People's initial sweet ingredients are generally thought to be pure honey and fresh fruits, which can be traced back to the ape stage. Then along with the development of civilized behavior, we created and invented sugar. Today, there are a variety of raw materials that can be used for sugar production, including sweet, cabbage, sugar sorghum rice, sugar maple, brown board, jujube palm, Luo Han Guo and Prunella vulgaris. In addition, the Chinese also created and invented the use of grain to make maltose (according to new archaeological discoveries, the Chinese created and invented the boiled maltose about 4000 years ago). Whether it is production volume or historical time influence, soft white sugar is the eldest brother in the forest of sugar uncharted.

The origin of Ganshu is generally believed to come from Southeast Asia. Some overseas materials are taken directly from New Guinea Island. Some authoritative experts also think that Guangxi Province and Indonesia are also the origin of Ganshu. On the other hand, making sugar from sugar is unanimously felt that it started in Indonesia and has a history of about 2,000 years.

The Legacy of Islam(Thomas Arnold and Alfred Guillaume.,Oxdord,1931) emphasizes that "the word sugar in western languages (such as sugar in English, zuchre in ancient French, sucre in present French, azucar in Spanish, zucher in French) comes from sugar sukkar in Arabic, while sugar shakar in Sanskrit and Persian carkara".

 

 

Xu Shanwei's "Western Biography of Sugarcane Planting and Sugar Making Technology" took an examination of the qualification certificate. The western biography of sugar making was based on Indonesia's consideration of subsequent Arabia (during the last period of Kus Livingston), Saudi Arabia (7-8 new century), Latin America (8 new century), and finally entered Europe after the Crusade (Islam used to make sugar in Italy and Sicily, but the harm was not great).

The development trend of sugar technology in China will be discussed in detail below.

At the present stage, China finds that the most initial narration of Gan Shu is "Chou Ci-Chou Soul" by Sima Qian. There are more of them." When the 4th century AD. Here, zhe is sugarcane, and zhe pulp is the concentrated sugarcane juice. It is said that Yingdi (now Jiangling area in Hubei Province) cooks turtle meat and roasts lamb, and puts some sweet pulp for seasoning. Because of this, sweet and sour carp and sweet and sour fillet are likely to have existed for a long time.

However, the first description of soft white sugar in China took place in the Han Dynasty. In the Book of Continuation of the Han Dynasty, there is "The Kingdom of Tianzhu produces stone honey". In the 1st century AD, Zhang Heng's "Seven Distinctions" noted: "Sugar orange and stone honey are of its kind, and the king of Fujian left the ten dendrobium of stone honey of the Han Dynasty". According to Qian Zhongshu's qualification certificate, the technology of making soft white sugar in China came from Indonesia at this time. However, Ge Hong's "Xijing Miscellany" (also thought that the creator was Liu Xin) in the Wei and Jin Dynasties mentioned that when the Emperor Gaozu of the Han Dynasty (in power from 206 AD to 195 AD), Youcheng produced Shi Mi. "Xian Gao Di Shi Mi Wu Hu" (Xijing Miscellany). Looking at China's sugar technology is also likely to be invented by the Chinese themselves. After all, the technology at this time is not smooth. As Ji Han's "Southern Grass and Trees" often said, "Squeeze its juice and expose it for a few days, and the channel will be eliminated, which is called stone honey by others."

 

 

Although the proper term granulated sugar has been in use for a long time, the second volume of "Yi Lin" in the middle and late 1st century AD reads: "Tiannv pushes the bed, can't get the content of the article, Nanji has no tongue, and rice is more granulated sugar orange.", However, the indisputable description of the sugar made by Ganshu is Tao Hongjing's "The Record of Famous Doctors": "The sugarcane is a victory when it comes out of Jiangdong District, and there are also good ones in Luling. It is a kind of perennial in Guangzhou, which is as big as a bamboo and grows more than ten feet. The juice is sugar orange, which is very beneficial to people."

The technology of making granulated sugar also comes from Indonesia. In order to make high quality granulated sugar better, Li Shimin specially sent people to India to study in the "New Book of Tang Dynasty · Biography of the Western Regions" to record this story: "It is revealed by mogatuo one day, and it is the country of Tianzhu.... The twenty-first year of Zhenguan......

From stone honey to granulated sugar is a very big leap in technology. In the whole process of sugar making, the response agents: aluminum chloride, grass ash, etc. are gradually applied.

The average person thinks that sugar making is very easy, just boil the sugarcane juice. In fact, it is not. Sugarcane juice is actually a compound with complicated ingredients. According to the data and information given by Introduction to Sugar Making Design (compiled by Wuxi Institute of Light Industry and South China Institute of Technology) published by Light Industry Publishing House, the ingredients of sugarcane juice are about the following:

The sugar and some non-sugar components present in the juice blend, in terms of their level of dispersion, can be said to be all present in the case of melting. The other part of the non-sugar fraction contains colloidal properties. To put it bluntly, the mixed juice should essentially be a complicated management system with both aqueous solution and colloidal solution dispersion.

