摘要
目前,一般厂家普遍采用传统恒温法生产冰糖,其结晶率为60～65%,最高只能达75%.本文对影响冰糖结晶率的有关因素进行了分析,作了对比实验,找出了提高冰糖结晶率的较佳条件,冰糖结晶率由75%提高到85%以上。
The crystallization ratio of crystal sugar was affected bypurity and concentration of massecuite, temperature of sugar decocting andprecooling, and time of keeping constant temperature. The better conditionof raising crystallization ratio of crystal sugar was chosen to increase theend product from 75% to 85%.
出处
《湘潭大学自然科学学报》
CAS
CSCD
1991年第2期114-116,共3页
Natural Science Journal of Xiangtan University
关键词
冰糖
结晶率
crystal sugar
crystallization ratio
