time is 1~2 hour.
As a preferred technical scheme, Extracting temperature is 80~100 DEG C.
It is by volume 1: 2~4 as a preferred technical scheme, extract solution and the ginger juice of step (1) is mixed
Close.
The ginger brown sugar being prepared according to any of the above-described method.
Ginger brown sugar prepared by the present invention ready-to-drink can be rushed, is easy to carry with and is drunk, and is a kind of good warm stomach of dispeling cold, is mended
The drink of blood, its preparation process is simple to operate, and cost is low.
Embodiment
The preferred embodiments of the present invention are illustrated below, it will be appreciated that preferred embodiment described herein is only used
In the description and interpretation present invention, it is not intended to limit the present invention.
Embodiment 1
A kind of preparation method of ginger brown sugar, step are as follows：
(1) sugarcane and ginger are squeezed respectively, is filtrated to get sugarcane juice and ginger juice, it is standby.
(2) sugarcane juice is heated to 90 DEG C, scraped, untill bubbling becomes limpid, then, be warming up to 110~120
DEG C, it is concentrated by evaporation, after sugarcane juice solid content reaches 30% (about 1 liter of volume), under agitation, adds 0.2 liter of ginger juice and 1.5
Gram sodium acid carbonate, continues to concentrate, obtains massecuite.It is too early that ginger juice adds, and easily causes the loss of nutritional ingredient, and addition is then not easy too late
Mixing.On the one hand the sodium acid carbonate of addition is advantageous to remove the tart flavour in sugarcane juice, on the other hand it is heated and easily decomposed, and caused two
Carbonoxide bubble is advantageous to the mixing of ginger juice, and accelerates the evaporation of moisture content.
(3) massecuite is sent into sanding pot sanding, and after solidification, crushing obtains ginger brown sugar.
(4) caused bagasse and ginger slag dry rear co-grinding after step (1) is filtered, and cross 80 mesh sieves, are 1 by solid-liquid ratio
: 2kg/L, powder is added to the water, centrifugation, is 1: 2 by volume by obtained supernatant after being extracted 1.5 hours at 90 DEG C
Mixed with the ginger juice of step (1).
Embodiment 2
A kind of preparation method of ginger brown sugar, step are as follows：
(1) sugarcane and ginger are squeezed respectively, is filtrated to get sugarcane juice and ginger juice, it is standby.
(2) sugarcane juice is heated to more than 90 DEG C, scraped, untill bubbling becomes limpid, then, it is warming up to 110~
120 DEG C, it is concentrated by evaporation, after sugarcane juice solid content reaches 40% (about 1 liter of volume), under agitation, adds 0.4 liter of ginger juice and 2
Gram sodium acid carbonate, continues to concentrate, obtains massecuite.
(3) massecuite is sent into sanding pot sanding, and after solidification, crushing obtains ginger brown sugar.
(4) caused bagasse and ginger slag dry rear co-grinding after step (1) is filtered, and cross 80 mesh sieves, are 1 by solid-liquid ratio
: 3kg/L, powder is added to the water, after being extracted 1 hour at 100 DEG C, centrifugation, by obtained supernatant by volume for 1: 3 with
The ginger juice mixing of step (1).
Embodiment 3
A kind of preparation method of ginger brown sugar, step are as follows：
(1) sugarcane and ginger are squeezed respectively, is filtrated to get sugarcane juice and ginger juice, it is standby.
(2) sugarcane juice is heated to 90 DEG C, scraped, untill bubbling becomes limpid, then, be warming up to 110~120
DEG C, be concentrated by evaporation, after sugarcane juice solid content reaches 35% (about 1 liter of volume), under agitation, add 0.3 liter ginger juice and 1 gram
Sodium acid carbonate, continue to concentrate, obtain massecuite.
(3) massecuite is sent into sanding pot sanding, and after solidification, crushing obtains ginger brown sugar.
(4) caused bagasse and ginger slag dry rear co-grinding after step (1) is filtered, and cross 80 mesh sieves, are 1 by solid-liquid ratio
: 3kg/L, powder is added to the water, centrifugation, is 1: 4 by volume by obtained supernatant after being extracted 2 hours at 80 DEG C
Mixed with the ginger juice of step (1).
Embodiment 4
A kind of preparation method of ginger brown sugar, step are as follows：
(1) sugarcane and ginger are squeezed respectively, is filtrated to get sugarcane juice and ginger juice, it is standby.
(2) sugarcane juice is heated to 95 DEG C, scraped, untill bubbling becomes limpid, then, be warming up to 120~130
DEG C, it is concentrated by evaporation, after sugarcane juice solid content reaches 30%, under agitation, based on every liter of evaporated cane juice, adds 0.35 liter of ginger juice
And 1.5 grams of sodium acid carbonates, continue to concentrate, obtain massecuite.
(3) massecuite is sent into sanding pot sanding, and after solidification, crushing obtains ginger brown sugar.
(4) caused bagasse and ginger slag dry rear co-grinding after step (1) is filtered, and cross 80 mesh sieves, are 1 by solid-liquid ratio
: 2.5kg/L, powder is added to the water, centrifugation, is 1: 4 by volume by obtained supernatant after being extracted 2 hours at 80 DEG C
Mixed with the ginger juice of step (1).
