Traditional Culture Encyclopedia - Traditional customs - History of sucrose production

History of sucrose production

According to the achievements of modern archaeology, as early as prehistoric times, human beings already knew how to obtain sweet foods from natural substances, such as honey, fresh fruits and plants, but these sweet foods can only be regarded as natural substances, not as processed products of human beings. With the progress of the times and the development of society, the development of human sugar industry has basically experienced three stages: early sugar production, manual sugar production and mechanized sugar production. This is the general trend of sugar industry development in the world, and China is a typical country of this general trend. China is one of the earliest countries in the world to produce sugar. In the early stage, maltose and sucrose were dominant, and maltose played a greater role.

It is a great progress for human beings to make wine and sugar from grains. There is a poem in the Book of Songs of Daya in the Western Zhou Dynasty in China, which means that in the ancient times of the ancestors of the Western Zhou Dynasty, Zhou people moved westward to Joo Won? (now Qishan, Shaanxi Province), where the land was very fertile, and even viola and chicory were like candy. According to this, we can know that our ancestors knew this kind of thing at least before the Western Zhou Dynasty. Maltose is considered to be the earliest sugar made in the world. Maltose belongs to starch sugar, so it can be said that starch sugar has the longest history.

Maltose is a kind of sugar made from rice (starch) and malt by saccharification and boiling, which is viscous and commonly known as maltose. Since the creation of the Western Zhou Dynasty, it has been widely circulated among the people and widely eaten. The history books from the Western Zhou Dynasty to the Han Dynasty recorded the consumption and production of caramel. Among them, The Book of Qi Yao Min written by the Northern Wei Dynasty (the eighty-ninth "Huan") is the most detailed. The book describes the methods, steps and key points of making maltose, which will be used for a long time by future generations. Today, some family-style workshops are still using ancient traditional techniques to produce and supply the market, and still have a certain position in the sugar industry. But sugar refining usually refers to sugar refining with sugarcane and beet as raw materials.

In 300 BC, the Indian Vedas and China's Chuci recorded the production of sucrose for the first time. These two countries are the first countries to grow sugarcane in the world, and they are also the two birthplaces of sugarcane sugar production. In the early history of world sucrose production, China and India played an important role.

In China, the earliest recorded sugarcane planting was in the Eastern Zhou Dynasty. During the Warring States Period in the 4th century BC, there were records of primary processing of sugarcane. There is a poem in Qu Yuan's "Songs of the South Evocation": "A turtle is better than a lamb, and there is more pulp." The "Zhejiang" here is sugarcane, and the "Zhejiang pulp" is the juice obtained from sugarcane. It shows that during the Warring States period, the State of Chu was able to carry out primitive processing on sugarcane.

By the Western Han Dynasty, the application of sugarcane products had further developed. Liu Xin's Miscellanies of Xijing once mentioned that "the king of Fujian and Yue offered the fifth kind of nectar". The so-called manna refers to a solid product made of sugarcane, which should be a technological progress compared with the liquid "Zhejiang" in the late Warring States period. Gaudi refers to Liu Bang, the founding emperor of the Han Dynasty. It can be seen that sucrose products in the early Han Dynasty were relatively rare, otherwise they would not be presented to the emperor as a tribute. Of course, pulp still existed in the Han Dynasty, but its function improved. In November of the fifth year of Ding Yuan (before 1 12), Dan was born in Xinsi Shuo, and Emperor Wu of the Han Dynasty offered sacrifices in Ganquan Palace, which made dozens of people such as Sima Xiangru compose poems and praise. * * * Nineteen times of "Song of Sacrifice to the Suburb" were published, including the sentence "Too Zun Zhe Jiang Analyze Mao Chao". Sugarcane juice can be used to eliminate the residual wine in your morning. Therefore, at the latest in the middle of the Western Han Dynasty, people used sugarcane juice, which is not only a commonly used seasoning food, but also often used for hangover relief.

