(公告) 最近的印度黑糖的品质及味道

我近乎在一开始就向大家介绍印度黑糖,因为它的味道和好处的确不同。 但最近这些印度黑糖的品质有令人怀疑的地方。

第一, 它的颜色:以前比较黄,现在比较浅。

第二, 它的味道:以前比较香,现在比较淡。

第三, 它发酵后的味道:以前比较香,现在比较”怪“。

我怀疑制者已把原本的原料由甘蔗(raw cane) 换成棕榈枣(date palm)之类。所以我目前会停用印度黑糖,改用冰片糖及黄糖。

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39 thoughts on “(公告) 最近的印度黑糖的品质及味道

  1. 我昨天在一间印度杂货店发现到整粒的印度糖,一大一小粒的包装大概500G一包,RM4一包,发现到时非常兴奋,我问了店里的人,她说这是叫GULA MELAKA.
    由于从来没用过这糖,没做过比较,不知道是不是像ENZYMO所说的是DATE PALM 的原料,请问如果是DATE PALM的话, 是不是不适合用来做酵素?

  2. oms,
    欢迎欢迎。

    vivienne,
    我从1kg RM3.50 买到 1kg RM5.00,你才 500g 就 RM4 很贵呀。 DATE PALM 的原料的做酵素味道很差,但煮绿豆汤之类还不错。

  3. 是好贵,可是发现到时好兴奋. 我已经用来做黄梨酵素了..
    不过我尝了一点,味道很浓, 也很香淳…希望不是假的印度糖.

  4. 我向来是采用冰片糖酿制酵素的,可是听人说用蜜糖酿制酵素才不会有酒精成份,想听听你的意见。其实,我也想试用印度糖,请问需要在酿制前把他预先压碎吗?我向来喝酵素都是加了水才喝的,最近在一本书读到鼓励喝浓缩的酵素,小口含在舌根下,能刺激神经,促进循环。掺水稀释后,酵素减量,反而疗效不显著。希望你为我解了这个困扰,先谢谢你。

  5. 艾美,
    能压碎就压碎,不能就由它吧,以免增加污染的机会。
    好像是糖份高,酒精成份也会高,可能蜜糖的糖份低所以酒精成份也低,不太肯定。老实说要找到真正的蜜糖也真的不容易,外面卖的你相信吗?
    我也是加水喝的,喝了多年,效果也不错, 我喝酵素是想补充消化酵素,好让身体专注于代谢酵素,不是想刺激神经促进循环,所以没有想过改变现状。你可以试试再来分享反正没有什么害处的。

  6. 斯仪,
    印度黑糖不是Gula Melaka, Gula Melaka 是马来西亚的椰糖,印度黑糖是Jaggery 或 Gur,但一般这里的印度人都不叫这两个名字,反正他讲出来我们也听不懂,所以他们只好讲 Gula Melaka.

  7. 斯仪

    jaggery is a hindi word … but most indians in malaysia are tamil speaking … this is the reason why when u ask the indian shops for jaggery … they don know wat u want la … hahaha … so they simply call gula melaka …

  8. I bought from kajang, last two month 1 kg Rm4.50, now Rm 5.50 to 6.00 1 kg, stock very less, 最近这些印度黑糖的品质有令人怀疑的地方, 酿制好了的酵素里有白米粒,
    怕有什么害处.

  9. I saw in the Chinese medical shop this morning a type of grainy (fine) jaggery sugar from Thailand distributed by a company in Bagan, Penang I think. It weighs 500gm for RM2.00. It looks dark brown, have anyone used it before?

  10. JOYFUL

    i bought the jaggery sugar as you mentioned , from thailand , quite strong smell .
    However , i tried to use it for papaya enzyme before , finally i give up the enzyme cause the taste was odd , can’t even take it.
    Also , the colour of the enzyme become very muddy look. However , i think the sugar is quite natural but not suitable for enzyme used.

    Recently i keep looking for some better sugar for enzyme making , and found the grainy jaggery sugar in light yellow colour , self packed by the indian store , 500g RM3.80 , i tried it and found it was like what thomas said the material might be the date palm …
    About the 冰片糖 , most of it imported from china , i hv a bit confuse to use it ( so much 黑心产品) , and any one who read SIN CHEW JIT POH can refer to the 5/10 副刊, some introduction about the brown sugar , saying that some brown sugar is using white sugar as material but change the colour , by how they didn’t mention.

