红糖和赤砂糖的理化性质及营养成分分析  

Analysis of the Physicochemical Properties and Nutritional Components of Brown Sugar and Brown Granulated Sugar

作　　者：王冠群 王文特 傅骏青 WANG Guanqun;WANG Wente;FU Junqing(Shandong Institute for Food and Drug Control,Jinan 250101,China)

机构地区：[1]山东省食品药品检验研究院,山东济南250101

出　　处：《食品安全导刊》2023年第22期149-151,共3页China Food Safety Magazine

摘　　要：红糖和赤砂糖是众多糖类品种中的两种常见糖类,是日常生活中一种重要的调味品和添加剂。由于红糖和赤砂糖的原材料和制备工艺不同,其化学成分存在着较大差异。本文在文献调研的基础上,分析了红糖和赤砂糖的理化性质,通过比较红糖与赤砂糖的营养成分的差异,评估了其不同的营养价值,为消费者在日常生活中应用、选择红糖与赤砂糖提供依据和支持。Brown sugar and brown granulated sugar are two common sugars among many sugar varieties,and are important seasonings and additives in daily life.Due to differences in raw materials and preparation processes between brown sugar and brown granulated sugar,there are significant differences in their chemical composition.On the basis of literature research,this paper analyzes the physicochemical properties of brown sugar and brown granulated sugar,and evaluates their different nutritional values by comparing the differences in nutritional components of brown sugar and brown granulated sugar,so as to provide basis and support for consumers to use and choose brown sugar and brown granulated sugar in daily life.

关 键 词：红糖 赤砂糖 理化性质 营养成分 

分 类 号：TS264[轻工技术与工程—发酵工程]