摘要
根据甜菜糖汁硫漂在实际甜菜制糖生产中的作用,提出通过优化的清净工序降低二清汁色值至150ICUMSA,或是合理的二碳饱充降低二清汁pH值至9.0-9.1,可减少硫磺使用量,降低甜菜糖中硫残留,提高甜菜糖品质。
According to the function of bleaching with SO2 in beet sugarhouse, methods were developed for decreasing sulphur usage in beet sugar production, and improving beet sugar quality. Using this method, the color value of 2^rd carbonation clear juice could be reduced to 150 ICUMSA by optimized purification, or pH value of 2^rd carbonation clear juice could decrease to 9.0-9.1 by rational 2^rd carbonation.
出处
《现代食品科技》
EI
CAS
2010年第2期165-166,共2页
Modern Food Science and Technology