As sugarcane juice with a variety of complex management systems of compounds, if it is only simply boiled down, what will happen will be a mud compound, which is to put it bluntly. (The Biography of Wu Sun Liang in the Three Kingdoms once quoted Jiang Biography as saying: "(Sun) Liang made the Yellow Gate covered with silver bowls, and then he hid the history of Gan Shu offered by Jiaozhou."), If you boil it again, it will turn pale yellow until it is dark brown, that is, stone honey, which is torn into small pieces like checkerboards when eaten.

In order to better remove the compounds in sugarcane juice and obtain cleaner crystals, a key production process is to add a response agent after the removal of the insoluble substances. The common response agents in contemporary sugar mills include lime powder, sulfur dioxide, carbon dioxide and phosphate fertilizer. The key effect is to adjust the pH value and coagulate the colloidal solution, resulting in non-sugar accumulation and destruction of melanin with excellent absorption and filtration assistance.

 

 

Aluminum chloride as a response agent can play the following effects:

1. Neutrally disperse acids that are converted into a variety of soluble or poorly soluble calcareous substances.

2.Ca and OH can be mixed with some organic chemical and inorganic non sugar in the juice to produce deposition. Such as oxalate, polyphosphate, aluminum magnesium ferrous ion, protein.

3. Add a certain amount of aluminum chloride until the sugar juice is partial alkali, which can dissolve some non-sugar parts, such as fluorobenzene, and release nitrogen dioxide.

From the Tang Dynasty gradually, the word sugar in Chinese ancient books gradually occurred more and more often. For example, Sun Simiao, the king of medicine, talked about white sugar several times in his book "Qianjin Yaofang. Naturally, with the sugar processing technology at that time, the white sugar was only slightly whiter than brown sugar, black sugar and ginger tea.

The introduction of the response agent has prompted people who eat black sugar, ginger tea and brown sugar to realize that the color of the sugar is due to residue. The less residue, the more color tone.

"Eaters are not tired of fine, well-known". Kong second child is still like this, not to mention everyone is such an ordinary person. Different ingredients have different ways of refinement. In fact, to the top of the sugar, it is stipulated in the tone. The whiter the tone is, the finer it is. Therefore, sugar craftsmen in the East and the West began to make sugar whiter for nearly a thousand years to pursue perfection.

In ancient times, there were two key ways for sugar makers to make sugar whiter. One was the improvement of the response agent, and the other was the fat method invented by Europeans.

 

 

For example, in Chapter 154 of Marco Polo's Travels, there is a lot of sugar in Fuzhou City, which is transported to Khan Bali City for tribute. Before Wengan City was subdued and sweated, its residents did not know how to make sugar, but only boiled pulp, which became black slag after cold. After the descent and sweating, there were people from Babylon (Babylonie. Refers to India) in the dynasty. Sweating left this town. The people were given sugar production, made from a kind of tree ash production.

The fat oil method was invented in Indonesia. After several times of fat oil, it can produce white sugar with a relatively white yield. The specific method is based on Qian Zhongshu's detailed introduction in "White Sugar Problem" as follows: put low-grade sugar into a pot, melt the tap water, then boil the pot, turn the red bean sugar water over, the white foam rises slowly, skim the white foam, desalinate the fresh milk tap water, pour it next to the red bean sugar water of boiling water, the protein in the milk solidifies with heat, wrap a lot of residue in it, and skim it, the residue is reduced. That's it. Cook it all the time, cook it again and skim it until there is no white foam rising in Ran Ran Ran, and it is OK to have no milk salad dressing.

Although the above method can make the black sugar, ginger tea and brown sugar oil whiter, it is impossible to obtain real white sugar, and its final treatment was carried out by the Chinese to the Ming Dynasty according to other methods.

Also in the Tang Dynasty, soft white sugar gradually moved from offerings to folk customs. In the Tang King Kong year (827-835 years of the public year), the water tune song Li Kuangyi's "Zi Xia Ji" volume "Li Huan Fang" contained: "Su's milk is lightly fried, and salty clouds have been around for ten years, leaving the river. Yu Shi know its reason, this martial minister Li Huanjia law also. Yu Weak Crown Step Forward Yueluo Suifuli, Fang See Night Work, Ask It, Yunru. When the new opening is 4, a kilo of 60 Wen, tomorrow the city will return. Not three months, full of Luoyang city spread. At the beginning of the change, Yu cong uncle listen to the town river, since Luo led to the rest in pu, pu soil because there is a rest. Its law would rather be heard and spread, but only the soldiers stole 189 of the law. Therefore, today's puppet Manchukuo is also light, but those who are inferior to Pu are not absolutely wonderful."

The industry in the Song Dynasty was very lively. According to the records, there were already "small workshops of still-speaking sugar" in big cities. In Volume 2 of Tokyo Menghualu, "Zhouqiao Night Market Street", there were records of special snacks such as "plain sugar orange, chicken head Yao sugar orange" and "xichuan whey protein and leo sugar" in "diet matching fruit".

