When we cook in our daily life, we usually use white sugar, but brown sugar is not always used, only brown sugar is used in some special foods. Brown sugar is further divided into bowl sugar, wafer sugar, and brown sugar powder. The famous origin of brown sugar is in Yunnan, Guangxi Gongcheng Yao Autonomous County, Guizhou, Zhejiang Yiwu and other places.
Brown sugar is sugarcane after being squeezed into juice, removes mixed fibers, dirt and other impurities, and then simmered with low heat for 5-6 hours. During the process of low heat cooking, it must be constantly stirred to make water evaporate and increase sugar. At the end of the concentration, it turns into a high-concentration syrup, and when it cools, it will congeal into a block of brown sugar bricks. The longer the cooking time, the darker the brown sugar, so the dark brown sugar is also called brown sugar by some people.
This old-fashioned brown sugar preserves 95% of the sugar cane nutrition, but since the brown sugar is boiled at high temperatures, the temperature must exceed 100 degrees Celsius. Excessive temperatures can destroy vitamins and folic acid in sugar cane, because these materials It will decompose at high temperatures. Although these nutrients are lacking in brown sugar, the nutritional value of brown sugar is still relatively high.
Brown sugar has the effect of supplementing blood. Many girls often have brown sugar around them. Brown sugar is generally extracted from sugar cane. The brown sugar has a much higher nutrient content than white sugar. It can be used to brew ginger or boiled eggs.
Is the darker the better the brown sugar?
The darker the color of brown sugar, the better the nutritional content is.
Generally speaking, brown sugar with a longer time is darker in color, but it is also believed that the darker the color of brown sugar, the worse the quality because brown sugar is produced after three times of sugar and two sugars are extracted. There are many pigments, impurities, and caramel in the inside, and the quality of sugar is poor because it does not go through a sugar washing process.
Generally speaking, picking brown sugar of medium color is safer, that is, it is better not to pick dark colors or pick light colors.
How to save brown sugar
Brown sugar should be placed in a cool, dry and ventilated place. It is appropriate to store in dark glass containers.
There is also brown sugar, it is best to eat soon after opening the package, brown sugar is a mixture, because it contains more sugar and a small amount of water, so it is easier to breed bacteria. It is best to run out within 30 days after opening.
There is also brown sugar should not be placed in rock sugar, while brown sugar is not agglomeration due to damp, and the opposite is due to drying water loss. So put it in a place with high humidity, put on a damp cloth or place a piece of apple in a sugar bowl, it will slowly become soft. But it's better to eat earlier and be safer.
The effect of brown sugar
1. The sugars, fructose and other monosaccharides and polysaccharides contained in brown sugar can accelerate the metabolism of skin cells and provide energy for cells.
2, brown sugar contains folic acid, trace substances can accelerate blood circulation, increase blood volume components, stimulate the body's hematopoietic function, expand blood volume, improve the local skin nutrition, oxygen, water supply.
3. Some of the vitamins and electrolytes contained in brown sugar can be used to regulate the concentration of certain substances in the tissue, balance the fluid metabolism in the cell environment, eliminate cell metabolites, and keep the cell's internal and external environment clean.
4. Many types of vitamins and antioxidants contained in brown sugar can resist free radicals, reconstruct and protect cell infrastructure, and maintain normal cellular functions and metabolism.
5, brown sugar contains amino acids, cellulose and other substances, can effectively protect and restore the epidermis, dermis, fiber structure and water-holding capacity, strengthen skin tissue structure and skin elasticity, while supplementing skin nutrition, and promote cell regeneration.
6. Some natural acids and pigment regulating substances contained in brown sugar can effectively regulate various pigment metabolism processes, balance the quantity of pigment secretion and pigment distribution in the skin, and reduce the abnormal accumulation of local pigments.
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