摘要
本文通过生产试验,结合产品白砂糖晶体分层试验结果,对赤砂糖回溶糖浆直接回煮甲膏影响程度进行检验。经过几年生产实践,通过制定合理的工艺指标,采取有效的工艺管理措施,以及完善过程监控管理,确保赤砂糖全部回溶直接回煮甲膏时白砂糖出厂一级品率100%。实践证明:通过科学的技术手段及严格的工艺监控措施,该工艺方法能保证白砂糖产品质量,对糖分损失影响最小,且有利于节能降耗。
The effect of remelt syrup of brown sugar on A-massecuite back boiling was determined through the test of production and stratification. The first grade rate of white sugar has been reached 100% for saveral campaigns by seting up reasonable parameters, adopting effective process management, and perfecting the process monitoring. Practice has proved that the quality of white sugar can be guaranteed by means of scientific approach and strict process management, which hardly increases the sugar loss and is beneficial to energy saving and consumption reducing.
出处
《甘蔗糖业》
2011年第6期48-52,共5页
Sugarcane and Canesugar
关键词
赤砂糖
回溶糖浆
回煮
甲膏
Brown sugar
Remelt syrup
Back boiling
A-massecuite
