CN110338255B

CN110338255B - Preparation method of flavored sugar

Info

Publication number: CN110338255B
Application number: CN201910564059.6A
Authority: CN
Inventors: 赵抒娜; 王健; 耿勤; 王宝; 陈海军; 徐光辉; 张菡
Original assignee: Cofco Corp; Cofco Nutrition and Health Research Institute Co Ltd
Current assignee: Cofco Corp; Cofco Nutrition and Health Research Institute Co Ltd
Priority date: 2019-06-25
Filing date: 2019-06-25
Publication date: 2023-04-11
Anticipated expiration: 2039-06-25
Also published as: CN110338255A

Abstract

The invention aims to provide a preparation method of flavored sugar, which comprises the following steps: dissolving the flavor extract in ethanol water solution to prepare a mixed solution of the flavor extract, spraying the mixed solution of the flavor extract into a wet granulating machine, setting stirring speed and shearing speed to prepare a wet material matrix, then granulating by a swinging granulator or a rotary granulator, and drying in a dryer to obtain the flavor sugar. The flavored sugar prepared by the method has the characteristics of various flavors, bright color, good solubility, good uniformity, good fluidity and the like, not only develops a new product application channel, but also expands the application field of sugar products.

Description

Preparation method of flavored sugar

Technical Field

The invention relates to a preparation method of flavored sugar, and belongs to the field of food processing. The preparation method of the flavored sugar can endow the sugar with different flavors, colors and textures. In addition, the flavor sugar produced by the method has the characteristics of good fluidity, good solubility and the like, and provides more choices for consumers.

Background

At present, a relatively complete sugar manufacturing enterprise industrial cluster is formed in China, a sugar industry circular economy industrial chain is developed to a certain extent, but the problems of single variety, serious homogenization, low added value, low quality and the like of sugar produced in the sugar manufacturing industry on the whole exist. Compared with the industry mode of considering both quality benefit type and sustainable development of the foreign sugar industry, the domestic sugar industry has quality gap and needs to be strengthened in technological innovation capability. Therefore, the technological innovation capability of the sugar industry is urgently needed to be improved, the application space of downstream products is widened, a product channel is opened up, the technical progress of the sugar industry is promoted, and the upgrading of the sugar industry is promoted.

In recent years, the sugar market mainly takes traditional products such as white granulated sugar, soft white sugar, brown sugar, powdered sugar and the like, and the product form is single, so that the customized requirements of customers cannot be met. In the field of sweeteners, due to lower cost, the high fructose corn syrup has eaten nearly 20% of sugar markets in recent years, and the traditional sugar is under pressure to be replaced by the high fructose corn syrup. The customization trend of sugar products on the market is continuously enhanced, the product diversification and market subdivision trend is generated, and small-grade sugar (such as golden sugar, golden tablet sugar and the like) products present a gradual heating trend.

At present, sugar products in the market are still limited to adjust the flavor of sugar, and the traditional sugar has certain flavor or function by compounding the sugar and flavor substances so as to be applied to industries with specific requirements (such as baking industry or seasoning product industry). Patent document CN 200610137226.1 discloses a multi-flavor multi-nutrient powdered sugar and a preparation method thereof, the method comprises the steps of taking white granulated sugar qualified in a sugar screening process as raw material powdered sugar, crushing the powdered sugar into powdered sugar, and then mixing the powdered sugar with edible spices, edible vitamins and edible minerals in multiple steps to obtain the powdered sugar. The patent mixes the sugar powder directly with the multi-component in solid form, but because the density of each component is different from that of the sugar powder and the addition amount is low, the local mixing is not uniform. In addition, the final product produced by the patent is mainly powdered sugar, the powdered sugar has small granularity, and the caking phenomenon is easy to occur in the storage process, thereby possibly bringing certain trouble to the application of downstream products.

In addition, in some instant drinks, especially solid drinks such as coffee powder or milk tea powder, the addition of sugar is limited to provide sweetness, and cannot add more abundant taste change. The powdered sugar described in the above patent documents is composed of small sugar particles, has high bulk density, and is easily hygroscopic and agglomerated during storage and placement, which affects practical use. Therefore, in some known sugar production processes, to ensure the storage of sugar, the sugar particles produced are often large and have the disadvantage of being difficult to dissolve rapidly when used in solid drinks. Therefore, there is still a need in the market for sugar products that are well soluble and do not readily cake.

Disclosure of Invention

The invention aims to provide a preparation method of flavored sugar, which is used for producing the flavored sugar with various flavors, loose particles, good fluidity and good solubility. The preparation method of the flavored sugar comprises the following steps:

(1) Preparing a mixed solution: weighing the flavor extract, dissolving the flavor extract in 20-80% ethanol water solution by volume percentage concentration, stirring until the flavor extract is completely dissolved, and preparing a mixed solution; wherein the ratio between the mass of the flavor extract and the volume of the ethanol aqueous solution is 5-60g/L;

(2) And (3) wet processing: weighing powdered sugar, placing the powdered sugar in a wet granulator, setting the stirring speed of the wet granulator to be 50-300rpm and the shearing speed to be 500-2000rpm, uniformly spraying the mixed solution prepared in the step (1) into the wet granulator, and stirring all materials in the wet granulator to obtain a wet material matrix; wherein the addition amount of the mixed solution is 5-100mL relative to 500g of dry basis weight of the powdered sugar;

(3) And (3) granulation: adding the wet material matrix obtained in the step (2) into a swinging granulator or a rotating granulator for granulation, and preparing into granules; wherein the porosity of the particles is 0.1-0.6;

(4) And (3) drying: collecting the granules obtained in the step (3), placing the granules in a dryer at 50-100 ℃ for drying, controlling the water content of the granules to be below 3wt%, and drying to obtain the flavored sugar.

Advantageous effects

According to the invention, the sugar powder which is sieved or crushed in a factory is added with the plant extract with natural flavor to form a compound system, and the flavor extract and the sugar powder are uniformly mixed by adopting wet processing, so that the uneven mixing caused by the inconsistent density between the flavor extract and the sugar powder is avoided. In addition, the wet material matrix is granulated by a swing granulator or a rotary granulator to form the flavored sugar with loose granules, good fluidity and good solubility. The preparation method of the flavored sugar provided by the invention has the following beneficial technical effects:

(1) The flavor is various: by the method, the plant extract with natural flavor is fully combined with the sugar, different application scenes are provided by a changeable flavor system and a changeable dosage form structure, the application field of the finished sugar and the interestingness and novelty of the traditional sugar are increased, and the adopted plant extract is more natural, green and healthy than artificially synthesized essence and spice;

(2) Bright color: the plant extract contains natural pigment substances, so that the sugar can be endowed with a specific color by spraying the plant extract on the surface of sugar powder, the single color of the traditional sugar is broken through (for example, white granulated sugar and red brown sugar are white and red), and the novel appearance has strong attraction to consumers;

(3) The solubility is good: compared with the compact crystal structure of the traditional sugar, the flavor sugar particles prepared by the method have loose structure, larger porosity and smaller bulk density, can be quickly dissolved at a certain temperature, and can be applied to instant drinks such as yoghourt, coffee or milk tea;

(4) The uniformity is good: through wet processing, the plant extract solution with natural flavor is sprayed on the surface of the sugar powder, and is granulated through a rotary granulator or a swing granulator, so that the components can be uniformly mixed and form a relatively fixed tissue structure, and the problem of non-uniform distribution of the components due to non-uniform density or shape in the processing or storage process is avoided;

(5) The fluidity is good: the flavor sugar prepared by the method has loose particle structure, uniform particle size and good fluidity, can maintain lower water content, and effectively avoids the phenomenon of easy caking in the storage process while ensuring quick dissolution.

