Equipment and raw materials

Equipment: a stove, a blower, a jacketed pot (or cauldron), a vat, several buckets, two stirring rods, several shallow trays, two water scoops, several hygrometers, a heatable adobe sleeping platform, raw materials: 100 kg sugar, 1 kg alum, 35 kg water.

process flow

Add water: sugar 100 kg, add 35 kg of water and mix well to dissolve the sugar.

Boiling: Before boiling, you can add vegetable oil, soybean oil, vegetable oil and peanut oil to the interlayer, or you can add oil to the cauldron and put the small cauldron in the cauldron (it needs to be supported, so as not to touch the bottom of the cauldron to avoid burning the sugar). When the pot is ready, pour the sugar solution into the upper pot and cook for five or six minutes, then add 1 kg alum solution and dissolve it in 1 kg water. When the temperature in the sugar solution rises to 150℃, cease fire and cool down.

Crystallization: after the sugar solution is put into the pan, the pan should be placed on the kang and covered with a quilt. The temperature in the dish should be kept at about 90℃ until the seventh day. If the temperature is not enough, you can add fire to raise the temperature of the kang. Generally speaking, sugar solution is neither afraid of cold nor heat during crystallization. The longer the gasification time, the higher the crystallization rate of rock sugar.

Packaging: after the sugar solution is completely crystallized, it can be packaged out of the tray!

Question 2: What is rock sugar made of? The indigenous method of making rock candy can not only be eaten, but also be used as medicine to treat various diseases. Now, introduce a method of making local rock candy. (1) Preparation of sugar solution: select 50kg of white sugar, add clear water 1 and stir evenly to make the sugar fully dissolve in water. (2) Boiling method: Before boiling, add vegetable oil into the interlayer of the sandwich pot, then pour the prepared sugar solution into the upper pot and boil it with fire. When the sugar solution is boiled for 5-6 minutes, add 0.5 kg of saturated alum solution at room temperature, stir to make it fully mixed, and measure it with a thermometer. When the temperature in the sugar solution rises to 150℃, stop cooling and take out the pan. When cooking, the optimum temperature is 1 15- 120℃. (3) crystallization method: put the sugar solution out of the pot into a tray and cover it with a clean quilt. The temperature in the tray will be kept at about 90℃ that day, and then the temperature will be reduced by 10℃ every day until the seventh day. If the temperature is not enough, fire can be added to increase the pit temperature. In general, sugar solution is neither afraid of cold nor heat during crystallization. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = It is not only nutritious, but also can be used as medicine to treat many diseases. Selling rock candy at home is also a way to make money. This paper introduces a method of making rock sugar at home. 1. Preparation of sugar solution: Select 100kg of high-quality white sugar, add 35kg of clear water, and stir evenly to make the sugar fully soluble in water. 2. Boiling method: Before boiling the sugar solution, add vegetable oil into the interlayer of the sandwich pot, then pour the prepared sugar solution into the upper pot and boil it with fire. When the sugar solution is boiled for 5-6 minutes, add 2 kg of saturated alum solution at room temperature, and stir while adding it to make it fully mixed. Measure with a thermometer. When the temperature in the sugar solution rises to about 150 degrees Celsius, stop cooling and take it out. The optimum temperature is 1 15~ 120℃. 3. crystallization method: put the sugar solution out of the pot into a plate, put it on a heatable adobe sleeping platform, and cover it with a clean quilt. The intraday temperature was kept at about 90 degrees Celsius that day, and then the temperature dropped by 10 degrees Celsius every day until the fifth day. If the temperature is not enough, you can add fire to raise the temperature of the kang. In general, sugar solution is not afraid of cold or heat during crystallization, because most of the crystallization water is vaporized, and the greater the vaporization, the higher the crystallization speed of rock sugar.

Question 3: What's the difference between rock candy and sugar? Rock sugar is made of white sugar through redissolution, cleaning and recrystallization.

