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甜菜含糖从1.56%提高到目前水平前后共113年,与1860年的甜菜含糖相比,现在的含糖有所下降。根冠青皮糖汁纯度37%,根冠髓部糖汁纯度才能达到87%,甜菜根各部位质量的差异是客观存在的事实,青皮的还原糖比正常切削甜菜大20倍,钾盐大6.65倍,钠盐大13倍,焦谷氨酸大2.75倍,氨基酸大4.15倍,因此甜菜青皮不能生产糖,而且对制糖过程影响很大,削去青皮的甜菜根冠的加工价值低于甜菜根体。一般甜菜的结晶率为80%以上,产糖率13%左右,而青皮的糖结晶率只有25%,产糖率仅1.525%。因此,甜菜的青皮对甜菜的制糖来说是有害而无益,但作为牲畜的好饲料,可以提高出奶率。
Sugar beet sugar from 1.56% increased to 113 levels before and after the current level, compared with sugar beet 1860, the current sugar has declined. The purity of rhizome green peel juice was 37%, the purity of root cauliflower juice could reach 87%, and the difference of the quality of each part of beet root was an objective fact. The reducing sugar of green peel was 20 times larger than that of normal cutting beet and the potassium salt was 6.65 Times the sodium salt 13 times, pyroglutamate 2.75 times, 4.15 times larger amino acids, beet green peel can not produce sugar, but also a great impact on the process of sugar, peeled off the beet root crown lower than the processing value of beet Root body. Generally sugar beet crystallization rate of 80% or more, the sugar yield of about 13%, while the green peel sugar crystallization rate of only 25%, sugar yield of only 1.525%. Therefore, the sugar beet’s peel is harmful and not beneficial to the sugar beet, but as a good feed for livestock, can increase the milk yield.