Drawings

FIG. 1 is a graph comparing a flavored sugar prepared in example 4 of the present invention with a regular sugar; wherein, the left side of the figure 1 is common granulated sugar, and the right side is the flavor sugar obtained by the method of the invention.

FIG. 2 is a SEM (scanning electron microscope) comparison graph of a flavored sugar prepared in example 4 of the invention and a common granulated sugar; wherein, the left side of fig. 2 is SEM scanning picture of common granulated sugar, and the right side is SEM scanning picture of flavor sugar prepared by the method of the invention.

FIG. 3 is a graph showing a comparison of the bulk of a flavored sugar prepared in example 4 of the present invention with a conventional granulated sugar; wherein, the left side of fig. 3 is the stack volume height of the common granulated sugar, and the right side is the stack volume height of the flavor sugar prepared by the method of the invention.

Detailed Description

The invention aims to provide a preparation method of flavored sugar, which comprises the following steps:

(1) Preparing a mixed solution: weighing the flavor extract, dissolving the flavor extract in 20-80% ethanol water solution by volume percentage concentration, stirring until the flavor extract is completely dissolved, and preparing a mixed solution; wherein the ratio of the mass of the flavor extract to the volume of the ethanol aqueous solution is 5-60g/L;

In the present invention, the flavor extract in step (1) is a plant extract, and the plant extract includes a fruity flavor extract and a floral flavor extract. The fruity extract may be exemplified by one or more selected from the group consisting of lemon extract, apple extract, banana extract, mango extract, pineapple extract, juicy peach extract, grape extract, cantaloupe extract, watermelon extract, strawberry extract, blueberry extract, cranberry extract, hawthorn extract, medlar extract, red date extract, and passion fruit extract. The floral-type flavor extract may be exemplified by one or more selected from the group consisting of rose extract, osmanthus flower extract, chrysanthemum extract, vanilla extract, aloe extract, jasmine extract, honeysuckle extract, mint extract, green tea extract, and peach flower extract. In the present invention, the flavor extract may be selected from one or more of the above-mentioned fruity extracts and floral flavor extracts, according to the requirements of the desired flavor sugar.

In the invention, the flavor extract contains more components, which comprise different components such as polyphenol, polysaccharide, glycoside, acid, terpenoid, flavone, alkaloid and the like, and can be divided into vegetable oil, extract, powder, crystalline substances and the like according to different properties. For each component in the flavor extract, the ethanol aqueous solution has better solubility. In one embodiment, the concentration of the aqueous ethanol solution in step (1) is 20 to 80% (v/v), preferably 40 to 60% (v/v), and more preferably 50% (v/v) by volume.

In one embodiment, in order to ensure dissolution of the flavor extract, in step (1), the ratio between the mass of the flavor extract and the volume of the ethanol aqueous solution is 5 to 60g/L, preferably 10 to 40g/L.

In the invention, the raw material sugar powder is derived from edible sugar, the edible sugar comprises various edible sugar products such as raw sugar, white granulated sugar, soft white sugar, brown granulated sugar, brown sugar and crystal sugar which are produced by taking sugarcane and beet as raw materials, and the edible sugar meets the national standard GB13104-2014. In the present invention, sugar powder is obtained by crushing edible sugar or by screening sugar powder having a small particle size in the production process of sugar products, such as sugar powder screened in the production process of white sugar. In one embodiment, in step (2), the sugar powder has a particle size distribution D90 of 10-1000. Mu.m, preferably 30-300. Mu.m.

In the invention, the particle size distribution of the powdered sugar is measured by a Mastersizer 3000 of a Malvern laser particle size detector, and the measurement method is as follows: weighing about 2g of sample to be measured, putting the sample into a sample tank of a dry powder disperser (model: aero S), operating a set measuring program, carrying out accelerated dispersion on particles by the dry powder disperser through a venturi tube using compressed air, and pushing the particles to a sample measuring pool of a Mastersizer 3000 by using a vacuum source. Particle size measurement is accomplished by measuring the intensity of scattered light as the laser beam passes through the dispersed particle sample. The particle size distribution of the scattered spectrogram is formed according to analytical calculation data, and the particle size distribution result is usually represented by data such as D10, D50, D90 (average particle size) and the like. In the invention, the particle size distribution D90 is taken as the particle size distribution range of the measured sugar powder, namely the sugar powder with the particle size smaller than the value accounts for 90 percent of the total sugar powder.

In one embodiment, the wet granulator can uniformly spray the mixed solution into the sugar powder by a pneumatic device, and the mixed solution and the sugar powder in the step (1) are stirred under the high-speed stirring and shearing action of the wet granulator to obtain a wet material matrix. The stirring speed and the shearing speed of the wet granulator are not particularly limited as long as the mixed solution can be uniformly sprayed into the wet granulator. Preferably, in step (2), the stirring speed of the wet granulator is 50-300rpm, preferably 150-200rpm; the shear rate of the wet granulator is 500 to 2000rpm, preferably 1000 to 1500rpm.

In one embodiment, in step (2), the amount of the mixed solution added is 5-100mL, preferably 25-75mL, relative to 500g of the dry weight of the powdered sugar.

In the present invention, in step (3), the wet material matrix obtained in step (2) is granulated by a rocking granulator or a rotary granulator, and the granulator extrudes the material from a screen by reciprocating rocking or rotary extrusion of a drum by mechanical rotation to prepare granules. In one embodiment, the rocking granulator has a rocking amplitude of 0 to 360 °, preferably 90 to 180 °; the hob speed of the rocking granulator is 20-60rpm, preferably 40-50rpm. In another embodiment, the rotational speed of the milling knives of the rotary granulator is between 10 and 60rpm, preferably between 20 and 40rpm. In the present invention, the oscillating granulator or the rotary granulator may adjust the particle size of the granules through different sieves, and the mesh size of the oscillating granulator or the rotary granulator in step (3) may be in the range of 0.5 to 2mm, preferably 1mm. The porosity of the particles obtained in step (3) is 0.1 to 0.6.

In the present invention, in the step (4), the flavor sugar granules are obtained by drying the granules obtained in the step (3) by a dryer, and any dryer can be used as long as the moisture content in the granules obtained in the step (3) can be controlled to 3wt% or less. For example, in step (4), the dryer is preferably a forced air drying oven or a boiling bed dryer. Further, the temperature in the dryer is not particularly limited, and in one embodiment, the temperature in the dryer is 50 to 100 ℃, preferably 60 to 80 ℃. When the moisture content in the flavor sugar granules is less than 3wt%, the flavor sugar of the present invention can be stored for a long time.