Embodiment 5
A kind of preparation method of ginger brown sugar, step are as follows：
(1) sugarcane and ginger are squeezed respectively, is filtrated to get sugarcane juice and ginger juice, it is standby.
(2) sugarcane juice is heated to 95 DEG C, scraped, untill bubbling becomes limpid, then, be warming up to 120~130
DEG C, it is concentrated by evaporation, after sugarcane juice solid content reaches 33%, under agitation, based on every liter of evaporated cane juice, adds 0.36 liter of ginger juice
And 1.8 grams of sodium acid carbonates, continue to concentrate, obtain massecuite.
(3) massecuite is sent into sanding pot sanding, and after solidification, crushing obtains ginger brown sugar.
(4) caused bagasse and ginger slag dry rear co-grinding after step (1) is filtered, and cross 80 mesh sieves, are 1 by solid-liquid ratio
: 3kg/L, powder is added to the water, extracted 2 hours at 85 DEG C, extracted 2 times, centrifugation, merge supernatant, the supernatant that will be obtained
Liquid mixes for 1: 3 with the ginger juice of step (1) by volume.
Embodiment 6
A kind of preparation method of ginger brown sugar, step are as follows：
(1) sugarcane and ginger are squeezed respectively, is filtrated to get sugarcane juice and ginger juice, it is standby.
(2) sugarcane juice is heated to 90 DEG C, scraped, untill bubbling becomes limpid, then, be warming up to 120~130
DEG C, it is concentrated by evaporation, after sugarcane juice solid content reaches 37%, under agitation, based on every liter of evaporated cane juice, adds 0.33 liter of ginger juice
And 1.3 grams of sodium acid carbonates, continue to concentrate, obtain massecuite.
(3) massecuite is sent into sanding pot sanding, and after solidification, crushing obtains ginger brown sugar.
(4) caused bagasse and ginger slag dry rear co-grinding after step (1) is filtered, and cross 80 mesh sieves, are 1 by solid-liquid ratio
: 2kg/L, powder is added to the water, after being extracted 1 hour at 95 DEG C, centrifugation, by obtained supernatant by volume for 1: 2 with
The ginger juice mixing of step (1).
Embodiment 7
A kind of preparation method of ginger brown sugar, step are as follows：
(1) sugarcane and ginger are squeezed respectively, is filtrated to get sugarcane juice and ginger juice, it is standby.
(2) sugarcane juice is heated to 92 DEG C, scraped, untill bubbling becomes limpid, then, be warming up to 110~120
DEG C, it is concentrated by evaporation, after sugarcane juice solid content reaches 40%, under agitation, based on every liter of evaporated cane juice, adds 0.3 liter of ginger juice
And 2 grams of sodium acid carbonates, continue to concentrate, obtain massecuite.
(3) massecuite is sent into sanding pot sanding, and after solidification, crushing obtains ginger brown sugar.
(4) caused bagasse and ginger slag dry rear co-grinding after step (1) is filtered, and cross 80 mesh sieves, are 1 by solid-liquid ratio
: 3kg/L, powder is added to the water, after being extracted 2 hours at 100 DEG C, centrifugation, by obtained supernatant by volume for 1: 4 with
The ginger juice mixing of step (1).
Embodiment 8
A kind of preparation method of ginger brown sugar, step are as follows：
(1) sugarcane and ginger are squeezed respectively, is filtrated to get sugarcane juice and ginger juice, it is standby.
(2) sugarcane juice is heated to 95 DEG C, scraped, untill bubbling becomes limpid, then, be warming up to 110~120
DEG C, it is concentrated by evaporation, after sugarcane juice solid content reaches 35%, under agitation, based on every liter of evaporated cane juice, adds 0.32 liter of ginger juice
And 1.4 grams of sodium acid carbonates, continue to concentrate, obtain massecuite.
(3) massecuite is sent into sanding pot sanding, and after solidification, crushing obtains ginger brown sugar.
(4) caused bagasse and ginger slag dry rear co-grinding after step (1) is filtered, and cross 80 mesh sieves, are 1 by solid-liquid ratio
: 3kg/L, powder is added to the water, centrifugation, is 1: 3.5 by volume by obtained supernatant after being extracted 2 hours at 95 DEG C
Mixed with the ginger juice of step (1).
Embodiment 9
A kind of preparation method of ginger brown sugar, step are as follows：
(1) sugarcane and ginger are squeezed respectively, is filtrated to get sugarcane juice and ginger juice, it is standby.
(2) sugarcane juice is heated to 90 DEG C, scraped, untill bubbling becomes limpid, then, be warming up to 120~130
DEG C, it is concentrated by evaporation, after sugarcane juice solid content reaches 32%, under agitation, based on every liter of evaporated cane juice, adds 0.38 liter of ginger juice
And 1.7 grams of sodium acid carbonates, continue to concentrate, obtain massecuite.
(3) massecuite is sent into sanding pot sanding, and after solidification, crushing obtains ginger brown sugar.
