甘蔗蔗渣不同蒸煮时间对品质指标化验的影响  

Effects on Different Boiling Time on the Quality of Bagass Liquor

作　　者：傅华英[1] 高三基[1] 张华[1] 徐良年[1] 

机构地区：[1]农业部甘蔗生理生态与遗传改良重点开放实验室

出　　处：《江西农业大学学报》2005年第4期535-537,共3页Acta Agriculturae Universitatis Jiangxiensis

基　　金：国家863计划项目(2001AA241191;2002AA241031);国家科技攻关先导项目(2002BA544C);农业部948计划项目(2003-Q06)资助

摘　　要：甘蔗蔗渣处理是甘蔗品质性状化验分析的关键一步.研究用恒温水浴锅作热源时蔗渣蒸煮液不同蒸煮时间对甘蔗品质指标的影响.结果表明,不同蒸煮时间对甘蔗蔗渣蒸煮液的失水量、锤度、旋光读数有极显著影响,对甘蔗蔗糖分、蔗渣蔗糖分、甘蔗纤维分和蔗渣纤维分没有显著影响,但从不同蒸煮时间的变异系数判断,蔗渣蒸煮2.0h及2.5h的试验处理变异系数较小,因此建议蔗渣蒸煮处理2.0～2.5h为宜.Bagasse treatment is one of the key steps in quality test of sugarcane. The effects of boiling time on the quality of bagasse liquor were investigated. The results showed that different boiling time had extremely significant effects on loss of water, brix （total soluble solid percent） and polarimeter reading （PR） in liquor of bagasse. On the other hand, different boiling time had not significant effects on sucrose content in cane, sucrose content in bagasse, fiber percent in cane and fiber percent in bagasse. Boiling time of 2.0 h or 2.5 h was recommended to extract sugar from bagasse because less coefficients of variation were presented in the two treatments.

关 键 词：甘蔗蔗渣 品质性状 品质分析 

分 类 号：S566.101[农业科学—作物学]