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單糖漿及橙皮糖漿是常用的二种糖漿剂,现把在生产上常遇见的一些問題,提出討論如下。糖漿(單糖漿):一般生产的成品,总是有些质量問題如:色澤發黄,加热时發生焦化;證明度不好;放置时間有結晶析出;表面發霉,等等。發生质量問題的原因,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,使糖漿的顏色呈微黄色。2.澄明度不好主要是由于过濾不清。用脫脂棉过滤不易得到澄明的滤液,如堵得过紧,影响濾过速度,不合生产要求;用濾紙速度也很慢,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): The finished product usually produced has always had some quality problems such as yellowing of color, coking during heating, poor proof, deposition of crystals, mildew on the surface, and so on. The reasons for the quality problems are as follows: 1. The formation of caramelization is mainly due to the desire to achieve sterilization during heating, and the caramel is formed so that the color of the syrup is 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