炼糖采用糖浆浮升澄清效果显著

广东中山糖厂根据有关糖浆浮升澄清法的科技情报资料结合本厂炼糖糖浆的特点和立足于使用国产絮凝剂,自去年以来反复进行试验,制订出糖浆浮升澄清的流程,设计1米~3高速充气器和15米~3浮升澄清器等设备,于今年6月30日投入生产性连续试验,效果良好,到7月5日即作为炼糖生产正常流程,投入生产应用。     

糖浆浮升法澄清生产试验

糖浆浮升法澄清是国外一些糖厂用以提高糖浆质量的一项新工艺。我们在认真学习和研究了国外有关糖浆浮升澄清技术的基础上,以榨季生产糖浆和原糖复筛回溶糖浆为原料,进行了室内试验,取得大量数据。并从榨季糖浆着眼,炼糖糖浆着手,使用国产的絮凝剂,自行设计高速水击搅拌充气器、卧式充气管道和浮升澄清器(15米~3)等设备,采用独特的流程于今年四月份起投入生产规摸试验。处理量相当日处理原糖300～350吨,或相当于日榨甘蔗2,000～2,400吨糖浆量。试验取得了一定的效果。     

G409的ζ电位及混凝特性研究

采用显微电泳技术和混凝实验研究TG409对500mg／L高岭土悬浊浪的混凝过程，描述了G409的电泳特征及其混凝作用特性，并比较了G409和聚会氯化铝的混凝特性，结果表明，G409的电中和能力和清净效能都优于聚合氯化铝。     

甘蔗糖厂生产高品质优级白砂糖的实践探索

介绍了甘蔗糖厂生产高品质糖的实践探索。利用伶俐糖厂碳法工艺糖厂中间制品质量好,糖头糖粉纯度高、色值低的优势,收集糖头糖粉回溶糖浆煮制高品质优级白砂糖,提升终端产品档次,实现效益最大化,提高伶俐糖厂白砂糖在市场上的竞争力和影响力。     

赤砂糖套种法复制白砂糖经验总结

现在很多糖厂根据市场需求，将赤砂糖回煮复制白砂糖、大多数糖厂采用回溶复制法，作者分析了弊端，根据本厂经验，总结介绍了套种复制法。     

碳酸法糖厂药用辅料蔗糖生产实践探索

介绍了对甘蔗碳酸法糖厂生产线进行技术改造,直接生产药用辅料蔗糖的探索以及工艺流程、设备及运行效果。生产运行实践表明,采用甘蔗碳酸法糖厂生产线生产的药用辅料蔗糖比食品级白砂糖的售价高,具有较好的社会和经济效益。     

甘蔗渗出法的回顾与前瞻

甘蔗渗出法比传统的压棕法有不少优点，六七十年代，我国曾因此建成30多间渗出法糖厂，但由于生产规模问题及对该法的存在缺点未能及时克服。至今除云南怒江糖厂外，其余均已停产，本文对此进行了回顾和分析，并介绍近年国内外渗出法糖厂技术改革的成果，存在的主要技术问题已基本解决，在新的发展形势下，建议新建及扩建糖厂考虑重新采用渗出法，文中并通过实例举出采用渗出法在节省投资及提高糖分收回等方面所能取得的经济效益。     

电解过程添加G409脱色原糖浆

阐述了原糖溶液电解脱色的机理，研究了电解过程添加G409的脱色效果，并同时对耗电量等指标进行了探索。结果表明添加0．4％的G409在10分钟内脱色率达85％以上，优于机械打泡脱色效果。     

浅谈亚硫酸法制糖中pH值变化的影响

主要介绍亚硫酸法甘蔗糖厂生产过程中ｐＨ值变化的影响     

广西电磁防垢试验取得成果

电磁防垢器的使用和试验研究工作在广西取得了可喜的成果,在广西大、中、小型碳酸法、亚硫酸法糖厂已普遍推广使用。除碳酸法糖厂如桂平、南宁糖厂继续保持良好的使用效果外,一批亚硫酸法糖厂,如钦州、百色、西     

