Why does fried sugar color taste bitter

The bitter color of stir fried sugar is usually caused by excessive carbonization of sugar or improper control of heat. When sugar undergoes caramelization reaction at high temperatures, if the heating time is too long or the temperature is too high, bitter substances will be produced. During the process of frying sugar, white sugar or rock sugar will gradually melt and change color when heated in the pot, transitioning from light yellow to dark brown. When the color of the sugar solution approaches amber, immediately turn off the heat, and the remaining temperature will continue to heat the sugar solution. If ingredients or hot water are not added in a timely manner to stop the reaction, sugar molecules will further decompose into compounds with obvious bitterness, such as aldehydes and ketones. When stir frying in an iron pot, metal ions may catalyze the decomposition reaction of sugar, exacerbating the bitterness.

Some chefs are accustomed to frequent stirring when the sugar is not completely melted, resulting in uneven heating of the sugar particles that directly carbonize and produce localized bitterness. The use of crude sugar containing impurities or mixed with oil can also increase the risk of bitterness. Impurities and oil are prone to oxidation reactions at high temperatures, resulting in the production of unpleasant flavor substances. The choice of sugar type also has an impact. Glucose is more prone to coking than sucrose, while rock sugar is more suitable for novice operation due to its stable crystal structure.

To avoid bitter color when stir frying sugar, it is recommended to use pure rock sugar and stir fry slowly over low heat. When the sugar solution turns evenly golden yellow, immediately turn off the heat and quickly pour in hot water or ingredients. During the frying process, avoid excessive stirring and use a non stick pan to reduce local overheating. If a slight bitterness has already appeared, a small amount of lemon juice or white vinegar can be added to neutralize it, but the flavor will still be affected. In daily cooking, the heat can be determined by observing the state of sugar bubbles. When dense small bubbles turn into large bubbles, it approaches the ideal state.