Method for making brown sugar

The official name of brown sugar is "brown sugar".

The raw material of brown sugar is sugarcane, which contains about 95% sucrose.

The production method is as follows:

Chop and crush the harvested sugarcane, first remove impurities such as soil, bacteria, fiber, etc. from the juice, then cook for 5-6 hours with low fire, constantly stir to slowly evaporate the water, and gradually increase the sugar concentration. After cooling, the high-concentration syrup will solidify into a solid block of coarse sugar, that is, brown sugar bricks. This traditional practice keeps the original nutrition of sugarcane, and at the same time makes brown sugar have a special flavor similar to caramel. 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.

Whether it is brown sugar, yellow sugar, white sugar or rock sugar, the initial refining method is the same. The reason why it becomes different colors and forms of sugar is because the degree of final refining and decoloration is different. The higher the degree of refinement, the whiter the color and the higher the purity, but the sweetness will not increase because of the high purity.

Among these sugars, brown sugar and yellow sugar have higher sweetness. Brown sugar is rich in substances, besides sweetness, it also has a unique special flavor, which is suitable for simple cooking, so as not to make the taste too complicated and self-defeating. For example, it is used to make red bean soup, brown sugar cake, black tea and coffee, and its sweetness is mellow and unique. Yellow sugar is in the middle of flavor and sweetness, and is most commonly used to make ordinary dishes. Sugar and rock candy have low sweetness, but because of their high sweetness purity, they can be used to prepare drinks or make western-style cakes, without affecting the original flavor of other materials, which can make cakes fluffy.