Rock sugar is a kind of sucrose, and its molecular formula is c12h2o11.

There are two kinds of rock candy: single crystal rock candy and polycrystalline rock candy. The former is also called granular rock candy, and the latter is called box rock candy, which is a sucrose crystal formed by combining multiple crystals. Rock candy can be divided into white rock candy and yellow rock candy. White rock sugar is the main export, and yellow rock sugar is rarely exported.

Single crystal rock sugar: put white sugar into proper amount of water to be heated and dissolved, then put it into a crystallization tank to supersaturate the sugar solution, and put seed crystals for crystal growth. After the grains grow up, they are taken out to remove honey, centrifugally dried, ventilated and dried, screened and packaged.

Polycrystalline rock sugar: put white sugar into proper amount of water and heat it to dissolve, boil the sugar, and feed it into a crystallization basin after reaching a certain concentration. After growing the crystal in the crystallization chamber for one week, take out and completely control the mother liquor, remove the sand bottom, break it and dry it, and pack it in different grades before leaving the factory.

White sugar, rock sugar and brown sugar are all extracted from sugar cane and sugar beet, and all belong to the category of sucrose. Brown sugar is a mixture of sucrose and molasses, and white sugar is made from brown sugar through several processes such as washing, centrifugation, honey separation and * * *. Rock sugar is formed by recrystallization of white sugar under certain conditions. Their chemical composition is sucrose. If brown sugar is stored for a long time, molasses will be oxidized, making the color darker and sour, so brown sugar can no longer be eaten.

Generally speaking, white sugar is flat and has high purity; Brown sugar is warm and contains many impurities; Rock candy is the crystallization of sugar.

Efficacy: Proper consumption of white sugar helps to improve the body's absorption of calcium; But too much will hinder the absorption of calcium. Rock candy can nourish yin and promote fluid production, moisten lung and relieve cough, and has a good auxiliary therapeutic effect on lung dry cough, dry cough without phlegm and expectoration with blood. Although there are many impurities in brown sugar, its nutrients are well preserved. It has the effects of invigorating qi, relieving middle warmer, helping spleen to promote digestion, enriching blood and removing blood stasis, and also has the effects of dispelling cold and relieving pain. Therefore, it is often effective for women to drink some brown sugar water because of cold and physical weakness or dysmenorrhea caused after delivery. Brown sugar has an excellent nourishing effect on the elderly, especially those who have recovered from a serious illness. In addition, brown sugar can also prevent vascular sclerosis to a certain extent, and it is not easy to induce dental diseases such as dental caries.

In addition, when eating edible sugar, you should pay attention to:

1/ Do not use for diabetics.

2/ Dosage: no more than 30 grams per day.

Question 4: What is rock sugar made of? Introduction of rock sugar knowledge: Rock sugar is a crystal copy of sugar. There are white, yellow, red, crimson and other colors, and the crystal is like ice, hence the name rock sugar. China had production in the Han Dynasty. Crystal sugar has the best transparent quality, high purity, less impurities, sweet taste, followed by translucency. It can be used as medicine and candy. Nutritional analysis of rock candy: Rock candy has the effects of promoting fluid production, moistening lung, clearing away heat and toxic materials, relieving cough and resolving phlegm, relieving sore throat and reducing turbidity. Can be used for treating anorexia, lung dryness, cough, asthma, thirst, sore throat, hypertension, etc. Rock sugar is suitable for people: the general population can eat it, but diabetics should not eat it. The dietotherapy function of rock sugar: rock sugar is sweet and flat, and enters the lung and spleen meridians;

Has the effects of invigorating middle energizer, invigorating qi, regulating stomach and moistening lung; Rock candy can nourish yin and promote fluid production, moisten lung and relieve cough, and has a good auxiliary therapeutic effect on lung dry cough, dry cough without phlegm and expectoration with blood;

Can be used for treating cough and asthma, infantile malaria, dysentery, aphtha and toothache caused by lung dryness, lung deficiency and wind-cold fatigue.