It is also this Sima Xiangru, whose representative work "Zi Xu Fu" describes how rich Chu's products are, and there are also written expressions of "all kinds of sugarcane", among which "all kinds of sugarcane" is an ancient banana, which is beyond the scope of this article. This shows that in the middle of the Western Han Dynasty when Sima Xiangru was alive, the consumption of sugarcane juice has become a common phenomenon among the upper class.

We can think that during the period of Emperor Wu of the Western Han Dynasty, the production and consumption of sucrose should be quite common, not only in Sima Xiangru's literary works, but also in other people of the same age, such as Dong Fangshuo's "Nerve": "There is a forest in the south, which can be seen ... It is juicy and sweet as honey, but biting its juice will hurt people ... It is sugarcane that can reduce more and benefit less, and so can all sugarcane." The word "Han bamboo slips" was later gradually written as "sugarcane". It not only points out the origin of sugarcane plants, but also points out the scientific conclusion that "too much sugar will hurt people", which is consistent with the view that we should not eat too much sugar in contemporary medicine. Based on this, the author believes that if it were not for the corresponding popularization of sucrose food, it would be impossible for people at that time to know the medical knowledge that "too much sugar will hurt people".

Modern archaeological achievements are also worth mentioning. There is a record of "sugar barnyard grass" in bamboo slips unearthed from the No.1 Han Tomb in Mawangdui, Changsha. The author thinks that it can be put in bamboo barnyard, which is undoubtedly a solid finished product. This is not only a great technological progress of the liquid "Zhejiang" in the Warring States period, but also a further popularization of Shimi, a tribute presented by the Vietnamese king to the emperor in the early Han Dynasty.

Seven Debates written by Zhang Heng in the Eastern Han Dynasty has the title of "Sand and Honey". The so-called "mortar" refers to crystalline sugar products. As we know, starch sugar is sticky, and there can be no second substitute to get crystalline sugar food except sucrose. It should be said that at least in the Eastern Han Dynasty, people could already eat sucrose products with the rudiment of sugar. At the end of the Western Han Dynasty, Liu's "Zhang Ming" said: "Although vines are sweet, it is difficult to stick to them, and people cannot be complacent." In the inscription, Liu Xiang used the characteristics of sugarcane as an analogy of people's common sense, which shows that sugarcane was quite common at that time.

There is a description in the biography of the Three Kingdoms Wu Shu Sun Liangchuan written by Chen Shou in the Western Jin Dynasty, in which Liang used silver as the yellow door cover, and the Tibetan and Chinese officials took the sugar cane bottles presented by Jiaozhou. Jiaozhou, the present Guangdong-Guangxi region, is located in the south of China with the above-mentioned Chu State, and is the earliest region where sugar is made from sugarcane. Sugarcane syrup is a kind of liquid sugar, which is sticky. Sugarcane juice is concentrated and processed into high concentration (viscous), which is convenient for storage and eating. The processing technology here has been greatly improved.

In the 6th century A.D., Tao Hongjing wrote in Records of Famous Doctors: "Sugarcane grows out of the East River, and there are good people in Luling. A kind of Guangzhou has been used for several years, as big as bamboo, and the juice is sand sugar, which is very good for people. " The sugarcane planting area described here is wider, and the sugarcane planting technology has been improved to produce sugar. This sugar concentrates sugarcane juice until it naturally crystallizes and becomes sugar with honey. Compared with the previous sugarcane processing technology, it is a step higher. Since sugarcane pith was obtained from sugarcane during the Warring States Period, sugarcane planting has become increasingly prosperous, and sugarcane sugar production technology has gradually improved. After nearly a thousand years of development, a large-scale workshop-style sugar industry has been formed in the Tang and Song Dynasties.

