Tips on handmade brown sugar (how to make handmade brown sugar) 1. How to make handmade brown sugar?
Handmade brown sugar is made like this: brown sugar is made in 18 processes. The first procedure: origin control. The raw materials of brown sugar are all sugar cane, and the sugar cane cooked with old brown sugar is very particular.
It is necessary to adopt old red-skinned sugarcane, an ancient variety cultivated in good mountains and good waters. This kind of sugarcane has higher nutritional value.
The second-third process: timing-returning sugar. One of the most important principles of ancient winemaking is to adapt to the weather. Every year from beginning of winter to Qingming, it is the best harvest season for old red-skinned sugarcane. At this time, the surface of sugarcane is covered with frost, which is considered by the old farmers to be the natural essence between heaven and earth.
Therefore, sugar cane for making brown sugar does not need to be cleaned. Like wine.
If properly stored for a few days, the sugar content of the received sugarcane can be better highlighted. Commonly known as "returning sugar".
The fourth process: carefully select materials, not the whole old red-skinned sugarcane can be used to cook brown sugar, and the head is hard and the tail is bitter, so it must be cut off; Take the raw materials in the middle. Such a whole sugarcane is often only 1/2.
Fifth to eighth procedures: squeezing-impurity removal-pulp collection-precipitation. The squeezed sugarcane juice flows into the storage tank, and after removing the surface foam, it is properly precipitated. Choose sugarcane juice with less impurities in the middle layer and cook it in a pot.
Then, filter the sugar juice collected for the first time. The ninth to thirteenth procedures: boiling-foaming-skimming-evaporation-sugar soaking. The filtered sugar juice can be boiled formally.
However, the temperature of boiling sugar is very particular. Usually, it is a big fire that bubbles, a small fire that bubbles, a big fire that evaporates, and a small fire that produces sugar. The fourteenth process: it is a good time to catch aquatic sugar with low calorie. At this time, the concentration of sugar water is very high, and it needs constant stirring. The process of stirring is called catching water.
Literally means to drive away the water. Fifteenth process: The syrup after sanding and dewatering can no longer be boiled, so it needs to be quickly scooped into a cold basin, naturally cooled, and at the same time, the temperature inside and outside the syrup is uniformly reduced by continuous stirring, and brown sugar is crystallized, commonly known as sanding.
The quality of sanding will directly affect the quality and taste of the final brown sugar. Step 16-Step 17: Reverse molding-Cool the frosted syrup until it is as thick as honey.
Slightly crystal clear texture. At this time, the syrup is about to solidify, but it has not yet solidified. It needs to be put into a small mold prepared in advance in a very short time and poured into sugar for molding.
Step 18: Add functional ingredients-In the final stage of packaging and marketing, the surface of lollipops is slightly sticky. At this time, natural materials with various functions are added according to the demand and float on the surface of brown sugar.
Make into various brown sugar, such as ginger brown sugar, rose brown sugar, osmanthus brown sugar, jujube brown sugar, etc.
2. How is brown sugar made?
The raw material of "brown sugar" is sugarcane, which contains about 95% sucrose. In ancient times, the harvested sugarcane was chopped and crushed to remove impurities such as soil, bacteria and fiber from the juice, and then boiled for 5-6 hours with low fire, and the water was slowly evaporated by constant stirring, so that the sugar concentration gradually increased. After cooling, the high-concentration syrup would solidify into a solid block of coarse sugar, that is, brown sugar bricks. This traditional practice has been preserved.
The longer the cooking time in the production process, the darker the color of the brown sugar brick, which makes the brown sugar appear reddish brown in different shades. Our common traditional brown sugar powder is made of brown sugar bricks and then ground.
3. What's the difference between handmade brown sugar and ordinary brown sugar?
1, different raw materials: handmade brown sugar: sugarcane is the only material, without any addition.
General brown sugar: brown sugar is the main raw material and is made by industrial processing. 2. Production process: Handmade brown sugar: The traditional cane is used as raw material, and the traditional "continuous pot" physical sugar making process is used to produce real handmade brown sugar through juicing, precipitation, clarification, evaporation and boiling.
General brown sugar: mostly brown sugar. Sugar factory uses sugarcane and beet as raw materials, first juicing, and then chemical decolorization with additives such as phosphoric acid and sulfur to produce white sugar. The uncolored sugar residue is packaged into brown sugar and sold to supermarkets.
In short, brown sugar is the sugar residue left in the process of white sugar production, and its nutritional value is naturally greatly reduced. 3, the production time is different: handmade brown sugar: the traditional ancient brown sugar boiling process is very complicated. The sugarcane harvested that day was chopped and crushed, and the squeezed juice removed impurities such as soil, bacteria and fiber. 18 series pot with low heat. After juicing, foaming, water displacement, filtering, spoon shaking, sanding and molding, different pots undertake different tasks.
General brown sugar: After industrial processing in the factory, it can generally be made soon. 4, the appearance is different: handmade brown sugar: hand grinding, after entering the water, it will produce a lot of gas, and then slowly melt.
Generally speaking, brown sugar is brownish red and brown in appearance, without black spots, granular and divergent, which is not easy to agglomerate, and once agglomerated, it is difficult to cut with a knife, and white sugar will leak out when cut; The color of ancient brown sugar is black and red with white spots, powdery and easy to agglomerate, but it can be opened with a gentle break by hand. 5, the taste is different: the handmade brown sugar is delicate, such as the mouth contains Baoyu, and the sweetness between the tip of the tongue and the lips is warm and mellow, absolutely not as sweet as ordinary industrial brown sugar; Smell it, the handmade brown sugar smells sweet, with fresh sugarcane fragrance, and there is absolutely no pungent chemical smell.
6. Different nutritional components: Handmade brown sugar can fully play the roles of "harmonizing the spleen and soothing the liver", "enriching blood and promoting blood circulation, removing blood stasis and discharging lochia" recorded in Compendium of Materia Medica because it completely retains the nutritional components such as glucose, fructose, folic acid, trace elements, vitamins and amino acids in sugarcane. In general, most of the nutrients in brown sugar are discarded in the production process, so the effect is very small.