Brown sugar is warm and sweet, enters the spleen, and has the functions of invigorating qi and blood, strengthening spleen and warming stomach, relieving pain, promoting blood circulation and removing blood stasis. Brown sugar contains monosaccharide and polysaccharide energy substances such as glucose and fructose, which can accelerate the metabolism of skin cells and provide energy for cells. Folic acid and trace substances can accelerate blood circulation, stimulate the hematopoietic function of the body, and improve the nutrition, oxygen and water supply of local skin.

The sweetness of yellow sugar is very high, and the components of yellow sugar are rich. In addition to sweetness, it also has a unique special flavor, which is suitable for simple food. Because of its high sweetness and purity, it can be used to prepare drinks or make western-style cakes without affecting the original flavor of other materials, and has the effect of making cakes fluffy.

2. Consumer groups

Brown sugar is suitable for women with irregular menstruation who have just given birth. In fact, brown sugar is more suitable for the elderly, especially those who are old, weak and recovering from a serious illness. Although brown sugar is nutritious, it should not be greedy. It is suggested that the daily intake of the elderly should be about 25 grams.

The main consumer groups of yellow sugar are mainly in the south. For example, brown sugar produced in Guangdong and "Yiwu Qing" produced in Yiwu, Zhejiang are all representatives of yellow sugar. In the process of modern industrial production, a kind of yellow sugar made of light brown sugar and a small amount of broken yellow rock sugar appeared in Guangdong.

3. Production process

Brown sugar is made by chopping and crushing sugarcane to remove impurities such as soil, bacteria and fiber. Boil for 5-6 hours with low fire, and gradually increase the concentration of sugar. After cooling, high-concentration syrup will solidify into a solid block of coarse sugar, that is, brown sugar brick. This traditional practice keeps the original nutrition of sugarcane, and at the same time makes brown sugar have a special flavor similar to caramel.

Yellow sugar is boiled by indigenous methods. First, the unloaded sugarcane is squeezed by a juicer. The juice from the juicer will flow into a lined iron pot through a small tube. When the pot is boiled, the impurities floating on the upper layer will be filtered out, and the remaining juice will be scooped into another pot to form real sugar water. After the syrup with extremely high sugar concentration is solidified, it is poured into a prepared plastic bed for condensation and block molding.

4. Classic recipes

Brown sugar and dark plum soup: from the recipe of picking up yuan. This recipe uses brown sugar to strengthen the spleen, promote blood circulation and ebony to stop diarrhea. Used for long-term diarrhea, dull pain in the abdomen, and no appetite.

Ginger brown sugar soup: fry on low heat until the sugar is completely dissolved. Give 2 spoonfuls of warm water each time. From Compendium of Materia Medica. Used for cough due to lung cold, vomiting and eating less, and disharmony between lung and stomach.

Because yellow sugar is produced by indigenous methods, not refined by chemical methods, it maintains the original flavor of sugarcane sugar, and is used by many high-end foods today to make red bean soup, yellow sugar cake, black tea, coffee and so on.

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