It is recorded in The History of the Three Kingdoms and Wu Zhi that Sun Liang, the Lord of Wu, once let Huang Men (an official) eat the "sugar cane" offered by Jiaozhou. The so-called sugar cane is sucrose. If the "Zhejiang pulp" known by Qu Yuan in the Warring States Period is still a kind of thin liquid sucrose, then the "sugarcane juice" in the Three Kingdoms Period is already the real sucrose. Its shape is deliberately sticky, and its softness is more suitable for human consumption. Its significance is just like people eat soft candy far more than hard candy today, which is indeed a great progress compared with the Warring States period. In addition, this record clearly tells future generations that the origin of "Zhenao" is Jiaozhou, which is now the southern part of Guangxi and the northern part of Vietnam. In addition, it is also recorded in the Biography of a Monk and Translation of Classics that Master Kang Senhui set up a sugar workshop nursing hall (Hu Shengtang) in Longhua Dang, Wudi. Because sugarcane is a tropical and subtropical plant, the "sugarcane" in the Three Kingdoms period came from Jiaozhou, which accords with the growth characteristics of sugarcane. Han Ji is the grandson of Ji Kang, one of the "Seven Sages of Bamboo Forest" in Jin Dynasty. His book "Southern Vegetation" said: "When all sugarcane is called sugarcane, people born with crossed toes are several inches long, which is quite like bamboo. Have a rest and eat very sweetly. Take (squeeze) its juice and expose it to the sun for a few days, and it will be released in your mouth. That man's name is Shimi. " This record clearly shows the origin of sugarcane and the production method of sucrose at that time. At the same time, the ancient "Records of Eight Counties in South China" (today, it still exists in the Tang and Song Dynasties) has such a record: "When squeezing sugarcane juice, stone honey is exposed." This is basically consistent with the records in "Southern Vegetation". The word "South China" refers to the vast area of ancient South China. It was first seen in Biography of Li Shou in Shu Wei: "The king of Jianning was sealed (Li Shou), and the twelve counties in the south were Jianning countries". Today, the Jianning country at that time was the Qujing area in Yunnan. As for its specific production process, it depends on the exposure of the sun. This mode of production may be influenced by the way of salt making. Under the exposure of sunlight, liquid sugarcane pith forms solid crystals under the action of photosynthesis and evaporation, which is essentially different from sugar production by later cooking.

In the book Sacrifice Law written by Lu Qian in the Eastern Jin Dynasty, there is a record of "using sugarcane as a winter sacrifice". This is the first time that the word "sugarcane" is used in China ancient books. Zhu Zhe in the Western Han Dynasty, for example, was changed from the word "mouth tied" when chewing sugar cane. Gu Kaizhi, a famous contemporary painter, loves sugar cane, but he always eats it from beginning to end in different ways. Whenever someone asks him in surprise, his explanation is "getting better". Although Gu Kaizhi's eating method is beyond reproach today, it lets us know that it was quite common for people to eat sugarcane directly in the Eastern Jin Dynasty.

Tao Hongjing, another scholar in the Southern Dynasties, wrote in The Record of Famous Doctors: "Sugarcane leaves win in the east, and there are also good people in Luling. Guangzhou has been around for several years, all as big as bamboo, more than a foot long. It is very beneficial to people to use fruit juice as sugar. " This has clearly told us that at least in ancient China in the 6th century A.D., "Satin" was already made. The so-called sand sugar refers to the gravel-shaped rock sugar, which is not much different from the sugar we eat every day today.

In the Tang Dynasty, a new model of sucrose production appeared. Due to the extensive planting and consumption of sugarcane, the original sun-drying production method can no longer meet the needs of society, so people look abroad to seek better production methods. There is such a record in the Book of the New Tang Dynasty written by Ouyang Xiu and Song Qi: "... In the twenty-first year of Zhenguan (647), envoys were sent to teach themselves to the Emperor, offering Poirot trees and poplars. Emperor Taizong sent an envoy to take the method of boiling sugar, that is, all sugar cane in Yangzhou, like tussah, is far more color and taste than the western regions. " (In the twenty-first year of Zhenguan, Emperor Taizong sent a mission to "Mojie other countries" to find out how to cook sugar, and then ordered to work in Yangzhou to trial-produce locally grown sugarcane. The color and taste of the finished product are far better than those of Mojie from other countries. At that time, people called it "sand sugar" and "frosting sugar". "Mojietuo" is a slave city-state in ancient India. In the south of Bihar, India, the whole of India was once unified, and the peacock dynasty was the most powerful. It was also a powerful country in India during the Gupta dynasty in the fourth century. China's Jin, Tang Priest, Xuanzang and others have all been here. Mocha's sucrose production mode is relatively advanced, which uses the heat energy of fire as evaporation mode, so the production cycle is relatively fast. From the perspective of promoting social and economic development, it is more practical for Emperor Taizong to send people all the way to get Buddhist scriptures than for Xuanzang to go to Tianzhu.

