赤砂糖增色控制研究初探

A Preliminary Study on Color Enhancement Control of Brown Sugar

当前,颜色深、不结块、松散状态好的赤砂糖较受欢迎,特别是北方客户。因此,为增强市场竞争力,稳定销售渠道,提高经济效益,对赤砂糖进行增色是制糖公司的未来发展方向。本文主要从糖蜜的煮制、筛赤砂糖过程添加糖蜜等方面分析,研究探讨如何保证赤砂糖的最佳增色效果。

At present,brown sugar with dark color,no caking and good looseness is more popular,especially for customers in the north of our country.Therefore,in order to enhance market competitiveness,stabilize sales channels,and improve economic benefits,it is the future development direction of sugar companies to enhance the color of brown sugar.This article mainly analyzes and studies from the aspects of cooking molasses and adding molasses in the process of sieving the brown sugar,for ensuring the best color enhancement effects of the brown sugar.