甘蔗混合汁无硫二步澄清工艺的白砂糖质量研究

摘要

使用无硫二步澄清工艺处理混合汁获得清汁后，用试验型真空蒸发罐蒸发获得糖浆，并煮制获得白砂糖，分析所得糖浆、白砂糖理化质量及白砂糖存储性能。结果表明：无硫二步澄清工艺所得糖浆在色值、还原糖分和电导灰分上均稍优于亚硫酸工艺；所获白砂糖不含二氧化硫，色值与混浊度明显低于亚硫酸法，且存储性能略优于亚硫酸法。%Quality indicators of syrup and white granulated sugar of sulfur-free two-step clarification process was determined, and then the storage stability of white granulated sugar was studied. Compared with sulfitation clarification, the color value, content of reducing sugar and conductivity ash of syrup of sulfur-free two-step clarification process were slightly lower, which indicated that the clarification efficiency of sulfur-free two-step clarification process was better. The sulfur dioxide indicator of white sugar from sulfur-free two-step clarification process was not detectable, and its color, turbidity was lower compared with that of sulfitation clarification, and the storage stability was better.