CN113475660A - Instant burnt fragrant longan lily brown sugar solid beverage and preparation method thereof - Google Patents
Instant burnt fragrant longan lily brown sugar solid beverage and preparation method thereof Download PDFInfo
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- CN113475660A CN113475660A CN202110722527.5A CN202110722527A CN113475660A CN 113475660 A CN113475660 A CN 113475660A CN 202110722527 A CN202110722527 A CN 202110722527A CN 113475660 A CN113475660 A CN 113475660A
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- 235000000346 sugar Nutrition 0.000 title claims abstract description 152
- 235000000235 Euphoria longan Nutrition 0.000 title claims abstract description 53
- 241000234435 Lilium Species 0.000 title claims abstract description 45
- 235000013361 beverage Nutrition 0.000 title claims abstract description 31
- 239000007787 solid Substances 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 244000139609 Euphoria longan Species 0.000 title abstract 2
- 239000000843 powder Substances 0.000 claims abstract description 41
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 40
- 235000013736 caramel Nutrition 0.000 claims abstract description 40
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 238000009835 boiling Methods 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 10
- 238000000227 grinding Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 67
- 240000001008 Dimocarpus longan Species 0.000 claims description 51
- 239000002131 composite material Substances 0.000 claims description 27
- 238000005303 weighing Methods 0.000 claims description 27
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- 150000001875 compounds Chemical class 0.000 claims description 9
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- 238000000465 moulding Methods 0.000 claims description 5
- 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 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 239000008187 granular material Substances 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
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- 240000000467 Carum carvi Species 0.000 claims 4
- 235000005747 Carum carvi Nutrition 0.000 claims 4
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims 4
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Classifications
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/385—Concentrates of non-alcoholic beverages
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/64—Re-adding volatile aromatic ingredients
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
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- 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
- 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
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- 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
- 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
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- 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
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- Molecular Biology (AREA)
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Abstract
The invention relates to the technical field of food, and discloses an instant burnt fragrant longan lily brown sugar solid beverage and a preparation method thereof. According to the invention, the water-soluble functional components of the medicinal and edible raw materials are extracted in a mild manner, and insoluble residues are removed, so that the taste of the product is improved while the functional components are retained, and the product is easier to dissolve and convenient to eat; the caramel liquid prepared by a mild sugar preparation method replaces essence, so that the safety of the product is guaranteed, and the product is endowed with natural caramel flavor; the sugar boiling and powdering process is adopted, the process is simple, the requirement on equipment is not high, and the product can be prepared into powder with high uniformity and high dissolving speed at one time.
Description
Technical Field
The invention relates to the technical field of food, in particular to an instant burnt fragrant longan lily brown sugar solid beverage and a preparation method thereof.
Background
The brown sugar is prepared by juicing, heating, neutralizing, clarifying, concentrating, refining sugar, sanding and the like of sugarcane serving as a raw material. The brown sugar has high nutritive value and various special effects. For example, brown sugar contains abundant iron element, which is an essential raw material for synthesizing hemoglobin in the human body erythrocyte maturation process, thus having certain blood enriching effect on the body. However, the functional ingredients of the brown sugar are too single, and when the brown sugar is generally used as a health-care or functional food, the red date and longan and other ingredients are required to be added simultaneously to prepare the red date and longan brown sugar block (for example, a production method of the longan and red date brown sugar block disclosed by the Chinese patent invention CN 201710282528.6), but the production process of the brown sugar block determines that the product is slow to dissolve in eating, is inconvenient to adjust the eating amount, is poor in flavor and taste and the like, and the problems bring great inconvenience to consumers in use. Consumers, especially female consumers, have strong demand for brown sugar products, so that the products which are convenient to use, have good flavor and have a certain health-care effect have good economic and social benefits.