Guidance on rock sugar practice: 1. Sugar is easy to produce mites. Sugar stored for a long time should not be eaten raw, but should be eaten after boiling;

2. Rock sugar can be taken by decoction, with meals, pills and ointments.

Question 5: Is rock sugar made of white sugar? crystal sugar

1. Overview: Rock sugar is made from white sugar through redissolution, purification and recrystallization.

(1) Variety: Rock candy can be divided into single crystal rock candy and polycrystalline rock candy. The former is also called granular rock sugar. In 1960s, it was first developed by Tianjin Xinhua Food Factory, which opened the international market and became the first export manufacturer in China. The latter is also called boxed rock sugar, which is a sucrose crystal composed of many crystals and is a traditional product in China. There are two kinds of rock candy: white rock candy and yellow rock candy. White rock sugar is mainly exported, and yellow rock sugar is rare.

(2) Use: The quality of rock candy is pure and not easy to deteriorate. Besides being eaten as candy, it can also be used as a high-grade food sweetener, preparing drugs, soaking wine and nourishing auxiliary drugs.

2. Handling:

(1) single crystal rock sugar: put white sugar into proper amount of water to be heated and dissolved, then put it into a crystallization tank to supersaturate the sugar solution, put it into a seed crystal for crystal growth, take it out after the crystal grains grow up, take it out for honey removal, centrifugal drying, ventilation drying, sieving, and packaging.

(2) Polycrystalline rock sugar: put the white sugar into a proper amount of water to be heated and dissolved, boil the sugar, feed it into a crystallization basin after reaching a certain concentration, grow crystals in a crystallization chamber for a week, take out the control mother liquor, remove the sand bottom, break it, dry it, and pack it in different grades before leaving the factory.

Question 6: Is rock sugar made of white sugar? Rock candy is not made of white sugar.

Rock candy, like brown sugar, white sugar and brown sugar, is made of sucrose. Because the purity of rock sugar is the highest in the production process, it will not be sour like other sugars, so everyone thinks rock sugar is better. However, because the purity of rock candy is the highest, there are relatively few nutrients called impurities.

The difference between rock sugar and white sugar is that one is crystal and the other is fine granular wet powder. The sugar content of the two is the same, there is nothing good or bad, just a matter of taste. Generally healthy people eat sugar properly, which is good for their health. People with diabetes should try to eat less or not.

White sugar refers to the finished sucrose crystals made from sugarcane, beet or raw sugar (crude sugar) by extracting sugar juice or redissolving, washing sugar juice or syrup, boiling and crystallizing, centrifugal honey separation, screening and drying. The sucrose content is not less than 99.5%, which meets the requirements.

