Maple Syrup Uses and ingredients

Maple syrup is a natural sweetener that is claimed to be healthier and more nutritious than sugar. Maple syrup (Maple syrup or sycamore) is made from sweet circulation liquid or juice of sugar maple (Acer saccharum). It has been consumed in North America for centuries. More than 80% of the world's maple syrup supply is currently being produced in the province of Quebec, east of Canada. Québec exports 95 percent of Canadian maple products. In 2016, more than 45 million kg of maple products worth $ 381 million were exported. Canada maple products are exported to more than 50 countries. The most important export market, a total of Canadian manufacturersit is the USA where it sends 65 percent of exports. Other main buyers were Germany (11 percent), Japan (7 percent), England (4 percent), Australia (4 percent) and France (4 percent). Maple syrup and sugar production in the world is mainly made in the Midwest in Québec from the United States, but also in the hardwood forests of Ontario, New England, New Brunswick, Nova Scotia and Prince Edward Island. Some syrups are produced in British Columbia, Manitoba and Saskatchewan.

Maple Seed Harvesting
In autumn, sugar groups carry and carry nutrients of sugar. These candies ripen in the winter and frost is still harvested while the soil is in the soil. During the day, the air temperature becomes warmer and temperatures rise to over 0 ° C in the daylight, followed by nights with a temperature below freezing and stimulating the flow of spring in the spring. The positive pressures generated by the temperatures above 0 ° C in the tree create a natural flow of water.
Maple syrup production has two main steps:
* A hole is drilled in the maple, so that the juice flows into a pot.

* In essence, most of the water is boiled until it evaporates and a thick, sugary syrup is obtained and filtered.
The final product called maple syrup is used to sweeten many dishes.
When the internal pressure of a tree is higher than the external pressure, the sap flows from a tap opening into a tree (from a cracked area or a crack in its shell). Through the way, the water flows to the taps and accumulates in the collection containers. As the pressure in the tree decreases during the day, the flow of the core slows down and stops. Then a negative pressure is formed inside the tree and water is absorbed from the soil through the root system. The next day, while the tree warms up, the positive pressure is restored to produce another stream. This process lasts approximately six weeks in spring, between March and April. At the end of this period, the sap gets blurred and the sugar content drops dramatically. During the peak season of the sugared seedling season, the sap contains 2 to 5 percent sugar. Towards the end of the season, the sap contains less than 1 percent sugar. During the harvest of maple juice, it will release about 7 percent of a tree sap. Tests confirm that this does not cause long-term damage to the tree. A large number of trees are over 100 years old.
After the maple juice is collected, the water of the raw material is evaporated and nothing else is added. 1 liter of pure maple syrup produces about 30 to 45 liters of maple sap (the typical amount of sap produced by a tree during the sugar season). Maple juice is collected between 12 and 20 days, usually in early March and late April, according to the region where the trees are located. Trees in an area of ​​1 hectare can give about 250 liters of syrup.
Classification of Maple Syrup
Although the classification may vary between countries, there are several different types of maple syrup characterized by color. Maple syrup in USA is rated according to color, flavor and density, A or Bquality, standards are determined by federal regulation. A quality syrups are divided into four categories: golden color and elegant taste; amber color and rich taste; dark color and solid taste; Very dark color and strong taste. B quality syrups have the most intense taste and color. Maple syrup should be between 66 and 68.9 degrees on the Brix scale, which measures the sugar content in liquids. Nothing less or more can be classified and sold as pure maple syrup. Dark syrups are obtained from the extracts obtained in the harvest season. They have a stronger flavor and are often used for cooking. The lighter ones flow directly onto food like pancakes. Food labels should be read carefully when taking maple syrup.
What's ingredients of the Maple Syrup?
Maple syrup is a pure, natural sweetener. It contains many vitamins and minerals, but the sugar content is also high. It does not contain fructose or glucose. About 2/3 are sucrose (saccharose or table sugar) with a disaccharide (double sugar). Potassium, magnesium, phosphorus, calcium, manganese, iron, zinc, copper and tin as required for good nutrition contains a large amount of trace elements.
Excessive sugar consumption is a leading cause of some of the world's greatest health problems, including obesity, type 2 diabetes and heart disease. These facts require careful, restrained use of maple syrup like all sweeteners. High sugar content affects blood sugar levels, but for those who want to consume sugar, maple syrup is a better option than normal sugar. The glycemic index of the maple syrup is about 54. In contrast, the glycemic index of table sugar is about 65. This means that maple syrup increases blood glucose more slowly than normal sugar. Maple syrup that separates the refined sugar, minerals and antioxidants.
Provides at least 24 antioxidants
It is believed that oxidative damage caused by free radicals is among the mechanisms behind aging and many diseases. Antioxidants neutralize free radicals and reduce oxidative damage, potentially reducing the risk of certain diseases. Studies show that maple syrup is a good source of antioxidants. In one study, 24 different antioxidants were found in maple syrup. Darker syrups such as B quality maple syrups contain more of these beneficial antioxidants than lighter ones. However, the total antioxidant content is still low when compared to large quantities of sugar.
Other Compounds in Maple Syrup
Numerous potentially potentially useful substances were observed in maple syrup. Some of these compounds are not present in the maple, but instead occur when the juice is boiled to form a syrup. One of them is the quebecol, named after the province of Quebec, producing maple. Active compounds in maple syrup help reduce the proliferation of cancer cells and also slow down the digestive system's breakdown of carbohydrates.
Usage Areas of Maple Syrup
According to Helen Thomas of the New York State Maple Union, maple syrup has a higher concentration than minerals and antioxidants, but has less calories than honey.
Maple or Maple syrup is still mainly served on toasts, pancakes or pancakes, and is considered spice, although it is used in sauce, jelly, salad dressing, fruit salad preparation, ice cream or in marinated sauces and baking. Maple syrup can be used as a sweetener in home-made drinks and lemonade, coffee, tea (both hot and iced).
Apart from syrup, maple is found in various forms such as maple sugar. Travelers to New England will see leaf-shaped candies in souvenir shops. Maple producers selling maple cotton candy or maple cream can be found in local farmers' markets.
Maple juice is a new phenomenon. The juice obtained from the maple is drunk as it is. The defenders of this drink say that maple water is a great alternative to energy drinks consumed before, during and after exercise.
How to Hide?
Maple syrup should be placed in the refrigerator or freezer after opening and always kept as cold as possible. The freshness can be preserved for months or even years as long as it is tightly closed.

Source: poxox blogs


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