Why doesn't the sugar dissolve when making syrup? ——Analysis of common problems in syrup production
Syrup is a commonly used ingredient in baking and beverage making, but many people find that the sugar is difficult to completely dissolve and even crystallizes during the making process. This article will combine the hot topics and hot content on the Internet in the past 10 days, analyze the reasons why sugar is insoluble, and provide structured data and solutions.
1. Hot topics and syrup-related discussions on the Internet in the past 10 days
| Ranking | hot topics | Number of discussions (10,000) | Related keywords |
|---|---|---|---|
| 1 | Homemade syrup crystallization problem | 12.5 | Sugar is insoluble, crystallized, and sandy |
| 2 | Milk tea shop syrup recipe | 9.8 | Commercial syrup, solubility |
| 3 | Syrup Substitute Reviews | 7.2 | Sugar substitute and solubility comparison |
2. Common causes of insoluble sugar in syrup making
According to netizen discussions and professional analysis, the main reasons for sugar insolubility can be summarized as follows:
| reason | Proportion | Specific performance |
|---|---|---|
| Insufficient temperature | 45% | The water temperature has not reached the complete dissolution temperature of sugar |
| Insufficient stirring | 30% | Sugar appears to settle at the bottom of the container |
| water quality issues | 15% | Hard water affects dissolution |
| sugar quality | 10% | Clumping or damp sugar |
3. The relationship between sugar solubility and temperature
The solubility of sugar in water is closely related to temperature. The following is the solubility data of white sugar:
| Temperature (℃) | Solubility (g/100ml water) | complete dissolution time |
|---|---|---|
| 20 | 203 | more than 30 minutes |
| 50 | 260 | 10-15 minutes |
| 80 | 347 | 3-5 minutes |
| 100 | 487 | Dissolve instantly |
4. Professional suggestions for solving sugar insoluble problems
1.control temperature: Keep the water temperature between 80-100℃, which is the temperature range where sugar is most easily dissolved.
2.Add sugar in portions: Do not pour in all the sugar at once, add it in batches and mix well.
3.Choose the right water: It is recommended to use purified water or softened water to avoid the dissolution of minerals in hard water.
4.add acid: A small amount of lemon juice or tartaric acid can prevent sugar from crystallizing, which is a common trick in milk tea shops.
5.post processing: After preparation, filter through a fine mesh to remove possible tiny crystal nuclei.
5. Comparison of the solubility properties of different sugars
| carbohydrate | Solubility (20℃) | Crystallization tendency | fit for purpose |
|---|---|---|---|
| white sugar | 203g/100ml | high | general syrup |
| crystal sugar | 198g/100ml | middle | Slow Cooking Syrup |
| fructose | 375g/100ml | Low | Cold drink syrup |
| Honey | Dissolved state | extremely low | ready to use syrup |
6. Best Practices for Making Syrup
According to a recent popular food blogger, the golden ratio for making perfect syrup is:
•base ratio: 1 part water: 2 parts sugar (weight ratio)
•optimal temperature: Heat to 108-112℃ over medium-low heat
•Key Tips: Do not stir during the heating process. Stir gently after it is completely dissolved.
•Save method: Store in a sealed seal after complete cooling. You can add 1-2 drops of vodka to extend the shelf life.
7. Hot discussion among netizens: Does syrup crystallization affect health?
There has been a lot of discussion on social platforms recently about the safety of syrup crystallization. Experts say:
• Pure physical crystallization does not affect food safety
• However, the sweetness of the crystallized part is uneven, which may affect the taste.
• Large-scale crystallization may be a precursor to microbial fermentation, so caution is required
Through the above analysis and data, we can solve the problem of sugar insolubility in syrup making more scientifically. Remember, the perfect syrup should be clear, crystal-free, and fluid.
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