    However , i tried molasses as ingredient , the result was quite good , the enzyme was fermanted and not very sweet , some how mellow taste.

  11. There is a noticeable difference between the jaggery that I bought early last year and the one I bought in April 2008, not only the taste is difference the color is in lighter yellow.
    As for the brown sugar, there is a difference between brown sugar & raw sugar, from the appearance the brown sugar is normally a bit moist bcos the process of making brown sugar is to mix white sugar with molasses. You can read below article if you are interested to find out more.

    ===================================

    The process of creating sugar crystals goes like this.

    Essentially crystallization is a separation process. Sugar crystals are grown around very small ‘seed’ crystals. To do this, very small sugar crystals are introduced to the process to begin crystallization. The crystals are grown to the desired size, while the syrup surrounding them becomes more concentrated in non-sugars (because the sugar is ‘leaving’ the syrup to become part of the crystals). At this point it is necessary to separate the crystals from the syrup, which is accomplished by
    centrifugation (very similar to the spin cycle in your washing machine, except the holes in the basket are MUCH smaller!). It is impossible to remove all the syrup simply by spinning, so to produce white granulated sugar, the crystals are washed with short burst sprays of very hot water while centrifuging.

    No brown sugar is produced from sugar beets for retail sale, because the flavor of beet molasses (the syrup which surrounds the crystals) is not palatable to humans (cattle like it though!).

    Sugar Cane: the sugar containing juice is pressed from the cane, and subjected to purification steps (not exactly the same as for beet sugar, but similar). In sugar production from sugar cane, the first crystals prepared are truly RAW sugar. As others have mentioned, it is not fit for humanconsumption, due to the presence of impurities, and must be further refined. To do so, the crystals arere-dissolved, the syrup filtered and concentrated, and the crystalization processes described above are carried out.

    To produce brown sugar, the crystals are left much smaller than for white sugar, and the syrup or molasses is not washed off completely. The flavor of cane sugar molasses is pleasing to humans. Many producers have in fact instituted processes where brown sugars are produced by ‘blending’. This is a process where sugar is refined to the white sugar crystal, then mixed with molasses to prepare brown sugar. The reason for doing this is mainly for inventory control and convenience, rather than to ‘trick’ the customer. The sugar is not technically any different, whichever way it s prepared.

    So, no, brown sugar is NOT caramelized sugar. Caramelization occurs when a sugar molecule is heated to a high enough temperature to begin to break down. The characteristic flavors of ‘caramel’ are created by the breakdown products. In fact, the sugar industry is etremely careful NOT to subject sugars to temperatures high enough to cause caramelization, because it would introduce these flavors and cause product loss (any sugar that is caramelized is no longer sugar, so it can’t be crystallized). The brown color in commercial brown sugars is created in the concentration of the syrup, where Maillard browning is responsible for most of the color.

  12. If you are worry about the type of sugar you use, you can always opt for the organic raw sugar which look like white sugar with a little yellowish & dry, not as moist as the brown sugar. I understand that you can get from a wholesaler call Matahari in KL area, you probbaly can get it around RM4.50-RM5.00 per kg if you buy in 25kg packing, for small volume you have to find out.

  13. Thank you Vivienne, in that case I would not buy the type of jaggery grain sugar from Thailand then.

    At the moment, I am still using 片糖 mixed with raw wild honey and Oligo. I find that those batches that have honey in it tend to taste more sour even it was harvested in only 2 weeks, don’t know why. Also, the alcohol level seems to be lower.

  14. Hi Thomas,

    I saw for the first time the ball type jaggery sugar in an Indian shop today. I could not resist buying some to try. It was displayed in a wooden box and looked quite messy. After I paid for the sugar, I saw a few bugs and little crocroaches crawling around the sugar in the box….yuck !! My problem now is, should I use it ? This is the result of not taking your advice seriously…sigh.
    Did those jaggery sugar that you bought also looked so dirty and messy or was it package nicely ?