At present, a mold casting forming process is generally adopted when producing the black sugar blocks, the mass of a single finished product is generally between 15g and 35g, and the finished product has the following problems: firstly, the dissolution speed is extremely slow, for example, more than 30min is needed for dissolving a piece of brown sugar with the weight of about 17g in 200mL hot water, and the use convenience needs to be improved; secondly, insoluble substances in the added red dates, longan, lily and other components influence the taste of the beverage to a certain extent; thirdly, different consumers have different eating amounts of the product, and the single sugar block is heavy, so that the consumers are inconvenient to adjust the eating amounts as required.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides the instant burnt fragrant longan lily brown sugar solid beverage and the preparation method thereof, the solid beverage has the effects of enriching the blood and warming the body, and the instant burnt fragrant longan lily brown sugar solid beverage has the advantages of high dissolving speed, good flavor and taste, convenience for eating and the like through an extraction process, a caramelization process and a crystallization powdering process.
In order to achieve the purpose, the technical scheme provided by the invention is as follows:
an instant burnt fragrant longan lily brown sugar solid beverage is composed of, by weight, 60-98 parts of brown sugar, 0-30 parts of white granulated sugar, 0-30 parts of rock candy, 0.5-1.5 parts of burnt fragrant sugar liquid and 5-8 parts of a composite extracting solution;
the caramel liquid is prepared by the following steps: weighing 6-7 parts of white granulated sugar and/or rock sugar and/or brown sugar, boiling in 3-4 parts of water, slowly raising the temperature when the water content is reduced to 6-10%, keeping the solution at 130-140 ℃ for 1-2 min, turning off the fire, adding 3-6 parts of room temperature water, and cooling the solution to room temperature to obtain the finished product;
the compound extracting solution is prepared by the following steps: weighing 3-5 parts of longan, 2-4 parts of lily and 1-3 parts of red date, placing the longan, 2-4 parts of lily and 1-3 parts of red date in a container, adding room temperature water with the volume being 3-5 times of that of the container, crushing to obtain crushed substances, treating the crushed substances by microwaves for 10-20 min, then carrying out centrifugal separation on the crushed substances to obtain filtrate, and finally collecting the filtrate to obtain the composite extracting solution.
By adopting the scheme, the water-soluble functional components of the medicinal and edible raw materials are extracted in a milder mode, meanwhile, insoluble material residues are removed, the taste of the product is improved while the functional components are kept, the black sugar powder is higher in aroma and taste evaluation compared with black sugar blocks, the black sugar blocks are sweeter and have obvious sour-resistant feeling after being drunk, and the black sugar powder is rich in aroma and is rich in taste and not sweet and greasy; in addition, the brown sugar powder of this application rate of dissolving is higher than the brown sugar piece far away, and the state is clear after dissolving and does not have the residue, and convenient quick dashing is steeped and is drunk.
As a further improvement of the scheme, the sugar-free black sugar comprises 90 parts of black sugar, 0.5 part of white sugar, 0.5 part of caramel liquid and 5 parts of composite extracting solution in parts by weight;
the caramel liquid is prepared by the following steps: weighing 6 parts of white granulated sugar and/or rock sugar and/or brown sugar, boiling in 3 parts of water, slowly raising the temperature when the water content is reduced to 6-10%, keeping the solution at 130-140 ℃ for 1-2 min, turning off the fire, adding 3 parts of room temperature water, and cooling the solution to room temperature to obtain the sugar-free brown sugar beverage;
the compound extracting solution is prepared by the following steps: weighing 3 parts of longan, 4 parts of lily and 1 part of red date, putting the longan, the lily and the red date in a container, adding room temperature water with the volume being 3 times that of the container, crushing to obtain crushed materials, treating the crushed materials for 10-20 min by adopting microwave, then carrying out centrifugal separation on the crushed materials to obtain filtrate, and finally collecting the filtrate to obtain the composite extracting solution.
As a further improvement of the scheme, the sugar-free black sugar comprises 60 parts of black sugar, 30 parts of white granulated sugar, 1 part of rock sugar, 1.5 parts of caramel liquid and 8 parts of composite extracting solution in parts by weight;
the caramel liquid is prepared by the following steps: weighing 7 parts of white granulated sugar and/or rock sugar and/or brown sugar, decocting in 4 parts of water, slowly raising the temperature when the water content is reduced to 6-10%, keeping the solution at 130-140 ℃ for 1-2 min, turning off the fire, adding 6 parts of room temperature water, and cooling the solution to room temperature to obtain the sugar-free brown sugar beverage;
the compound extracting solution is prepared by the following steps: weighing 5 parts of longan, 2 parts of lily and 3 parts of red date, putting the longan, 2 parts of lily and 3 parts of red date in a container, adding room temperature water with the volume 5 times that of the container, crushing to obtain crushed materials, treating the crushed materials for 10-20 min by using microwaves, then carrying out centrifugal separation on the crushed materials to obtain filtrate, and finally collecting the filtrate to obtain the composite extracting solution.
