低硫低磷甘蔗制糖澄清新工艺研究

本文提出了一种低硫低磷甘蔗制糖澄清新工艺，该工艺过程使用聚二甲基二烯丙基氯化铵、重硫氧、聚磷硅酸锌对甘蔗混合汁进行澄清脱色。讨论了不同工艺条件对甘蔗混合汁重力纯度差、脱色率和除浊率的影响。通过人工神经网络敏感性分析，获得新工艺优化条件为：预灰pH 6.3±0.1；聚二甲基二烯丙基氯化铵用量7 mL/L（配制浓度2%）；重硫氧用量1.1 g/L；聚磷硅酸锌用量3.0 mL/L（配制浓度10%）；聚丙烯酰胺用量2.5 mg/L；中和pH 8.3；一次加热温度65±5℃；二次加热温度100±2℃。结果表明，低硫低磷甘蔗制糖澄清新工艺优于传统制糖工艺。

Process Condition Study on the Technology of Sugarcane Juice Clarification with Low Dosage of Sulfur and Phosphoric Acid

A new sugar cane juice clarification technology with low dosage of sulfur and phosphoric acid was presented in this paper. Mixed juice was clarified by using poly dimethyl diallyl ammonium chloride, sodium metabisulfite （Na2S2O5）, and phosphorus zinc silicate （PSAZP）. Difference gravity purity between clarified juice and mixed juice, decolorization rate and removal rate of turbidity were discussed under different process conditions. The process conditions was optimized using sensitivity analysis of artificial neural network as followed： preliming pH value 6.3±0.1; PDMDAAC dosage 7 mL/L （concentration 2%）; Na2S2O5 dosage 1.1 g/L;PSAZP （concentration 10%） dosage 3.0 mL/L;PAM dosage 2.5 mg/L;neutralization pH value 8.3;mixed juice heating temperature 65±5℃;neutralization juice heating temperature 100±2℃. The results showed that the new technology clarification was superior to traditional clarifications.