企业科技与发展
企業科技與髮展
기업과기여발전
ENTERPRISE SCIENCE AND TECHNOLOGY & DEVELOPMENT
2013年
11期
47-48
,共2页
胶体%带蜜砂糖%结块%分析
膠體%帶蜜砂糖%結塊%分析
효체%대밀사당%결괴%분석
colloid%granulated sugar%blocking%analysis
文章分析了胶体物质在带蜜砂糖中的存在及分布情况，用酒精沉淀法测定了同一糖厂中间物料混合汁、甲原，不同批次、不同煮制方法带蜜砂糖的总胶体含量，并与其他糖厂产品进行比较。同时分析了胶体物质对带蜜砂糖流动性、贮存结块的影响。
文章分析瞭膠體物質在帶蜜砂糖中的存在及分佈情況，用酒精沉澱法測定瞭同一糖廠中間物料混閤汁、甲原，不同批次、不同煮製方法帶蜜砂糖的總膠體含量，併與其他糖廠產品進行比較。同時分析瞭膠體物質對帶蜜砂糖流動性、貯存結塊的影響。
문장분석료효체물질재대밀사당중적존재급분포정황，용주정침정법측정료동일당엄중간물료혼합즙、갑원，불동비차、불동자제방법대밀사당적총효체함량，병여기타당엄산품진행비교。동시분석료효체물질대대밀사당류동성、저존결괴적영향。
The paper analyzes the distribution of colloidal substance in granulated sugar, material mix juice and original in the same factory as well as total colloid content of granulated sugar with different batches and cooking methods are tested and compare with other granulated sugar produced by other sugar factory. And simultaneously analyzes the influence of colloidal substance to the granulated sugar, in aspects of liquidity and blocking.
