白砂糖中二氧化硫的产生原因及降低办法  

Decreasing SO_2 in White Granulated Sugar

作　　者：王秀霞[1] 林庆生[2] 赖凤英[2] 

机构地区：[1]广东药学院,广东广州510310 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2006年第2期167-169,共3页Modern Food Science and Technology

摘　　要：本文介绍了食糖质量标准中二氧化硫(SO2)的质量要求以及降低白砂糖中二氧化硫含量的方法。糖厂的生产实践证明,糖浆气浮新技术可以大幅度地降低白砂糖中二氧化硫的含量,提高其食用安全性。This paper introduces the quality standard of SO2 content and the ways to decrease its content in white granulated sugar. The practice in cane sugar factories has proved that the new technology for syrup floatation clarification can decrease SO2 remarkably in white granulated sugar and raise its edible safety.

关 键 词：SO2 食用安全性 白砂糖 糖浆气浮 

分 类 号：TS245[轻工技术与工程—制糖工程]