What is the difference between white sugar and brown sugar? What kind of sugar is brown sugar?

Difference Between Brown Sugar and White Sugar.

The most essential difference between brown sugar and white sugar is that the color is different, followed by the fine texture of white sugar, while brown sugar is coarser and its color is reddish-brown. In addition, the production of white sugar is sugarcane and sugar beet, its color is white and clean, and the sweetness is relatively high, it is one of the main nutrients of the human body, and the main production of brown sugar is sugarcane, its production method is more traditional, the sweetness is not as high as white sugar, although it retains the nutrients of sugarcane, but there is a burnt taste in the taste, generally used to make caramel melon seeds, the use of brown sugar is relatively large.

What is the difference between brown sugar and white sugar? After reading the article, you must have the answer, in fact, these two kinds of sugar are relatively easy to distinguish, whether it is the production of ** or the use of there are certain differences, in life the frequency of use is still white sugar, but in different fields, these two kinds of sugar play their own value, are indispensable for life.

White granulated sugar and white sugar are called white sugar, and the sucrose content is generally above 95%. White granulated sugar particles are uniform and neat, the sugar is hard, loose and dry, and there are no impurities, which is the variety with the most sucrose and the highest purity in the sugar, and it is also a kind of sugar that is easier to store. Compared with granulated sugar, cotton white sugar has fine crystalline particles, more moisture, soft and moist appearance, fast dissolution in the mouth, suitable for direct sprinkling, dipping food and snacks, because of its high water content and not easy to keep, it is best to process into small packages.

White sugar is flat, sweet in taste, moistens the lungs, nourishes the lungs, nourishes the body and invigorates qi, and can be used for dry cough, insufficient fluid, dry mouth, spleen deficiency and abdominal pain, or excessive drinking, stomach qi disharmony. Proper consumption of white sugar can help improve the body's absorption of calcium.

The raw material used in brown sugar is sugarcane, which contains about 95% sucrose, the traditional method is to chop and roll the harvested sugarcane, and the juice pressed out first removes impurities such as soil, bacteria, fiber, etc., and then boils for 5 6 hours on low heat, constantly stirring to let the water slowly evaporate, so that the concentration of sugar gradually increases, and the high-concentration syrup will solidify into solid lumpy brown sugar after cooling, that is, brown sugar bricks. This traditional practice preserves the original nutrients of the sugar cane, while also giving the brown sugar a special caramel-like flavor. Brown sugar tablets are warm and nourishing, and are good nutrition for mothers and children.

At the same time, brown sugar has the effect of warming the stomach, which is very suitable for people with poor spleen and stomach.

Brown sugar is a type of sucrose. Its main raw material is sugarcane, which is a kind of solid lumpy sugar formed by chopping and rolling sugarcane after related processing, boiling and cooling. Brown sugar maintains the original nutrition of sugar cane, and at the same time, it also gives brown sugar a special flavor similar to caramel, so it is loved by many people.

Introduction

Brown sugar is very sweet, the composition of brown sugar is rich in substances, in addition to sweetness, it also has a unique special flavor, suitable for simple food, such as used to make red bean soup, brown sugar cake, black tea, coffee, etc., the sweetness is mellow and unique.

Because of the high purity of the sweetness, it can be used to make drinks or make pastries without affecting the original taste of other ingredients, and has the effect of making the texture of pastries fluffy. Because brown sugar is produced by local method and has not been chemically refined, it retains the original taste of cane sugar and is used in many high-end foods today.

The raw material used in brown sugar is sugar cane, which has a special flavor similar to caramel. The rock sugar dispersion is an ice cube-like crystal made of white sugar decoction, which is a large-grain crystalline sugar prepared by recrystallization after redissolving and cleaning the formula of sucrose and protein raw materials.

Brown sugar is sweet to greasy and has high nutritional value. During the production process, the bacteria, impurities, and soil in the brown sugar will be removed, and then the book will be retained because of the simple and primitive production process, so it retains the rich minerals in it, and if it can be reasonably ingested, it can bring a warming effect. The southern winter climate is humid and cold, and adding a small amount of brown sugar to the diet can better withstand this climate.

