工艺条件对蔗汁色值与酚类色素含量的影响  

Effect of Cane Sugar Refine Conditions on Cane Juice Color Value and the Content of Phenols Colorant

作　　者：冉艳红[1] 于淑娟[1] 高大维[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广州510641

出　　处：《中国甜菜糖业》2001年第4期16-18,共3页China Beet & Sugar

摘　　要：研究了制糖工艺过程中pH值、时间及温度对蔗汁色值及酚类色素含量的影响。结果表明在温度70℃ ,pH值 1The effect of Cane Sugar Refine Conditions,such as pH value,temperature and time,on the Cane Juice Color Value and Content of Phenols Colorant was studies in this paper.The result showed low color value cane juice can be got under the condition of temperature 70℃,pH value 10 and the shorter time.

关 键 词：蔗汁 色值 酚类色素 甘蔗制糖工艺 PH值 时间 温度 

分 类 号：TS244[轻工技术与工程—制糖工程] TS245.1[轻工技术与工程—食品科学与工程]