In the Southern Dynasties, the lump crystal of soft white sugar-old rock candy was created and invented. The first technical description of making old rock candy was the "Frost Spectrum" by Wang Zhuo of Yibin in the Song Dynasty, which described the production of old rock candy in five counties such as Suining, Guanghan and Neijiang in Sichuan, with Yibin as the top one, such as platinum succinate jade. When Su Shi went to Jinshan Temple, he wrote a poem to give Yibin monks a round praise, which said, "The ice plate recommends platinum succinate, how is it like cream and cream.

 

 

At that time, the processing technology of sugar cream in Yibin was as follows: from October to November, sugarcane juice was first made into sugar orange. Then melt the granulated sugar orange and introduce the melted sugar paddle into the lacquer urn with the bamboo tip row. After the Spring Festival, the sugar paddle gradually crystallized. By May, the crystals will not expand any more. At this time, the refined crystals will be removed and dried in the hot sun, which is cream. At that time, this kind of cream cream, blue purple is the best product, light blue is the inferior product, and today's old rock candy is not the same.

The Song Dynasty's "Fang Yu Sheng Lan" states: "The indigenous people in Tengzhou planted sugarcane near the river. At the beginning of winter, the juice was pressed as sugar, stored in a clean container, dipped in fine bamboo, and frosted."

The preparation of cream and cream must meet two basic requirements: first, slow refrigeration of heated red bean sugar water; The second is to insert boards, tree techniques and other management centers into the red bean sugar water to produce crystals, so that the sugar molecular structure can be arranged into neat lattice constants to produce lumpy old crystal sugar.

The sugarcane juice that has gone through the response will eventually produce a dark brown hydrolysate along with the continuous crystallization of granulated sugar in the whole process of fat and oil. This hydrolysate still contains a lot of sugar, but it cannot be extracted by means of economic development (after the 1970 s, the chromatography layer was separated and the technology was gradually applied to the recycling of soft white sugar from sugarcane molasses). This is sugarcane molasses.

Cane molasses gathers all the non-sugar chemicals that cannot be removed by the cane juice response and the additional non-soluble sugars added during the sugar-making process, as well as its various dissolved substances and neonatal coloring chemicals. According to statistics, in the sweet waste honey, each non-sugar needs 0.455 parts of water to maintain the melting situation, while each part of water needs to melt about 1.8 parts of soft white sugar. As a result, every non-sugar in the waste honey will have 0.82 parts of soft white sugar melted together without crystallization.

In contemporary times, it is easy to use centrifugal technology to remove sugar cane molasses mixed with suction in granulated sugar. In ancient times, sugar making was to place crystalline granulated sugar in utensils with open mouths below (such as tiles and large urns with seams below), waiting for it to be discharged of course.

"Tiangong Kaiwo" narrates the following: "Put the tile on the cylinder. It is wide on the top and sharp on the bottom, and there is a small round hole at the bottom. Pour the black sand in the bucket, and when the black sand settles, plug the grass in the hole."

 

 

The tile slips look like a Buchner funnel that removes the pipes below. Its pattern "Tiangong Kaiwo" is found in the book. According to my father's recollection, there were many such tile slips for sugar making in my hometown decades ago. About 20kg of sugar can be made in a bowl. The solidified sugar is poured into the tile slips and placed for a period of time. The old brown sugar is left on the top. The leaked out is called "hogwash sugar" black sand, used to make frozen rice sugar braised pork ribs.

The handling of the problem of white sugar was quite casual. The experience of Volume 2 of "Miscellaneous Notes of Guangyang" written by Liu Xianting, a grass window, said: "Before Jiajing of the Ming Dynasty, there was no white sugar in the world, ...... In Jiajing of the Ming Dynasty, a sugar bureau was even worth the mud falling from the roof tiles in the Buchner funnel, and it was regarded as white as frost and snow when the sugar was on top.... The middle is brown sugar, and the next is black sugar and ginger tea. Different, then take mud pressure sugar, tried repeatedly, white sugar is common in the world."

After that, the development trend is to pour yellow mud water on the sugar in the tile slide, absorb the remaining sugar cane molasses with melanin according to the clay mineral, and then obtain the real white sugar. The description in "Tiangong Kaiwo" is as follows: "remove the grass from the hole, pour it with yellow mud water, and enter the main tank with black dregs in the tile slide into salt frost. The top layer is five inches thick, and there is an abnormality in snow white, which is called unitary foreign sugar. The next one is slightly yellow brown."

According to Mr. Qian Zhongshu's qualification certificate in "The Sugar Problem", in Bengali and several Indian languages, the word "sugar cini" means Chinese, which shows that after a thousand years, Chinese sugar and sugar technology are finally sold back to Indonesia.

White sugar in the Ming Dynasty was not only imported and exported to Southeast Asia and East Asia, but also exported to the United States. For example, in 1637 (the tenth year of Chongzhen in the Ming Dynasty), the United States sent a warship with a total of four ships and two light yachts to Guangzhou. Sailor Robinson used 28000 to put the enterprise dinar, buy sugar 1000 load. (Chronicles of East India Company's Trade with China (1635-1834), Volume I, by [US] Ma Shi)

After the Qing Dynasty, the production of sugar industry in China was in a stagnant stage, and its technology was exactly the same as that of the Ming Dynasty. Western countries and the gradual development trend of contemporary sugar processing technology.

 

 

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