| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 一种红糖片的手工制作方法 | CN201610757027.4 | 2016-08-26 | CN106350612A | 2017-01-25 | 黄爱红 |
| 一种红糖片的手工制作方法。具体包括：将甘蔗经过切碎碾压，压出甘蔗的汁液，然后熬制糖浆。利用生石灰作为凝固剂，并在蔗汁熬成糖浆后添加凝固剂，接着将高浓度的糖浆进行冷却成型，最后按需分割成片状、按量包装起来而得成品。通过实施本发明，红糖片成品的整个制作过程前后仅需用两小时左右。所制出的红糖片产品几乎保留了蔗汁中的全部成分，除了具备糖的功能外，还含有维生素和微量元素，如铁、锌、锰、铬等，营养成分比红糖、白砂糖高很多。同时，实施本发明所制出的红糖片完全采用物理方法，不添加任何化学品，糖制品非常健康。此外，产品生产成本低，市场前景非常广阔。 | ||||||
| 2 | 一种甘蔗糖片及其制备方法 | CN201410070552.X | 2014-02-28 | CN104878128A | 2015-09-02 | 黄海东 |
| 一种甘蔗糖片及其制备方法。具体包括：将甘蔗经过压榨出甘蔗的汁液，然后过滤并熬制成糖浆。利用生石灰作为凝固剂，并在蔗汁熬熬煮过程中添加凝固剂，将甘蔗汁通过熬煮浓缩成糖浆，接着糖浆进行冷却成型，最后按需分割成片状、按量包装起来而得成品。通过实施本发明，红糖片成品的整个制作过程前后仅需用两小时左右。所制出的红糖片产品几乎保留了蔗汁中的全部成分，除了具备糖的功能外，还含有维生素和微量元素，如铁、锌、锰、铬等，营养成分比红糖、白砂糖高很多。同时，实施本发明所制出的红糖片完全采用物理方法，不添加任何化学品，糖制品非常健康。此外，产品生产成本低，市场前景非常广阔。 | ||||||
| 3 | 砂糖制品及其制造方法 | CN97196378.9 | 1997-07-14 | CN1075837C | 2001-12-05 | 威廉姆·达费特 |
| 一种砂糖制品包括基本上是第一种粒状糖的芯物料和基本上是第二种糖的表面物料，其中第二种糖物料不如第一种糖物料稠密。该产品可以包括甜味剂。 | ||||||
| 4 | 一种多晶体冰糖的生产工艺 | CN201410662960.4 | 2014-11-19 | CN104480227A | 2015-04-01 | 李文; 李凯; 陆海勤; 黄玭; 项俊华; 蒙丽丹; 杭方学; 李红; 陆登俊 |
| 一种多晶体冰糖的生产工艺，包括如下步骤：以一级白砂糖为原料，通过溶糖、陶瓷膜微滤澄清、离子交换树脂除盐脱色、真空浓缩、投种结晶、干燥包装六个步骤生产出多晶体冰糖。利用本发明生产出的多晶体冰糖味道清甜可口，色泽洁白透明，整个生产过程无需加入连二亚硫酸钠护色，保证了产品的绿色安全性，且冰糖的结晶率高达95％以上，解决了长期以来多晶体冰糖生产结晶率低下的问题。 | ||||||
| 5 | 闪光附聚甜味剂及其制备方法 | CN200780016765.2 | 2007-04-18 | CN101442914A | 2009-05-27 | 沃伦·L·内默 |
| 一种低热量甜味剂组合物，其包含大蔗糖晶体和附聚颗粒，每一附聚颗粒包含高强度甜味剂、多个小蔗糖晶体及粘合剂。该组合物可具有：约为标准食用糖一半的堆积密度，及约为标准食用糖一半的基于体积计的热量。该组合物典型具有使其与普通食用糖相似的闪光外观，且其可被用于烘焙及饮料如咖啡、茶等的甜化。 | ||||||
| 6 | 精制糖的生产方法 | CN200580030790.7 | 2005-11-22 | CN101068938A | 2007-11-07 | 弗兰度·凯撒·宝思卡里奥 |
| 本发明是一种直接生产精制糖的方法，其使用糖浆为原材料以生产精制砂糖，其特征在于：通过加入名为澄清、漂白及新煮糖汁程序的三个模块以改变生产非精制糖的传统方法，并使用现有的工厂设备以生产精制糖，而不需要结晶糖溶解后进行再结晶。 | ||||||
| 7 | 砂糖制品 | CN97196378.9 | 1997-07-14 | CN1225135A | 1999-08-04 | 威廉姆·达费特 |
| 一种砂糖制品包括基本上是第一种粒状糖的芯物料和基本上是第二种糖的表面物料,其中第二种糖物料不如第一种糖物料稠密。该产品可以包括甜味剂。 | ||||||
| 8 | 一种红糖片 | CN201310697681.7 | 2013-12-11 | CN104711376A | 2015-06-17 | 黄金利 |
| 本发明涉及到一种红糖片的制备方法。具体包括：将甘蔗经过切碎碾压，压出甘蔗的汁液，然后熬制糖浆。利用生石灰作为凝固剂，并在蔗汁熬成糖浆后添加凝固剂，接着将高浓度的糖浆进行冷却成型，最后按需分割成片状、按量包装起来而得成品。通过实施本发明，红糖片成品的整个制作过程前后仅需用两小时左右。所制出的红糖片产品几乎保留了蔗汁中的全部成分，除了具备糖的功能外，还含有维生素和微量元素，如铁、锌、锰、铬等，营养成分比红糖、白砂糖高很多。同时，实施本发明所制出的红糖片完全采用物理方法，不添加任何化学品，糖制品非常健康。此外，产品生产成本低，市场前景非常广阔。 | ||||||
| 9 | Precision granulation | US09604968 | 2000-06-28 | US06492024B1 | 2002-12-10 | Kim Torben Walter |
| In a granulation process only a small proportion of the material being treated is at any time subjected to a wetting and collision followed by a very fast drying whereby harmful increase of moisture content in the powder is avoided. By the process the particles to be granulated are sprayed with granulation liquid, brought into mutual contact, and dried while influenced by a fast swirling- upward gas stream in a vertical pipe. The fast drying prevents excessive penetration of coating liquid into the interior of the particles. The low moisture content during the process involves operational advantages and allow for interruption and re-start of the operation at any time. | ||||||