As a further improvement of the above solution, the crushing operation is carried out in a crusher; the microwave treatment operation is carried out in an industrial microwave oven, and the power of the industrial microwave oven is adjusted to be 300-500W.
As a further improvement of the scheme, the centrifugal separation operation is carried out in a centrifugal machine, the rotating speed of the centrifugal machine is 1000-3000 rpm/min, and the mesh number of the used filter bags is 500 meshes.
As a further improvement of the scheme, the solid beverage comprises powder, granules and tablets.
The second aspect of the invention provides a preparation method of an instant caramel solid beverage, which is used for preparing the instant caramel solid beverage, comprising the following steps:
(1) preparing a composite extracting solution: weighing 3-5 parts of longan, 2-4 parts of lily and 1-3 parts of red date, placing the longan, 2-4 parts of lily and 1-3 parts of red date in a container, adding room temperature water with the volume of 3-5 times of that of the container, crushing to obtain a crushed material, treating the crushed material by using microwaves for 10-20 min, centrifugally separating the crushed material, and collecting filtrate to obtain a composite extracting solution;
(2) the preparation of the caramel sugar solution comprises the steps of weighing 6-7 parts of white granulated sugar and/or rock sugar and/or brown sugar, boiling in 3-4 parts of water, slowly raising the temperature when the water content is reduced to 6-10%, keeping the solution at 130-140 ℃ for 1-2 min, turning off the fire, adding 3-6 parts of room temperature water, and cooling the solution to room temperature to obtain the caramel sugar solution;
(3) blending: weighing 60-98 parts of brown sugar, 0-30 parts of white granulated sugar and 0-30 parts of rock sugar, boiling in 40-80 parts of water until the brown sugar is in a syrup state, continuing to boil until the water content of the solution is reduced to 6-10%, adding 5-8 parts of the composite extracting solution prepared in the step (1) and 0.5-1.5 parts of the caramel liquid prepared in the step (2), and continuing to boil while stirring until the water content of the solution is reduced to 6-8%, and stopping heating to obtain a sugar paste;
(4) molding: making into solid beverage.
As a further improvement of the above aspect, in the step (4), when the solid beverage is prepared as a powder, the forming includes: and (4) transferring the massecuite obtained in the step (3) into a sugar tray, stirring and grinding the massecuite into powder, and then cooling the powder to 28-35 ℃ to obtain the instant burnt fragrant longan lily brown sugar powder.
As a further improvement of the above aspect, in the step (1), the pulverization operation is performed in a pulverizer; the microwave treatment operation is carried out in an industrial microwave oven, and the power of the industrial microwave oven is adjusted to be 300-500W.
As a further improvement of the scheme, in the step (1), the centrifugal separation operation is carried out in a centrifugal machine, the rotating speed of the centrifugal machine is 1000-3000 rpm/min, and the mesh number of the used filter bags is 500 meshes.
Compared with the prior art, the invention has the beneficial effects that:
1. the water-soluble functional components of the medicinal and edible raw materials are extracted in a mild mode, and insoluble residues are removed, so that the functional components are retained, the taste of the product is improved, and the product is easier to dissolve and convenient to eat;
2. the caramel liquid prepared by a mild sugar preparation method replaces essence, so that the safety of the product is guaranteed, and the product is endowed with natural caramel flavor;
3. the process of sugar boiling and powdering is adopted, the process is simple, the requirement on equipment is low, and the product can be prepared into powder with high uniformity and high dissolving speed at one time.
Detailed Description
To better illustrate the objects, aspects and advantages of the present invention, the present invention will be further described with reference to specific examples.
Examples
Example 1:
an instant caramel longan lily brown sugar powder is composed of 90 parts of brown sugar, 0.5 part of white granulated sugar, 0.5 part of caramel sugar liquid and 5 parts of composite extract by weight.
