CN107495319A - A kind of preparation method of fresh ginger brown sugar - Google Patents
A kind of preparation method of fresh ginger brown sugar Download PDFInfo
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- CN107495319A CN107495319A CN201710696628.3A CN201710696628A CN107495319A CN 107495319 A CN107495319 A CN 107495319A CN 201710696628 A CN201710696628 A CN 201710696628A CN 107495319 A CN107495319 A CN 107495319A
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- 241000234314 Zingiber Species 0.000 title claims abstract description 109
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 108
- 235000008397 ginger Nutrition 0.000 title claims abstract description 108
- 235000000346 sugar Nutrition 0.000 title claims abstract description 97
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 48
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 48
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 47
- 239000002002 slurry Substances 0.000 claims abstract description 40
- 239000007788 liquid Substances 0.000 claims abstract description 24
- 238000007711 solidification Methods 0.000 claims abstract description 15
- 230000008023 solidification Effects 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000001802 infusion Methods 0.000 claims description 39
- 238000010438 heat treatment Methods 0.000 claims description 18
- 238000000746 purification Methods 0.000 claims description 11
- 235000020097 white wine Nutrition 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 7
- 239000002893 slag Substances 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000003801 milling Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 238000012913 prioritisation Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 239000000470 constituent Substances 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 208000011580 syndromic disease Diseases 0.000 description 2
- 230000008673 vomiting Effects 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 206010013935 Dysmenorrhoea Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 210000004914 menses Anatomy 0.000 description 1
- 230000002175 menstrual effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
This application discloses a kind of preparation method of fresh ginger brown sugar of field of health care food, prepares two portions of sugar-cane juices and ginger slurries；Two portions of sugar-cane juices are separated again, a sugar-cane juice boils to obtain ginger sugar liquid together with ginger slurries, another sugar-cane juice individually boils to obtain red sugar, bottom level is ready for, red sugar is added in container perpendicular to the container of bottom and obtain bottom red sugar by surrounding, the height of bottom red sugar is 0.5~0.1cm, standing adds ginger sugar liquid after its cooled and solidified, and standing cooling adds red sugar after the solidification of ginger sugar liquid and obtains upper strata red sugar, is taken out after the solidification of upper strata red sugar.Compared with prior art, this method merges the composition of ginger and brown sugar completely, is convenient for carrying and preserves after solidification.
Description
Technical field
The present invention relates to field of health care food, and in particular to a kind of preparation method of fresh ginger brown sugar.
Background technology
Brown sugar is the red crystal to rufous that the stem of gramineous herbaceous plant sugarcane forms through pressure extracting juice refining,
It is brown sugar.Brown sugar almost remains whole compositions in juice from sugar cane, in addition to possessing the function of sugar, also contains vitamin and micro-
Secondary element, such as：Iron, zinc, manganese etc., its nutritional ingredient are more many times higher than white granulated sugar.Brown sugar can also be used as medicine, and come in traditional Chinese medicine angle
Say, brown sugar is warm-natured, it is sweet, enter spleen, have and enrich blood, dissipate the stasis of blood, warm liver, dispel cold and other effects, be especially suitable for puerpera, children anemia is food
With.
Ginger, it is the new fresh quench stem of zingiber.Ginger as the flavouring of dish except being also used as medicine food
With its nature and flavor is pungent, tepor；The effect of with relieving exterior syndrome and dispelling cold, warming middle energizer to arrest vomiting, preventing phlegm from forming and stopping coughing, it is generally used for anemofrigid cold, stomach cold
Vomit, the illnesss such as cold productive cough is coughed.
Ginger and brown sugar are prepared into ginger tea with brown sugar, are common in our daily lifes and very medicable one kind with using
Health drink.Ginger pungent-warm characteristic can strengthen brown sugar replenishing and activating blood, dissipate the effect of stasis of blood, and brown sugar can strengthen ginger relieving exterior syndrome and dispelling cold again
Effect, both can also increase analgesic efficacy at cooperation, the women of the palace cold that is particularly suitable for use in dysmenorrhoea, and ginger, brown sugar coordinate, can be with
Make menses unobstructed, improvement is stimulated the menstrual flow.
