| 糖蜜酒精生产积垢问题探讨 |
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| 引用本文： | 尚红岩,郭艺山,徐日益,赵林,雷兴平. 糖蜜酒精生产积垢问题探讨[J]. 甘蔗糖业, 2012, 0(1): 46-50 |
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| 作者姓名： | 尚红岩 郭艺山 徐日益 赵林 雷兴平 |
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| 作者单位： | 广州甘蔗糖业研究所广东省甘蔗改良与生物炼制重点实验室,广东广州,510316 |
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| 摘 要： | 随着制糖技术的发展,副产物糖蜜质量逐渐变差,给糖蜜酒精生产带来新的问题,糖蜜酒精生产积垢是最突出的问题。本文阐述了酒精生产积垢出现的情况,分析了糖蜜酒精生产积垢的机理和根源,提出了热酸化澄清、微酸发酵、强化排灰、差压蒸馏等预防积垢产生的措施。
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| 关 键 词： | 糖蜜 酒精 积垢 |
Research on the Scaling Problem in the Molasses Alcohol Production |
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| Affiliation: | SHANG Hong-yan, GUO Yi-shan, XU Ri-yi, ZHAO Lin, LEI Xin-ping Guangzhou Sugarcane Industry Research Institute, Guangdong Key Lab of Sugarcane Improvement ＆ Biorefinery, Guangzhou 510316) |
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| Abstract: | With the growth of sugar production technology, the scale from molasses alcohol production process are becoming a serious problem. This problem bothers many factories. In this paper, firstly we study this problem in-depth to explore the whole molasses alcohol production process, determine the constituency of scale from fermenting, and then analyze the mechanism of scale formation. We suggest to adjust alcohol production technology to avoid scaling. Measures such as hot acidify, low acid fermentation, the exclusion of ash, different pressure distillation should be applied. |
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| Keywords: | Molasses Alcohol Scale |
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