| 10 | Preparing granulated sugar blends and products | US980697 | 1997-12-01 | US6123980A | 2000-09-26 | Thomas N. Pearson; Mary J. Schaefer; Bryan C. Tungland |
| A method of preparing a granulated sugar blend provides a homogenous flowable product. The pulverized sugar is mixed with a wetting agent and granulated at low pressure. The additives to form the blend may include flavors, fragrances, colorings, functional food additives and pharmaceutically and nutritionally active ingredients. | ||||||
| 11 | Bastard sugar product, and process for producing such a bastard sugar product | US987351 | 1997-12-09 | US5897714A | 1999-04-27 | Hubertus Willem Borritius Heineman; Paul Maria Theophiel Van Heeschvelde; Bernard Molenaar |
| The invention relates to a bastard sugar product which, in addition to good baking properties, is also free-flowing and ensilable. Such a product is characterized by an average particle size in the range 0.2-0.6 mm, advantageously 0.3-0.5 mm, an invert sugar content of 0.5-2.5% by wt, preferably 1.5-2.0% by wt, a moisture content of not more than 0.25% by wt, advantageously not more than 0.2% by wt and in particular not more than 0.1% by wt, and an .alpha.'/.alpha..sub.ref value (cf. SOTAX FLOWTEST FT-300) of at least 0.9. Such a bastard sugar product can be obtained by comminuting granulated sugar, sieving the comminuted granulated sugar, removing the dust fraction and mixing the dust-free comminuted granulated sugar fraction with invert sugar to give a homogeneous product. | ||||||
| 12 | Process for preparing a sugar tablet | US485480 | 1974-07-03 | US4013775A | 1977-03-22 | Arthur L. Nelson; Donald J. Skrabacz; Burbank Young |
| Tabletting compositions are formed by adding to a crystalline sugar such as dextrose, sucrose, and blends of dextrose and sucrose, a low D.E. starch hydrolysate having a descriptive ratio of less than about 2 and subsequently agglomerating the mixture. When this starch hydrolysate is added in amounts of about 1 to about 10% by weight of the sugar, the resulting agglomerated crystals exhibit reduced dusting and breakage characteristics, as well as the ability to be easily compressed into strong tablets using relatively low pressures. | ||||||
| 13 | Agglomerated sugar products and method | US3506457D | 1965-02-25 | US3506457A | 1970-04-14 | GIDLOW ROLF G; STEIN JOLYON A; GANSKE WARREN L; ZENZES ALEXANDER M |
| 14 | Method of agglomerating | US3447962D | 1965-12-13 | US3447962A | 1969-06-03 | MEGOWEN WILLIAM JOHN |
| 15 | Coagulation | JP14611678 | 1978-11-28 | JPS5493674A | 1979-07-24 | ANSONII MANTEI |
| 16 | JPS5418330B2 - | JP3007373 | 1973-03-16 | JPS5418330B2 | 1979-07-06 | |
| 17 | Anhydrous lactose aggregates and its manufacturing | JP2007548114 | 2005-12-21 | JP5173431B2 | 2013-04-03 | クセンドラガー、クラース・ダニエル; ワルスマ、ブーベ |