The invention also provides a sensory evaluation method of the flavor sugar, which comprises the following steps: weighing 5g of coffee powder in a coffee machine, adding 200mL of hot water for brewing, filtering to obtain coffee, adding 2-6g, preferably 3-4g of flavor sugar into the coffee, performing magnetic stirring at the rotating speed of 300rpm, recording the consumed dissolving time after the flavor sugar is completely dissolved, performing sensory evaluation on the coffee by a sensory tester after the flavor sugar is completely dissolved, and recording the perceived taste.

The present invention will be further described with reference to the accompanying drawings, in which the flavored sugar used in fig. 1 to 3 is derived from the same embodiment of the present invention (example 4), and the flavored sugar on the right side of fig. 1 is produced by pulverizing the common granulated sugar on the left side of fig. 1 and then using the method of the present invention.

FIG. 1 is a graph comparing a flavored sugar prepared according to the method of the present invention with a regular granulated sugar; wherein, the left side of the figure 1 is common granulated sugar, and the right side is the flavor sugar prepared by the method of the invention.

As can be seen from fig. 1, the flavored sugar granules obtained according to the present invention have a significantly different appearance compared to regular granulated sugar, and maintain the consistency of the product. The flavor sugar is prepared by reprocessing crushed common granulated sugar powder to uniformly mix the flavor substances with the common granulated sugar powder, and compared with a simple mixing method, the method can effectively solve the problem of nonuniform mixing caused by density difference of different components, so that the consistency of the product is kept, and the method is very important for keeping the quality stability of the produced product in actual processing production.

The porosity of the flavoured sugar obtained according to the method of the invention and of the regular granulated sugar was determined by means of a MICROMERITICS mercury porosimeter (AutoPore IV 9500). The porosity measuring steps comprise sample loading, mercury injection, low-pressure pore measurement and high-pressure pore measurement. The specific measurement method is as follows: weighing a certain amount of sample, placing the sample into an dilatometer, sealing, installing the dilatometer on a mercury porosimeter, vacuumizing to a required vacuum degree, filling mercury, filling the dilatometer with the sample with mercury, regulating the pressure with nitrogen, measuring the low pressure and the high pressure, continuously invading the pores of the solid according to the sequence of the pressure from large to small, correspondingly lowering the mercury interface, converting the change of the mercury interface height into the change of an electric signal-capacitance by the instrument, calculating the volume of the mercury in the pressed hole by the capillary area, and drawing a pore size distribution curve, thereby measuring the porosity, the total pore volume, the true density and the stacking density. Table 1 shows a textural comparison between flavoured sugar and regular granulated sugar obtained according to the method of the invention.

TABLE 1 texture comparison of common granulated sugar and flavored sugar

Parameter(s)	Common granulated sugar	Flavored sugar
			Porosity of the material	0.05	0.39
Total pore volume (mL/g)	0.04	0.40
			True density (g/mL)	1.548	1.587
Bulk Density at 0.5psi (g/mL)	1.02	0.96

FIG. 2 is a SEM (scanning electron microscope) comparison of a flavored sugar prepared according to the method of the present invention and a normal granulated sugar; wherein, the left side of fig. 2 is SEM scanning picture of common granulated sugar, and the right side is SEM scanning picture of flavor sugar prepared by the method of the invention.

As can be seen from table 1 and fig. 2, the flavored sugar obtained according to the present invention has a significant change in texture as compared to regular sugar, and significantly increased porosity and total pore volume. Specifically, the surface of the common granulated sugar on the left side in the figure 2 is flat and compact, the flavor sugar particles obtained by the invention have fine crystal grains and loose structures, the smaller crystal grains are bonded into the size similar to the original crystal grains through the crushing and granulating processes, but the whole structure is looser, the specific surface area of the sugar product is greatly increased, and the dissolution is convenient. Meanwhile, the whole granules are large through a fixed structure formed by granulation, adhesion and hardening caused by environmental moisture are not easy to absorb, the problem of caking of the sugar powder is further avoided, and the flowability is better compared with the flowability of the small-granule sugar powder. Therefore, the flavored sugar provided by the invention has good solubility and fluidity.

FIG. 3 is a graph comparing the bulk of a flavored sugar prepared according to the method of the invention with that of a regular granulated sugar; wherein, the left side of fig. 3 is the stack volume height of the common granulated sugar, and the right side is the stack volume height of the flavor sugar prepared by the method of the invention. In the embodiment of fig. 3, the flavoured sugar obtained according to the invention and the normal granulated sugar are filled into the same measuring cylinder with the same mass (3 g). As can be seen from FIG. 3, the bulk volume of the flavored sugar obtained by the present invention was 6.6mL, while that of ordinary granulated sugar was 3.8mL. Therefore, the sugar particles obtained by the invention have loose structures, so the bulk is large, the bulk density is low, and the use amount of the sugar can be reduced to a certain extent.

The flavor sugar and the common granulated sugar were subjected to solubility evaluation: at room temperature, 5g of the flavor sugar is put into a 200mL beaker, added into 50mL of distilled water, magnetically stirred at the rotating speed of 300rpm, and completely dissolved after 35 s; however, the time for complete dissolution of ordinary granulated sugar under the same conditions was 140s. Therefore, the method can improve the dissolving speed of the sugar by more than 70 percent.

Examples

Next, the present invention is described in further detail by examples, however, it is understood by those skilled in the art that the scope of the present invention is not limited to these examples.

The sugar powders used in the examples and comparative examples of the present invention were prepared by pulverizing commercially available sugar products, and had a particle size distribution D90 of 10-1000. Mu.m. Further, the wet granulator used in the examples and comparative examples of the present invention was a table type high speed wet granulator of glatt TMG type, a swing granulator type was a YK series swing granulator, and a rotary granulator type was an XL series rotary granulator.

Example 1

The rose-flavored sugar is prepared according to the following steps:

(1) Preparing a mixed solution: weighing 6g of rose extract, dissolving in 100mL of 80% (v/v) ethanol water solution, stirring until the flavor extract is completely dissolved, and preparing into mixed solution.

(2) And (3) wet processing: weighing 500g of sugar powder, placing the sugar powder in a wet granulator, setting the particle size distribution D90 of the sugar powder to be 30 mu m, setting the stirring speed to be 150rpm and the shearing speed to be 2000rpm, uniformly spraying 100mL of the mixed solution obtained in the step (1) to the wet granulator, and uniformly stirring all the materials to form a wet material matrix.

(3) And (3) granulation: adding the wet material matrix obtained in the step (2) into a swinging granulator, wherein the swinging amplitude of the swinging granulator is 90 degrees, the hob speed is 60rpm, the swinging granulator enables a roller to swing in a reciprocating mode through mechanical rotation, the material is extruded from a screen mesh, and the aperture of the screen mesh is 2mm. The porosity of the granules was determined to be 0.1.

(4) And (3) drying: and (4) collecting the particles obtained in the step (3), placing the particles in a forced air drying oven at 100 ℃ for drying, controlling the water content to be below 3wt%, and drying to obtain the rose-flavor sugar.