高离子澄清剂G409的清净机理

采用显微电泳技术和混凝实验研究了Ｇ４０９对５００ｍｇ／Ｌ高岭土悬浊液的混凝过程，描述了Ｇ４０９的电泳主其混凝和特性，并比较了Ｇ４０９和聚合氯化铝的混特性，结果表明，Ｇ４０９的电中和能力和清净效能都优于聚合氯化铝。     

利用气浮法采收小球藻的生物量

利用絮凝剂Ｇ４０９ 絮凝小球藻,采用气浮法进行小球藻的生物量采收。探讨了絮凝剂用量、ｐＨ、气泡特性等因素对上浮效果的影响,提出了较适合的处理条件。结果表明,气浮法是采收小球藻的生物量的最佳方法,不仅成本低,而且适合大生产连续化操作的要求。     

Measurement of dynamic rheology during cooling of honey-invert sugar mixtures by small-deformation oscillatory rheometry

Dynamic rheological properties of honeys in the presence of invert sugar at different levels (0, 10, 20, 30, and 40%) were evaluated by small-deformation oscillatory measurements of dynamic moduli (G′ and G″) during cooling from 0 to ?14°C. The storage modulus (G′) and loss modulus (G″) thermograms of honey during cooling showed more pronounced G″ values when compared to G’, indicating that the presence of invert sugar in honey reduced G″. Such a reduction in G″ can be taken as a good indicator for the adulteration of honey with invert sugar. Therefore, dynamic rheometry for small-deformation oscillatory measurement in the cooling process at sub-zero temperatures appears to be a useful method for detecting the effect of invert sugar adulteration on the structural properties of honey.     

无柄灵芝提取物中营养成分及体外抗氧化活性分析

为进一步探究无柄灵芝提取物中营养成分及其抗氧化能力。本研究以赤芝为对照,先用蒸馏水和55%的乙醇按照一定比例提取获得相应的水提物和醇提物,接着通过苯酚-硫酸法、香草醛-冰醋酸法分别测定4种提取物中的总糖和总三萜含量。再利用L-8900型氨基酸自动分析测定游离氨基酸含量。最后检测4种提取物分别对2,2'-联氨-二-3-基-苯并噻唑-6-磺酸(2,2'-Azinobis-(3-ethylbenzthiazoline-6-sulphonate),ABTS)、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)、羟基自由基的清除能力。结果表明,无柄灵芝与赤芝水提物总糖含量均显著高于相应的醇提物(P<0.05),无柄灵芝醇提物总糖含量为48.77%,赤芝醇提物总糖含量为51.54%,两种灵芝水提取物之间的总糖含量没有显著性差异(P>0.05);无柄灵芝醇提物总三萜含量显著高于其它3种提取物(P<0.05),达25.37 mg/g,但其水提物三萜含量却是最低,仅1.30 mg/g。无柄灵芝水提物中游离必需氨基酸总含量最高,为45.542 mg/g,而赤芝水提物含量最低,为2.381 mg/g。无柄灵芝醇提物对ABTS、DPPH、羟基自由基清除率均最高,分别为54.48%、24.42%、10.32%,说明其抗氧化能力较强。本研究可为无柄灵芝的进一步开发应用提供理论依据。     

