History of sugar begins more than 2300 years ago in India where it was cooked from a cane juice, and here to Russia sugar was delivered for the first time approximately at 11-12 centuries. Before emergence of sugar, here generally ate sweet honey and prepared a fruit candy. Today without sugar it is impossible to present the life. The beet sugar industry today - one of strategically important food industry branches, but despite it, sugar can be made also in house conditions.
It is required to you
- Sugar beet
- pan
- plate
Instruction
1. Tubers of beet clean from backs (without husking) and wash a baking plate with flowing water. The washed-up beet is put in the boiling water, doing at the same time fire more that process of boiling didn't stop. Cook tubers about about an hour, then take out beet, cool and peel.
2. The prepared beet is sliced thin and place in a holshchevy sack a baking plate a press. The juice received in the course of an extraction is collected only in the enameled ware. In metal capacity juice darkens, so and syrup won't turn out light.
3. The wrung-out beet is put again in ware where it cooked, and filled in with water in the ratio 1:1/2. Draw beet approximately 30-40min. Then again wring out in the same enameled ware. Collected juice is heated and filtered. By evaporation from juice receive syrup. It is necessary to evaporate juice in the flat enameled capacity, constantly stirring slowly. An exit from five kilograms of beet – kilogram of syrup.
4. If it is necessary to receive syrup with big a sugar content, then process of preparation is a little other. Tubers of beet are washed, husk also them and steam beet (or use to the autoclave). In the course of cooking (rasparivaniye) it is necessary to watch that water didn't boil away. Then tubers also small cut and wring out juice. The juice filtered through a gauze is evaporated to consistence of syrup.