摘要
影响亚硫酸法糖厂白砂糖质量的主要因素是色素。通过对产品色素来源及其份量的分析可知,糖浆的质量以及结晶、分蜜的工艺管理对产品质量有很大程度的影响。据此,研究并提出了提高亚硫酸法糖厂白砂糖质量的技术措施,包括:加强蔗汁、糖浆的澄清脱色;强化煮炼工序的管理等。实践证明,这些技术措施实用可行,并具有投资少、见效快适应性强等特点。
Color of white sugar is the main factor affecting the quality of sugar produced with sulfitation, It is known, through the analysis of the color of white sugar, that the quality of syrup and the operation of boiling house are very important for improving the quality of sugar. Some improved technical measures for sulfitation process are proposed, including using new clarificant G409 for mixed juice clarification and syrup decolorization as well as strengthening the management of boiling house. They have been proved to be effective in practice.
出处
《华南理工大学学报（自然科学版）》
EI
CAS
CSCD
1992年第3期41-48,共8页
Journal of South China University of Technology(Natural Science Edition)
关键词
色度
脱色
亚硫酸法
澄清剂
白砂糖
sugar
colour
decolorization
industrial crystallization/sulfitation
clarificant