The preparation method comprises the following steps:
(1) preparing a composite extracting solution: weighing 5 parts of longan, 4 parts of lily and 3 parts of red date, enclosing in a container, adding room temperature water with the volume being 3 times that of the container, crushing to obtain crushed substances, treating the crushed substances in an industrial microwave oven (with the power being adjusted to 300W) for 10min, then carrying out centrifugal separation on the crushed substances, controlling the centrifugal rotation speed to be 1000rpm/min, and collecting filtrate to obtain a composite extracting solution;
(2) the preparation of the caramel sugar solution comprises the steps of weighing 6 parts of white granulated sugar and/or rock sugar and/or brown sugar, boiling in 3 parts of water, slowly raising the temperature when the water content is reduced to 6-10%, keeping the solution at 130-140 ℃ for 1min, turning off the fire, adding 3 parts of room temperature water, and cooling the solution to room temperature to obtain the caramel sugar solution;
(3) blending: weighing 90 parts of brown sugar and 0.5 part of white granulated sugar, decocting in 40 parts of water until the brown sugar is in a syrup state, continuously decocting until the water content of the solution is reduced to 6-10%, adding 5 parts of the compound extracting solution prepared in the step (1) and 0.5 part of the caramel liquid prepared in the step (2), stirring while continuously decocting until the water content of the solution is reduced to 6-8%, and stopping heating to obtain the massecuite;
(4) molding: and (3) transferring the massecuite into a sugar pan, stirring and rolling the massecuite into powder, cooling the powder to 28-35 ℃ by cold air to obtain powder, then sampling and inspecting the powder, and packaging when the water content is controlled to be less than or equal to 7% to obtain the instant burnt fragrant longan lily brown sugar powder.
Example 2:
an instant caramel longan lily brown sugar powder is composed of, by weight, 60 parts of brown sugar, 30 parts of white granulated sugar, 1 part of rock sugar, 1.5 parts of caramel sugar liquid and 8 parts of composite extract;
the preparation method comprises the following steps:
(1) preparing a composite extracting solution: weighing 5 parts of longan, 4 parts of lily and 3 parts of red date, enclosing in a container, adding 5 times volume of room temperature water into the container, crushing to obtain crushed substances, treating the crushed substances in an industrial microwave oven (power 500W) for 20min, then carrying out centrifugal separation on the crushed substances, controlling the centrifugal rotation speed to be 3000rpm/min, and collecting filtrate to obtain a composite extracting solution;
(2) the preparation of the caramel sugar solution comprises the steps of weighing 7 parts of white granulated sugar and/or rock sugar and/or brown sugar, boiling in 4 parts of water, slowly raising the temperature when the water content is reduced to 6-10%, keeping the solution at 130-140 ℃ for 2min, turning off the fire, adding 6 parts of room temperature water, and cooling the solution to room temperature to obtain the caramel sugar solution;
(3) blending: weighing 60 parts of brown sugar, 30 parts of white granulated sugar and 1 part of rock candy, boiling in 80 parts of water until the brown sugar is in a syrup state, continuing to boil until the water content of the solution is reduced to 6-10%, adding 8 parts of the compound extracting solution prepared in the step (1) and 1.5 parts of the caramel liquid prepared in the step (2), stirring while continuing to boil until the water content of the solution is reduced to 6-8%, and stopping heating to obtain the massecuite;
(4) molding: and (3) transferring the massecuite into a sugar pan, stirring and grinding the massecuite into powder, cooling the powder to 28-35 ℃ by cold air to obtain powder, sampling and inspecting the powder, controlling the water content to be less than or equal to 7%, and packaging to obtain the instant burnt fragrant longan lily brown sugar powder.
