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  • white sugar

    white sugar presentation

    Published in the:2019-06-27 16:18 Publisher:admin

    一,Brief introduction of White Sugar

    Chinese name: White Sugar

    Main raw materials: sugar cane, sugar beet

    Efficacy: Runfei Shengjin, cough relieving, and tonifying lung, soothing liver qi, nourishing yin, seasoning, removing bad breath and relieving salt halide toxin

    Main nutrients: carbohydrates, calcium

    Storage method: low-temperature drying

    Note: it is not appropriate to eat more

    Suitable people: the edible white granulated sugar per person other than the diabetes is one of the sugar. Is the most widely used sugar in daily life, is commonly used in the cooking, contains more than 95% of the crystal, is lower than the water content of the soft white sugar, the crystal particle is larger, is refined and bleached, is a common seasoning, and is also the most commonly used sweetener. The white granulated sugar particles are crystalline, uniform, white in color, pure in sweetness and slightly lower in sweetness than brown sugar. The white sugar is powder, is suitable for cooking, and the sweetness is similar to that of white granulated sugar. The white sugar has two kinds of white sugar refined by white sugar and soil. The former has white color, fine grain and good quality.The latter is slightly yellow in color and poor in quality.

    II. Basic knowledge

    Sugar is not only an important non-staple food in national life, but also an indispensable raw material for beverage, food and pharmaceutical industry. Sugar cane and sugar beet are the main raw materials of sugar cane. Sugar cane grows in tropical and subtropical regions and needs a large amount and regular Rain Water to produce sugar. Drought will seriously affect the unit yield. The growth period is from April to October of each year, and the pressing season is from November to April of the following year. Sugar juice is extracted by high pressure in factory. After boiling concentration, sugar crystallization is formed by central separation, which is called crude sugar and is light brown. After refining, the crude sugar becomes the white sugar for consumption. Sugarbeet grows in mild climate zone, and the annual yield of sugar beet in China is more than that of Sugarbeet in China.Small, accounting for only about 20% of the annual output of sugar. According to the different sugar production process, white sugar can be divided into vulcanized sugar and carbide sugar. Carbide has a long shelf life, good quality and relatively expensive price. At present, most sugar factories in China produce sulphide sugar. According to the technical requirements, white sugar can be divided into four levels: refined, superior, primary and secondary.


    III. National Standard of White Sugar

    National standard of the people's Republic of China

    GB 317-1998

    white sugar

    Replace GB 317.1 ≤ 91

    GB/T 317.2 91

    1. Scope

    This standard specifies the technical requirements, test methods, inspection rules and labels, packaging, transportation and storage requirements of white sugar.

    This standard is suitable for sugar produced from sugar cane, sugar beet or sugar.

    2. Reference standard

    The provisions contained in the following standards, which are incorporated by reference in this standard, constitute the provisions of this standard. The version shown is valid at the time of the publication of this standard. All standards will be revised and parties using this standard should explore the possibility of using the latest version of the following standards.

    GB 4787.1 -4789.31 -94 Microbiological part of food hygiene inspection method


    Analysis method of GB/T5009.55-1996 Sugar hygienic Standard

    The State Bureau of quality and Technical Supervision approved the implementation of 19990801

    GB7718-94 General Standard for Food labeling

    Hygienic Standard for White Sugar GB1 3104 / 91

    3. Technical requirements

    The white granulated sugar is divided into four grades, namely, refining, high-grade, primary and secondary levels according to the technical requirements.

    (1) Sensory requirements

    The grain size shall be no less than 80% in the following range:

    ----coarse: 0.800-2.50 mm;

    ----large particle: 0.630-1.60mm;

    --Medium: 0.450-1. 25mm;

    -Fine grains: 0.280 ≤ 0.800 mm.

    The grain or its aqueous solution is sweet and has no peculiar smell.

    Dry and loose, white, glossy, no obvious black spots.

    4. Difference between white granulated sugar and white sugar

    The white sugar and white granulated sugar, which are supplied in the market, are sugar-like sugar, but the white sugar is sweet. Because the soft white sugar is sprayed into the conversion syrup and the white granulated sugar in the production process, the sweetness of the soft white sugar is higher than that of the white granulated sugar when the white sugar is tasted, secondly, the white sugar is small, the moisture is more, the mouth is easy to dissolve, and the sugar concentration on the taste bud of the tongue of the unit area is high, When the taste is high, the sweetness is large, and the granule of the white granulated sugar is larger, the moisture is less, the solubility in the mouth is slower, and the sugar is not immediately reacted with the soft white sugar (invert sugar). In that physical and chemical index, the sugar content of the white granulated sugar is higher than that of the white sugar.

    The raw materials are different: the white sugar of the cotton is the sugar cane, and the white granulated sugar is made by the sugar cane. White sugar and white sugar are all called white sugar, and the content of sucrose is generally 95%. The white granulated sugar granules are even and orderly, and the sugar is hard, loose and dry, and is free of impurities, is a variety with the highest sugar content and the highest purity in the sugar, and is also an easy-to-store sugar. Compared with sugar, the soft white sugar has fine crystal particles, more water content, soft and soft appearance, moist and moist inlet, and is suitable for direct spraying, food and snack, because of high water content and not easy to store, and is preferably processed into small packages.

    1. Crystal sugar


    The bulk sucrose crystal prepared by adopting the special crystal method has the advantages of low content of impurities in the translucent form, good quality, easy storage, sweet and sweet taste of the crystal sugar, good quality, good quality, easy storage, sweet taste of the crystal sugar and the like, and has the effects of invigorating the middle warmer, benefiting qi, and moistening the stomach, and can be used for treating the cough with the dry and dry cough, the dry throat and the weak stomach, And the like. If you're filling, fine, if you're making a dessert, it's fine.