(4) caused bagasse and ginger slag dry rear co-grinding after step (1) is filtered, and cross 80 mesh sieves, are 1 by solid-liquid ratio
: 3kg/L, powder is added to the water, after being extracted 1 hour at 95 DEG C, centrifugation, by obtained supernatant by volume for 1: 2 with
The ginger juice mixing of step (1).
Finally it should be noted that：The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention,
Although the present invention is described in detail with reference to the foregoing embodiments, for those skilled in the art, it still may be used
To be modified to the technical scheme described in foregoing embodiments, or equivalent substitution is carried out to which part technical characteristic.
Within the spirit and principles of the invention, any modification, equivalent substitution and improvements made etc., it should be included in the present invention's
Within protection domain.
Claims (10)
1. a kind of preparation method of ginger brown sugar, step are as follows：
(1) sugarcane and ginger obtain sugarcane juice and ginger juice after squeezing, filtering respectively；
(2) after sugarcane juice heating foam removal, it is concentrated by evaporation, adds ginger juice and sodium acid carbonate under agitation, continue to concentrate, obtain massecuite；
(3) massecuite cools down, and obtains ginger brown sugar.
2. the preparation method of ginger brown sugar according to claim 1, it is characterised in that：The temperature of step (2) heating foam removal is 90
~95 DEG C.
3. the preparation method of ginger brown sugar according to claim 1, it is characterised in that：Step (2) is concentrated into solid content in sugarcane juice
After reaching 30~40%, ginger juice is added.
4. the preparation method of ginger brown sugar according to claim 1, it is characterised in that：Step (2) reaches 30 in sugarcane juice solid content
After~40%, ginger juice is added by the 20~40% of sugarcane juice volume.
5. the preparation method of ginger brown sugar according to claim 1, it is characterised in that：Step (2) reaches 30 in sugarcane juice solid content
After~40%, with sugarcane juice stereometer, 1~2g/L of addition sodium acid carbonate.
6. the preparation method of ginger brown sugar according to claim 1, it is characterised in that：Caused bagasse after step (1) is filtered
Rear co-grinding is dried with ginger slag, powder is extracted with water, and extract solution mixes with the ginger juice of step (1).
7. the preparation method of ginger brown sugar according to claim 6, it is characterised in that：During extraction, solid-liquid ratio 1: 2~3.
8. the preparation method of ginger brown sugar according to claim 6, it is characterised in that：Extraction time is 1~2 hour, extraction temperature
Spend for 80~100 DEG C.
9. the preparation method of ginger brown sugar according to claim 6, it is characterised in that：It is by volume 1: 2~4, by extract solution
Mixed with the ginger juice of step (1).
10. the ginger brown sugar that any methods describeds of claim 1-9 are prepared.
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| CN201710608307.3A CN107692227A (en) | 2017-07-24 | 2017-07-24 | A kind of preparation method of ginger brown sugar |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110172532A (en) * | 2019-06-19 | 2019-08-27 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | A kind of brown sugar made of longan extract |
| CN114891931A (en) * | 2022-03-01 | 2022-08-12 | 江苏久吾高科技股份有限公司 | Process for co-producing high-quality ginger-flavored brown sugar from sugarcane plant cell drinking water |
| CN114891930A (en) * | 2022-02-21 | 2022-08-12 | 江苏久吾高科技股份有限公司 | Method for co-production of high-quality original ecological brown sugar from sugarcane plant cell drinking water |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078264A (en) * | 1992-05-08 | 1993-11-10 | 云南省轻工业科学研究所 | A kind of method of producing refining brown powdered sugar |
| CN105154591A (en) * | 2015-08-13 | 2015-12-16 | 开远滇蔗园科技有限公司 | Production method of sugar cane juice brown sugar powder |
| CN106376701A (en) * | 2016-08-31 | 2017-02-08 | 广东橘香斋大健康产业股份有限公司 | Preparation method of ancient-process brown sugar |
-
2017
- 2017-07-24 CN CN201710608307.3A patent/CN107692227A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078264A (en) * | 1992-05-08 | 1993-11-10 | 云南省轻工业科学研究所 | A kind of method of producing refining brown powdered sugar |
| CN105154591A (en) * | 2015-08-13 | 2015-12-16 | 开远滇蔗园科技有限公司 | Production method of sugar cane juice brown sugar powder |
| CN106376701A (en) * | 2016-08-31 | 2017-02-08 | 广东橘香斋大健康产业股份有限公司 | Preparation method of ancient-process brown sugar |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110172532A (en) * | 2019-06-19 | 2019-08-27 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | A kind of brown sugar made of longan extract |
| CN114891930A (en) * | 2022-02-21 | 2022-08-12 | 江苏久吾高科技股份有限公司 | Method for co-production of high-quality original ecological brown sugar from sugarcane plant cell drinking water |
| CN114891931A (en) * | 2022-03-01 | 2022-08-12 | 江苏久吾高科技股份有限公司 | Process for co-producing high-quality ginger-flavored brown sugar from sugarcane plant cell drinking water |
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