各种非糖分对蔗糖结晶质量的影响及其在生产过程中的变化(上)

Non-Sugars, Their Influences on the Crystal Sugar Quality and Their Behavior in the Process(Ⅰ)

详细研讨了糖液中各类非糖分对蔗糖结晶质量的影响,它们在煮糖结晶过程中介入到蔗糖晶体和产品中的介入率、相关规律与机理,以及它们在生产过程中的性状与变化,据此研讨提高糖产品质量的各种技术关键和措施。

This paper gives a detailed description of the influences of various non-sugar upon the quality of sugar crystal, their interpose ratio and related rules and mechanism; as well as their behavior and changes in the production process. Based on these, the major keys and measures of raising sugar quality are suggested.