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单糖浆及橙皮糖浆是常用的二种糖浆剂,现把在生产上常遇见的一些问题,提出讨论如下。糖浆(单糖浆):—般生产的成品,总是有些质量问题如:色泽发黄,加热时发生焦化;澄明度不好:放置时间有结晶析出;表面发霉,等等。发生质量问题的原因,大致如下:1.焦糖化的形成,主要是由于加热时希望达到灭菌的目的,而形成了焦糖,使糖浆的颜色呈微黄色。2.澄明度不好主要是由于过滤不清。用脱脂棉过滤不易得到澄明的滤液,如堵得过紧,影响滤过速度,不合生产要求;用滤纸速度也很慢,也不合生产要
Single syrups and orange peel syrups are commonly used two types of syrups. Now some of the problems commonly encountered in production are discussed below. Syrup (single syrup): As a result of the finished product, there are always some quality problems such as: yellow color, coking when heated; poor clarity: crystals precipitate during standing time; mildew on the surface, etc. The reasons for quality problems are as follows: 1. The formation of caramelization is mainly due to the desire to achieve sterilization during heating, and the formation of caramel makes the color of the syrup yellowish. 2. The poor clarity is mainly due to unclear filtering. Filtration with absorbent cotton is not easy to obtain a clear filtrate, such as blocking too tight, affecting the filtration rate, not meet the production requirements; the use of filter paper is also very slow, but also not production