The purity of rock sugar is higher than that of white sugar, there are almost no impurities, and the sweetness of the sugar is also more pure. Because the content of impurities in rock sugar is very small, it has a cool property, which can be used to improve some heat symptoms, or add some when cooking to neutralize the warm properties of the dish.

No matter what kind of sugar it is, it is made by pressing sugar beets and sugar cane as raw materials to extract juice; Chemically, because it is composed of carbon, hydrogen, and oxygen, it is similar to the polymerization of "carbon" and "water" in terms of chemical formula, so it is also called carbohydrate.

The raw material used in brown sugar is sugar cane, which contains about 95% sucrose, and brown sugar has a special flavor similar to that of caramel. Rock sugar is an ice cube-like crystal made of white sugar decoction, which is a large-grain crystalline sugar prepared by recrystallization after redissolving and cleaning the formula of sucrose and protein raw materials.

Carbohydrates are aldehyde or ketone compounds of polyhydroxy hydroxy (2 or more) that can be hydrolyzed into organic compounds that are one of the above two. Chemically, because it is composed of carbon, hydrogen, and oxygen, it is similar to the polymerization of "carbon" and "water" in terms of chemical formula, so it is also called carbohydrate.

Many people may think that brown sugar and rock sugar are all sugars, and there should only be differences in color and form. But this is not the case, there is a big difference between the sugar production of the ancients and the sugar production of modern people, now it is mainly machine sugar, and the sugar made by machines is now white sugar and white sugar.

Brown sugar, also known as brown sugar, is divided into earthy and organic substances. Generally speaking, from the color point of view, it is dark brown and reddish, and the sugar content is lower than that of white sugar, and there are many colors that are also divided into different categories, and the sugar flavor is strong and even has a burnt taste.

White sugar is often added as an auxiliary material in daily cooking, aliases also have frosting, etc., is a kind of crystalline extracted from sugarcane or sugar beet, generally extracted from sugar cane in the south, and extracted from sugar beet in the north.

Rock sugar is a kind of larger crystal, similar to white sugar, which is formed by the long-term patting of white sugar with potato boiling and frying, which looks like an ice cube sold as a virtual sample, so people also call it rock sugar, because there are a small number of impurities, so it is suitable for making soup and has the effect of moistening the lungs.

Yellow sugar is the finished sugar made from the stems of sugar cane or sugar beet. In the production process of sugar, due to the different precision of making ants, the color is also different, according to the color, there are white sugar, brown sugar and brown sugar. According to the accuracy, white sugar is refined sugar, with the highest pure stuffy fiber, the largest sucrose content, and the pure sweetness; Yellow sugar is the next best, with color and a small amount of minerals and organic matter; Brown sugar, on the other hand, is crude and dark in color.

Generally speaking, yellow sugar is another name for brown sugar. It is suitable for adding to coffee or black tea to flavor or to flavor when cooking dishes.

The biggest difference between rock sugar and brown sugar is the color, and if so, their shape and appearance will also be different.

Sugarcane, the raw material of brown sugar, contains about sucrose, and brown sugar has a special flavor similar to caramel. Rock sugar is made of white granulated sugar into ice cube-like crystals.

There are many differences with TV stations, and there are also differences between individual families, if you can't, you can play once.

Brown sugar is a type of sugar that is often seen in daily life. It is a sugarcane with high sweetness formed by using sugarcane as raw material, and then boiling after chopping and waxing. In fact, brown sugar is supposed to be yellow according to the name, but due to the difference in boiling time, the initial yellow sugar slowly turns into a red locust brown, and the longer it is boiled, the darker the reddish-brown.

Therefore, most of the brown sugar on the market is not yellow, but reddish-brown. Brown sugar is made from sugar cane, but because it is concentrated by boiling and boiling, it is sweeter than sugar cane. Usually, when we boil sugar water, it is also very good to add brown sugar to boil, and the boiled sugar water is also relatively sweet.

