豆浆对糖液清净效果的研究  

Research on lustration effect of soybean milk on syrup

作　　者：贺丰霞[1] 芮汉明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2009年第4期255-257,共3页Science and Technology of Food Industry

摘　　要：研究了豆浆对糖液的清净效果,研究表明在pH为10.5时,添加10%的豆浆10g煮沸10min效果最好,此时糖液的透光率为98.8%,电导灰分为0.0530%。The paper has studied the lustration effect of soybean milk to syrup,the research shows that when the pH is 10.5 ,added 10g soybean milk of 10% and boiled for 10mins the lustration effect is the best,that the transmission rate of syrup is 98.8% percent and conductivity ash is 0.0530%.

关 键 词：豆浆 透光率 电导灰分 

分 类 号：TS202.1[轻工技术与工程—食品科学]