Which dynasty invented white sugar, and which country was it the first to invent it? How long has it

China! Tang Dynasty! Because of the (sugar) Tang Dynasty.

It's really not easy to learn history, brown sugar was introduced to China from India, and white sugar was introduced to India from China, which is a case of ancient technology surpassing.

Hello, white sugar was introduced from India to China during the Tang Dynasty.

In our daily life, sugar has many wonderful uses. When the dish is fried and salty, you can add a little sugar to reduce the saltiness. Add some sugar when mixing the dumpling filling, and the dumplings will have a sea rice flavor.

Add some sugar to the refined lard, stir well and seal it to maintain the mellow aroma of the lard. Of course, the wonderful use of white sugar is not only these, but also can be used in all aspects of life.

White sugar is extracted from sugar cane.

Sugarcane sugar production method (process):

1.Sugarcane pretreatment before cane pressing.

Sugarcane pretreatment is mainly through the crushing equipment to cut and tear the sugarcane, so that the sugarcane is fully crushed, and the compressor harvests the sand, mud, stones and other debris entrained by the sugarcane, and it can be crushed only after washing out the sand.

2.Squeeze. After the sugarcane enters the compressor unit, the sugar is extracted through multiple pressing and multiple infiltration, which is the main part of the entire compression section. After the sugarcane is pressed, the juice and bagasse should be transported separately so that the pressing work can be carried out normally. The mixed juice contains a lot of cane crumbs, which must be isolated through the curl plug, and the recovered cane crumbs should be sent back to the cane press for processing.

3.Cleaning of cane juice.

The juice mixture delivered by the juicing section is a dark green cloudy liquid, the main ingredient of which is sucrose, in addition to insoluble non-sugar impurities. Suspended substances such as chlorophyll, cane shavings, soil, etc., as well as soluble non-sugar impurities, such as various organic salts, colloidal substances and inorganic salts. The cleaning method is generally to heat the mixed juice and add chemicals to make the impurities form a precipitate, and then separate the precipitate to obtain a clear and transparent juice with low color.

In order to achieve the maximum effect of removing non-sugars, the precipitate should also have good precipitation and filtration properties to facilitate separation.

4.Evaporation of cane juice.

In order to reduce the consumption of steam, the utilization of secondary vapor is a major way, so it has become the center of the thermal economy research of sugar factories, but one of the problems. The potential of the secondary vapor evaporated from the cane juice can be used not only for the next heating, but also for use in other equipment, and it can also be extracted from the heating steam that has been compressed to increase the pressure as the first evaporation tank. The secondary steam that is extracted from the evaporation tank and used for other equipment is usually extracted from the pipeline of the secondary steam, but it is also drawn out in the next effect of the steam drum, which can increase the flow rate of the steam in the steam drum and fully exclude the non-condensable gas, so that the evaporation energy of the next discharge can be increased.

5. Crystallization of sucrose.

The clear juice is evaporated and concentrated to become a syrup with a force of 60-65b and a temperature of about 60, which is called crude syrup. It must be further concentrated to crystallize. Boiled crystals.

and molasses mixtures are called sugar paste. After the sugar paste is removed, it is cooled and cooled to make the precipitation of sucrose more complete, and the original and crystallization continue to grow, this process is the crystallization. The sugar paste after crystallization is separated from molasses by a high-speed rotary centrifuge, and the separated white sugar is then dried and sieved to obtain a certain specification of product, which becomes the finished white sugar.

White sugar is refined sugar made from molasses extracted from sugar cane and sugar beets. The sugar is white, clean and has a high sweetness. White sugar contains sugar, sugar is one of the main nutrients of the human body, the consumption of the human body to be maintained by the heat energy produced after the oxidation of sugar, about 70% of the energy required for human activities is supplied by sugar.

White sugar is refined sugar made from molasses extracted from sugar cane and sugar beets. The sugar is white, clean and has a high sweetness. White sugar contains sugar, sugar is one of the main nutrients of the human body, the consumption of the human body to be maintained by the heat energy produced after the oxidation of sugar, about 70% of the energy required for human activities is supplied by sugar.

Classification of white sugar.

White sugar is mainly divided into two categories, namely white sugar and white sugar, white sugar is the crystalline of sucrose. Crystalline sucrose is heated to 160 °C, then melts into a thick and transparent liquid, which recrystallizes when cooled. When the heating time is extended, the sucrose is decomposed into glucose and de-fruited sugar.

At a higher temperature of 190-220, the sucrose is dehydrated and condensed into caramel.

