关于食糖保质期的研究探讨  

Study on the Shelf Life of Sugar

作　　者：范晓明[1,2] 揭平权[1,2] 李梦川[1,2] 余构彬[1,2] 郭剑雄[1,2] 黄雪影[1,2] FAN Xiao-ming JIE Ping-quan LI Meng-chuan YU Gou-bin GUO Jian-xiong HUANG Xue-ying(Guangdong Provincial Bioengineering Institute （Guangzhou Sugarcane Industry Research Institute）/Guangdong Key Lab of Sugarcane Improvement ＆ Biorefinery, Guangzhou 510316 China Sugar Inspection Center, Guangzhou 510316)

机构地区：[1]广东省生物工程研究所(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 [2]国家糖业质量监督检验中心,广东广州510316

出　　处：《甘蔗糖业》2017年第3期75-78,共4页Sugarcane and Canesugar

基　　金：广东省科技计划项目(2013B040400003;2013B061800023;2013B061800007;2014B040404054;2016A040403066);广东省科学院项目(2016GDASPT-010)

摘　　要：目前食糖保质期在生产与商贸中备受关注,本文对相关问题进行深入研究探讨,包括食糖保质期标注的重要性和依据,分析食糖保质期的影响因素,探讨制定食糖保质期的方法,提出食糖保质期标注的建议。At present, the shelf life of sugar has attracted much attention in production and trade. This article attempts to investigate the relevant issues, including the importance and basis of sugar shelf mark; to analyze the influencing factors of sugar shelf life, to discuss on the method of making sugar shelf life, and to propose suggestion of the sugar shelf mark.

关 键 词：食糖 保质期 标注 食品安全 

分 类 号：TS245[轻工技术与工程—制糖工程]