When taking Mo Jie's sugar-making method, sugar cane planted in Yangzhou became the best raw material for sugar-making. However, it should be pointed out that Yangzhou mentioned here is not the geographical Yangzhou area today, but refers to the Lingnan East and West roads under the jurisdiction of Yangzhou in the early Tang Dynasty, that is, Guangdong and Guangxi today. Because Lingnan sugarcane tastes sweet and juicy, its quality is far better than that of Mojie other countries in the western regions, and the sugar produced is far better than that of Mojie other countries in taste and color.

As can be seen from the above, the word "sand sugar" comes from the early Tang Dynasty and is named after its river sand shape. Today, I usually write "sugar". Because of its frost color, it was also called "frost" at that time. As we know, sugar nowadays can be divided into white sugar and brown sugar. From the production process, white sugar is far more complicated than brown sugar. Since the sugar in the Tang Dynasty has been named "Frost" and its color is white or close to white, it can be considered that sugar workers in the Tang Dynasty have mastered a whole set of sugar purification and decoloration processes, and their production processes should not be far from today's modern production processes, so it is impossible to produce them without certain chemical knowledge. The key to making frosted sugar is decoloration. According to the New Tang Book, in the first year of Shangyuan in Li Zhi, Tang Gaozong (674), domestic sugar makers invented the "drop method" to decolorize sucrose. The method is to boil sugarcane juice to a certain concentration, then pour it into a funnel-shaped pottery called "Waliu" and pour yellow mud from the top. From the point of view of modern technology, white sugar was prepared by using yellow mud as adsorption decolorant. The appearance of this method indicates that the production of sucrose in ancient China has been able to adopt a production method close to modern chemical decoloration. The appearance of white sugar indicates that sugar-making technology has reached a new height. This home-grown sugar-making method has been used in China for more than 1000 years.

During the Tang Dynasty (766 ~ 779), Suining, Sichuan made rock sugar from sugarcane. The production of rock sugar adds unique products to the sugar industry.

To sum up, China's sucrose production originated in the Warring States period and was finalized in the early Tang Dynasty, which is recorded in writing and should be the basic conclusion.

Since the formation of handicraft sugar industry in Tang and Song Dynasties, sugar technology has gradually developed, and some new technologies and new processes have appeared one after another. New varieties such as white sugar and rock sugar produced by indigenous methods have also appeared one after another, and some theoretical works on sugar production have also been produced.

Lu You's Notes on the Old Learning Temple in the Song Dynasty said: "There is no sugar candy in China, and it was paid by foreign countries when Emperor Taizong was there ... So far, there is sugar candy in China." Since then, some people who talk about the history of sugar in China often take this as the basis and think that sugar in China began in the early Tang Dynasty. But this theory is actually not accurate. As early as the Han Dynasty, the word "sand sugar" appeared. Zhang Zhongjing, a famous doctor in the Eastern Han Dynasty, used "sand sugar" to prepare "Qingmuxiang Pill"; In the Northern and Southern Dynasties, Tao Hongjing wrote Notes on Materia Medica, which said that "using (sugarcane) juice as sand sugar is very beneficial to people". It can be seen that China had primitive crystalline sugar as early as the early Tang Dynasty, but after Emperor Taizong sent people to learn relatively advanced sugar-making technology from other countries in the western regions, China's sugar production got a big leap.