The rose-flavored sugar obtained in example 1 was evaluated by the sensory evaluation method for flavored sugar according to the present invention, and the results are shown in table 2.

Example 2

The sweet osmanthus flavored sugar is prepared according to the following steps:

(1) Preparing a mixed solution: weighing 4g of osmanthus extract, dissolving the osmanthus extract in 100mL of ethanol water solution with the volume percentage concentration of 50% (v/v), stirring until the flavor extract is completely dissolved, and preparing a mixed solution.

(2) And (3) wet processing: weighing 500g of edible sugar powder, placing the edible sugar powder in a wet granulator, setting the particle size distribution D90 of the edible sugar to be 300 mu m, setting the stirring speed to be 200rpm and the shearing speed to be 1500rpm, uniformly spraying 50mL of the mixed solution obtained in the step (1) to the wet granulator, and uniformly stirring all the materials to form a wet material matrix.

(3) And (3) granulation: adding the wet material matrix obtained in the step (2) into a swing granulator, wherein the swing amplitude of the swing granulator is 180 degrees, the speed of a hobbing cutter is 20rpm, the swing granulator enables a roller to swing in a reciprocating manner through mechanical rotation, the material is extruded from a screen mesh, and the aperture of the screen mesh is 1mm. The porosity of the particles was determined to be 0.2.

(4) And (3) drying: and (4) collecting the particles obtained in the step (3), drying in a forced air drying oven at 80 ℃, controlling the water content to be below 3wt%, and drying to obtain the sweet osmanthus flavor sugar.

The osmanthus flavor sugar obtained in example 2 was evaluated by the sensory evaluation method for flavor sugar according to the present invention, and the results are shown in table 2.

Example 3

Preparing the chrysanthemum flavored sugar according to the following steps:

(1) Preparing a mixed solution: weighing 4g of flos Chrysanthemi extract, dissolving in 100mL of 40% (v/v) ethanol water solution, stirring to dissolve the flavor extract completely, and making into mixed solution.

(2) And (3) wet processing: weighing 500g of sugar powder, placing the sugar powder in a wet granulator, setting the distribution D90 of the sugar powder particles to be 10 mu m, setting the stirring speed to be 150rpm and the shearing speed to be 1000rpm, uniformly spraying 25mL of the mixed solution obtained in the step (1) to the wet granulator, and uniformly stirring all the materials to form a wet material matrix.

(3) And (3) granulation: and (3) adding the wet material matrix obtained in the step (2) into a swinging granulator, wherein the swinging amplitude of the swinging granulator is 360 degrees, the hob speed is 50rpm, the swinging granulator enables a roller to swing in a reciprocating mode through mechanical rotation, the material is extruded from a screen mesh, and the aperture of the screen mesh is 0.5mm. The porosity of the particles was determined to be 0.6.

(4) And (3) drying: and (4) collecting the particles obtained in the step (3), drying in a forced air drying oven at 70 ℃, controlling the water content to be below 3wt%, and drying to obtain the chrysanthemum flavor sugar.

The chrysanthemum flavored sugar obtained in example 3 was evaluated by the sensory evaluation method for flavored sugar according to the present invention, and the results are shown in table 2.

Example 4

Preparing lemon flavor sugar according to the following steps:

(1) Preparing a mixed solution: weighing 3g of lemon extract, dissolving in 100mL of ethanol aqueous solution with volume percentage concentration of 60% (v/v), stirring until the flavor extract is completely dissolved, and preparing into a mixed solution.

(2) And (3) wet processing: weighing 500g of sugar powder, placing the sugar powder in a wet granulator, setting the distribution D90 of the sugar powder particles to be 100 mu m, setting the stirring speed to be 50rpm and the shearing speed to be 500rpm, uniformly spraying 5mL of the mixed solution obtained in the step (1) to the wet granulator, and uniformly stirring all the materials to form a wet material matrix.

(3) And (3) granulation: adding the wet material matrix obtained in the step (2) into a swinging granulator, wherein the swinging amplitude of the swinging granulator is 180 degrees, the hob speed is 60rpm, the swinging granulator enables a roller to swing in a reciprocating mode through mechanical rotation, the material is extruded from a screen mesh, and the aperture of the screen mesh is 1mm. The porosity of the particles was determined to be 0.4.

(4) And (3) drying: and (4) collecting the particles obtained in the step (3), placing the particles in a 60-DEG C forced air drying oven for drying, controlling the water content to be below 3wt%, and drying to obtain the lemon-flavor sugar.

The lemon-flavored sugar obtained in example 4 was evaluated by the sensory evaluation method for flavored sugar according to the present invention, and the results are shown in table 2.

Example 5

Preparing the strawberry-flavor sugar according to the following steps:

(1) Preparing a mixed solution: weighing 4g of strawberry extract, dissolving in 100mL of ethanol aqueous solution with 20% (v/v) volume percent concentration, stirring until the flavor extract is completely dissolved, and preparing into mixed solution.

(2) And (3) wet processing: weighing 500g of powdered sugar, placing the powdered sugar in a wet granulator, setting the particle size distribution of the powdered sugar to be 1000 microns, setting the stirring speed to be 175rpm and the shearing speed to be 1200rpm, uniformly spraying 15mL of the mixed solution obtained in the step (1) to the wet granulator, and uniformly stirring all the materials to form a wet material matrix.

(3) And (3) granulation: adding the wet material matrix obtained in the step (2) into a swing granulator, wherein the swing amplitude of the swing granulator is 10 degrees, the speed of a hobbing cutter is 40rpm, the swing granulator enables a roller to swing in a reciprocating manner through mechanical rotation, the material is extruded from a screen mesh, and the aperture of the screen mesh is 1.5mm. The porosity of the particles was determined to be 0.1.

(4) And (3) drying: and (4) collecting the granules obtained in the step (3), placing the granules in a 50 ℃ forced air drying oven for drying, controlling the water content to be below 3wt%, and drying to obtain the strawberry flavor sugar.

The strawberry-flavored sugar obtained in example 5 was evaluated by the sensory evaluation method for flavored sugar according to the present invention, and the results are shown in table 2.

Example 6

Cranberry-flavored sugar is prepared according to the following steps:

(1) Preparing a mixed solution: weighing 4g of cranberry extract, dissolving in 100mL of ethanol water solution with the volume percentage concentration of 30% (v/v), stirring until the flavor extract is completely dissolved, and preparing into a mixed solution.

(2) And (3) wet processing: weighing 500g of sugar powder, placing the sugar powder in a wet granulator, setting the distribution D90 of the sugar powder to be 500 mu m, setting the stirring speed to be 100rpm and the shearing speed to be 750rpm, uniformly spraying 30mL of the mixed solution obtained in the step (1) to the wet granulator, and uniformly stirring all the materials to form a wet material matrix.

(3) And (3) granulation: adding the wet material matrix obtained in the step (2) into a swinging granulator, wherein the swinging amplitude of the swinging granulator is 180 degrees, the hob speed is 60rpm, the swinging granulator enables a roller to swing in a reciprocating mode through mechanical rotation, the material is extruded from a screen mesh, and the aperture of the screen mesh is 2mm. The porosity of the particles was determined to be 0.3.