The preparation method of existing ginger tea with brown sugar is：After ginger is cleaned into section, it is put into clear water and decocts, after clear water boils
Add brown sugar.But brown sugar extracts from sugar-cane juice, after infusion, active constituent content therein has larger
Loss, furthermore, because ginger slice after decocting is if directly edible, can somewhat pungent, inconvenient entrance, so typically
Directly throw away, but constituents extraction therein is incomplete, therefore, existing ginger tea with brown sugar is not high to the utilization rate of raw material, most
The waste of material can be caused eventually.
The content of the invention
The present invention is directed to above-mentioned technical problem, there is provided a kind of preparation method of fresh ginger brown sugar, prepares one kind just
In the fresh ginger brown sugar of carrying, efficiently using raw material resources, reduce and waste.
In order to solve the above-mentioned technical problem, the present invention provides following basic technology scheme：A kind of making side of fresh ginger brown sugar
Method, include following steps：
Step 1: the preparation of raw material：Sugar-cane juice is left and taken after cane milling；Ginger blends pulp after cleaning and obtains ginger slurries；
It is the first sugar-cane juice and the second sugar-cane juice respectively Step 2: preparing two portions of sugar-cane juices；First sugar-cane juice and ginger slurries
Weight fraction is 3~4 parts of the first sugar-cane juice, 1~2 part of ginger slurries；
Step 3: being added after the first sugar-cane juice is mixed with ginger slurries in pot, three times, each infusion is required for not stopping to stir for infusion
To mix, the time of first time infusion is 3~4h, stops 1~2h of heating, and the time of second of infusion is 2~3h, stopping heating 1~
2h, the time of third time heating is 1~2h；Obtain ginger sugar liquid；
Step 4: setting up another a bite pot, the second sugar-cane juice is put into infusion in pot, obtained after continual 18~20h of infusion red
Liquid glucose；
Step 5: preparing bottom level, red sugar is added in container perpendicular to the container of bottom and obtains bottom brown sugar by surrounding
Liquid, the height of bottom red sugar is 0.5~0.1cm, stands and ginger sugar liquid is added after its cooled and solidified, stands cooling and treats ginger sugar liquid
Red sugar is added after solidification and obtains upper strata red sugar, is taken out after the solidification of upper strata red sugar.
Beneficial effects of the present invention are：In this programme, pulpous state is made in ginger, obtains ginger slurries；Ginger slurries and
The mixing of one sugar-cane juice carries out infusion, by heating prolonged infusion by the active ingredient in ginger.
The fresh ginger brown sugar that this programme method obtains, after upper strata red sugar and lower floor's red sugar solidification, contain ginger component
Ginger sugar liquid be clipped between two layers of red sugar, the fresh ginger brown sugar so obtained can open ginger particle with air exclusion, extend
Holding time；Compared with prior art, this method merges the composition of ginger and brown sugar completely, is convenient for carrying after solidification.
It is the optimization to basic technology scheme below：
Prioritization scheme one：In step 1, ginger slurries are carried out to filter the ginger slurries for extruding and being purified, the ginger slag of residual
Using soaking in Chinese liquor twice, then then white wine is added in the ginger slurries of purification after filtering out the white wine after soaking.Although
Ginger slurries are finer and smoother, but wherein still contain thinner ginger particle, eaten using the fresh ginger brown sugar that it is processed
Used time, the ginger particle of suspension is had after warm water impulsive motion, in syrup, influences whether mouthfeel, using this prioritization scheme, white wine
The less constituents extraction of polarity that can be extracted in birth ginger particle comes out, and then discards ginger slag, can thus improve
Mouthfeel.
Prioritization scheme two, based on prioritization scheme one：The time of first time infusion is 3h in step 3, second of infusion when
Between be 2h, the time of third time infusion is 1h.
Prioritization scheme three, based on prioritization scheme two：During stopping heating every time in step 3, all closed the lid on pot.
Close the lid the effect that can reach sultry, and obtained fresh ginger brown sugar has strong burnt odor smell.