It can be considered that the real development of sucrose production in China was in the Tang and Song Dynasties, and the achievements in the Song Dynasty may be even greater. According to Hong Mai's Rong Zhai Essay in Song Dynasty, the main producing areas of sucrose in Song Dynasty were Tang Fu (now southeast of Fuqing County, Fujian Province), Siming (now Ningbo, Zhejiang Province), Panyu (now Guangdong Province), Guanghan and Suining (now Sichuan Province), among which Suining had the best quality. As far back as the Tang Dynasty, there was a monk named Zou who lived in Geshan, 20 miles north of Suining (now Sichuan), and taught local residents Huang to make rock candy. During the Northern Song Dynasty, people in Lushan area planted sugarcane extensively, which led to four-tenths of the residents in this area making a living by planting sugarcane and three-tenths by producing sugar. In other words, most residents in Suining in Song Dynasty had jobs related to sucrose. Sucrose produced in Suining was called icing at that time, so it was a white crystal.

At that time, there were four main varieties of sugarcane planted in Suining, namely Du sugarcane, sugarcane, horizontal sugarcane and red sugarcane. Among them, red sugarcane, also known as "Kunlun sugarcane", is mainly used for raw food; Sugarcane, also known as "harvested sugarcane", can be used to make sand sugar; West rattan can be used as sugar coating, but the local price is not high because the color is not pure white but slightly light; Only sugar cane is the best, sweet and thick, used for icing. Its color is as white as frost and snow, so the price is the highest.

In terms of planting sugarcane, people at that time already knew that sugarcane planting was the biggest loss of soil fertility, so all the fields planted with sugarcane in the first year must be replanted with grain in the second year to rest the soil fertility, otherwise a good harvest will not be obtained.

In the production of sucrose, there are special production tools: sugarcane cutter and sugarcane sickle are used to cut sugarcane; There is a special cane stool for stacking sugarcane; Sugarcane juice is squeezed by a sugarcane press, a squeezing barrel and a squeezing bed; Each tool has its specific function.

In the early years of Xuanhe in the Northern Song Dynasty, Wang Nai founded Yingfeng Company, which was responsible for paying tribute to the imperial court. Among them, Suining mainly pays several thousand kilograms of tribute every year. At the end of Xuanhe, Yingfeng Company closed down. Bianjing, the capital city at that time, rarely saw the frosted products produced by Suining.

First frost produced in Suining in Song Dynasty was very famous at that time, which can be reflected in the poems of Song people. Su Dongpo visited the Jinshan Temple in Runzhou (now Zhenjiang, Jiangsu Province) in the Northern Song Dynasty. There was a monk named Yuanbao in Suining who was the abbot of the temple, so Dongpo wrote a poem to give a gift to the cloud: "Fujiang and Zhong Ling are blind in water. The ice tray recommends amber, which is as beautiful as icing. " Because Dongpo knew that Yuanbao was from Suining, he naturally thought of Suining's specialty rock sugar, because it was obvious that Suining rock sugar was well-known at that time.

Huang Tingjian, a contemporary of Su Dongpo, also wrote a very funny poem about powdered sugar. This is a poem written by a poet who tasted Suining rock sugar in Rongzhou (now Yibin, Sichuan) and found it extremely delicious. He specially sent a packet to his friend Elder Yongxi in Zizhou, and wrote in the letter: "It is better to send sugar cane paste far away than crystal salt from Cui Zi. Authentic sweeping from who said that my tongue can still reach the tip of my nose. " Here, Huang Tingjian used an exaggerated decoration technique, licking the tip of the nose with the tip of the tongue, highlighting the delicious sugar coating.

During the Tang and Song Dynasties, the sugar handicraft industry flourished, and the variety and quality of sugar produced reached a fairly high level. Sugar products are not only sold all over China, but also exported to Persia, Rome and other places, which promotes international trade. The sugar handicraft industry, which has risen widely, has spread all over Guangdong, Guangxi, Fujian, Sichuan and other parts of the country. During the Song and Yuan Dynasties, Fujian and Guangdong immigrated to Taiwan Province Province in large numbers, and at the same time brought with them the technology of planting sugarcane to make sugar. Because the climate in Taiwan Province Province is suitable for planting sugarcane, the sugar industry has developed rapidly and has become one of the main sugar production bases in China.

