Does rock sugar remove fire? What is the principle and what is it made of?

Name: rock sugar

English: candy, rock sugar, rock sugar

brief introduction

Rock candy 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.

Sugar production is the first in China. As early as 3000 years ago, China recorded that caramel was made from grains. According to the records in the Book of Qi Yaomin, we can know that China has already produced sucrose and rock sugar since the Han Dynasty.

After the sugar boiling method was introduced from India in the Tang Zhenguan period, the process was improved and the quality of sucrose was improved.

describe

1. Rock sugar is made of white sugar through redissolution, cleaning and recrystallization.

A large and transparent ice-like hydrated sucrose crystal. Generally made of sugar, water, egg white, etc. After heating, filtering, concentrating, crystallizing and drying, the texture is hard and transparent.

3. Boiled sugar is crystallized into pieces on a string, especially for making hard candy or rye whisky.

diversification

Rock candy can be divided into single crystal rock candy and polycrystalline rock candy.

The former, also known as granular rock candy, was first developed by Tianjin Xinhua Food Factory in 1960s, which opened the international market and became the first export manufacturer in China.

Polycrystalline rock candy, also known as box rock candy and old rock candy, is made by traditional techniques. It is a sucrose crystal formed by the fusion of multiple crystals, which is a traditional product in China.

The varieties of rock candy are divided into white rock candy and yellow rock candy in color (there is also a light gray rock candy, but it is less produced and eaten). White rock sugar is the main export, and yellow rock sugar is rarely exported.

nutrition

(Based on 100g food)

Energy: 1660 joules =397 kcal. Protein: 0%; Fat: 0%; Sugar: more than 99%; Water: 0.06%.

Inorganic salts: calcium (23 mg), zinc (0.2 mg), magnesium (2 mg), iron (2 mg) and potassium (1.4 mg).

Vitamins: trace.

eat

Rock candy can be used as candy or snack. The most famous snack is Sugar-Coated Berry, which is made by wrapping plums or hawthorn with rock sugar. But Sugar-Coated Berry's sugar is just boiled sugar, which is not as high as real rock sugar.

Rock sugar can be used to make soup, stew or dessert; The famous "rock sugar Xianglian" is a delicacy of Hunan cuisine in the eight major cuisines. There are also dishes such as "rock sugar Sydney" and "rock sugar bird's nest".

Sugar is easy to produce mites. Don't eat raw sugar that has been stored for a long time, and eat it after boiling.

Rock candy can be taken by decoction with meals, or made into pills and ointments.

use

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.

Medicinal value, drug therapy

Traditional Chinese medicine believes that moistening lung and relieving cough, resolving phlegm and removing fire can play a role. It is also an auxiliary material for brewing medicinal liquor and stewing tonic.

1. The function of rock sugar: tonify middle energizer, nourish stomach and moisten lung, relieve cough and resolve phlegm. -Dictionary of Traditional Chinese Medicine, page 953.

Nature and taste: sweet, flat and non-toxic. Meridian tropism: entering the lung and spleen.

3. Efficacy: nourishing yin and promoting fluid production, moistening lung and relieving cough.

Indications: dry lung cough, dry cough without phlegm, expectoration with blood.

Rock sugar processing

1. Single crystal rock sugar: put the white sugar into a 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 and centrifugal drying, ventilation drying, sieving, classification and packaging.

(4) Polycrystalline rock sugar: put the white sugar into a proper amount of water for heating and dissolving, 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 bottom of the sand, break it, dry it, and pack it in different grades before leaving the factory.

3. Local production technology

Preparation of monosaccharide solution

Choose 50kg white sugar, add water 1 and mix well to make the sugar fully soluble in water.

Double boiling method

Before boiling, add vegetable oil to 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. When cooking, the optimum temperature is 1 15- 120℃.

Tertiary crystallization method

Take the sugar solution out of the pot and put it in the pot. Cover the pit with a clean quilt. Keep the temperature in the pot at about 90℃ that day, and then reduce the temperature 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.

Healthy candy

Brief description:

In recent years, a new type of rock candy with health care function has appeared in the domestic market. That is, in the production process of polycrystalline rock candy, some auxiliary materials (such as pear juice and chrysanthemum juice) are added. ) to increase the health benefits of rock sugar.

Production:

The production technology of health-care rock candy is slightly different from that of ordinary polycrystalline rock candy, which is mainly reflected in the fact that the juice or boiled water of auxiliary materials is used instead of traditional water in the production process. For example, squeezing pear juice instead of ordinary water and re-boiling and crystallizing with white sugar to produce pear juice rock sugar; High concentration chrysanthemum boiling water was used to replace ordinary water, and then boiled and crystallized with white sugar to make chrysanthemum rock sugar. However, in the production process, because it contains a certain amount of pear juice or chrysanthemum juice, the crystallization process is often slow or unable to crystallize, so it is necessary to add a natural auxiliary material (it is inconvenient to disclose because it involves the production secrets of enterprises). At present, only a few domestic enterprises have mastered this production process (such as Shanghai Pushilian (trade name "Nursing Hall"), and many enterprises are just a cover.

Preservation of rock sugar

1, rock sugar should be kept in a cool and ventilated place because it is easy to absorb water and get wet.

2. If the rock candy is found to be damp, it can be dried by an electric fan or exposed to the sun until it is dry.

3. If you find water on the surface of rock candy (that is, sticky), you'd better not eat it, because it's inconvenient to handle at home and easy to breed bacteria.

Legend of rock sugar

According to legend, during the Kangxi period of the Qing Dynasty, there was a girl named Fusang, who was a maid of a big sugar shop in Neijiang, Sichuan, and advocated Yaxian's family. Once, when Zhang Yaxian was away, she scooped up a bowl of syrup and was about to drink it. Zhang Yaxian came, and Fusang quickly poured the sugar water into the pig tank, hid it in the woodpile, and covered it with some bran.

A few days later, when Fusang held out the pig oil barrel, the barrel was filled with many glittering and translucent things, which were crisp, pure and sweet and tasted better than sugar. Fusang talked about this strange phenomenon, and so did many people. Because the produced sugar looks like ice and tastes like honey, people call it rock sugar.