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| 冰糖结晶率的研究 | |
| 引用本文： | 曾强 庞江洪. 冰糖结晶率的研究[J]. 湘潭大学自然科学学报, 1991, 13(2): 114-116 |
| 作者姓名： | 曾强 庞江洪 |
| 作者单位： | 湘潭大学化学系(曾强)，株洲市冰厂(庞江洪) |
| 摘 要： | 目前,一般厂家普遍采用传统恒温法生产冰糖,其结晶率为60～65%,最高只能达75%.本文对影响冰糖结晶率的有关因素进行了分析,作了对比实验,找出了提高冰糖结晶率的较佳条件,冰糖结晶率由75%提高到85%以上。 |
| 关 键 词： | 冰糖 结晶率 |
CRYSTALLIZATION RATIO OF CRYSTAL SUGAR |
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| Zeng Qiang Pang Jianghong. CRYSTALLIZATION RATIO OF CRYSTAL SUGAR[J]. Natural Science Journal of Xiangtan University, 1991, 13(2): 114-116 | |
| Authors: | Zeng Qiang Pang Jianghong |
| Affiliation: | Zeng Qiang Pang Jianghong(Department of Chemistry) (Ice Factory of Zhuzhou) |
| Abstract: | The crystallization ratio of crystal sugar was affected bypurity and concentration of massecuite, temperature of sugar decocting andprecooling, and time of keeping constant temperature. The better conditionof raising crystallization ratio of crystal sugar was chosen to increase theend product from 75% to 85%. |
| Keywords: | crystal sugar crystallization ratio |
| 本文献已被 CNKI 维普 等数据库收录！ | |