At the latest in the Tang and Song Dynasties, China's sucrose production technology began to spread overseas. According to Okura Takashi's "Thousand Years History of Okinawa", in 754 AD, the true monk went to the east to help mulberry and brought sugar-making technology to Japan. Kyle Polo, an Italian in Yuan Dynasty, also mentioned in his Travels of Marco Polo that the sugar industry in Fuzhou and Quanzhou, China, was very developed and sold overseas. /kloc-was introduced to Java around the 0/3rd century and became the origin of sugar industry on the island. About two or three hundred years later, in the middle of the Ming Dynasty, the emigrants from China spread the sugar-making technology to the Philippines in Southeast Asia, and then spread it across the ocean to Hawaii and other places.

When China's sugarcane technology spread abroad, India, another birthplace of sugarcane in the world, also spread sugarcane technology to other countries. In the 7th century, Arabs introduced sugarcane planting technology from India to Spain and Italy. Since then, sugarcane has been planted along the Mediterranean coast, and the cultivation technology of sugarcane has been introduced to some countries in North America. /kloc-At the end of 0/5, Columbus introduced sugarcane technology to the West Indies and soon spread to Cuba and Puerto Rico. In the 1920s and 1930s, sugarcane technology first spread to Mexico, Brazil, Peru and other countries. Soon, the sugar cane industry developed in North and South America.

In the long-term sugar-making practice, many sugar-making methods have been gradually summarized. In the Northern Song Dynasty, Wang Zhuo wrote the first monograph on sugar production in China-Sugar Frost Spectrum 65438 to 065438 to 030. The book * * * is divided into seven chapters, which are rich in content, respectively describing the history of sugar production in China, the planting methods of sugarcane, sugar production equipment (including squeezing and boiling equipment), technological process, the taste of icing, uses and the economy of sugar production industry. The first issue 1637, the sixth volume of Heavenly Creatures (Ganai) written by Song Dynasty in Ming Dynasty, describes various methods of planting sugarcane and making sugar, which is more systematic and detailed than the book Sugar Frost Spectrum. These methods have been used by China people until the 20th century. The method described in the book (pressing method) is similar to the principle of modern sugarcane multiple pressing. In the clarification of sugarcane juice, the book summarizes the lime clarification process for the first time, and its principle is still used in modern sugar industry. The systematic manual sugar-making processes summarized in Ganai, such as juicing, lime clarification and concentrated sugar boiling, have become the technical basis of modern mechanized sugar-making.

From the end of 18 to the beginning of 19, the success of sugar beet greatly promoted the development of sugar industry and directly led to the mechanization of sugar industry.

For a long time, the main raw material for sugar production is sugarcane, which can only grow in tropical and subtropical regions and cannot be planted in cold regions to make sugar. /kloc-at the end of 0/8th century, a new sugar raw material, beet, was finally discovered, which brought a major breakthrough to the development of sugar industry.

1747, German chemist A. Magraff discovered that beetroot contains sugar, but it was ignored. 1786, Magraff student F.K. A Hald successfully planted sugar beet in the suburb of Berlin, realized the extraction of sucrose from sugar beet, and started the breeding of sugar beet. Hald published a paper in 1799, announcing that sugar can be made from beet. 1802, Hald established the world's first sugar beet factory in Kunene, near Silesia in Eastern Europe. In the same year, Russia also built a beet factory. 18 1 1 year, another beet factory was built in France. Since then, European countries have set up factories, and the beet industry has risen rapidly. 18 10, there were 65438 beet factories in Russia. In 1824, Ukraine began to establish beet factories. After 20 years, it has grown to 67, and Ukraine has become the main sugar-producing region in Russia.

The rapid rise and development of beet sugar industry in Europe has important political and economic reasons. /kloc-At the beginning of the 9th century, Napoleon imposed a blockade on the British Island, while Britain imposed an economic blockade on the European continent from the sea, which hindered the maritime transportation in Europe, and some urgently needed materials and food such as sugar could not be transported to the European continent from the sea. This situation objectively promoted the rapid development of beet sugar industry in Europe. Soon, beet technology crossed the Atlantic, spread to America, and then spread to Asia and the world.