Question 7: What is rock sugar made of? Is it the same as fudge Rock candy is a crystal copy of sugar. Natural rock candy has white, yellow, light gray and other colors. In addition, there are all kinds of colored rock candy (mainly used for export) added with food pigments on the market, such as green, blue, orange, red, crimson and other colors. Because its crystal is like ice, it is named rock sugar. Soft white sugar Soft white sugar is made of white sugar and raw sugar (also directly produced by beets in Xinjiang and other places) through dissolution and recrystallization. Soft white sugar is a kind of edible sugar that domestic consumers prefer. Its texture is soft and delicate, and the crystal particles are fine. About 2.5% of invert syrup is sprayed during the production process, so the taste is sweeter than sugar. There are three grades of soft candy: refined, excellent and first class. Polycrystalline rock candy is also called old rock candy, earth rock candy and lump rock candy. It is an irregular crystal rock candy made by traditional technology. According to the different production processes, it can be divided into hanging crystal sugar (the finished product is divided into icicles and icicles, with impurities such as cotton thread and paper) and basin crystallization method (all crystal sugar is crystallized along the crystallization basin, and the finished product is pure). According to different colors, it is divided into white rock candy, yellow rock candy and amber rock candy (gray). This rock candy has the medicinal effect of rock candy in traditional Chinese medicine. Single crystal rock sugar is in the form of regular bright crystals. It is a new type of rock sugar produced in 1960s. The production process is as follows: the white sugar is heated and dissolved in proper amount of water, filtered, put into a crystallization tank to supersaturate the sugar solution, put into a seed crystal to cultivate the crystal, take it out when the crystal grows, remove honey, centrifugally dry, ventilate and dry, and sieve and classify. Single crystal rock sugar does not have the medicinal effect of rock sugar as mentioned in traditional Chinese medicine. Rock sugar is sweet and flat, and enters the lungs and spleen; Has the effects of invigorating middle energizer, invigorating qi, regulating stomach and moistening lung; Rock candy can nourish yin and promote fluid production, moisten lung and relieve cough, and has a good auxiliary therapeutic effect on lung dry cough, dry cough without phlegm and expectoration with blood; Can be used for treating cough and asthma, infantile malaria, dysentery, aphtha and toothache caused by lung dryness, lung deficiency and wind-cold fatigue.

Question 8: What raw materials are rock candy made of? Rock candy is made of white sugar by dissolving in water, removing impurities, clearing juice, evaporating, concentrating, cooling and crystallizing.

Rock candy tastes sweet, and it is mostly used for cooking stewed vegetables and soups, such as rock candy tremella, rock candy elbow, rock candy rabbit pieces, etc.

Question 9: What's the difference between rock sugar and white sugar? White sugar and rock sugar are both extracted from sugar cane and sugar beet, belonging to the category of sucrose. White sugar is made from brown sugar through several processes such as washing, centrifugation, honey separation and * * *. Rock sugar is formed by recrystallization of white sugar under certain conditions. Their chemical composition is sucrose.

White sugar is flat and high in purity; Rock candy is the crystallization of sugar.

Efficacy: Proper consumption of white sugar helps to improve the body's absorption of calcium; But too much will hinder the absorption of calcium. Rock candy can nourish yin and promote fluid production, moisten lung and relieve cough, and has a good auxiliary therapeutic effect on lung dry cough, dry cough without phlegm and expectoration with blood. The quality of rock candy is pure and it is not easy to deteriorate. Besides being eaten as candy, it can also be used as a high-grade food sweetener, preparing drugs, impregnating alcohol and nourishing auxiliary drugs. The general population can eat it, but diabetics should not eat it.

Question 10: Is rock sugar made of white sugar? White sugar is refined sugar made from molasses squeezed from sugarcane and sugar beet. White sugar is white, clean and high in sweetness. Sugar is easily contaminated by pathogenic microorganisms in the process of production, packaging, transportation and storage. In particular, sugar that turns yellow after being stored for more than one year is often polluted by mites. According to the experiment, 1.5 million mites were detected from 500 grams of white sugar. If people eat white sugar contaminated by mites, mites will enter the digestive tract to parasitize, causing abdominal pain, diarrhea and other symptoms, and some even cause allergic reactions. If this contaminated raw sugar is directly added to the food of infants or the elderly, mites can enter the lungs due to coughing and cause asthma or hemoptysis, and it is easy to be complicated with tracheitis or pneumonia.

When people (especially babies and the elderly) eat food, don't dip it in raw sugar. The correct way to eat is to heat at high temperature for 3~5 minutes before eating.

Proper consumption of white sugar is helpful to improve the absorption of calcium by human body; But too much will hinder the absorption of calcium. Rock candy can nourish yin and promote fluid production, moisten lung and relieve cough, and has a good auxiliary therapeutic effect on lung dry cough, dry cough without phlegm and expectoration with blood. Although there are many impurities in brown sugar, its nutrients are well preserved. It has the effects of invigorating qi, relieving middle warmer, helping spleen to promote digestion, enriching blood and removing blood stasis, and also has the effects of dispelling cold and relieving pain. Therefore, it is often effective for women to drink some brown sugar water because of cold and physical weakness or dysmenorrhea caused after delivery.

