White sugar is the leading product, which is divided into refined, excellent, first-class and second-class, among which first-class white sugar is the mainstream product. Refined white sugar has the highest quality and grade, and it is often seen in small packages of this kind of sugar in big hotels and hotels, and it is directly added to drinks as seasoning. The sugar used in food industry and general household consumption is mainly first-grade white sugar, and according to different requirements, there are also excellent or second-grade ones.
Soft white sugar is an important product of beet sugar, its reducing sugar is close to 3% (white sugar is controlled at about 0.1%), and it has a specific flavor, which is liked by consumers in the north. Its sand grains are fine, the reducing sugar content is high, it is easy to absorb moisture, and it requires high storage conditions.
White sugar and soft sugar are collectively referred to as white sugar. How should consumers identify the quality of white sugar? Generally speaking, it can be judged from four aspects: color, texture, smell and taste:
colour and lustre
When observing the color of white sugar, the sample should be spread into a thin layer on white paper and then observed.
Good quality sugar-white, bright and shiny.
Sub-quality white sugar-slightly yellowish in white.
Inferior sugar-yellow, dull and dull.
Organizational state
When identifying the tissue state of white sugar, we should spread a thin layer of the sample on white paper, first observe its grain shape, caking, moisture absorption and impurities, and then make it into a 20% sugar water solution to observe whether there is precipitation and impurities. Good white sugar-white sugar: the grain is as big as sand, the grain is even and neat, the crystal face is obvious, there is no broken powder, and the sugar is hard. Soft sugar: the particles are fine and uniform, and the texture is soft and moist. Rock sugar: the block shape is complete, the grains are uniform, the crystal structure is tight, transparent or translucent, and there is no breakage. Sugar cube: regular hexahedron, smooth surface, no cracks, iron edges, broken corners, protruding sand grains and mildew spots. All sugar should be dry, with loose grains, no sticky hands, no caking and no impurities visible to the naked eye. The aqueous solution of white sugar should be clear and transparent without impurities. Sub-quality sugar-uneven grain size, broken and powdery, wet, loose and sticky. Inferior sugar-moisture absorption, caking or melting. There are impurities, and precipitation can be seen in the sugar water solution.
smell
You can take a sample of white sugar and smell it directly, or take a little in a mortar and smell it after grinding.
Good white sugar-has the normal smell of white sugar.
Sub-quality sugar-has a slight molasses flavor.
Inferior sugar-sour, alcoholic or other exotic smells.
taste
Check the taste of white sugar, take a few samples to taste directly, and then make it into10% sugar water solution to try.
Good quality sugar-has pure sweetness.
Inferior sugar-the taste is basically normal.
Inferior sugar-impure taste or foreign odor.
In addition, when purchasing white sugar products, those with whiter colors generally have better quality; Sugar particles should be dry and not sticky to hands, and moisture is a main reason for the accelerated deterioration of sugar products; Pay attention to the date of production, and it is advisable not to choose more than one year; All kinds of marks on the package should be standardized and complete.
As a bulk order, we should check its quality report and pay attention to whether its storage conditions meet the requirements, because poor storage environment is one of the incentives for the deterioration of sugar products.