Example 3:
an instant caramel longan lily brown sugar powder is composed of 75 parts of brown sugar, 2 parts of white granulated sugar, 13 parts of rock sugar, 1 part of caramel sugar liquid and 7 parts of composite extract in parts by weight;
the preparation method comprises the following steps:
(1) preparing a composite extracting solution: weighing 4 parts of longan, 3 parts of lily and 2 parts of red date, enclosing in a container, adding room temperature water with 4 times volume into the container, crushing to obtain crushed substances, treating the crushed substances in an industrial microwave oven (power 400W) for 15min, then carrying out centrifugal separation on the crushed substances, controlling the centrifugal rotation speed to be 2000rpm/min, and collecting filtrate to obtain a composite extracting solution;
(2) the preparation of the caramel sugar solution comprises the steps of weighing 7 parts of white granulated sugar and/or rock sugar and/or brown sugar, boiling in 4 parts of water, slowly raising the temperature when the water content is reduced to 6-10%, keeping the solution at 130-140 ℃ for 2min, turning off the fire, adding 5 parts of room temperature water, and cooling the solution to room temperature to obtain the caramel sugar solution;
(3) blending: weighing 75 parts of brown sugar, 2 parts of white granulated sugar and 13 parts of rock sugar, boiling in 60 parts of water until the brown sugar is in a syrup state, continuing to boil until the water content of the solution is reduced to 6-10%, adding 7 parts of the compound extracting solution prepared in the step (1) and 1 part of the caramel liquid prepared in the step (2), and then continuing to boil while stirring until the water content of the solution is reduced to 6-8%, and stopping heating to obtain a sugar paste;
(4) molding: and (3) transferring the massecuite into a sugar pan, stirring and grinding the massecuite into powder, cooling the powder to 28-35 ℃ by cold air to obtain powder, sampling and inspecting the powder, controlling the water content to be less than or equal to 7%, and packaging to obtain the instant burnt fragrant longan lily brown sugar powder.
Comparative example
A red date and longan brown sugar block is prepared by the following preparation method:
(1) removing core of fructus Jujubae, crushing into 2 mm pieces, and crushing arillus longan into 2 mm pieces;
(2) putting the precipitated and filtered fresh sugarcane juice and brown sugar powder into a brown sugar boiling container of a brown sugar lump boiling forming device, and heating by utilizing heat conduction oil, wherein the weight ratio of the fresh sugarcane juice to the brown sugar powder is 1: 4.5-5.5; the temperature of the heat conducting oil is 120-150 ℃; fresh sugarcane juice refers to sugarcane juice which is squeezed from sugarcane for no more than 24 hours;
(3) continuously stirring raw materials in the brown sugar boiling container, dissolving and mixing fresh sugarcane juice and brown sugar powder to form syrup after 40-50 minutes, and stopping heating when the water content of the syrup is 8-12%;
(4) adding 8-12% of crushed red date and longan grains by weight of the syrup into the syrup after stopping heating, and uniformly mixing, wherein the weight ratio of the crushed red date grains to the crushed longan grains is 2-3: 1;
(5) injecting the syrup into a black sugar block forming die through a syrup casting machine, and conveying the black sugar block forming die into an air cooling box for air cooling until the syrup is solidified to form black sugar blocks;
(6) removing the black sugar blocks from the black sugar block forming die, and conveying the black sugar blocks into an air cooling box for air cooling and drying the surface moisture;
(7) and (4) carrying out aseptic packaging on the brown sugar blocks subjected to air cooling and drying of surface moisture, thus obtaining the red date and longan brown sugar block product.
Performance test
1. Sensory testing: the brown sugar powders of examples 1-3 and the brown sugar blocks of the comparative example were diluted with warm water to 10% of the content of fixed objects, each sample was subjected to evaluation by 18 pilot group sensory evaluation panelists, the evaluation items were color, aroma and taste, each evaluation item was evaluated according to the following three criteria, and the evaluation results are shown in table 1:
1) color:
15-20 min: the color is brownish black, the color is uniform, and no color difference exists;
8-14 min: brown, more uniform color and slight color difference;
and (8 min): brown with a clear color difference.
2) Fragrance:
29 min-40 min: obvious brown sugar fragrance and pleasant burnt fragrance;
16 min-28 min: sugar aroma with weak burnt aroma;
<16 min: and (5) mixing fragrance.
3) And (3) taste:
29 min-40 min: sweet but not greasy, rich taste and no bad taste;
16 min-28 min: the sweet taste is moderate, and the mouthfeel is rich;
<16 min: moderate sweet taste with slightly bad aftertaste.
