几种主要糖品比较  

Comparison of Several Main Sugars

作　　者：张福顺 於丽华[1] ZHANG Fu -shun;YU Li -hua(Crop Research Institute ,Heilongjiang Uniuersuty;Chinese Academy of Agricultural Sciences/Laboratory of Quality and Safety Risk Assessment for Sugar Products of Ministry of Agriculture (Harbin),Harbin,150080,China;Crops Institute Heilongjiang University,Harbin 150080)

机构地区：[1]黑龙江大学农作物研究院,哈尔滨150080 [2]农业部糖料产品质量安全风险评估实验室(哈尔滨),哈尔滨150080 [3]农业部甜菜品质监督检验测试中心,哈尔滨150080

出　　处：《中国甜菜糖业》2018年第4期19-22,共4页China Beet & Sugar

基　　金：国家甜菜现代农业产业技术体系“品质与质量检测”(CARS-170503);黑龙江省教育厅高校基本科研业务费专项资金项目(HDJCCX-201614).

摘　　要：本文对几种市场上主要糖品,绵白糖、白砂糖以及红糖进行比较,对几种糖品的理化特性以及营养价值进行比较评价。目的给广大消费者清晰明了的科学解读,避免产生食用误区。This paper compares the main sugars in several markets,soft sugar,white sugar and brown sugar, and compares the physicochemical properties and nutritional value of several kinds of sugar.Objective to give consumers a clear and scientific understanding and avoid eating errors.

关 键 词：绵白糖 白砂糖 红糖 评价 

分 类 号：S566.3[农业科学—作物学]