Embodiment
Technical solution of the present invention is described further with reference to embodiment：
Embodiment 1：A kind of preparation method of fresh ginger brown sugar, includes following steps：
Step 1: the preparation of raw material：Sugar-cane juice is left and taken after cane milling；Ginger blends pulp after cleaning and obtains ginger slurries；
Ginger slurries are carried out to filter the ginger slurries for extruding and being purified, the ginger slag of residual uses soaking in Chinese liquor twice, Ran Houzai
The white wine after immersion is filtered out, is then added white wine in the ginger slurries of purification;
It is the first sugar-cane juice and the second sugar-cane juice respectively Step 2: preparing two portions of sugar-cane juices；First sugar-cane juice and the ginger of purification
The weight fraction of slurries is the first sugar-cane juice 300kg, the ginger slurries 200kg of purification；
Step 3: being added after the first sugar-cane juice is mixed with the ginger slurries purified in pot, three times, each infusion is required for for infusion
Do not stop to stir, the time of first time infusion is 4h, stop heating 2h, the time of second of infusion be 2h, stop heat 1h, the 3rd
The time of secondary heating is 1h；Obtain ginger sugar liquid；During stopping heating every time, all closed the lid on pot；
Step 4: setting up another a bite pot, the second sugar-cane juice is put into infusion in pot, red sugar is obtained after continual infusion 19h；
Step 5: preparing bottom level, red sugar is added in container perpendicular to the container of bottom and obtains bottom brown sugar by surrounding
Liquid, the height of bottom red sugar is 0.5~0.1cm, stands and ginger sugar liquid is added after its cooled and solidified, stands cooling and treats ginger sugar liquid
Red sugar is added after solidification and obtains upper strata red sugar, is taken out after the solidification of upper strata red sugar.
Embodiment 2：A kind of preparation method of fresh ginger brown sugar, includes following steps：
Step 1: the preparation of raw material：Sugar-cane juice is left and taken after cane milling；Ginger blends pulp after cleaning and obtains ginger slurries；
Ginger slurries are carried out to filter the ginger slurries for extruding and being purified, the ginger slag of residual uses soaking in Chinese liquor twice, Ran Houzai
The white wine after immersion is filtered out, is then added white wine in the ginger slurries of purification;
It is the first sugar-cane juice and the second sugar-cane juice respectively Step 2: preparing two portions of sugar-cane juices；First sugar-cane juice and the ginger of purification
The weight fraction of slurries is the first sugar-cane juice 400kg, the ginger slurries 150kg of purification；
Step 3: being added after the first sugar-cane juice is mixed with the ginger slurries purified in pot, three times, each infusion is required for for infusion
Do not stop to stir, the time of first time infusion is 3h, stop heating 1h, the time of second of infusion be 3h, stop heat 1h, the 3rd
The time of secondary heating is 2h；Obtain ginger sugar liquid；During stopping heating every time, all closed the lid on pot；
Step 4: setting up another a bite pot, the second sugar-cane juice is put into infusion in pot, red sugar is obtained after continual infusion 18h；
Step 5: preparing bottom level, red sugar is added in container perpendicular to the container of bottom and obtains bottom brown sugar by surrounding
Liquid, the height of bottom red sugar is 0.5~0.1cm, stands and ginger sugar liquid is added after its cooled and solidified, stands cooling and treats ginger sugar liquid
Red sugar is added after solidification and obtains upper strata red sugar, is taken out after the solidification of upper strata red sugar.
