甘蔗汁中絮凝物产生的影响因素

为了解决甘蔗汁絮凝物沉淀引起的饮料浑浊问题，以甘蔗汁为原料，对膜滤后的甘蔗清汁中影响絮凝物生成的因素进行了研究。通过控制温度、pH来研究二者对絮凝物产生的影响，并对絮凝物中蛋白质、总糖、灰分等成分进行分析，利用傅里叶红外光谱和扫描电镜能谱仪观测絮凝物官能团结构和组成元素。研究发现，温度对生成絮凝物的影响较小。絮凝物的产量随pH的升高而增加，推断氢氧根会促进甘蔗汁中絮凝物的产生。傅里叶红外光谱结果表明，絮凝物主要由多糖、蛋白质以及灰分等物质构成。通过能谱分析电子扫描和红外扫描可以看出，絮凝物中含有铁、钙、磷、硅、锰等无机离子。说明在碱性条件下，糖类与蛋白质分子相互作用产生絮凝结构，铁、钙等金属离子生成的氢氧化铁、氢氧化钙与蛋白质和多糖产生的絮凝结构网络在一起，形成饮料中的絮凝沉淀物。

Study on the Influencing Factors of Floc in Sugarcane Juice

In order to solve the problem of beverage turbidity caused by flocculation precipitation of sugarcane juice,the factors affecting the formation of flocculation in sugarcane clear juice after membrane filtration were studied with sugarcane juice as raw material.The effects of temperature and pH on the formation of flocs were studied.The components of protein,total sugar and ash in flocs were analyzed.The functional group structure and constituent elements of flocs were observed by FTIR and SEM.It was found that temperature had little effect on the formation of flocs.The production of floc increased with the increase of pH,it was inferred that hydroxyl could promote the production of floc in sugarcane juice.FTIR results showed that the floc was mainly composed of polysaccharide,protein and ash.Through energy spectrum analysis,electronic scanning and infrared scanning,it could be seen that the flocculate contains iron,calcium,phosphorus,silicon,manganese and other inorganic ions.The results showed that under alkaline conditions,the interaction between sugars and protein molecules produces flocculation structure,and the flocculation structure network of iron hydroxide and calcium hydroxide produced by metal ions such as iron and calcium and protein and polysaccharide forms flocculation precipitate in beverage.