淀粉糖中熬糖工艺的有效控制策略分析  

Study on effective control strategy of starch sugar decocting sugar process

作　　者：邓啟彬 DENG Qibin(Guangzhou Shuangqiao Co.,Ltd.,Guangdong Guangzhou 510280,China)

机构地区：[1]广州双桥股份有限公司,广东广州510280

出　　处：《食品工程》2021年第2期63-64,F0003,共3页Food Engineering

摘　　要：在淀粉糖生产过程中,熬糖温度对淀粉糖产品质量有较大的影响。介绍了淀粉糖性质等情况,阐述了熬糖温度对淀粉糖的影响,最后提出了有效的控制策略,以期为相关企业与技术人员提供参考,进而不断提高淀粉糖产品质量,保障食品安全。In the process of starch sugar production,the temperature of decocting sugar has a great influence on the quality of starch sugar products.This paper introducedthe property of starch sugar,expounds the effect of decocting temperature on starch sugar,and finally put forward the effective control strategy,in order to provide reference for related enterprises and technical personnel,and further improve the quality of starch sugar products and ensure food safety.

关 键 词：淀粉糖 熬糖工艺 控制策略 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]