提汁过程蔗汁铁和酚类色素含量对色值影响的研究  

Study the Effect on the Cane Juice Color Value Caused by the Content of Iron and Phenolic Pigment in the Milling Process

作　　者：何思莲[1] 刘慧霞[1] 李小玲[1] 李振华[1] 梁卫[2] 

机构地区：[1]广西大学轻工与食品工程学院,南宁530004 [2]广西象州县石龙糖业有限责任公司,广西象州545800

出　　处：《甘蔗糖业》2009年第1期29-33,共5页Sugarcane and Canesugar

摘　　要：测定研究甘蔗提汁过程各座次压榨机出汁以及典型蔗汁中铁、酚类色素含量和色值,分析蔗汁增色因素的变化规律及致因。结果表明,提汁过程榨出汁色值与蔗汁中铁和酚类色素含量显著相关。不同厂同列榨机出汁含铁量随榨机座次增加,前三座榨机蔗汁酚类色素含量递增;两家糖厂初压汁含铁量分别为54.0和220.1μg/mL·○Bx,初压汁酚类色素含量分别为3021和1791mg/kg·○Bx;前五座榨机蔗汁色值随榨机座次明显升高。预灰对铁的去除效果不明显,对酚类色素的去除较明显,预灰后蔗汁色值有所降低。The color value and the content of iron and phenolic pigment in typical cane juice and juice from each three-roll crusher in milling process were determined. The change law and factors which resulted in sugar cane juice coloring in the process of juice extraction were analyzed. The results showed that the color value of sugar cane juice and the content of iron and phenolic pigment were significantly correlated. The iron content of the juice from the same set of roller in different plants increased with the ...

关 键 词：甘蔗提汁 压榨 铁 酚类色素 色值 

分 类 号：TS241[轻工技术与工程—制糖工程]