TABLE 1 sensory test results of examples 1-3 and comparative examples
| Item | Color and luster (20) | Fragrance (40) | Taste (40) | General score (100) |
| Example 1 | 18 | 34.5 | 35.4 | 87.9 |
| Example 2 | 18 | 29.6 | 34.3 | 81.9 |
| Example 3 | 18 | 32.7 | 34.3 | 85 |
| Comparative example 1 | 18 | 30.3 | 20.4 | 68.7 |
2. Dissolution rate testing: the dissolution rates of the same amounts of brown sugar of examples 1-3 and the brown sugar of the comparative example were compared and tested by adding 200ml of hot water with a water temperature of 75 ℃ to the sample, counting the time, gently shaking the beaker for 5 seconds, observing the dissolution of the sample, and recording the time for complete dissolution of the sample, with the dissolution rate results shown in Table 2.
TABLE 2 dissolution Rate test results for examples 1-3 and comparative examples
Comparing the test results of examples 1-3 and comparative examples in tables 1-2, it can be seen that the brown sugar powder of the present application is superior to the brown sugar nuggets of the comparative examples in sensory evaluation of aroma and taste, because the brown sugar nuggets of the comparative examples are sweeter and have a more pronounced sour-resistant feeling after drinking, while the brown sugar powder of the present application appears rich in mouthfeel and not sweet and greasy due to a stronger burnt aroma; in addition, the dissolving rate of the brown sugar powder is far higher than that of the brown sugar block of the comparative example, the state after dissolution is clear, no residue exists, and the brown sugar powder is convenient to brew and drink quickly.
The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and substitutions can be made without departing from the technical principle of the present invention, and these modifications and substitutions should also be regarded as the protection scope of the present invention.
Claims (10)
1. An instant burnt fragrant longan lily brown sugar solid beverage is characterized by comprising, by weight, 60-98 parts of brown sugar, 0-30 parts of white granulated sugar, 0-30 parts of rock sugar, 0.5-1.5 parts of burnt fragrant sugar liquid and 5-8 parts of a composite extracting solution;
the caramel liquid is prepared by the following steps: weighing 6-7 parts of white granulated sugar and/or rock sugar and/or brown sugar, boiling in 3-4 parts of water, slowly raising the temperature when the water content is reduced to 6-10%, keeping the solution at 130-140 ℃ for 1-2 min, turning off the fire, adding 3-6 parts of room temperature water, and cooling the solution to room temperature to obtain the finished product;
the compound extracting solution is prepared by the following steps: weighing 3-5 parts of longan, 2-4 parts of lily and 1-3 parts of red date, placing the longan, 2-4 parts of lily and 1-3 parts of red date in a container, adding room temperature water with the volume being 3-5 times of that of the container, crushing to obtain crushed substances, treating the crushed substances by microwaves for 10-20 min, then carrying out centrifugal separation on the crushed substances to obtain filtrate, and finally collecting the filtrate to obtain the composite extracting solution.
2. The instant caramelized longan lily brown sugar solid beverage as claimed in claim 1, which is characterized by consisting of 90 parts by weight of brown sugar, 0.5 part by weight of white sugar, 0.5 part by weight of caramelized sugar solution and 5 parts by weight of composite extracting solution;
the caramel liquid is prepared by the following steps: weighing 6 parts of white granulated sugar and/or rock sugar and/or brown sugar, boiling in 3 parts of water, slowly raising the temperature when the water content is reduced to 6-10%, keeping the solution at 130-140 ℃ for 1-2 min, turning off the fire, adding 3 parts of room temperature water, and cooling the solution to room temperature to obtain the sugar-free brown sugar beverage;
the compound extracting solution is prepared by the following steps: weighing 3 parts of longan, 4 parts of lily and 1 part of red date, putting the longan, the lily and the red date in a container, adding room temperature water with the volume being 3 times that of the container, crushing to obtain crushed materials, treating the crushed materials for 10-20 min by adopting microwave, then carrying out centrifugal separation on the crushed materials to obtain filtrate, and finally collecting the filtrate to obtain the composite extracting solution.
