The difference between old brown sugar and brown sugar to identify
Over 90% of the network is not authentic brown sugar Oh, but yellow tablets of sugar or brown sugar powder. Red sugar powder is also called yellow sugar powder, is a semi-finished product of processing white sugar, most of the powdered sugar is shiny sucrose crystals and brown sugar powder is not, this is very good difference will not say more. Yellow sugar is also known as sugar, ice sugar, red sugar, ice sugar processing plant in the processing of icing sugar filtered out of the foot of the sugar solution to be poured into a slice after the block, is that we see in the supermarket, the so-called "brown sugar", although some add coloring agent coloring like brown sugar, but the connoisseur at a glance can be seen.
How do you tell the difference?
The first move, this move is very important, that is, look at the new cut surface of brown sugar there are many small hollows and water when there is no air bubbles from the sugar out. Authentic brown sugar new face will generally have a lot of small voids, because the process of boiling brown sugar is the process of evaporation of water, water in the syrup to form bubbles after the rupture of the formation of water vapor evaporation, the more the cane juice thicker and thicker, the bubbles come up with a high degree of resistance, pouring cooling was left in the sugar, the formation of a lot of small voids, the new face of the brown sugar looks very "loose ". So when rushing boiling water, with the dissolution of brown sugar, will see a lot of small cavities in the air continue to come up. Take a look at the authentic brown sugar just pouring the picture you understand, you can see a lot of small and large air bubbles in the syrup and the yellow sugar is used white sugar or brown sugar processing rock sugar filtered out of the foot of the sugar solution to pour into a block of white sugar and brown sugar is almost no moisture, so almost no formation of bubbles to stay in the sugar, did not form a small cavity, the most is the formation of a few holes in the shallow surface of the whole sugar is very strong, yellow sugar is much harder than the authentic brown sugar. The yellow sugar is much harder than the authentic brown sugar, and it is a bit difficult to bite it with your teeth.
The second trick, authentic brown sugar has water dissolved in the bottom of the cup there will be a little impurity and yellow tablets of sugar without impurities. What, have you got it wrong? Authentic instead of impurities? No mistake, authentic soil-made brown sugar is pressed sugar cane juice boiled, sugar cane juice is only filtered with gauze, it is impossible to completely remove the broken small bagasse and other impurities, we eat sugar cane actually eat into a lot of bagasse. The yellow sugar is used white sugar or brown sugar processing icing sugar filtered sugar solution to pour (one pound of white sugar processing yielded 7 two icing sugar and 3 two yellow sugar), because white sugar is a large sugar factory is after chemical and physical methods to remove impurities, so boiling water to rinse the yellow sugar is no or very little to see the bottom of the cup with impurities.
The third trick, the authentic soil brown sugar because of the retention of molasses, so the sugar water in the sun looks and feels "cloudy", while the yellow sugar is used to remove the molasses sugar or semi-purified brown sugar processing icing sugar controlled out of the mother liquor to pour, although the color can be adjusted to the dark but the sugar water is translucent, there is no material. (But all icing sugar manufacturers will have yellow flake sugar for sale.)
The fourth trick, authentic brown sugar seems as hard as a stone but as long as you gently bite a mouth (broken as sand) inlet melting, natural sweetness, sandy sense of rich, sweet, but not greasy, aftertaste has a unique caramel flavor. The general chemical mixing and processing of brown sugar color is slightly lighter, looking at the surface is very hard actually is also very hard to eat, eat carefully when the teeth O (∩_∩)O ~, and eat alone, then very greasy and a taste of just sweet.
The efficacy and role of brown sugar
Warm, sweet, into the spleen, with the benefit of qi and blood, spleen, warm stomach, slow pain, blood and the role of bruises.
1, tonic
The glucose, fructose and other monosaccharides and polysaccharides contained in brown sugar can accelerate the metabolism of the skin cells, providing energy for the cells.
Brown sugar on the elderly frail, especially those who have recovered from a serious illness, there is a very good treatment of deficiency into the role; brown sugar on the hardening of blood vessels can play a role in the treatment, and is not easy to induce dental caries and other dental diseases.
2, the blood of blood
Brown sugar contains folic acid, trace substances, etc. can accelerate blood circulation, increase blood volume components, stimulate the body's hematopoietic function, expand the blood volume, improve the local skin nutrients, oxygen, water supply.
Women due to cold body weakness caused by menstrual cramps or drink some brown sugar water after delivery, there is a role of blood blood, in the cold abdominal pain, but also commonly used brown sugar ginger soup to get rid of cold.
3, health care
Brown sugar contains some vitamins and electrolytes, can be adjusted by regulating the concentration of certain substances between the tissues, the balance of the intracellular environment of the water metabolism, eliminate cellular metabolism products, to maintain the cleanliness of the cellular environment, both inside and outside.
In addition, brown sugar contains a variety of vitamins and antioxidant substances that can resist free radicals, rebuild and protect the cellular infrastructure, and maintain the normal function and metabolism of cells.
4, skin care
Brown sugar contains amino acids, cellulose and other substances, can effectively protect and restore the epidermis, the dermis of the fibrous structure and the ability to lock the water, strengthen the skin tissue structure and skin elasticity, while supplementing the skin nutrients, promote cell regeneration.
In addition, certain natural acids and pigment-regulating substances contained in brown sugar can effectively regulate various pigment metabolic processes, balance the amount of pigment secretion and pigment distribution within the skin, and reduce the abnormal accumulation of local pigments.