摘要
本文基于目前国内外相关资料，分析了甘蔗制糖过程中颜色的生成原因及介绍了检测方法，综述了当前解决颜色问题的手段，提出了抑制颜色生成的可行性及研究展望。
This paper, based on a series of research result at home and abroad, analyzed the source of color formation during cane sugar processing; introduced the techniques used to study sugar colorants: summarized the measure used to settle this problem, and put forward the feasibility and prospect in research of preventing color formation during white sugar processing.
出处
《甘蔗糖业》
2001年第1期39-44,共6页
Sugarcane and Canesugar
关键词
甘蔗
制糖
颜色
形成
防止
Cane sugar
Color
formation
removal
prevention