Embodiment 3：A kind of preparation method of fresh ginger brown sugar, includes following steps：
Step 1: the preparation of raw material：Sugar-cane juice is left and taken after cane milling；Ginger blends pulp after cleaning and obtains ginger slurries；
Ginger slurries are carried out to filter the ginger slurries for extruding and being purified, the ginger slag of residual uses soaking in Chinese liquor twice, Ran Houzai
The white wine after immersion is filtered out, is then added white wine in the ginger slurries of purification;
It is the first sugar-cane juice and the second sugar-cane juice respectively Step 2: preparing two portions of sugar-cane juices；First sugar-cane juice and the ginger of purification
The weight fraction of slurries is the first sugar-cane juice 350kg, the ginger slurries 100kg of purification；
Step 3: being added after the first sugar-cane juice is mixed with the ginger slurries purified in pot, three times, each infusion is required for for infusion
Do not stop to stir, the time of first time infusion is 4h, stop heating 1h, the time of second of infusion be 3h, stop heat 2h, the 3rd
The time of secondary heating is 1h；Obtain ginger sugar liquid；During stopping heating every time, all closed the lid on pot；
Step 4: setting up another a bite pot, the second sugar-cane juice is put into infusion in pot, red sugar is obtained after continual infusion 20h；
Step 5: preparing bottom level, red sugar is added in container perpendicular to the container of bottom and obtains bottom brown sugar by surrounding
Liquid, the height of bottom red sugar is 0.5~0.1cm, stands and ginger sugar liquid is added after its cooled and solidified, stands cooling and treats ginger sugar liquid
Red sugar is added after solidification and obtains upper strata red sugar, is taken out after the solidification of upper strata red sugar.
For those skilled in the art, without departing from the structure of the invention, some changes can also be made
Shape and improvement, these should also be considered as protection scope of the present invention, these effects and patent for implementing all without the influence present invention
Practicality.
Claims (4)
1. a kind of preparation method of fresh ginger brown sugar, it is characterised in that comprise the following steps：
Step 1: the preparation of raw material：Sugar-cane juice is left and taken after cane milling；Ginger blends pulp after cleaning and obtains ginger slurries；
It is the first sugar-cane juice and the second sugar-cane juice respectively Step 2: preparing two portions of sugar-cane juices；First sugar-cane juice and ginger slurries
Weight fraction is 3~4 parts of the first sugar-cane juice, 1~2 part of ginger slurries；
Step 3: being added after the first sugar-cane juice is mixed with ginger slurries in pot, three times, each infusion is required for not stopping to stir for infusion
To mix, the time of first time infusion is 3~4h, stops 1~2h of heating, and the time of second of infusion is 2~3h, stopping heating 1~
2h, the time of third time heating is 1~2h；Obtain ginger sugar liquid；
Step 4: setting up another a bite pot, the second sugar-cane juice is put into infusion in pot, obtained after continual 18~20h of infusion red
Liquid glucose；
Step 5: preparing bottom level, red sugar is added in container perpendicular to the container of bottom and obtains bottom brown sugar by surrounding
Liquid, the height of bottom red sugar is 0.5~0.1cm, stands and ginger sugar liquid is added after its cooled and solidified, stands cooling and treats ginger sugar liquid
Red sugar is added after solidification and obtains upper strata red sugar, is taken out after the solidification of upper strata red sugar.
2. the preparation method of fresh ginger brown sugar as claimed in claim 1, it is characterised in that：In step 1, ginger slurries are carried out
The ginger slurries that filtering extruding is purified, the ginger slag of residual uses soaking in Chinese liquor twice, then after immersion is filtered out
White wine, then white wine is added in the ginger slurries of purification.
3. the preparation method of fresh ginger brown sugar as claimed in claim 2, it is characterised in that：The time of first time infusion in step 3
For 3h, the time of second of infusion is 2h, and the time of third time infusion is 1h.
4. the preparation method of fresh ginger brown sugar as claimed in claim 3, it is characterised in that：Stop the heating phase every time in step 3
Between, all closed the lid on pot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710696628.3A CN107495319A (en) | 2017-08-15 | 2017-08-15 | A kind of preparation method of fresh ginger brown sugar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710696628.3A CN107495319A (en) | 2017-08-15 | 2017-08-15 | A kind of preparation method of fresh ginger brown sugar |
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| Publication Number | Publication Date |
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| CN107495319A true CN107495319A (en) | 2017-12-22 |
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| CN201710696628.3A Pending CN107495319A (en) | 2017-08-15 | 2017-08-15 | A kind of preparation method of fresh ginger brown sugar |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007217A (en) * | 2018-08-22 | 2018-12-18 | 云南后稷生物科技有限公司 | A kind of improved fresh ginger brown sugar preparation method |
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| CN109007217A (en) * | 2018-08-22 | 2018-12-18 | 云南后稷生物科技有限公司 | A kind of improved fresh ginger brown sugar preparation method |
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Application publication date: 20171222 |
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