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》 2012年第1期27-33,共7页

摘　　要： 通过分析甘蔗亚硫酸法糖厂色值超标白砂糖的主要色素成分,在线跟踪白砂糖煮制原料糖浆、乙糖及煮制过程色素成分变化情况,结合分析混合汁的主要色素成分含量,确定造成白砂糖色值超标的主要色素的是铁与氨基氮,铁来源于生产过程而氨基氮来源于甘蔗原料,并讨论在生产过程减少白砂糖铁与氨基氮含量的措施。 Contents of amino nitrogen, iron and phenols of white granulated sugar （color value〉 120IU）, milling syrup, B sugar and massecuite of three different stages during boiling process were determined to discuss the main factors resulting in high color white granulated sugar. The results showed that high iron content and amino nitrogen were main factors that resulted in high value white granulated sugar, and most iron was from production process, and amino nitrogen was from sugarcane.

关 键 词： 白砂糖 色值 氨基氮 铁 酚类物质

领　　域： [轻工技术与工程] [轻工技术与工程]