The difference between white sugar and yellow stool sugar is the first color, and the second white sugar is [scattered] in the southerners, and it is only to get the feeling of sweetness, but brown sugar is different, it has a certain medicinal effect, because it is easy to absorb,,, can be used in soup or some Chinese medicine can be put some digging such as travel.

The main ingredient of all three sugars is sucrose (sugar made from sugar beets is also made from sucrose).

The traditional boiling process can only use sugarcane as raw materials for production, the harvested sugarcane is chopped and rolled, and the juice pressed out is first removed from soil, bacteria, fiber and other impurities, and then boiled over low heat for 5 6 hours, constantly stirring to let the water slowly evaporate, so that the concentration of sugar gradually increases, and the high-concentration syrup will solidify into a solid block of coarse sedan sugar after cooling, that is, brown sugar bricks. This traditional practice preserves the original nutrients of the sugar cane, while also giving the brown sugar a special caramel-like flavor. The longer the boiling time is taken during the production process, the darker the color of the brown sugar bricks becomes, giving the brown sugar different shades of reddish-brown.

Brown sugar is re-dissolved, heated, and appropriate bone char is added to adsorb the impurities inside, and then cooled to form a supersaturated solution, and the sucrose molecules are recrystallized and precipitated, thus forming white sugar.

White granulated sugar is one of the best quality of table sugar. Its particles are crystalline, uniform, white in color, pure in sweetness, and slightly lower in sweetness than brown sugar. Commonly used in cooking.

The white sugar is powdered, suitable for cooking, and the sweetness is similar to that of white sugar. There are two kinds of white sugar: refined white sugar and white sugar made by soil method. The former has a white color, fine and soft grains, and good quality; The latter is slightly yellowish in color and slightly darker in color, and the quality is poor.

White sugar and white sugar are only different in crystal size: granulated sugar has large crystal particles and little water, while white sugar has small crystalline particles and more water.

Brown sugar (flake sugar, brown sugar): generally squeezed by the soil method, with the most impurities and the lowest purity, but it has its special flavor and fast coloring in baking, and also has certain applications.

The raw material of brown sugar is sugarcane, containing about 95 sucrose, the ancient method is to chop and roll the harvested sugarcane, and the juice pressed out first removes impurities such as soil, bacteria, fiber, etc., and then boils for 5 6 hours on low heat, constantly stirring to let the water slowly evaporate, so that the concentration of sugar gradually increases, and the high-concentration syrup will solidify into solid lumpy jaery after cooling, that is, brown sugar bricks, such a traditional practice maintains the original nutrition of sugarcane, and also makes brown sugar with a special flavor similar to caramel. The longer the boiling time is taken during the production process, the darker the color of the brown sugar bricks becomes, giving the brown sugar different shades of reddish-brown. Our common traditional powdered brown sugar is made by grinding brown sugar bricks.

Traditional brown sugar is made in the same way as Japanese brown sugar, which is popular today, and it is the same in terms of nutrition and eating efficacy, so it can be said to be the same thing. The shade of color between the two is affected by the length of time the syrup is boiled, the brown sugar boils for a longer time, and the sugar bricks made by the syrup after concentration show a near-black appearance. As for the difference in the thickness of the two types, it is caused by different reprocessing methods, so it is common to cut sugar bricks into different sizes or ground into powdered sugar powder.

Whether it is brown sugar, brown sugar, white sugar, rock sugar, the initial refining method is the same, the reason why it will become different colors and types of sugar, is that the degree of final refining and decolorization is different. The higher the degree of refinement, the whiter the color and the higher the purity, but the sweetness does not increase because of the high purity.

Among these sugars, the sweeter ones are brown sugar and brown sugar. Brown sugar is rich in substances, and in addition to sweetness, it also has a unique special flavor, which is suitable for simple dishes without making the taste too complex and self-defeating, such as making red bean soup, brown sugar cake, black tea, and coffee. Brown sugar is in the middle of the flavor and sweetness, so it is most commonly used in general dishes.

White sugar and rock sugar have a lower sweetness, but because of the high purity of sweetness, they can be used to make drinks or make pastries without affecting the original taste of other ingredients, and have the effect of making the texture of pastries fluffy.