* Shuga doro zvivakwa:

Carbon atomu nhamba
Molecular uremu
Kunyungudika / ° C
Girazi shanduko yekushisa
/ ℃
Kupisa kwemhinduro /(cal/
Thermal kugadzikana / ° C
Acid kugadzikana
Solubility /(w/ w%) /(20℃)
hygroscopicity
solubility
crystallinity
Kuchengetedza unyoro
kutsva
permeability
viscosity
Kudzikira kwechando
Thermal kugadzikana
Fermentative polysaccharide saccharol

xylitol
Sorbitol
Maltitol
lactitol
Isomaltol
D-mannitol
Mannitol nevamwe

Inoshanda monosaccharide

glucose
levulose
xylose
galactose
mannose

Inoshanda oligosaccharides

Isomaltolose
lactoketose
raffinose
Soybean oligosaccharides
fructooligosaccharide
Lactulose oligosaccharide
Xylo oligosaccharide
Galactooligosaccharide
isomaltooligosaccharide
Alginic asidhi
Algal polysaccharide
chitosan
glucan

Active disaccharide

Dietary fiber
Fungal polysaccharide
chitosan
lentinan
polyglucose
Oxidation kuramba
bacteriostasis
Kutapira chikumbaridzo
chitarisiko
Ruvara uye kupenya
munhuwi
Kuravira.

* Chikamu chezvinwiwa zveshuwa

Polysaccharide saccharol

xylitol
Sorbitol

Maltitol
lactitol
Isomaltol
D-mannitol
Mannitol nevamwe

Inoshanda monosaccharide

glucose
levulose
xylose
galactose
mannose

Inoshanda oligosaccharides

Isomaltolose
lactoketose
raffinose
Soybean oligosaccharides
fructooligosaccharide
Lactulose oligosaccharide
Xylo oligosaccharide
Galactooligosaccharide
isomaltooligosaccharide
Alginic asidhi
Algal polysaccharide
chitosan
glucan

Active disaccharide

Dietary fiber
Fungal polysaccharide
chitosan
lentinan
Polyglucose, nezvimwewo.

* Tafura yekushanda yezvinwiwa zvakasiyana-siyana zveshuga zvinoshandiswa mukudya zvakabikwa uye zvigadzirwa zvemupunga (concentration/Pommel degree /%) Order table ye anti-corrosion/anti-oxidation uye moisturizing properties.

Erythritol
Fructose manyuchi doro
gluconol
Malt doro
melitol
xylitol
Mannitol
Sorbitol
Maltitol
Isomaltitol
lactitol
Invert doro
Oligosaccharide doro
Rohanitol
zeitol
Sweet mbatatisi shuga doro
Minitol
Doro remhunga, etc.

* Tafura yekutapira kwehukama kweshuga, zvigadzirwa zveshuga, zvinotapira, masirapi, shuga doro, caramel

"Zita reshuga" uye "kutapira kwehukama"

Sucrose 100
Fructose 114 ~ 175
Glucose 74
Galactose 30 ~ 60
Maltose 32~60
Mukaka 12 kusvika 27
Huni 40 ~ 70
Sorbitol 50-70
Maltitol 75~9540
Xylitol 100 ~ 140
Mannitol 70
Lactitol 30-40
Saccharin 20000 ~ 50000
Sucralose 40000 ~ 80000
Sweetener 10000 ~ 20000
Cyclamate 3000 ~ 4000
Stevioside 150 ~ 20000
Sodium glycyrrhizinate 20000 ~ 25000
Kupokana 200000
Acesulfamil 20000
Dihydrochalcone 30,000 ~200000
Fructooligosaccharide 30 ~ 60
Soybean oligosaccharides 70
Galactooligosaccharide 20 ~ 40 nezvimwe.

Invert syrup:

Sucrose inowedzerwa kune asidhi kana enzymatic kutendeuka (kuita kunovhura ma molecular bonds) kuumba sirasi yeglucose ine fructose manyuchi.

Sucrose is disaccharide, molecular bond inobatanidza chikamu chimwe cheglucose nechikamu chimwe chefructose.

Kugadzira yakanaka invert sirapu, zvinodikanwa kuenzanisa mafuta akanaka uye fomula chiyero chemhando yakagadzikana uye kugadzikana, maitiro formula uye zvishandiso uye chaiyo nzira yekugadzirira.

Mazhinji makambani ari sucrose + citric acid + simbi poto (stainless simbi midziyo) + mvura + 1-3h boiler uye pulp; Iyi sirasi yemhando haina kugadzikana zvakanyanya, kana iyo yakagadzikana mhando inofanirwa kutarisisa kune zvinotevera zvinhu:

1.Baume degree control pa40 (78-79%)
2.Tembiricha inodzorwa pa108℃ ~ 110℃
3.Usapfuure 110℃
4.Kushandura kwehuwandu hwe75% (20% yeglucose syrup + 22% yepamusoro fructose corn syrup)
5.Match yakasanganiswa syrups yezvinangwa zvakasiyana, kana yakasanganiswa nesyrup sugar alcohols yemhando dzakasiyana uye yekuisa pfungwa.
Kunyangwe iyo yepakutanga yakashandurwa manyuchi kana yakasanganiswa manyuchi shuga doro, nezvimwewo, inofanira kufanana porcelain mudziyo uye ayo anogara tembiricha 20 ° C ~ 22 ° C, hama tembiricha 45% ~ 55% uye zvakanaka kugovera uye kusiri kwezuva kuchengetedza 20d ~ 60d kuvirisa micro-shanduko inopedzwa.