(4) And (3) drying: and (4) collecting the particles obtained in the step (3), placing the particles in a 70 ℃ forced air drying oven for drying, controlling the water content to be below 3wt%, and drying to obtain the cranberry flavor sugar.

The cranberry-flavored sugar obtained in example 6 was evaluated by the sensory evaluation method for flavored sugar according to the present invention, and the results are shown in table 2.

Example 7

The green tea flavor sugar is prepared according to the following steps:

(1) Preparing a mixed solution: weighing 3g of green tea extract, dissolving in 100mL of 50% (v/v) ethanol aqueous solution, stirring until the flavor extract is completely dissolved, and preparing into mixed solution.

(2) And (3) wet processing: weighing 500g of powdered sugar, placing the powdered sugar into a wet granulator, setting the powder particle distribution D90 of the powdered sugar to be 30 microns, setting the stirring speed to be 300rpm and the shearing speed to be 2000rpm, uniformly spraying 25mL of the mixed solution obtained in the step (1) to the wet granulator, and uniformly stirring all the materials to form a wet material matrix.

(3) And (3) granulation: adding the wet material matrix obtained in the step (2) into a swinging granulator, wherein the swinging amplitude of the swinging granulator is 90 degrees, the hob speed is 20rpm, the swinging granulator enables a roller to swing in a reciprocating mode through mechanical rotation, the material is extruded from a screen mesh, and the aperture of the screen mesh is 0.5mm. The porosity of the granules was determined to be 0.4.

(4) And (3) drying: and (4) collecting the particles obtained in the step (3), placing the particles in a 70 ℃ forced air drying oven for drying, controlling the water content to be below 3wt%, and drying to obtain the green tea flavor sugar.

The green tea flavor sugar obtained in example 7 was evaluated by the sensory evaluation method for flavor sugar according to the present invention, and the results are shown in table 2.

The flavor sugar obtained in examples 1 to 7 was evaluated for dissolution property, texture and flavor by the sensory evaluation method for flavor sugar described in the present invention, and the results are shown in table 2.

TABLE 2

For comparison, the same sensory evaluation method was used to evaluate the dissolution characteristics, taste and flavor of soft sugar, white sugar and cube sugar produced by the conventional sugar process, and the results thereof are shown in table 3.

TABLE 3

As can be seen from tables 2 and 3, compared with soft white sugar, white sugar and cube sugar produced by the traditional sugar process, the flavored sugar produced by the method of the invention not only has bright color, but also can endow coffee with different tastes and flavors, while the common sugar only has sweet taste and no special flavor. In addition, compared with soft white sugar, white granulated sugar and cube sugar produced by the traditional sugar process, the flavor sugar produced by the method has the dissolving time of 32-50s and the dissolving speed of the flavor sugar is obviously higher than that of the soft white sugar, the white granulated sugar and the cube sugar. Therefore, the flavored sugar obtained by the invention is more beneficial to maintaining the aging flavor of instant beverages such as coffee, milk tea and the like.

Example 8

Preparing the apple-flavored sugar according to the following steps:

(1) Preparing a mixed solution: 0.5g of apple extract was weighed, dissolved in 100mL of an aqueous ethanol solution having a volume percentage concentration of 20% (v/v), and stirred until the flavor extract was completely dissolved, to prepare a mixed solution.

(2) And (3) wet processing: weighing 500g of sugar powder, placing the sugar powder in a wet granulator, setting the distribution D90 of the sugar powder particles to be 600 mu m, setting the stirring speed to be 200rpm and the shearing speed to be 1500rpm, uniformly spraying 100mL of the mixed solution obtained in the step (1) to the wet granulator, and uniformly stirring all the materials to form a wet material matrix.

(3) And (3) granulation: and (3) adding the wet material matrix obtained in the step (2) into a rotary granulator, wherein the rotation speed of a grinding cutter of the rotary granulator is 60rpm, and extruding the material from a screen by the rotary granulator through rotary extrusion to prepare granules, wherein the aperture of the screen is 2mm. The porosity of the granules was determined to be 0.3.

(4) And (3) drying: and (4) collecting the granules obtained in the step (3), drying in a 60 ℃ fluidized bed dryer, controlling the water content to be below 3wt%, and drying to obtain the apple-flavor sugar.

Example 9

The banana-flavored sugar is prepared according to the following steps:

(1) Preparing a mixed solution: weighing 2g of banana extract, dissolving in 100mL of ethanol water solution with volume percentage concentration of 60% (v/v), stirring until the flavor extract is completely dissolved, and preparing into a mixed solution.

(2) And (3) wet processing: weighing 500g of powdered sugar, placing the powdered sugar into a wet granulator, setting the powder particle distribution D90 of the powdered sugar to be 40 mu m, setting the stirring speed to be 300rpm and the shearing speed to be 2000rpm, uniformly spraying 75mL of the mixed solution obtained in the step (1) into the wet granulator, and uniformly stirring all the materials to form a wet material matrix.

(3) And (3) granulation: and (3) adding the wet material matrix obtained in the step (2) into a rotary granulator, wherein the rotating speed of a grinding cutter of the rotary granulator is 10rpm, and the rotary granulator extrudes the material from a screen mesh through rotary extrusion to prepare particles, wherein the aperture of the screen mesh is 0.5mm. The porosity of the particles was determined to be 0.5.

(4) And (3) drying: and (4) collecting the granules obtained in the step (3), placing the granules in a 70 ℃ fluidized bed dryer for drying, controlling the moisture content to be below 3wt%, and drying to obtain the banana-flavor sugar.

Example 10

Preparing mango flavored sugar according to the following steps:

(1) Preparing a mixed solution: weighing 1g of mango extract, dissolving in 100mL of 40% (v/v) ethanol aqueous solution by volume percentage, stirring until the flavor extract is completely dissolved, and preparing into a mixed solution.

(2) And (3) wet processing: weighing 500g of sugar powder, placing the sugar powder in a wet granulator, setting the distribution D90 of the sugar powder particles to be 600 mu m, setting the stirring speed to be 150rpm and the shearing speed to be 1000rpm, uniformly spraying 50mL of the mixed solution obtained in the step (1) to the wet granulator, and uniformly stirring all the materials to form a wet material matrix.

(3) And (3) granulation: and (3) adding the wet material matrix obtained in the step (2) into a rotary granulator, wherein the rotating speed of a grinding cutter of the rotary granulator is 40rpm, and the rotary granulator extrudes the material from a screen mesh through rotary extrusion to prepare particles, wherein the aperture of the screen mesh is 2mm. The porosity of the granules was determined to be 0.2.

(4) And (3) drying: and (4) collecting the granules obtained in the step (3), placing the granules in a 80 ℃ fluidized bed dryer for drying, controlling the water content to be below 3wt%, and drying to obtain the mango-flavor sugar.

Example 11

The pineapple-flavored sugar is prepared according to the following steps:

(1) Preparing a mixed solution: weighing 3g of pineapple extract, dissolving in 100mL of ethanol aqueous solution with volume percentage concentration of 50% (v/v), stirring until the flavor extract is completely dissolved, and preparing into a mixed solution.

