作　　者： ; ; ; ;

机构地区： 广西大学轻工与食品工程学院

出　　处： 《甘蔗糖业》 2010年第3期23-28,共6页

摘　　要： 对赤砂糖的特性及其质量变化规律进行研究,结果表明赤砂糖中的酚类物和含氮物含量较大,分别为436.83mg/kg、2127.79mg/kg;可溶性硅酸盐量较小,仅为2.91mg/kg;铁离子含量为68.2mg/kg;丙糖糊在较高温度下存放易出现色值升高、纯度降低的现象,赤砂糖长时间贮存后色值升高明显;赤砂糖晶体分层色值从内向外递增,糖块的色值远高于其正常晶形与糖粉的色值。 A systematic study on the characteristics and variation rule of brown granulated sugar was carried out.The result showed that brown granulated sugar contained much phenols and nitrogen substance, which were 436.83 mg/kg and 2127.79 mg/kg respectively; but its soluble silicate content was small, 2.91 mg/kg; the content of iron in brown granulated sugar was 68.2 mg/kg. The proply magma likely happened that its color value increased and purity dropped when storing at high temperature, and the color value of brown granulated sugar would also rise after a long-term storage; The color value of brown granulated sugar＇s block was much higher than its normal crystal and＇powder, The distribution of color value in brown granulated sugar was increasing from the inside out.

关 键 词： 赤砂糖 丙糖糊 变化规律

领　　域： [轻工技术与工程] [轻工技术与工程]