The quality improvement technology of brown sugar syrup using sugarcane of Nagasaki Prefecture
2015
Nishi, S. | Ichihara, Y. | Moritaka, M. | Nakayama, H.
For processing the sugarcane cultivated in Nagasaki prefecture into sugar syrup, we investigated difference in variety, technique of removing the sediment and the crystallization of brown sugar syrup during storage. 1) In the variety comparison, the taste evaluation of the 'Ni22' was high. 2) By removing the sediment, the evaluation was improved in appearance, color and taste quality. The optimal additive concentration of diatomaceous earth in removing the sediment was 3% for sugarcane juice weight which sugar content at 25 brix. 3) The brown sugar syrup in cold storage tended to crystallize in high sugar content, but removing the sediment restrained the crystallization. Without removing the sediment, the crystallization was restrained by concentrating the sugarcane juice under 66 brix for 12weeks at 7 degC.
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