(2) And (3) wet processing: weighing 500g of powdered sugar, placing the powdered sugar into a wet granulator, setting the powder particle distribution D90 of the powdered sugar to be 100 mu m, setting the stirring speed to be 175rpm and the shearing speed to be 1200rpm, uniformly spraying 25mL of the mixed solution obtained in the step (1) into the wet granulator, and uniformly stirring all the materials to form a wet material matrix.

(3) And (3) granulation: and (3) adding the wet material matrix obtained in the step (2) into a rotary granulator, wherein the rotating speed of a grinding cutter of the rotary granulator is 20rpm, and the rotary granulator extrudes the material from a screen mesh through rotary extrusion to prepare particles, wherein the aperture of the screen mesh is 0.5mm. The porosity of the particles was determined to be 0.3.

(4) And (3) drying: and (4) collecting the granules obtained in the step (3), drying in a 50 ℃ fluidized bed dryer, controlling the water content to be below 3wt%, and drying to obtain the pineapple flavor sugar.

Example 12

The glucose-flavored sugar is prepared according to the following steps:

(1) Preparing a mixed solution: 2g of grape extract was weighed and dissolved in 100mL of an aqueous ethanol solution having a volume percentage concentration of 40% (v/v), and stirred until the flavor extract was completely dissolved, to prepare a mixed solution.

(2) And (3) wet processing: weighing 500g of sugar powder, placing the sugar powder in a wet granulator, setting the particle size distribution D90 of the sugar powder to be 300 mu m, setting the stirring speed to be 100rpm and the shearing speed to be 1000rpm, uniformly spraying 25mL of the mixed solution obtained in the step (1) to the wet granulator, and uniformly stirring all the materials to form a wet material matrix.

(3) And (3) granulation: and (3) adding the wet material matrix obtained in the step (2) into a rotary granulator, wherein the rotating speed of a grinding cutter of the rotary granulator is 40rpm, and the rotary granulator extrudes the material from a screen mesh through rotary extrusion to prepare particles, wherein the aperture of the screen mesh is 2mm. The porosity of the particles was determined to be 0.4.

(4) And (3) drying: and (4) collecting the granules obtained in the step (3), placing the granules in a 80 ℃ fluidized bed dryer for drying, controlling the water content to be below 3wt%, and drying to obtain the glucose-flavored sugar.

Example 13

The grape flavor sugar is prepared according to the following steps:

(1) Preparing a mixed solution: weighing 3g of the grape seed extract, dissolving in 100mL of an aqueous ethanol solution with a volume percentage concentration of 80% (v/v), stirring until the flavor extract is completely dissolved, and preparing a mixed solution.

(2) And (3) wet processing: weighing 500g of powdered sugar, placing the powdered sugar into a wet granulator, setting the powder particle distribution D90 of the powdered sugar to be 300 mu m, setting the stirring speed to be 150rpm and the shearing speed to be 1200rpm, uniformly spraying 75mL of the mixed solution obtained in the step (1) into the wet granulator, and uniformly stirring all the materials to form a wet material matrix.

(3) And (3) granulation: and (3) adding the wet material matrix obtained in the step (2) into a rotary granulator, wherein the rotation speed of a grinding cutter of the rotary granulator is 30rpm, and extruding the material from a screen by the rotary granulator through rotary extrusion to prepare granules, wherein the aperture of the screen is 1mm. The porosity of the granules was determined to be 0.4.

(4) And (3) drying: and (4) collecting the granules obtained in the step (3), drying in a 60 ℃ fluidized bed dryer, controlling the water content to be below 3wt%, and drying to obtain the grape flavor sugar.

Example 14

The Hami melon flavor sugar is prepared according to the following steps:

(1) Preparing a mixed solution: weighing 4g of Hami melon extract, dissolving in 100mL of 50% (v/v) ethanol water solution, stirring until the flavor extract is completely dissolved, and preparing into mixed solution.

(2) And (3) wet processing: weighing 500g of sugar powder, placing the sugar powder in a wet granulator, setting the particle size distribution D90 of the sugar powder to be 500 mu m, setting the stirring speed to be 200rpm and the shearing speed to be 1500rpm, uniformly spraying 60mL of the mixed solution obtained in the step (1) to the wet granulator, and uniformly stirring all the materials to form a wet material matrix.

(3) And (3) granulation: and (3) adding the wet material matrix obtained in the step (2) into a rotary granulator, wherein the rotation speed of a grinding cutter of the rotary granulator is 20rpm, and extruding the material from a screen by the rotary granulator through rotary extrusion to prepare granules, wherein the aperture of the screen is 2mm. The porosity of the particles was determined to be 0.2.

(4) And (3) drying: and (4) collecting the granules obtained in the step (3), drying in a 80 ℃ fluidized bed dryer, controlling the water content to be below 3wt%, and drying to obtain the hami melon flavor sugar.

Example 15

Preparing watermelon flavor sugar according to the following steps:

(1) Preparing a mixed solution: weighing 5g of watermelon extract, dissolving in 100mL of ethanol water solution with volume percentage concentration of 40% (v/v), stirring until the flavor extract is completely dissolved, and preparing into mixed solution.

(2) And (3) wet processing: weighing 500g of sugar powder, placing the sugar powder in a wet granulator, setting the particle size distribution D90 of the sugar powder to be 300 mu m, setting the stirring speed to be 150rpm and the shearing speed to be 1000rpm, uniformly spraying 30mL of the mixed solution obtained in the step (1) to the wet granulator, and uniformly stirring all the materials to form a wet material matrix.

(3) And (3) granulation: adding the wet material matrix obtained in the step (2) into a swing granulator, wherein the swing amplitude of the swing granulator is 90 degrees, the speed of a hobbing cutter is 60rpm, the swing granulator enables a roller to swing in a reciprocating manner through mechanical rotation, the material is extruded from a screen mesh, and the aperture of the screen mesh is 1mm. The porosity of the particles was determined to be 0.4.

(4) And (3) drying: and (4) collecting the granules obtained in the step (3), drying in a 70 ℃ boiling bed dryer, controlling the water content to be below 3wt%, and drying to obtain the watermelon flavor sugar.

Example 16

Preparing the blueberry-flavored sugar according to the following steps:

(1) Preparing a mixed solution: weighing 4g of blueberry extract, dissolving in 100mL of ethanol water solution with volume percentage concentration of 50% (v/v), stirring until the flavor extract is completely dissolved, and preparing into a mixed solution.

(2) And (3) wet processing: weighing 500g of sugar powder, placing the sugar powder in a wet granulator, setting the particle size distribution D90 of the sugar powder to be 300 mu m, setting the stirring speed to be 300rpm and the shearing speed to be 2000rpm, uniformly spraying 30mL of the mixed solution obtained in the step (1) to the wet granulator, and uniformly stirring all the materials to form a wet material matrix.

(4) And (3) drying: and (4) collecting the granules obtained in the step (3), drying in a 80 ℃ fluidized bed dryer, controlling the water content to be below 3wt%, and drying to obtain the blueberry-flavor sugar.