复合代糖的通便功效及其对肠道菌群的调节作用

本研究通过小鼠实验和菌群体外增殖实验探究复合代糖的通便功效及其对肠道菌群的调节作用。将Balb/c小鼠分为空白对照组、模型组、阳性对照组和复合代糖干预G1组(0.75 g/kg·BW)、G2组(1.5 g/kg·BW)、G3组(2.25 g/kg·BW)、G4组(3 g/kg·BW)、G5组(3.75g/kg·BW),用洛哌丁胺建立便秘模型,酚酞和复合代糖进行干预,14d后观察墨汁推进率、首粒黑便时间、6h的排便粒数和6 h粪便重量等指标,评价复合代糖的通便效果。并通过体外培养实验探究复合代糖对小鼠肠道菌群的增殖影响。结果表明,五种剂量的复合代糖干预组均可促进小鼠排便,其中3.75g/kg·BW剂量的通便功效最为显著,相对于模型组,墨汁推进率增加了48.47%、首粒黑便时间减少了67.25 min、6 h排便粒数增加了8.75 n、6 h粪便重量增加了0.20 g。体外培养实验发现0.075 g/mL、0.15g/m L、0.225 g/mL、0.3 g/mL、0.375 g/mL浓度的复合代糖可促进双歧杆菌、乳酸杆菌的增殖和抑制肠杆菌、肠球菌的增殖,并在0.075g/m L至0.375 g/mL浓度内,浓度越大,促进双歧杆菌、乳酸杆菌增殖的趋势越明显。本研究的复合代糖具有通便效果,对肠道菌群有调节作用。     

超滤技术在生产精制糖浆中的应用

研究了不同操作条件下对不锈钢膜超滤原糖浆的影响,通过加入高离子澄清剂Ｇ４０９提高糖浆的脱色与除浊效率,并改良其超滤性能。与传统工艺相比,这种絮凝与膜滤相结合的技术能显著提高脱色与除浊效率。不锈钢膜具有耐酸碱,耐高温,抗脆裂,易清洗的优点。     

INFLUENCE OF GLUCOSE AND FRUCTOSE ON HIGH-METHOXYL PECTIN GEL STRENGTH AND STRUCTURE DEVELOPMENT

High-methoxyl (HM) pectin/sugar gels are viscoelastic materials whose elastic (storage modulus, G′) and viscous (loss modulus, G″) characteristics can be measured by dynamic rheological technique. At 10C, over the frequency range 0.1–10 Hz, magnitudes of G′ and G″ of glucose gels were higher than those of fructose gels. Magnitudes of G′ and G″ of both sugar gels increased with pectin concentration according to power laws; the increase in G′ was higher than that of G″. Much useful information on food gels can also be obtained by following the sol-gel transition process. Complex viscosity (η*) at 1 Hz was used to follow structure development (SD) and SD rate during sol-gel transition of pectin-fructose/glucose dispersions. Integrated average viscosities and SD rates were also higher for glucose gels than for fructose gels.     

Sugar degradation process of mulberry (Morus alba L.) fruit was developed with microbial biotransformation

Due to the high sugar content, fresh mulberry fruit was limited to the wide application in diet supplement designs for managing diabetes. Three kinds of microbial fermentation methods (lactobacillus, yeast aerobic, and yeast anaerobic fermentation) were compared to analysis the sugar reducing process of mulberry pulp in the present study. Based on the determination of nutrition and function bioactive components during the sugar reducing process, the evaluation models of principal component analysis were established to select the best method. The results showed that among the three kinds of fermentation methods, the optimum fermentation condition was selected for 96 hr by lactobacillus, with a degradation rate of 86.49% for fructose and 66.12% for glucose. During this process, lactic acid, and acetic acid were produced accordingly. The viable content of Leuconostoc mesenteroides was 818 lg CFU/ml at this point. The contents of C3G, C3R Pg3G and DNJ in mulberry pulp were 889.42, 857.16, 20.61, 27.92 mg/ml, respectively. In addition, the ORAC value was 45.07 µmol TE/ml and α‐glucosidase inhibitory activity reached 44.2% after 96 hr of fermentation. In general, compared with yeast fermentation, lactobacillus fermentation had lower utilization rate of sugar but less degradation effect on functional ingredients in mulberry pulp. Yeast fermentation had higher sugar utilization rate and greater effect on functional ingredients.

Practical applications

Three microbial fermentation methods were compared to select the optimal process. The purpose was to consume sugar components and retain the original hypoglycemic functional factors in mulberry pulp as far as possible. The results will provide possible application in diet designs for managing diabetes.