Mooncake Brown Sugar

Brown sugar, made from sugarcane as raw material, is extracted, clarified, boiled, and subtle with the aid of lime manner (lime is used as a clarifier [2]), and no chemical reagents and meals components different than lime are delivered in the course of the complete processing process, so as to absolutely preserve the authentic taste and vitamins of sugarcane. Unlike subtle sugars such as white sugar and crimson sugar, brown sugar is a non-honey sugar, that is, sugar that has now not been handled with honey

In industrial production, starch sugars are divided into numerous sorts in accordance to the glucose conversion price (DE).

According to the liquid glucose value, it can additionally be divided into excessive invert syrup (DE60~70), medium invert syrup (DE38~42), and low invert syrup (DE20 or less). The product sorts are:

maltose

It is a disaccharide composed of two single-molecule glucose, which has low sweetness and greater thermal balance than glucose, and can achieve glucose and different oligosaccharides thru oxidation reaction, and can additionally be transformed into maltitol and glucosanol. The maltose is boiled at a temperature of 155°C. Higher temperature than regular sugar boiling.

oligosaccharide

It refers to maltotriose and tetrasaccharide, which have low DE value, excessive viscosity and negative hygroscopicity, and are appropriate for making tough candy, ice cream, pastries and so on.

Low invert sugar

The DE price is under 20, the predominant thing is dextrin, soluble in water, no longer sweet, convenient to digest, no longer moisture absorption, appropriate for thickener. Low invert sugar can be used by using acid approach and acid enzyme method. The acid filtration approach is difficult, the solubility of the product is low, and it is handy to be turbid or coagulated. Segmented liquefaction is preferred.

Fructose syrup

This is a newly developed starch syrup, which is as candy as or extra than sucrose, due to the fact the sugar of fructose is divided into fructose and glucose, so it is known as fruit grape syrup. It is the partial conversion of D-glucose to fructose below the motion of isomerase and catalyst. The precept of isomerization is very simple, the glucose syrup with excessive DE price is decolorized by using activated carbon, desalination and fuel elimination by using ion exchange, and then the corresponding catalyst and stabilizer, such as magnesium salt, cobalt salt, etc., are introduced to whole the isomerization response at pH price of 6.5~8.5 and temperature of 60~70 °C. Each enzyme is unique to pH and can't be arbitrarily chosen.

The gain of fructose syrup is that any type of starch can be used as a uncooked material, now not restricted via regional and seasonal conditions, the manufacturing unit can produce all yr round, the uncooked cloth assets are abundant, the fee is cheap, the enzymatic approach is produced, the prerequisites are general, the tools is simple, and the funding is small, therefore, the manufacturing of fructose syrup is creating rapidly.

Brown Sugar Cookie Syrup