गन्ने से शुद्ध गुड़ बनाएं

Prakritvi Agri Research · 2026-10-23 · Facebook पर देखें

स्रोत (Sources)

1. niftem.ac.in · jaggeryprocessing.pdf“Among all vegetative clarificants Deola (wild okra) solution is best at Juice pH of 6.0”“Add 100 - 125 ml of 10% lime solution per qtl of juice to raise pH of juice from 5.6 to 6.8.”“The juice is boiled till it reaches striking point temperature. (115oC – 118oC”
2. ccs.bihar.gov.in · DPR%20Start-up.pdf“Conditioning is done to attain jaggery moisture within range of 5-7% for storage purpose.”“Three pan furnaces utilize the waste heat of flue gases for preheating of raw cane juice.”“use of clarificants from vegetable sources, deola, okra, phalsa, caster, groundnut, soybean etc., are recommended to maintain food value and keeping quality of jaggery.”
3. www.niftem-t.ac.in · jaggerymet.pdf“Sodium hydrosulphate makes the colour of jaggery very attractive, but from the health point of view, the utilization of detrimental chemicals degrades the quality of jiggery.”“Stem and root of green plant Deloa Pound and extract in water. Use mucilaginous extract 40-50 g”“The striking point varies from product to product, for solid jaggery making it is at 118ºC, liquid jaggery making is 106-107ºC”
4. niftem.ac.in · jaggerydpr1.pdf“The yield rate of jaggery is about 10%, 100 kg of sugarcane yields 10kg of jaggery.”
5. agritech.tnau.ac.in · pht_faq.html“Use of various chemicals as juice clarificants during jaggery preparation results in presence of harmful chemicals like SO2 in jaggery and also affects the taste and storability”
6. niftem.ac.in · jaggerywriteup.pdf“Deola (Hibiscus ficulneous) used @40-45g/q juice was found to be the most effective vegetative clarificant at pH 6.0.”“Hydros (Sodium hydro sulphite) 3.5g Colour bleaching temporarily Brightens colour Hastens colour darkening and process of spoilage within a month.”“The improved design of triple pan furnace with provisions of various special features was developed at IISR Lucknow which works satisfactorily and has the overall heat utilization efficiency of 30%.”
7. icar.org.in · October_2025%20Indian%20Farming.pdf“As the juice in the bottom pan thickens and solidify into jaggery, the preheated juice from the middle pan moves downward, and the fresh juice enters to the top pan.”“The uniformity in shape of the final jaggery cubes enhances the marketability, ease of handling, packaging convenience and consumer appeal, which improves the farmers income by 30%.”“The solid and granular jaggery were sold at ` 100/kg and ` 120 /kg, respectively.”
8. pmfme.mofpi.gov.in · INSTRUCTION%20FOR%20APPLICATION%20FOR%20CONVERGENCE%20BENEFIT%20UNDER%20PMFME%20“Credit Linked Subsidy @35% for establishment of micro food processing unit with a maximum limit of Rs. 10 lakh”“The beneficiaries under PMFME Scheme seeking credit linked subsidy would be able to avail additional benefit of Interest Subvention @3% on the interest rate being charged by the banks”
9. pau.edu · pp_rabi.pdf“For preparing emulsion, soak the dry bark of Sukhlai in a bucket of water for 24 hours. Then rub the bark to obtain a thick mucilaginous fluid. Add about one litre of this fluid to 100 litres of cane juice”

भाव और सरकारी सहायता जगह और समय के साथ बदलते हैं। अपने कृषि विज्ञान केंद्र या ज़िला कृषि/बागवानी अधिकारी से पुष्टि करें।