摘要
针对白砂糖微生物污染引起的系列问题,研究白砂糖样品菌落总数、霉菌及酵母菌等数量对白砂糖理化指标影响,对比分析白砂糖样品于不同温度、湿度储藏150天微生物含量变化,并研究制糖过程成糖工段用水与白砂糖输送、装包环境微生物含量等对白砂糖微生物含量的影响。结果发现白砂糖蔗糖分与菌落总数、霉菌及酵母菌呈负相关关系,而还原糖则为正相关关系;酵母菌对干燥失重的影响明显强于菌落总数、霉菌;制糖生产煮糖与分蜜用水最好使用工艺热水;糖厂循环冷却水池和生化处理池要远离且不能位于白砂糖输送与装包车间上风口,因为白砂糖微生物含量与砂糖输送、装包空间微生物含量也呈正相关关系,尤其是糖仓位置。
In order to resolve the microbial contamination of white granulated sugar,the effects of total colony counts,molds and yeasts on the contents of sugar,reducing sugar and moisture of white granulate sugar samples contaminated by microorganisms were discussed,and the changes of microbial contents of sugar samples stored under different temperatures and humidities for 150 days,and the microbial contents in water used in boiling process and the effect of the environment of sugar conveying and loading process on the microbial contents of white granulated sugar were investigated.The results showed that the sucrose content of white granulated sugar was negatively correlated with the total number of colonies,molds and yeasts,while the reducing sugar content was positively correlated;the effect of yeast on moisture content was significantly stronger than these of the total number of colonies and molds;it is better to use hot condensate for boiling sugar;and the circulating cooling system and biochemical treatment system of the sugar factory should be far away from sugar conveying and packing workshop,and should not be located in the upper windward side of the sugar conveying and packing workshop.There is also a positive correlation between the sugar microbial contents and the microbial content of sugar conveying and packing workshop,especially the sugar silo.
作者
叶显流
欧阳燕霞
YE Xianliu;OUYANG Yanxia(Guangxi Laibin Dongtang Guibao Co.Ltd.,Laibin,Guangxi 546137)
出处
《甘蔗糖业》
2024年第4期78-86,共9页
Sugarcane and Canesugar
关键词
白砂糖
微生物
储藏
输送
装包
White granulated sugar
Microorganisms
Storage
Conveying process
Packing process
