| 糖汁的氧化镁-亚硫酸法清净工艺及其机理 |
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| 引用本文： | 蒙秋柏,毛祥,李利军,程昊.糖汁的氧化镁-亚硫酸法清净工艺及其机理[J].食品工业,2021(2):74-78. |
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| 作者姓名： | 蒙秋柏 毛祥 李利军 程昊 |
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| 作者单位： | 广西糖资源绿色加工重点实验室;蔗糖产业省部共建协同创新中心 |
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| 基金项目： | 广西自然科学基金重点项目(2019GXNSFDA245025);国家自然科学基金项目(31560466)。 |
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| 摘 要： | 以赤砂糖回溶糖浆为研究对象,以氧化镁和亚硫酸为清净剂,探究氧化镁-亚硫酸法对糖汁清净新工艺,发现氧化镁-亚硫酸法对糖汁具有高效的清净效果。最佳工艺条件为:氧化镁用量(以镁计)400 mg/L,亚硫酸用量(以硫计)400 mg/L,反应pH 11.3,反应温度60℃,反应时间10 min。在此条件下,糖汁脱色率81.71%、除浊率85.65%,絮凝物体积35 mL。通过zeta电位、絮凝物形成过程的动态图像对氧化镁-亚硫酸法清净机理进行探讨。
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| 关 键 词： | 赤砂糖 脱色率 除浊率 絮凝物 机理 |
Decolorization and Mechanism of Sugar by Mgnesium Oxide-Sulphite Method |
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| MENG Qiubai,MAO Xiang,LI Lijun,CHENG Hao.Decolorization and Mechanism of Sugar by Mgnesium Oxide-Sulphite Method[J].The Food Industry,2021(2):74-78. |
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| Authors: | MENG Qiubai MAO Xiang LI Lijun CHENG Hao |
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| Affiliation: | (Guangxi Key Laboratory of Green Processing of Sugar Resources,College ofBiological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou 545006;Province and Ministry Co-sponsored Collaborative Innovation Center of Sugarcane and Sugar Industry,Nanning 530004) |
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| Abstract: | Taking brown sugar as the research object and magnesium oxide and sulfite as the cleaning agent,a new process of pure sugar juice by magnesium oxide-sulfite method was proposed and studied.The optimum process condition was that magnesium oxide dosage(in magnesium)400 mg/L sulfite dosage(in sulfur)400 mg/L,reaction pH 11.3,reaction temperature 60℃,reaction time 10 min.Under this condition,the decolorization rate of syrup reached 81.71%;The turbidity removal rate was 85.65%;The volume of flocculant was 35 mL.The mechanism of magnesium oxide-sulfite purification was investigated by dynamic images of ta potential and flocculant formation. |
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| Keywords: | brown sugar decoloration rate removal rate of turbidity flocculate mechanism |
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