赤砂糖回溶糖浆硫熏中和上浮脱色工艺研究  

Research on the Sulphur Neutralized Decolorization and Floating Purification for Remelt Syrup of Brown Granulated Sugar

作　　者：许广球[1] 孙潇[1] 

机构地区：[1]广州甘蔗糖业研究所广东省甘蔗改良与生物炼制重点实验室,广东广州510316

出　　处：《甘蔗糖业》2011年第4期43-45,共3页Sugarcane and Canesugar

摘　　要：本文研究了赤砂糖回溶糖浆硫熏中和上浮的不同脱色工艺及其脱色除杂效果,实验结果表明,赤砂糖回溶糖浆经硫熏中和脱色再用上浮除杂的处理效果非常明显,赤砂糖回溶糖浆脱色率为40.2%,混浊度降低率为57.1%。从而有效降低白砂糖色值,提高产品质量。In this paper, we studied the decolorization on remelt syrup of brown granulated sugar by different technologies. The results showed that the effect was obviously after sulphur neutralized decorlorization and floating purification, in which the total decolorization ratio for remelt syrup of brown granulated sugar was 40.2% and the turbidity for remelt syrup of brown granulated sugar decreased by 57.1%. The sugar color value was reduced and the productivity was improved significantly.

关 键 词：回溶糖浆 硫熏 上浮 脱色 

分 类 号：TS244.2[轻工技术与工程—制糖工程]