The origin and production of beet sugar are mainly in Europe, and the19th century is the era of capitalist development in Europe. Advanced industry and advanced science and technology provide many favorable conditions for the mechanization of sugar industry. Most of the modern mechanized sugar production processes and equipment began in the beet industry in Europe. 1the beginning of the 9th century to1the 1960s was the main formation period of mechanized sugar-making industry, and many new sugar-making technologies and equipment emerged continuously. During this period, beet sugar industry has completed some basic technologies, such as percolating juice, adding ash to sugar juice, cleaning with carbonic acid, multi-effect evaporation, vacuum boiling crystallization, centrifugal separation of honey into sugar and so on.

/kloc-At the beginning of the 9th century, a good adsorbent, bone charcoal, has been applied to the decolorization of beet sugar juice and achieved good results. 182 1 year, M.D.E. Dongbale sliced beetroot and soaked it in hot water to extract sugar, which changed the early practice of squeezing beets to get juice and became a pioneer of exudation method. By 1830, Dongbale invented the exudation method. However, due to the lack of ideal clarification methods, the obtained sugar juice is not easy to clarify. 1840, Kalman invented the carbon dioxide saturation method, which made a breakthrough in clarifying sugar juice. 1843 invented a multi-effect evaporator to concentrate the sugar juice. At the same time, the sugar particles and molasses in the sugar paste are completely separated by high-efficiency centrifugal honey separation process, and the sugar with honey is no longer obtained, but clean sugar. 1849, Rousseau invented the process of making sugar with carbonic acid. 1849 The purification technology of sugar juice was further improved by using sulfur dioxide to bleach sugar juice instead of expensive bone charcoal. 1859, Peirier and Posets improved the carbonic acid method to bicarbonate method, which significantly improved the clarification effect, but the precipitated particles in sugar juice were still difficult to remove. In 1864, Denek invented a filter to separate the precipitated particles of sugar juice. In the same year, J. Robert Company of Austria manufactured the intermittent seepage box group, which was widely used after cooperating with the purification process of bicarbonate. In the 20th century, continuous percolator was developed, which gradually replaced Robert percolator. At this point, a relatively complete production process of carbonated sugar has basically taken shape and has become the forerunner of modern sugar-making technology.

Because most beet processing techniques are also suitable for sugarcane, they are quickly adopted by sugarcane sugar industry, but the clarification techniques of sugarcane sugar and beet sugar are quite different. In the aspect of juicing, sugarcane sugar mills basically adopt the method of squeezing juice. At the end of 18, sugar cane was pressed by three rollers.

/kloc-at the beginning of the 0/9th century, the vacuum crystallization (sugar boiling) tank was successfully manufactured. In the middle stage, the steam engine has been used to drive the juicer and the centrifugal honey separator has been used. Since then, with the gradual maturity of sugar production technology and the continuous emergence of equipment suitable for industrial production, the sugar industry has entered a stage of large-scale industrial production.

The end of 19 to the beginning of the 20th century was the brewing and exploration period of mechanized sugar production in China. In 1930s, there was an upsurge of mechanized sugar production in China, but the industrial system of mechanized sugar production was not formed, and the sugar production industry was still in the handicraft stage. After 1949, it has continuously developed into a complete modern sugar industry system.

As for China's modern mechanized sugar production, it basically took the road of "bringing". In the 4th year of Guangxu in Qing Dynasty (1878), Jardine Matheson, a British businessman, established China Refined Sugar Company in Hongkong. This machine is purchased from England, and refined sugar is produced by local sugar, with a daily output of 4,000 tons of local sugar. 1880, Jardine Matheson opened a branch in Shi Jiao, Shantou, Guangdong. In addition, British businessmen also set up Swire Sugar Refining Company in Swire Foreign Firm in Hong Kong. After Britain, American and Japanese businessmen also set up mechanical sugar factories in China, and the sugar-making technology, technology and equipment were introduced from abroad. Due to social unrest and poor management, these sugar factories failed to survive for a long time.

