煮煉工藝對(duì)白砂糖生產(chǎn)質(zhì)量的影響

摘 要：甘蔗糖廠在生產(chǎn)白砂糖時(shí)，色值和黃黑點(diǎn)等指標(biāo)的控制是保證產(chǎn)品質(zhì)量的關(guān)鍵。本研究深入分析影響白砂糖產(chǎn)品色值及黃黑點(diǎn)成因，并提出一系列針對(duì)性的管理與操作改進(jìn)措施。實(shí)踐證明，這些措施成效顯著，能大幅提升產(chǎn)品優(yōu)級(jí)品率大幅提升，有效提高白砂糖成品的質(zhì)量。

關(guān)鍵詞：煮煉工藝；白砂糖；質(zhì)量

Effect of Boiling Process on the Production Quality of White Sugar

CHEN Jun， LIU Jun

（Guangxi Sugar Industry Group Changling Sugar Manufacturing Co.， Ltd.， Fangchenggang 535514， China）

Abstract： In the production of white granulated sugar in a sugar mill， the control of color value and yellow-black spots is a key factor in ensuring product quality. This study conducts a thorough analysis of the causes of color value and yellow-black spots in white granulated sugar products， and proposes a series of targeted management and operational improvement measures. Practice has proved that these measures have achieved significant results， with a substantial increase in the rate of superior products and effective improvement in the quality of white granulated sugar finished products.

Keywords： cooking process; white sugar; quality

在糖廠的制糖生產(chǎn)流程中，煮糖工序?qū)儆诤诵沫h(huán)節(jié)，而煮制過(guò)程、物料質(zhì)量及工藝配比等因素均會(huì)對(duì)產(chǎn)品質(zhì)量產(chǎn)生影響，且這些因素間存在復(fù)雜的關(guān)系。（剩余4203字）