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The document summarizes the process for preparing gur (jaggery) from sugar cane juice. It involves extracting the juice from sugar cane using roller mills. The juice is then clarified by removing impurities using organic or inorganic clarifying agents and lime. It is concentrated by boiling for 2-3 hours until a semi-fluid mass forms. This mass is then cooled into solid blocks of gur. Organic gur production uses only natural organic fertilizers and clarifying agents to produce a darker product than commercial gur.

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Hasan Zeb Asghar
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104 views8 pages

Presentation For Cma

The document summarizes the process for preparing gur (jaggery) from sugar cane juice. It involves extracting the juice from sugar cane using roller mills. The juice is then clarified by removing impurities using organic or inorganic clarifying agents and lime. It is concentrated by boiling for 2-3 hours until a semi-fluid mass forms. This mass is then cooled into solid blocks of gur. Organic gur production uses only natural organic fertilizers and clarifying agents to produce a darker product than commercial gur.

Uploaded by

Hasan Zeb Asghar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Preparation of Gur from

sugar cane juice


Jaggery/Gur
• Manufacturing of Jaggery/gur is from sugar cane followed by clarification and concentration
process. It is uncentrifuged sugar (i.e. without separation of molasses) with minimum sucrose 70
to 80% by mass. It is also called as Gur.

Main steps in jaggery/gur making process:

• Extraction of Juice
• Clarification of juice
• Concentration of juice
• Extraction of Juice:
• Generally three roller mills used for juice extraction. It is driven by electrical motor or diesel
engine. This extraction of juice is in the range of 60 to 70%. After extraction of juice, suspended
matters are removed by cotton cloth or fine mesh screen.
• Clarification of juice:
• The sugar juice contains colloidal matter, inorganic salts, fiber, various nitrogenous substances, lipids, gums,
wax organic acid, inorganic acid, pectin etc. All these impurities removed totally or partially in this
clarification process.
• In the clarification process generally used two types of clarificants are used they are Organic
Clarificants and Inorganic Clarificants. In organic clarificants are form vegetable origin like Bendi, Sulkali and
Doela. Inorganic clarificants used like Lime, Hydrous Power and super phosphate.
• The screen juice taken in open pan and firing starts slowly so that dissolved air escaped and gummy,
colloidal substances get coagulated by the adding of clarificants as per requirement. It comes at top surface
of the juice know as scum and it is removing continuously. In this process temperature requirement is 70oC
to 800
• First added vegetable origin simultaneously small quantity of lime water is added to reduce the acidity of
juice but not to the extent to make juice neutrals because taste and color of gur produced will be inferior. In
this lime process pH maintained 6.2 to 6.5. In some cases super phosphate. P2O5, and 0.25% concentrated
hydrous power are also added to obtain good color of Gur (jaggey). While juice temperature rising scum is
removed by perforated strainers.
• Concentration of juice:
• After clarification completed by vigorous boiling, temperature of boiling mass is around 110 to 115o Boiling
take place about 2 to 3 hours. The stage at which semi fluid material is formed then it is transferred
rectangular boxes or Bucket shape boxes as per requirement. This mass is allowed to cool for solid form.
• Composition and specification of Jaggery (Gur):
• It contains all the nutrients and substances present in cane juice. The nutrient value of jaggery is slightly
higher than that of crystalline sugar because it contains all constituents which are normally separated in
molasses in manufacturing of sugar.
• Jaggery graded in the market according to basis of color, taste, hardness and crystalinity which is judged by
visual appearance. While in practically graded of jaggery should be consider sucrose %, reducing sugar,
moisture and color.
• Organic Jaggery making Process:
• In Manufacturing of organic Jaggery taking care from growing of sugar cane. In sugar cane
cultivation maximum used only natural organic fertilizers like cow dung.
• The difference between organic and commercial jaggery making is mainly in clarification process.
(In organic jaggery making process used only organic clarificants and little bit of lime to decrease
the acidity of juice. So organic jaggery color having dark when compare with commercial jaggery)

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