1905, sugar beet was planted in northeast China. 1908 Build a sugar beet factory (Acheng Sugar Factory) with a daily processing capacity of 350 tons.

19 15 A sugar beet factory (Hulan Sugar Factory) with a daily processing capacity of 350 tons will be built.

19 16, the Japanese established "Nanman Sugar Co., Ltd." in the northeast of China, and established a Toyota Sugar Factory with a daily processing capacity of 500 tons of sugar beet in the suburbs of Shenyang, which was put into operation in 19 17. Tieling Sugar Factory was built in Tieling on 1922, and both sugar factories stopped production on 1926.

1920 Beijing puyi company built puyi sugar factory in Jinan, Shandong province, 192 1 put into production, 1929 stopped production.

Before 1930s, sugar beet, sugar cane and refined sugar factory; Sugar factories established by foreign capital or national capital have failed. China's mechanized sugar industry has not yet formed, and it is still in the stage of manual sugar production. The ancient method of pulling stones from cows with sugarcane to make sugar is still popular today, and local sugar houses, earth sugar houses and small workshops are all over urban and rural areas. The yield and quality of sugar are not as good as those of advanced countries. We still need to import a lot of sugar. From 65438 to 0929, sugar imports reached the peak (740 million kilograms), with a value of10.22 million silver, ranking second in the country.

Since 1930s, China has arbitrarily restricted the import of foreign sugar to protect the development of domestic sugar industry. From 1929 to 1933, a serious economic crisis broke out in the capitalist world, and many companies and businessmen were eager to promote unsalable goods and overstocked equipment. China has become a big market for their capital export. For example, Honolulu Iron Works in the United States and Skoda Factory in the Czech Republic came to Guangdong at this time to promote their backlog of sugar-making equipment. Guangdong warlords tried to enrich their economic strength, consolidate and expand their political status by establishing sugar industry, and vigorously supported and established mechanized sugar industry. Guangdong sugar industry has a long history and abundant raw materials (sugarcane), which is also beneficial to the development of sugar industry objectively. From August of 1933 to June of 1936, under the contract of Honolulu Iron Works and Czech Skoda Works, six mechanized sugar factories were built in Guangdong, namely Stone, Shunde, Dongguan, Zhao Xin, Huiyang and Jieyang. Its designed total production capacity is 7000 tons of sugarcane and 700 tons of sugar per day. All machinery and equipment are imported from abroad, and the scale of technical equipment is unprecedented. Guangdong has become an important base for sugar mechanization in China.

The upsurge of establishing mechanized sugar industry in Guangdong also spread to other provinces that can use sugarcane to make sugar, and then mechanized sugar factories were established one after another. However, due to the turbulent situation and weak industrial base, these new mechanized sugar factories failed to develop and prosper, and many sugar factories were forced to close down.

Since the 20th century, the mechanization of sugar industry in Taiwan Province Province has developed rapidly. The earliest mechanized sugar factories were established in 190 1, and reached 1945. There are 42 mechanized sugar factories in the province. During the period of 1934 ~ 1943, the sugar industry in Taiwan Province Province developed rapidly, with a sharp increase in sugar production and a large number of exports. During the sugar-making period of 1938 ~ 1939, the output of machine-made sugar reached1370,000 tons.

After 1949, the sugar industry in Chinese mainland continued to develop. Sugarcane sugar industry is mainly distributed in Guangdong, Guangxi, Yunnan, Fujian, Hainan, Sichuan and other places. Sugar beet industry is concentrated in Heilongjiang, Inner Mongolia, Jilin, Xinjiang and other places. The yield ratio of cane sugar to beet sugar is about 4: 1 (now it is about 15: 1). By 1980s, China had become one of the largest sugar producers in the world.

At present, the annual output of sugar in China in 2007/2008 reached the highest level in history, reaching14.82 million tons, accounting for about 654.38+00% of the global output.