    2. Cotton sugar is sweeter than white sugar

    Cotton sugar, also known as white sugar, is a kind of edible sugar that our people prefer. It is soft, delicate and fine, and about 2.5% transformed syrup is sprayed in the production process. The main component of white sugar is sucrose, so the purity of cotton sugar is not as high as that of white sugar. So, why does the taste of white sugar taste greater than that of white sugar? This is because the grain of cotton sugar is small, the moisture is more, eat into the mouth to dissolve, in the taste bud of tongue part of unit area sugar content is high, taste feel sweetness is big; while white sugar particle is big, moisture is less, eat into mouth dissolve slowly, so feel sweetness is small.In addition, because the cotton sugar contains about 2.5% transformed syrup, the sweetness is higher than that of sucrose, while the white sugar contains almost no transformed syrup. This is also another reason why cotton sugar is sweet to white sugar. But when they are made into sugar aqueous solutions, their sweetness is almost the same, and white sugar should be purer. So people often like to use cotton sugar as seasoning for cold dishes, or dip them directly in sticky rice products. Sugar, on the other hand, is often used as a seasoning for cooking, or as a sweetener for cooking milk or drinks.

    V. Production and Consumption.

    The world's major raw sugar producing countries and regions include Brazil, the European Union, India, China, Thailand, Australia, Cuba, South Africa and so on. Global raw sugar production reached a record 131.62 million tons in 1998 / 99 and is expected to produce 131.3 million tons in 1999. The world's main sugar trading markets include the United States Coffee, Sugar, Cocoa Exchange (CSCE), London Mercantile Exchange (LCE) and the Tokyo Sugar Exchange in Japan. The output of sugar in China has shown an increasing trend in recent years. It is 5.41 million tons in 95, 6.25 million tons in 95 / 96, and 96 / 1997.6.8 million tons, 97 / 98 sharply increased to 8.16 million tons, 98 / 99 continued to increase production to 8.83 million tons, production is expected to decline in 99 / 00. The producing areas of sugar in China are mainly concentrated in Guangxi, Guangdong, Yunnan, Hainan, Fujian, Heilongjiang, Xinjiang, Inner Mongolia and other provinces and autonomous regions. Sugar is sugar in the south and sugar in the north, which accounts for more than 80% of the total sugar production in the country. Guangxi has ranked first in sugar production in China for five years in a row, with an annual output of 3.82 million tons in 1998. Due to the rapid development of domestic food industry, beverage industry, catering industry and other sugar industries, sugar consumption has been large in recent years.The total social consumption has increased from 3.8 million tons in 1980 to more than 8 million tons in 1999; the per capita intake of sugar is 6.7kg, but it still accounts for only about 1 kilogram of the per capita sugar consumption in developed countries. According to experts, with the continued growth of population and the improvement of living standards, the consumption of sugar in China will further increase.

    VI. National Sugar Policy

    In 1991 / 92, China liberalized the sugar market in an all-round way, stopped implementing the comprehensive plan management price to be adjusted by the market, cancelled the method of quantitative supply of vouchers, and formed the management system of the light industry department of each sugar making enterprise and the commercial department of each sugar and wine company. At present, this system is also undergoing major changes, market competition and enterprise restructuring are becoming more and more fierce. At the same time, in recent years, the state has taken the following measures to carry out macro-control:

    (1) To establish a central and local two-level sugar reserve;

    (2) The sugar cane purchase price in the production area is linked with the sugar sales price linkage;

    (3) The introduction of sugar-bearing guidance and self-regulation;

    (4) the import of sugar shall be arranged by the State Planning Commission as a whole, and the export tax refund shall be restored by 13%.

    (5) to control the total amount and adjust the structure of the sugar industry.

    (6) limit production, limit sales, limit saccharin and other chemical synthesis sweeteners.

    The present situation and Market supply and demand Forecast of White Sugar Industry in China in 2018

    Since 1990, white sugar consumption in China has gone through two stages: from 1990 to 2007, white sugar consumption increased rapidly by economic development and population growth, from 7.451 million tons in 1990 to 13.5 million tons, an increase of 81.18 percent, and the annual compound growth reached 3.36 percent. After 2008, white sugar consumption stabilized at about 1400-16 million tons due to weak economic development.

    Domestic sugar supply is mainly composed of domestic production, import and smuggling. Because smuggling is difficult to quantify, it is generally not discussed. According to the supply and demand report of the Ministry of Agriculture and villages, it is estimated that 10.68 million tons of domestic sugar and 3.2 million tons of imported sugar are expected to be produced in 2018, accounting for more than 90 percent of domestic sugar consumption. Sugar cane is mainly grown in Guangxi, Yunnan, Guangdong and Inner Mongolia. Of the 10.68 million tons of sugar produced in 2018, about 9.25 million tons are sugar, accounting for 87% of the total sugar production in Guangxi, Yunnan, Guangdong and Inner Mongolia. Because of sugar cane,The ratoon can grow continuously for three years, and the domestic sugar yield shows the periodic characteristics of "three years increase and three years decrease". At present, the import of sugar in China is subject to the management of "quota allocation and extra". The import quantity within the quota is 1.945 million tons, and a 15 per cent tariff is levied, and the import outside the quota should be declared for examination and approval and a 90 per cent tariff. Compared with 122% import tariffs in developed countries and 55% tariffs in developing countries, the tariff level of sugar in China is lower than that in less developed countries (167%).

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