Example 17

The hawthorn flavor sugar is prepared according to the following steps:

(1) Preparing a mixed solution: weighing 2g of hawthorn extract, dissolving in 100mL of ethanol water solution with volume percentage concentration of 50% (v/v), stirring until the flavor extract is completely dissolved, and preparing into a mixed solution.

(2) And (3) wet processing: weighing 500g of powdered sugar, placing the powdered sugar in a wet granulator with the particle size distribution D90 of 800 mu m, setting the stirring speed to be 200rpm and the shearing speed to be 1500rpm, uniformly spraying 75mL of the mixed solution obtained in the step (1) to the wet granulator, and uniformly stirring all the materials to form a wet material matrix.

(3) And (3) granulation: adding the wet material matrix obtained in the step (2) into a swing granulator, wherein the swing amplitude of the swing granulator is 270 degrees, the hob speed is 50rpm, the swing granulator enables a roller to swing in a reciprocating mode through mechanical rotation, the material is extruded from a screen mesh, and the aperture of the screen mesh is 1mm. The porosity of the particles was determined to be 0.2.

(4) And (3) drying: and (4) collecting the granules obtained in the step (3), drying in a 70 ℃ fluidized bed dryer, controlling the water content to be below 3wt%, and drying to obtain the hawthorn flavor sugar.

Example 18

The medlar-flavor sugar is prepared according to the following steps:

(1) Preparing a mixed solution: weighing 3g of the medlar extract, dissolving the medlar extract in 100mL of ethanol water solution with the volume percentage concentration of 60% (v/v), stirring until the flavor extract is completely dissolved, and preparing a mixed solution.

(2) And (3) wet processing: weighing 500g of powdered sugar, placing the powdered sugar in a wet granulator, setting the particle size distribution D90 of the powdered sugar to be 800 microns, setting the stirring speed to be 175rpm and the shearing speed to be 1000rpm, uniformly spraying 50mL of the mixed solution obtained in the step (1) to the wet granulator, and uniformly stirring all the materials to form a wet material matrix.

(3) And (3) granulation: and (3) adding the wet material matrix obtained in the step (2) into a rotary granulator, wherein the rotating speed of a grinding cutter of the rotary granulator is 30rpm, and the rotary granulator extrudes the material from a screen mesh through rotary extrusion to prepare particles, wherein the aperture of the screen mesh is 2mm. The porosity of the granules was determined to be 0.1.

(4) And (3) drying: and (4) collecting the granules obtained in the step (3), placing the granules in a boiling bed dryer at the temperature of 80 ℃ for drying, controlling the moisture content to be below 3wt%, and drying to obtain the medlar-flavor sugar.

Example 19

Preparing the red date flavor sugar according to the following steps:

(1) Preparing a mixed solution: weighing 2g of red date extract, dissolving in 100mL of ethanol water solution with the volume percentage concentration of 40% (v/v), stirring until the flavor extract is completely dissolved, and preparing into a mixed solution.

(2) And (3) wet processing: weighing 500g of powdered sugar, placing the powdered sugar into a wet granulator, setting the powder particle distribution D90 of the powdered sugar to be 200 mu m, setting the stirring speed to be 150rpm and the shearing speed to be 1200rpm, uniformly spraying 60mL of the mixed solution obtained in the step (1) into the wet granulator, and uniformly stirring all the materials to form a wet material matrix.

(3) And (3) granulation: and (3) adding the wet material matrix obtained in the step (2) into a rotary granulator, wherein the rotation speed of a grinding cutter of the rotary granulator is 20rpm, and extruding the material from a screen by the rotary granulator through rotary extrusion to prepare granules, wherein the aperture of the screen is 1mm. The porosity of the particles was determined to be 0.3.

(4) And (3) drying: and (4) collecting the granules obtained in the step (3), placing the granules in a 60 ℃ fluidized bed dryer for drying, controlling the water content to be below 3wt%, and drying to obtain the red date flavor sugar.

Example 20

The peach blossom flavored sugar is prepared according to the following steps:

(1) Preparing a mixed solution: weighing 4g of peach blossom extract, dissolving in 100mL of ethanol water solution with volume percentage concentration of 50% (v/v), stirring until the flavor extract is completely dissolved, and preparing into mixed solution.

(2) And (3) wet processing: weighing 500g of sugar powder, placing the sugar powder in a wet granulator, setting the particle size distribution D90 of the sugar powder to be 600 mu m, setting the stirring speed to be 100rpm and the shearing speed to be 2000rpm, uniformly spraying 100mL of the mixed solution obtained in the step (1) to the wet granulator, and uniformly stirring all the materials to form a wet material matrix.

(3) And (3) granulation: adding the wet material matrix obtained in the step (2) into a swinging granulator, wherein the swinging amplitude of the swinging granulator is 180 degrees, the hob speed is 20rpm, the swinging granulator enables a roller to swing in a reciprocating mode through mechanical rotation, the material is extruded from a screen mesh, and the aperture of the screen mesh is 2mm. The porosity of the granules was determined to be 0.1.

(4) And (3) drying: and (4) collecting the granules obtained in the step (3), placing the granules in a 50 ℃ fluidized bed dryer for drying, controlling the water content to be below 3wt%, and drying to obtain the peach blossom flavor sugar.

Example 21

Vanilla flavored sugar was prepared according to the following steps:

(1) Preparing a mixed solution: 3g of vanilla extract was weighed and dissolved in 100mL of an aqueous ethanol solution having a volume percentage concentration of 50% (v/v), and stirred until the flavor extract was completely dissolved, to prepare a mixed solution.

(2) And (3) wet processing: weighing 500g of sugar powder, placing the sugar powder in a wet granulator, setting the distribution D90 of the sugar powder particles to be 100 mu m, setting the stirring speed to be 150rpm and the shearing speed to be 1500rpm, uniformly spraying 60mL of the mixed solution obtained in the step (1) to the wet granulator, and uniformly stirring all the materials to form a wet material matrix.

(3) And (3) granulation: and (3) adding the wet material matrix obtained in the step (2) into a swinging granulator, wherein the swinging amplitude of the swinging granulator is 180 degrees, the hob speed is 60rpm, the swinging granulator enables a roller to swing in a reciprocating mode through mechanical rotation, the material is extruded from a screen mesh to be made into granules, and the aperture of the screen mesh is 0.5mm. The porosity of the granules was determined to be 0.5.

(4) And (3) drying: and (4) collecting the granules obtained in the step (3), drying in a 60 ℃ boiling bed dryer, controlling the water content to be below 3wt%, and drying to obtain the vanilla-flavored sugar.

Example 22

The aloe flavor sugar is prepared according to the following steps:

(1) Preparing a mixed solution: weighing 6g of aloe extract, dissolving in 100mL of ethanol aqueous solution with 80% (v/v) volume percent concentration, stirring until the flavor extract is completely dissolved, and preparing into mixed solution.

(2) And (3) wet processing: weighing 500g of powdered sugar, placing the powdered sugar in a wet granulator, setting the particle size distribution of the powdered sugar to be 200 mu m, setting the stirring speed to be 180rpm and the shearing speed to be 1300rpm, uniformly spraying 100mL of the mixed solution obtained in the step (1) to the wet granulator, and uniformly stirring all the materials to form a wet material matrix.

