白砂糖国家标准演变过程及发展趋势分析

Analysis on Evolution and Development Trend of National Standard for White Granulated Sugar

作为最重要的天然甜味剂,食糖在人们的生活中扮演着重要的角色。我国的白砂糖标准自1964年出台以来,历经多次修改,并整合了轻工业标准《精制白砂糖》,发展为现行标准。特定时期特定历史条件下实施的国家标准在相应时期对规范我国食糖行业生产、促进制糖工业发展、加强食糖产品质量管理起到了积极的作用。本文系统性地梳理了白砂糖国家标准近30年的演变过程,从标准演变角度详细地分析了蔗糖分、感官指标、粒径、干燥失重、色值、二氧化硫和微生物的发展趋势,并结合生产实践经验,对白砂糖产品中酸性絮凝物、硝酸盐、亚硝酸盐、淀粉酶进行了分析,以期为我国食糖企业的生产管理和质量提升提供指导。

As the most important natural sweetener,sugar plays an important role in people’s lives.The standard of white granulated sugar in China had been revised several times since its first version in 1964.The current standard was developed by integrating with the light industry standard of"Refined White Granulated Sugar".The national standards played an active role in standardizing the production of sugar industry,promoting the development of sugar industry and strengthening the quality management of sugar products in a specific period.In the paper,the evolution of the national standard for white granulated sugar in the past 30 years was systematically reviewed.The development trends of sucrose content,sensory index,particle size,drying weight loss,color value,sulfur dioxide and microorganisms in the various periods were analyzed in detail.Combined with the practical experience,the acidic flocculants,nitrates,nitrites and amylases in white granulated sugar products were also analyzed.It is expected to provide guidance for the production management and quality improvement for sugar enterprises in China.