Sucrose is a kind of sugar and disaccharide, which is formed by condensation and dehydration of hemiacetal hydroxyl group of glucose and hemiacetal hydroxyl group of fructose. Sucrose is sweet, odorless, soluble in water and glycerol, and slightly soluble in alcohol. The relative density is 1.587(25℃). It has optical activity, but there is no optical activity change. Sucrose is almost ubiquitous in leaves, flowers, stems, seeds and fruits in the plant kingdom.
It is especially rich in sugarcane, beet and maple juice. Sucrose is sweet and is an important food and sweet condiment. Divided into white sugar, brown sugar, soft candy, rock sugar and coarse sugar (yellow sugar).
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chemical property
Sucrose and sucrose solution will produce various chemical reactions under the action of heat, acid, alkali and yeast. The result of the reaction not only directly causes the loss of sucrose, but also produces some substances harmful to sugar production.
Crystallized sucrose will decompose when heated to 160℃, melt into viscous and transparent liquid, and then crystallize after cooling. When the heating time is prolonged, sucrose is decomposed into glucose and dehydrated fructose. At the higher temperature of 190-220℃, sucrose was dehydrated and concentrated into caramel. When caramel is further heated, products such as carbon dioxide, carbon monoxide, acetic acid and acetone will be produced.
Under humid conditions, sucrose decomposes at 100℃, releasing water and turning black. After the sucrose solution is heated and boiled for a long time under normal pressure, the dissolved sucrose will slowly decompose into the same amount of glucose and fructose, that is, it will be transformed. When sucrose solution is heated above 108℃, it will hydrolyze rapidly, and the greater the concentration of sugar solution, the more obvious the hydrolysis effect will be.
The metal materials used in the boiling vessel also have an effect on the conversion rate of sucrose. For example, the transformation of sucrose solution in bronzes is much greater than that in silverware, and glass containers have little effect.
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