煮炼工艺对白砂糖生产质量的影响

摘 要：甘蔗糖厂在生产白砂糖时，色值和黄黑点等指标的控制是保证产品质量的关键。本研究深入分析影响白砂糖产品色值及黄黑点成因，并提出一系列针对性的管理与操作改进措施。实践证明，这些措施成效显著，能大幅提升产品优级品率大幅提升，有效提高白砂糖成品的质量。

关键词：煮炼工艺；白砂糖；质量

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

在糖厂的制糖生产流程中，煮糖工序属于核心环节，而煮制过程、物料质量及工艺配比等因素均会对产品质量产生影响，且这些因素间存在复杂的关系。（剩余4203字）