White sugar is extracted from sugarcane, which needs to be squeezed out of the sugarcane through multiple pressing processes, and then the excess water is evaporated by boiling over low heat, so that the concentration of tang becomes high, and it becomes solid after cooling, and it becomes a sugar cube.

Sugarcane is squeezed out of juice and boiled, and then the sugar is refined into white sugar again by a certain process.

It is mainly extracted from sugar cane, and finally processed and packaged to become the current white sugar.

How is white sugar produced? Seeing the process of sugarcane processing is not what I imagined.

Summary. The Chinese ancestors tasted sweet maltose very early, and this was not a momentary invention of someone, but similar to the invention of wine, which was a natural occurrence at the beginning.

The Chinese ancestors tasted sweet maltose very early, which was not a momentary invention of someone, but similar to the imitation of wine, which was a natural occurrence at the beginning.

Western Zhou Dynasty. What the? , not very clear.

Who came up with such a thing as sugar?

There is such a poem in Qu Yuan's "Chu Ci and Spiritualism": "The turtle cannon lamb has some syrup." The "Zhe" here is the cane, and the "Zhe pulp" Nianbi is the juice obtained from the sugar cane. It shows that in the Warring States Period, the Chu State was able to process sugarcane from the original Xiaogao faction.

So is it Qu Yuan?

Sugar, like wine, is a natural product.

Is this Qu Yuan?

No. The Chinese ancestors tasted sweet maltose very early, which was not a momentary invention of someone, but similar to the imitation of wine, which was a natural occurrence at the beginning. Zhaojue 07m

A girl who wants to fly to the moon.

Production of white sugar.

China is one of the earliest countries in the world to make sugar from sugarcane, with a history of more than 2,000 years.

White sugar is almost composed of a single ingredient, sucrose, and the sucrose content of white sugar is generally above 95.

Any plant with a high sucrose content can be used as a raw material for sugar production.

At present, the main raw materials of sugar in the world are sugar cane and sugar beets.

Although the raw materials of sugar production are different, there is no difference in the quality of cane sugar and beet sugar, and the national standard for white sugar is equally applicable to both.

The factory uses sugar cane and sugar beet to extract sugar juice, which is boiled and concentrated, and the center separates to form sugar crystals, which are called jaggery sugar (or raw sugar), which are light brown in color.

After the raw sugar is refined, it becomes white granulated sugar for daily consumption.

In addition to sugar cane and sugar beet, white sugar can also be processed from raw sugar, jaggery sugar and other sugars with high sucrose content.

At present, there are three main types of sugar production methods or clarification methods used in various countries around the world: lime method, sulfurous acid method and carbonic acid method.

The lime method can only produce darker jaber, while the sulfurous acid method can produce directly consumed white sugar (the white granulated sugar produced is called sulfide sugar).

Although this method is inferior to the white sugar produced by the carbonic acid method in terms of whiteness and sugar yield, the sulfurous acid method is still widely used in large, medium and small sugarcane sugar factories in China because of the advantages of shorter process, less equipment and less fining agent.

In foreign countries, in the past ten years, with the increase in the consumption of refined sugar, many sugar factories using the sulfurous acid method have successively changed to the lime method, and the raw sugar produced is dissolved and refined into a trace.

However, in the vast number of developing countries, the sulfurous acid method still occupies an important position today.

The method of clarifying cane juice with lime and carbon dioxide as a clarifying agent is called carbonic acid method (the sugar produced is called carbide).

The carbonic acid method removes more non-sugar than the sulfurous acid method, the total recovery rate is also higher, and the purity of the finished sugar prepared is higher, the color value is lower, and it can be stored for a long time without discoloration.

However, the carbonic acid method also has some disadvantages, such as the process is more complex and requires more mechanical equipment; It also consumes a lot of lime and carbon dioxide, which makes production costs high.

Especially in areas where sugar factories are far away from limestone production, the promotion of carbonic acid is limited to a certain extent.

Hakushu Bibing Sugar is made from dissolved white sugar that is purified and then crystallized naturally.

White rock sugar has the characteristics of sweetness and moisturizing lungs, crystal clear, and is suitable for stews, nourishing drinks, etc.

Legend has it that the sugarstick was invented by a candy merchant who wanted to witness Jesus.

Candy is a kind of candy and pastry, which refers to a snack with sugar as the main ingredient. In a broad sense of Asian culture, chocolate and chewing gum are often considered as a type of candy. In European and American countries, candy refers only to products made with white sugar or maltose.

In ancient times, Europe and the United States even used honey as raw material to make candy, but because of the excessive honey components, it is not easy to control and is not suitable for industrial production. If a fruit or nut food is coated with sugar, it is called a sweet (e.g. sugar gourd).