| The invention relates to a process for the preparation of anhydrous lactose agglomerates, said process comprising (i) subjecting essentially anhydrous lactose primary particles comprising at least 60 wt % crystalline-lactose in a granulator to a wet granulation step at a temperature in the range of 30-100° C. using a binder solution, wherein the granulation mass is subjected to drying for at least part of the granulation step, and (ii) after-drying the granulation mass. The anhydrous lactose agglomerates thus produced comprise at least 50 wt %-lactose crystallites and have a total water content in the range of 0-1.0 wt %, which is required according to the standards laid down by the Pharmacopoeia for anhydrous lactose excipients. These agglomerates combine have excellent compactibility and flowability properties and are particularly useful as excipient in moisture-sensitive applications. | ||||||
| 18 | Hydrophobic product with sucrose as base | JP29111898 | 1998-10-13 | JPH11235200A | 1999-08-31 | MARIE-PERSYN FRANCOISE |
| PROBLEM TO BE SOLVED: To obtain a granular hydrophobic product which does not melt in e.g. a confectionery and giving a confectionery or the like a refreshing crisp biting feeling. SOLUTION: This product is obtained by coating sucrose granules <5% (pref. ≤3%) in crushability with a film-coating agent. The sucrose granules thus formed pref. comprises about 85-98 wt.% of sucrose and about 2-15 wt.% of the film-coating agent; the melting time of 1 g of this product is 3 h or longer with 400 mL deionized water at 22°C. Prior to being coated with the film-coating agent, the sucrose granules may be additionally incorporated with a backing agent, various additives and a medicament and the like. COPYRIGHT: (C)1999,JPO | ||||||
| 19 | PROCESS FOR CO-CRYSTALLIZING SUCROSE AND A NATURAL SWEETENER AND THE PRODUCT THEREOF | US14175913 | 2014-02-07 | US20140154359A1 | 2014-06-05 | Diana Maria Arango Moreno |
| The invention relates to a preparation process of a co-crystal made of sugar and a natural sweetener and, eventually, another aggregate and with said product. The process is further related with co-crystallizing sucrose and a natural sweetener in a vacuum pan under controlled pressure and temperature conditions and separating the crystal from the sugar juice. At the end of the process, the co-crystallized sub-products are used for producing a low calorie content liquid sweetener such that in a high percentage all the stock material is used. | ||||||
| 20 | Process for co-crystallizing sucrose and a natural sweetener and the product thereof | US12304492 | 2006-06-13 | US08404297B2 | 2013-03-26 | Diana Maria Arango Moreno |
| The invention relates to a preparation process of a co-crystal made of sugar and a natural sweetener and, eventually, another aggregate and with said product. The process is further related with co-crystallizing sucrose and a natural sweetener in a vacuum pan under controlled pressure and temperature conditions and separating the crystal from the sugar juice.At the end of the process, the co-crystallized sub-products are used for producing a low calorie content liquid sweetener such that in a high percentage all the stock material is used. | ||||||
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