绵白糖

绵白糖对发酵白菜中微生物区系的影响

The effects of powdered sugar on the microorganism of fermenting cabbage

色值是转化糖浆的一个重要质量指标，它直接影响到绵白糖的质量。

Color is an important quality index of the white sugar .

绵白糖储存过程的酸败变质

The Acidification And Deterioration of Soft White Sugar during Storage

绵白糖在南方贮存过程的质量变化

The change on quality of soft sugar during storage in south China

绵白糖微波干燥的初步描述和质量控制

The Primary Description and Control of the Microwave Drying of white Soft Sugar

绵白糖对发酵白菜亚硝酸盐含量的影响

Influences on the content of nitrite in fermented cabbage with soft white sugar

绵白糖电导灰分测定方法的研究

A Study of the Determination Method for the Conductometric Ash of Soft Suger

砂糖比绵白糖粗。

Granulated sugar is coarser than caster sugar .

GB/T1445.2-1991绵白糖试验方法

Analysis methods of white soft sugar

生产的实践表明，糖浆气浮新技术可明显地提高绵白糖的质量；

The practical application results show that floating purification can obviously improve the quality of the soft white sugar .

介绍糖浆气浮新工艺生产绵白糖的工艺流程及其生产关键。

This paper introduces the technology of using syrup floating purfication in soft white sugar production as well as the keys of this process .

利用这一关联图，可以简捷地预测需要的干燥时间，绵白糖在出口的温度，或者预测在一定条件下的干燥效果。

By using this graph , we can predetermine the retention time , exiting temperature or the humidity drop of the drying process easily .

并确定了山葡萄醋饮料最佳配方，即山葡萄醋加入量20%，绵白糖加入量10%。

The optimum formulation was determined too , known as the volume of grape juice and sugar is 20 % and 10 % respectively .

本文分析了南方甘蔗糖厂绵白糖贮存时产生酸败及增色的原因，提出了减少绵白糖贮存变质的措施。

This paper analyses the reasons why the soft sugar acidifies and coloring during storage in cane sugar factories of South China . Meanwhile , the measure to reduce the sugar to go bad are presented .