  15. Joyful,
    If you are worried, you can use it to made garbage enzyme, that‘s the alternative I can think of.

  16. Thanks for your suggestion, that’s a good idea. Alternatively, I was thinking of shaving the outer layer off for garbage enzymes and keep the inner part for fruit enzymes. It’s safer that way I think.
    Did you buy yours in a pre-packed bag or was it loose in a box ? If there are pre-packed jaggery in the market, I will have to look around for it in future. Thanks

  17. joyful
    I bought 25 kg paper carton box packing, jaggery are pack in clean inner plastic sheet and yet the end enzyme product taste awful.
    I saw the wooden packing in Little India Penang the other day, it looks dirty & very expensive.

  18. Thomas, you are right, it’s expensive. I paid RM5.50/kg in KL. I didn’t buy a lot, just 1kg to try it out. It smells very good though. There is no way I could buy 25kg….that would last me for years I think.

    I read an article in NanYangSiangPao last Sunday about sugarless enzymes. The author seems to have a very different approach from our methods here. Some of our practices are perceived as dangerous… I am a bit confused now. I will email the article to you and would like your comments. Thanks.

  19. 我最近学会做黑糖酵素…就只是用黑糖和酵母(一粒粒小小粒的别人给的)一起放在一起….24小时以后就能喝.
    但是我不知道这对身体有什么好处,糖尿病人能喝吗?
    有没有这方面的资料?

    谢谢….

  20. Jeson,
    沒做過,只知道酵母Yeast 是把糖化成酒精和二氧化碳的菌類,釀酒和面包業者用很多。我看過資料,當我們體內的害菌+酵母和良菌不平衡就會生病。可參考【The Probiotics Revolution】 一書。

  21. Hi Thomas,

    I had just harvested the papaya/pineapple/passion fruit/lemon enzyme I made with jaggery sugar. I use 800g (after shaving off the “geli” outer layer) for 1 green papaya, 1 pineapple, 2 lemon and 2 passion fruits (14 days). The end product was a soury enzyme with a nice fragrance. Not much alcohol but certainly tastes very different from the one I made with 片糖.

    The remaining jaggery, I use it to cook Coconut/Pandan Kaya, wah, very ho-chiak and phang.

  22. Ok, it’s very simple. I did it in the lazy way…or some call it efficient.

    1 cup coconut milk
    1 cup eggs
    1/2 cup jaggery sugar (broken to small bits) or more if you like it sweet–original recipe calls for 1 cup sugar
    pandan leaves – abt 6

    Mix and strain, put in a bowl with lid. Place the bowl in the slow cooker on top of a towel soaked with water. Turn on to low, 4 hours later you should get a firm curd. Stir it. If you like it smooth, blend a while in your blender. If not, the rough ones taste good also, eventhough it is not good looking. Inner beauty ma.

  23. joyful,
    But the problem is…… the santan (coconut milk) must use fresh santan, cannot use boxed or canned santan, susah….. dan malas !

  24. Aiyo, so easy also feel malas ah….you can use the boxed santan but not so nice loh. I used the boxed type while I was living overseas, ok juga.

    In KL, I get from the wet market freshly juice santan for RM1.60/coconut which measures 1 cup, without mixing with water. Don’t you have that in your locality?

    You see, homemade food allows us to cut down a lot the amount of sugar used, that’s my major incentive. I just made passion fruit/apple jam and cranberry jam with the addition of the roselle/lemon bits left from enzyme making. So yummy…

  25. yeah, we have it here as well but i think they mix with water a bit so the outcome was not that good.
    I don’t take sugar in my diet, not in my coffee, juice or other beverages. Kaya is occasionally. I tried to avoid trans fat as well when ever possible but it is very difficult as our food labeling system is not up to the standard, due to our incompetence Minister of Health.
    p/s: I will try the kefir after the 红曲 fermentation.

  26. Dishonest trader they are!! Here, we stand to wait for them to juice the coconut in front of us, so no chance for them to add water into the santan 🙂
    What’s 红曲 ?

  27. Jaggery is not the only choice here. You can use brown sugar or honey.
    Sugar content for rock sugar is a little low so you might want to add some brown sugar for the last (top) layer.

  28. 我不曾做酵素,但我有兴趣。印度糖是用干叶包着的那种吗?除了水果和印度糖以外还需要准备什么呢?要等几天才能喝呢?

  29. hello, I am using Unrefined dark brown soft sugar (dark muscovado) from Mauritius! Result very very good! Must try!

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