甘蔗品種對手工紅糖品質的影響

彭崇 王鳳林 秦昌鮮 江清梅 何紅良 郭強 馬文清 唐利球

摘要 [目的]研究甘蔗品種對所制手工紅糖品質的影響。[方法]以不同品種的甘蔗為原料制作手工紅糖，通過對紅糖的顏色、甜度、口感和起砂程度等進行感官評價和檢測出糖率，選取最適合制作手工紅糖的甘蔗品種。[結果]以外引833為原料制作的手工紅糖顏色金黃、口感清甜、氣味清香、起砂多，出糖率高，品質最佳;以桂糖42號為原料制作的顏色金黃、口感甜、氣味香、起砂多，出糖率高，品質良好;以桂南亞08/336和桂南亞08/212為原料制作的顏色黃、口感清甜、氣味味清香、起砂一般，出糖率較高，品質較好;新臺糖22號和桂糖32號制作的手工紅糖品質差。[結論]外引833是最佳的手工紅糖制作原料，紅糖適合用于開發保健型產品;桂糖42號所制手工紅糖品質良好，適合深加工開發中低端產品;桂南亞08/336和桂南亞08/212所制手工紅糖品質較好，只能用于生產普通手工紅糖;新臺糖22號和桂糖32號不適合作為手工紅糖原料。

關鍵詞 甘蔗品種;手工紅糖;感官評價;品質;影響

中圖分類號 TS245.1文獻標識碼 A

文章編號 0517-6611（2019）11-0163-03

doi：10.3969/j.issn.0517-6611.2019.11.046

開放科學（資源服務）標識碼（OSID）：

Abstract [Objective]The research aimed to study the effects of sugarcane varieties on the quality of handmade brown sugar. [Method]Handmade brown sugar was made from different varieties of sugarcane. Through sensory evaluation of brown sugar's color， sweetness， taste， luster and detection seeping sugar ratio， to select the sugarcane variety of most suitable for making handmade brown sugar.[Result]The handmade brown sugar made with WY 833 as raw material， which was golden yellow in color， sweet in taste， fragrant in smell and the highest in seeping sugar ratio. The quality was best. The handmade brown sugar made with Guitang 42 as raw material， which was golden yellow in color， sweet in taste， fragrant in smell and the highest in seeping sugar ratio. The quality was beater. The handmade brown sugar made with GNY 08/336 and GNY 08/212 as raw material， which was yellow in color， sweet in taste， well in smell and higher in seeping sugar ratio. The quality was good. The handmade brown sugar produced by ROC 22 and Guitang 32 was of poor quality.[Conclusion]WY 833 was the best raw material of handmade brown sugar， which was suitable for developing health care products.The handmade brown sugar of Guitang 42 was of good quality and suitable for deep processing to develop middle and lowend products.The quality of handmade brown sugar was better by GNY 08/336 and GNY 08/212， which could only be used to produce ordinary handmade brown sugar. ROC 22 and Guitang 32 were not suitable for use as raw materials for handmade brown sugar.

Key words Sugarcane varieties;Handmade brown sugar;Sensory evaluation;Quality;Effect

基金項目 現代農業產業技術體系建設專項（nycytxgxcxtd-03-01-B1）;廣西直屬公益性基金項目（GXNYRKS201710）。

作者簡介 彭崇（1988—），男，廣西鳳山人，農藝師，從事甘蔗選育、高產栽培和手工紅糖制作工作。*通信作者，高級農藝師，碩士，從事甘蔗選育、高產栽培技術研究。

收稿日期 2018-12-17

紅糖，別名土紅糖、黃糖、黑糖，是用甘蔗汁直接熬制，沒有分蜜步驟的棕紅色或黃褐色糖，屬于非分蜜糖（noncentrifugal sugar，NCS）[1]?！?br>