3. The instant caramel solid beverage with longan and lily is characterized by comprising 60 parts of brown sugar, 30 parts of white granulated sugar, 1 part of rock sugar, 1.5 parts of caramel liquid and 8 parts of composite extracting solution in parts by weight;
the caramel liquid is prepared by the following steps: weighing 7 parts of white granulated sugar and/or rock sugar and/or brown sugar, decocting in 4 parts of water, slowly raising the temperature when the water content is reduced to 6-10%, keeping the solution at 130-140 ℃ for 1-2 min, turning off the fire, adding 6 parts of room temperature water, and cooling the solution to room temperature to obtain the sugar-free brown sugar beverage;
the compound extracting solution is prepared by the following steps: weighing 5 parts of longan, 2 parts of lily and 3 parts of red date, putting the longan, 2 parts of lily and 3 parts of red date in a container, adding room temperature water with the volume 5 times that of the container, crushing to obtain crushed materials, treating the crushed materials for 10-20 min by using microwaves, then carrying out centrifugal separation on the crushed materials to obtain filtrate, and finally collecting the filtrate to obtain the composite extracting solution.
4. The instant burnt fragrant longan lily brown sugar solid beverage as claimed in any one of claims 1 to 3, wherein the crushing operation is carried out in a crusher; the microwave treatment operation is carried out in an industrial microwave oven, and the power of the industrial microwave oven is adjusted to be 300-500W.
5. The instant burnt fragrant longan lily brown sugar solid beverage as claimed in any one of claims 1 to 3, wherein the centrifugation is carried out in a centrifuge at a rotation speed of 1000 to 3000rpm/min, and the filter bags used have a mesh size of 500 meshes.
6. The instant burnt fragrant longan lily brown sugar solid beverage as claimed in any one of claims 1 to 3, wherein the solid beverage is in the form of powder, granules or tablets.
7. The preparation method of the instant caraway longan lily brown sugar solid beverage is characterized by comprising the following steps of:
(1) preparing a composite extracting solution: weighing 3-5 parts of longan, 2-4 parts of lily and 1-3 parts of red date, placing the longan, 2-4 parts of lily and 1-3 parts of red date in a container, adding room temperature water with the volume of 3-5 times of that of the container, crushing to obtain a crushed material, treating the crushed material by using microwaves for 10-20 min, centrifugally separating the crushed material, and collecting filtrate to obtain a composite extracting solution;
(2) the preparation of the caramel sugar solution comprises the steps of weighing 6-7 parts of white granulated sugar and/or rock sugar and/or brown sugar, boiling in 3-4 parts of water, slowly raising the temperature when the water content is reduced to 6-10%, keeping the solution at 130-140 ℃ for 1-2 min, turning off the fire, adding 3-6 parts of room temperature water, and cooling the solution to room temperature to obtain the caramel sugar solution;
(3) blending: weighing 60-98 parts of brown sugar, 0-30 parts of white granulated sugar and 0-30 parts of rock sugar, boiling in 40-80 parts of water until the brown sugar is in a syrup state, continuing to boil until the water content of the solution is reduced to 6-10%, adding 5-8 parts of the composite extracting solution prepared in the step (1) and 0.5-1.5 parts of the caramel liquid prepared in the step (2), and continuing to boil while stirring until the water content of the solution is reduced to 6-8%, and stopping heating to obtain a sugar paste;
(4) molding: making into solid beverage.
8. The method for preparing the instant caramel solid beverage with the caraway, longan and lily and the brown sugar as claimed in claim 7, wherein in the step (4), when the prepared solid beverage is in the form of powder, the forming comprises: and (4) transferring the massecuite obtained in the step (3) into a sugar tray, stirring and grinding the massecuite into powder, and then cooling the powder to 28-35 ℃ to obtain the instant burnt fragrant longan lily brown sugar powder.
9. The method for preparing the instant caramel solid beverage from the caraway, longan and lily, as claimed in claim 7, wherein in the step (1), the pulverization is carried out in a pulverizer; the microwave treatment operation is carried out in an industrial microwave oven, and the power of the industrial microwave oven is adjusted to be 300-500W.
10. The preparation method of the instant caramel solid beverage prepared from the caraway, longan and lily, as claimed in claim 7, wherein in the step (1), the centrifugation is performed in a centrifuge, the rotation speed of the centrifugation is 1000-3000 rpm/min, and the mesh number of the used filter bags is 500 meshes.
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