摘要
对糖蜜制备液体糖的工艺进行了研究,考察了絮凝剂、糖蜜浓度、加热时间、沉降温度等对液体糖的影响,并优化了制备工艺参数。研究表明采用絮凝剂量为12ppm,糖蜜稀释至32.4波美,加热保温60min,于85℃沉降,所得产品各项指标符合卫生标准,可以用于食品工业。
It researches the process of preparing liquid sugar with molasses, investigate influences of flocculant, concentration of molasses, heating time, settling temperature, and optimizes the technological parameters. It shows that with 12 ppm flocculant, a concentration of 32.4 baume, temperature protection 60 min, and settling at 85 ℃, the product fit the hygienic standard, and it can be used in food industry.
出处
《食品研究与开发》
CAS
北大核心
2006年第2期69-71,共3页
Food Research and Development
关键词
甘蔗糖密
絮凝
液体糖
molasses
flocculation
liquid sugar
