摘要
通过对甜高粱的基础分析,了解甜高粱秆糖分的垂直变化和径向变化以及甜高粱糖品的成分与甘蔗的差异;通过榨汁和水洗试验,比较了不同品种间的出汁率、采收时带叶与不带叶对出汁率的影响以及水洗次数与糖分被浸出的规律。
The different composition of sugar along the stem of sweet sorghum and its difference with that of sugarcane are analysed. The juice extraction of different varieties, with or without leaves when reaping, and the soakingout sugar contents in different washing frequency are obtained by the experiments of extraction and washing.
出处
《粮油食品科技》
2007年第6期15-17,共3页
Science and Technology of Cereals,Oils and Foods
关键词
甜高粱
基础分析
榨汁
sweet sorghum
basic analysis
extracting juice
