甘蔗糖业
甘蔗糖業
감자당업
SUGARCANE AND CANESUGAR
2013年
5期
7-12
,共6页
Ⅰ类焦糖色素%蔗糖%结晶%吸附%过饱和度
Ⅰ類焦糖色素%蔗糖%結晶%吸附%過飽和度
Ⅰ류초당색소%자당%결정%흡부%과포화도
ClassⅠcaramel color%Sugar%Crystallization%Absorption%Oversaturation
以Ⅰ类焦糖色素和成品白砂糖为原料，初步探究降温养晶过程中蔗糖晶体吸附焦糖色素的规律。采用日本Asahi结晶器研究以Ⅰ类焦糖色素为辅料的呈色呈香糖的制备工艺，采用正交试验法，研究色素添加量、降温时间和初始过饱和度3个因素对糖品色值的影响。结果表明：BET 理论可以解释本体系吸附，改变起始过饱和度会出现临界点使吸附量最少，实验范围内，较高的色素量或较低的降温速率有助于提高吸附量。本文所研究的呈色呈香糖工艺具有操作简单、周期短的特点，所制备的产品质量符合相关标准规定。
以Ⅰ類焦糖色素和成品白砂糖為原料，初步探究降溫養晶過程中蔗糖晶體吸附焦糖色素的規律。採用日本Asahi結晶器研究以Ⅰ類焦糖色素為輔料的呈色呈香糖的製備工藝，採用正交試驗法，研究色素添加量、降溫時間和初始過飽和度3箇因素對糖品色值的影響。結果錶明：BET 理論可以解釋本體繫吸附，改變起始過飽和度會齣現臨界點使吸附量最少，實驗範圍內，較高的色素量或較低的降溫速率有助于提高吸附量。本文所研究的呈色呈香糖工藝具有操作簡單、週期短的特點，所製備的產品質量符閤相關標準規定。
이Ⅰ류초당색소화성품백사당위원료，초보탐구강온양정과정중자당정체흡부초당색소적규률。채용일본Asahi결정기연구이Ⅰ류초당색소위보료적정색정향당적제비공예，채용정교시험법，연구색소첨가량、강온시간화초시과포화도3개인소대당품색치적영향。결과표명：BET 이론가이해석본체계흡부，개변기시과포화도회출현림계점사흡부량최소，실험범위내，교고적색소량혹교저적강온속솔유조우제고흡부량。본문소연구적정색정향당공예구유조작간단、주기단적특점，소제비적산품질량부합상관표준규정。
ClassⅠcaramel color and white granulated sugar were used to studied the rules of the absorption between sucrose and caramel. Orthogonal array design was employed to investigate three factors (oversaturation, the mass of caramel, and the cooling rate) about their effects on the color of brown sugar in Japan Asahi crystallizer. The results showed that BET model can explain the absorption in this work, adjusting the saturation will lead to an critical point that the absorption is the least, higher caramel concentration and lower cooling rate will both benefit the absorption.
