2. After the sweet sugarcane juice is squeezed out, the juice should be filtered at this time, and the filtered sugar juice will be sent to the pot for cooking for a period of time. It's called boiling sugar. After boiling at high temperature, the clarified juice becomes paste, and then it is sent to a screening machine, which naturally becomes the sugar we eat.
Extended data:
1, sucrose was first recorded in Indian Vedas and China's Chuci in 300 BC. These two countries are the first countries to grow sugarcane in the world, and they are also the two birthplaces of sugarcane sugar production. In the early history of sugar production in the world, China and India played an important role.
2. In China, the earliest recorded sugarcane cultivation was in the Eastern Zhou Dynasty. During the Warring States Period in the 4th century BC, there were records of primary processing of sugarcane. There is such a poem in Qu Yuan's "Songs of the South Evocation": "A turtle is better than a lamb, and there is more pulp." The "zhe" here is sugarcane, and the "zhe pulp" is the juice obtained from sugarcane.
3. The sugar-making stage of handicraft industry Since sugarcane pith was obtained from sugarcane during the Warring States Period, sugarcane planting has become increasingly prosperous and sugarcane sugar-making technology has gradually improved. After nearly a thousand years of development, a large-scale workshop-style sugar industry has been formed in the Tang and Song Dynasties.
4. Sugar includes sucrose (brown sugar, white sugar, granulated sugar and yellow sugar), glucose, fructose, galactose, lactose, maltose, starch, dextrin and glycogen marshmallow. Among these sugars, except glucose, fructose and galactose can be directly absorbed by the human body, the rest of the sugars must be converted into basic monosaccharides in the body to be absorbed and utilized.
References:
Baidu encyclopedia-sugar