white granulated sugar

Model Optimization and Stability of Near Infrared Diffuse Reflection Spectroscopy Analysis of White Granulated Sugar

白砂糖近红外漫反射光谱分析的模型优化与稳定性

Ingredients: high-quality flour, vegetable oil, grape, egg, vitellus, white granulated sugar, Glucose syrup.

产品说明：料：高级面粉，植物油，葡萄，鸡蛋，蛋黄，白砂糖，葡萄糖浆。

This paper discusses factors that influence the turbidity of white granulated sugar and studies related formula that affects the turbidity of white granulated sugar by regression analysis in order to direct production more safely.

查找影响白砂糖浊度的因素，能通过回归分析找出影响白砂糖浊度的关系式，为了更加安全地指挥生产。

The research on shape maintenance of decoration jam is made. It shows that the optimum formula is 5% of white granulated sugar, 30% of glucose syrup, 10% of modified starch and 0.4% of additive.

对蛋糕裱花果酱保型性进行了研究，结果表明，其最佳配比为白砂糖用量5%、葡萄糖浆用量30%、变性淀粉用量10%、增稠剂用量0.4%。