In Ming Dynasty, Li Shizhen's Compendium of Materia Medica said: Shatang can replenish blood, promote blood circulation, dredge silt and expel lochia. It turned out that "brown sugar" was ladies' favorite at that time, but it was a "scarce product" when it appeared, and not everyone could afford it. Most of them can only be used as drugs. It stands to reason that until modern times, the status of brown sugar should be unshakable, but unfortunately, another kind of sugar appeared, which almost replaced brown sugar.
This sugar is "brown sugar". During the Republic of China, the belated modern industry gave birth to many large food factories. To produce foods with various flavors, a lot of "white sugar" without special smell is needed as raw material, and the purification and production of white sugar will produce a lot of leftovers. These leftovers are very similar to "brown sugar" in shape and red in color, so they are named "brown sugar". The overall situation of these leftovers is similar to that of brown sugar.
Only this "brown sugar" is still brown sugar after all, and it is impossible to have the taste and nutrition of "brown sugar" with a history of thousands of years. In modern times, with the deepening of people's understanding of brown sugar, orthodox brown sugar gradually returns to the supremacy of people's hearts. However, there are still many examples of selling brown sugar as brown sugar in the market, and how to choose it will be tricky. Today, I will share the method of distinguishing authentic high-quality brown sugar from the "three lines" on the package.
GB/T35885 is the national minimum recommended standard for brown sugar, and 20 18 will take effect. If you see this national standard number on the brown sugar package, you can conclude that it is definitely not replaced by brown sugar, because the standard number GB/T35884 of brown sugar is effective at the same time as 20 18, which means that brown sugar can be sold separately, but not as brown sugar.
QB/T456 1 is the recommended standard for brown sugar production in light industry. At present, there are also brown sugar on the market that meet this standard. You can buy it when you see this string of numbers. Remember that the light industry standard number of brown sugar is QB/T2343.2.
Some brown sugar meets GB 13 104, which is a national mandatory standard, but it contains sugar, rock sugar, brown sugar, etc. They are not separated, so the products marked with GB 13 104 are "pure brown sugar" or "brown sugar".
The national standard of brown sugar GB/T35885 stipulates that the total sugar content of "first-class brown sugar" should reach more than 85%, while the total sugar content of "first-class brown sugar" in GB/T35884 should reach more than 92.5%.
It should be seen from this that brown sugar is much sweeter than pure brown sugar, and so it is. Boiled brown sugar retains a lot of sugarcane biomass and some impurities, and Maillard reaction also consumes some sweetness to produce various flavors, so the sweetness of pure brown sugar is definitely not as high as that of purified brown sugar.
"Sugar" belongs to carbohydrate, so we can judge whether to replace it with brown sugar from the "carbohydrate" in the nutrient composition table on the package. I saw a lot of "first-class" and "second-class" brown sugar in the supermarket, and the carbohydrates were basically above 85%, maintaining at around 90%. But some of them are mixed with brown sugar, and the carbohydrate reaches 96 to 99%, which is very suspicious.
The production technology of brown sugar is that sugarcane juice is boiled and concentrated, and brown sugar is the residue of white sugar production.
According to "General Principles of prepackaged foods", the ingredients list of food packaging must clearly indicate the specific names of the true attributes of ingredients, which requires that the attributes can be known by the names. Consumers should not misunderstand or confuse the inherent characteristics of ingredients, and all ingredients should be arranged in descending order of quality or weight.
It can be simply understood that no matter how fancy your product name is, you must see real people in the ingredient list, so we must have "sugarcane" or "sugarcane juice" in the authentic brown sugar ingredient list, and some of them are also called brown sugar, but don't choose the one marked "brown sugar" in the ingredient list.
So when buying brown sugar, please be sure to look for the words "sugarcane" or "sugarcane juice" in the ingredient list.
We all know that this kind of pure brown sugar is made by directly squeezing and boiling sugar cane, so it is the primary problem for manufacturers to consider raw materials.
Sugarcane belongs to tropical and temperate crops. At present, China's main producing areas are located in southern areas, such as Guangdong, Guangxi, Fujian, Yunnan, Guizhou, Sichuan, Zhejiang, Jiangxi, Hunan and other places.
I think the probability of picking brown sugar from these producing areas is high (definitely not 100%). As for the origin of brown sugar you found in northern provinces and cities such as Xinjiang, Inner Mongolia, Heilongjiang and Hebei, don't buy it directly, because these places are the main beet producing areas, and the raw materials can't match the finished brown sugar, so you can also refer to the origin information when choosing brown sugar.
Although brown sugar is good, you should drink it in moderation. As we said above, the main component of brown sugar or brown sugar is "carbohydrate", that is, "sugar". Eating too much may be associated with obesity, and the mood is easily agitated. Maybe drinking during physiological period will not achieve the expected effect. In short, don't rely too much on the effect of brown sugar, that's all.