Tools and procedures for boiling sugar

Boiling sugar is a traditional sugar-making process. The main working procedures are: juicing → clarification → evaporation → boiling (crystallization) → honey separation → drying.

I believe that girls all know that they should drink brown sugar water during menstruation, but do you know how brown sugar is made? What tools and processes are needed to make brown sugar? Come and explore with me.

0 1 juicing: There are three methods of sugarcane juicing: squeezing method, exudation method and grinding method to extract sugar juice from sugarcane.

Clarification: the purpose is to improve the purity of sugar juice and reduce its viscosity and color value by removing non-sugar, so as to provide high-quality raw material syrup for boiling sugar and crystallization; Clarification mainly includes three processes: heating sugarcane juice, adding clarifying agent and separating precipitation. The main factors affecting clarification are pH value of sugarcane juice, heating temperature and clarification time.

Evaporation: Sugar juice must be concentrated by multi-effect evaporation before boiling sugar. After the evaporation of sugar juice, under the influence of temperature, pH value and concentration, a series of chemical changes will occur in non-sugar such as sucrose and reducing sugar.

Boiling (crystallization): put the distilled sugar juice into a pot for high-temperature cooking, and then concentrate and cook until sucrose crystals are precipitated and the crystal growth meets the requirements; The mixture of boiled sucrose crystals and sugar solution (mother liquor) is called sugar paste.

05 honey separation: honey separation is to throw molasses out by the centrifugal force generated when the centrifuge rotates rapidly, while sucrose crystals remain in the sieve basket due to the obstruction of the sieve.

Drying: The sucrose crystals coming out of the centrifuge still contain 0.5% ~ 2.0% of water, so they need to be dried and cooled before they can be packaged and stored, otherwise they are easy to deliquesce, agglomerate and deteriorate, and the storage time is not long.