浅谈糖浆pH值对糖膏煮制的影响  

The Effect of pH Value of Syrup on Massecuite Boiling

作　　者：曹绍俊 周勇 黄景胜 谢显华 CAO Shaojun;ZHOU Yong;HUANG Jingsheng;XIE Xianhua(Guangxi Yangpu Nanhua Sugar Industry Group Co.Ltd.,Nanning,Guangxi 530022;Guangxi Tiandong Nanhua Sugar Co.Ltd.,Baise,Guangxi 531500;China GDE Engineering Co.Ltd.,Guangzhou,Guangdong 510640)

机构地区：[1]广西洋浦南华糖业集团股份有限公司,广西南宁530022 [2]广西田东南华糖业有限责任公司,广西百色531500 [3]中国轻工业广州工程有限公司,广东广州510640

出　　处：《甘蔗糖业》2023年第2期35-39,共5页Sugarcane and Canesugar

摘　　要：糖浆pH值高低对糖膏煮制的影响一直存在争议。文章分析不同糖浆pH值下的煮糖转化损失、糖浆pH值对糖膏粘度的影响、糖浆pH值与产品质量的关系,结果表明适当降低糖浆pH来降低糖膏粘度在理论上是有据可依的,同时糖浆pH值降低导致的蔗糖转化损失比较小,转化损失的蔗糖量与蔗比约为0.01052%~0.00343%,但糖浆pH值过低易导致产品色值问题。The influence of syrup pH value on massecuite boiling has been controversial.Through calculating the loss of sugar boiling conversion under different syrup pH value,researching the effect of syrup pH value in viscosity reduction during boiling,and evaluating the relationship between syrup pH value and product quality.The result as follow:Reducing syrup pH value properly to decrease massecuite viscosity has theoretical support,and the sucrose conversion loss caused by the decrease of pH value of syrup is relatively small,about 0.01052%~0.00343%to sugarcane,but the low pH value of syrup is easy to trigger the color value problem of sugar.

关 键 词：糖浆pH值 煮糖转化损失 糖膏粘度 煮糖增色 

分 类 号：TS244[轻工技术与工程—制糖工程]