(3) And (3) granulation: adding the wet material matrix obtained in the step (2) into a swing granulator, wherein the swing amplitude of the swing granulator is 60 degrees, the hob speed is 50rpm, the swing granulator enables a roller to swing in a reciprocating manner through mechanical rotation, the material is extruded from a screen mesh to be prepared into granules, and the aperture of the screen mesh is 1mm. The porosity of the particles was determined to be 0.3.

(4) And (3) drying: and (4) collecting the granules obtained in the step (3), drying in a 70 ℃ boiling bed dryer, controlling the water content to be below 3wt%, and drying to obtain the aloe flavor sugar.

Example 23

Preparing the jasmine flower flavor sugar according to the following steps:

(1) Preparing a mixed solution: weighing 2g of jasmine extract, dissolving in 100mL of ethanol water solution with volume percentage concentration of 50% (v/v), stirring until the flavor extract is completely dissolved, and preparing into mixed solution.

(2) And (3) wet processing: weighing 500g of powdered sugar, placing the powdered sugar in a wet granulator, setting the particle size distribution of the powdered sugar to be 300 mu m, setting the stirring speed to be 200rpm and the shearing speed to be 1200rpm, uniformly spraying 100mL of the mixed solution obtained in the step (1) to the wet granulator, and uniformly stirring all the materials to form a wet material matrix.

(3) And (3) granulation: and (3) adding the wet material matrix obtained in the step (2) into a swinging granulator, wherein the swinging amplitude of the swinging granulator is 90 degrees, the hob speed is 40rpm, the swinging granulator enables a roller to swing in a reciprocating mode through mechanical rotation, the material is extruded from a screen mesh, and the screen mesh diameter is 1.5mm. The porosity of the particles was determined to be 0.3.

(4) And (3) drying: and (4) collecting the granules obtained in the step (3), placing the granules in a 80 ℃ boiling bed dryer for drying, controlling the water content to be below 3wt%, and drying to obtain the jasmine flower flavor sugar. Comparative example 1

Preparing lemon flavor sugar according to the following steps:

(1) Preparing a mixed solution: weighing 3g of lemon extract, dissolving in 100mL of ethanol water solution with the volume percentage concentration of 60% (v/v), stirring until the flavor extract is completely dissolved, and preparing into a mixed solution.

(2) And (3) wet processing: weighing 500g of sugar powder, placing the sugar powder in a wet granulator, setting the distribution D90 of the sugar powder particles to be 100 mu m, setting the stirring speed to be 50rpm and the shearing speed to be 500rpm, uniformly spraying 100mL of the mixed solution obtained in the step (1), and uniformly stirring all the materials to form a wet material matrix.

(3) And (3) drying: and (3) collecting the granular wet material matrix obtained in the step (2), placing the granular wet material matrix in a 50 ℃ boiling bed dryer for drying, controlling the water content to be below 3wt%, and drying to obtain the lemon flavor sugar.

The lemon-flavor sugar obtained after drying forms agglomerated sugar materials, but the structure of the lemon-flavor sugar is loose and amorphous, the lemon-flavor sugar is easy to disintegrate after drying, and the powdery matters are too numerous to form flavor sugar particles with specific textures.

Claims

1. A method of making a flavored sugar comprising the steps of:

(1) Preparing a mixed solution: weighing the flavor extract, dissolving in 50-80 vol% ethanol water solution, stirring to dissolve completely, and making into mixed solution; wherein the ratio of the mass of the flavor extract to the volume of the ethanol aqueous solution is 30-60g/L;

(2) And (3) wet processing: weighing powdered sugar, placing the powdered sugar in a wet granulator, setting the stirring speed of the wet granulator to be 50-300rpm and the shearing speed to be 500-2000rpm, uniformly spraying the mixed solution prepared in the step (1) into the wet granulator, and stirring all materials in the wet granulator to obtain a wet material matrix; wherein, relative to 500g of dry basis weight of the edible sugar powder, the addition amount of the mixed solution is 5-100mL, and the particle size distribution D90 of the edible sugar powder is 10-1000 μm;

(3) And (3) granulation: adding the wet material matrix obtained in the step (2) into a swing granulator or a rotary granulator for granulation, and preparing granules; wherein the porosity of the particles is 0.1-0.6;

2. The method according to claim 1, wherein the sugar powder is obtained by pulverizing or sieving an edible sugar produced from sugar cane and/or sugar beet, the edible sugar is one or more selected from the group consisting of raw sugar, white sugar, soft sugar, brown sugar, cubic sugar and crystal sugar, and the particle size distribution D90 of the sugar powder is 30-300 μm.

3. The method of claim 1 or 2, wherein the flavor extract is selected from one or more of a fruity flavor extract and a floral flavor extract; wherein the fruity flavor extract is selected from one or more of the group consisting of lemon extract, apple extract, banana extract, mango extract, pineapple extract, juicy peach extract, grape extract, cantaloupe extract, watermelon extract, strawberry extract, blueberry extract, cranberry extract, hawthorn extract, medlar extract, red date extract, and passion fruit extract; the floral-type flavor extract is selected from one or more of the group consisting of rose extract, sweet osmanthus flower extract, chrysanthemum extract, vanilla extract, aloe extract, jasmine flower extract, honeysuckle flower extract, mint extract, green tea extract and peach flower extract.

4. The method of claim 1 or 2, wherein in step (1), the aqueous ethanol solution has a concentration of 50-60% by volume; the ratio of the mass of the flavor extract to the volume of the ethanol aqueous solution is 30-40g/L.

5. The method of claim 4, wherein in step (1), the aqueous ethanol solution has a concentration of 50% by volume.

6. The method according to claim 1 or 2, wherein in step (2), the stirring speed of the wet granulator is 150-200rpm, and the shearing speed is 1000-1500rpm; the addition amount of the mixed solution is 25-75mL relative to 500g of dry basis weight of the powdered sugar.

7. The method according to claim 1 or 2, wherein in step (3), the rocking granulator has a rocking amplitude of 10 ° -360 °; the hob speed of the swing granulator is 20-60rpm.

8. The method according to claim 7, wherein in step (3), the swing amplitude of the swing granulator is 90 ° -180 °; the hob speed of the swing granulator is 40-50rpm.

9. The method according to claim 1 or 2, wherein in step (3), the rotational speed of the milling cutter of the rotary granulator is 10-60rpm.

10. The method according to claim 9, wherein in step (3), the rotational speed of the milling cutter of the rotary granulator is 20-40rpm.

11. The method according to claim 1 or 2, wherein the screen of the oscillating granulator or rotary granulator has a pore size in the range of 0.5 to 2mm.

12. The method of claim 11, wherein the sieve of the oscillating or rotary granulator has an aperture size in the range of 1mm.

13. The method according to claim 1 or 2, characterized in that the dryer is a forced air drying oven or a boiling bed dryer and the temperature in the dryer is 60-80 ℃.

14. A flavored sugar prepared by the method of any one of claims 1-13.