Sucrose (C 12H22O 1 1) is a non-reducing disaccharide formed by dehydration and condensation of glucose and fructose.

1. Physical properties of sucrose

Sucrose is easily soluble in water, and its solubility increases with the increase of temperature. Sucrose is also soluble in aniline, nitrobenzene, ethyl acetate, amyl acetate, molten phenol, liquid ammonia, the mixture of alcohol and water, and the mixture of acetone and water, but insoluble in organic solvents such as gasoline, petroleum, anhydrous ethanol, chloroform, carbon tetrachloride, carbon disulfide and turpentine. Sucrose is a crystalline substance. The specific gravity of pure sucrose crystal is 1.5879, and the specific gravity of sucrose solution varies with concentration and temperature.

2. Chemical properties of sucrose

Sucrose and sucrose solution will produce various chemical reactions under the action of heat, acid, alkali and yeast. The result of the reaction not only directly causes the loss of sucrose, but also produces some substances harmful to sugar production.

2. 1 thermal decomposition

Crystallized sucrose is heated to 65438 060℃, melted into viscous transparent liquid, and recrystallized after cooling. When the heating time is prolonged, sucrose is decomposed into glucose and dehydrated fructose. At the higher temperature of 190-220℃, sucrose was dehydrated and concentrated into caramel. When caramel is further heated, products such as carbon dioxide, carbon monoxide, acetic acid and acetone will be produced. Under humid conditions, sucrose decomposes at 100℃, releasing water and turning black.

After the sucrose solution is heated and boiled for a long time under normal pressure, the dissolved sucrose will slowly decompose into the same amount of glucose and fructose, that is, it will be transformed. When sucrose solution is heated above 108℃, it will hydrolyze rapidly, and the greater the concentration of sugar solution, the more obvious the hydrolysis effect will be. The metal materials used in the boiling vessel also have an effect on the conversion rate of sucrose. For example, the transformation of sucrose solution in bronzes is much greater than that in silverware, and glass containers have little effect.

2.2 the role of acid

When the sucrose solution is acidic, the sucrose conversion is faster. Concentrated acid has a greater decomposition effect on sugar solution. For example, concentrated sulfuric acid can quickly dehydrate solid sucrose and coke it into black products. In pure sucrose solution, as long as there is a small amount of free acid, the conversion of sucrose can be carried out quickly. However, this is not the case with sucrose in pressed sugarcane juice. Because the neutral salt of weak acid in sugarcane juice will inhibit the conversion of sucrose.

2.3 the role of alkali

Dilute alkali solutions, such as calcium hydroxide, potassium hydroxide and sodium solution, will not decompose sucrose even if boiled. When concentrated alkali solution is heated in sugar solution, sucrose is decomposed into furfural, acetone, lactic acid, acetic acid, formic acid, carbon dioxide and other products. The decomposition degree and product type depend on the concentration and temperature of hydroxyl ions. Sucrose can be combined with moderate concentration of alkali to form basic sucrose salt.

2.4 the role of salt

When sucrose and salt exist in water at the same time, their solubility will change, and the degree of change depends on the concentration of both sides and the nature of salt.

2.5 oxidation

The combustion or biological oxidation of sucrose produces carbon dioxide and water. Potassium permanganate can oxidize sucrose into carbon dioxide, formic acid, acetic acid and oxalic acid in neutral or acidic solution, but it can only be partially oxidized into oxalic acid and carbon dioxide under alkaline conditions.

2.6 the role of microorganisms on sucrose

The dilute solution of sucrose is susceptible to microbial infection, but the chance of infection varies with sugar juice. & gt