煮糖助剂对氨基酸及铁在蔗糖晶体中残留量的影响及其规律  

Some Reagent to the Rule and Effect of Amino Acid and Iron in the Pan-processing

作　　者：李利军[1] 朱晓勇[2] 陈甜[2] 

机构地区：[1]广西工学院生物与化学工程系,广西柳州545006 [2]广西大学化学与化学工程学院,南宁530005

出　　处：《甘蔗糖业》2007年第5期33-38,共6页Sugarcane and Canesugar

基　　金：广西自然科学基金(No.0146001)资助。

摘　　要：本研究选用煮糖常用表面活性剂——蔗糖酯进行实验室模拟煮糖过程,以铁离子和酪氨酸为研究对象,考察了蔗糖酯的HLB值、用量、结晶温度及pH值等因素对蔗糖晶体中无机离子及氨基酸残留量的影响规律。试验发现,蔗糖酯可以明显降低铁离子在蔗糖晶体中的残留量,但氨基酸的残留量增加。为减少氨基酸和铁离子的残留量,通过一系列的单因素实验,确定了最佳的蔗糖酯HLB值、蔗糖酯用量、结晶温度及pH值。本试验的结果为煮糖助剂的选用及使用提供了重要的试验依据,同时也为控制白糖产品杂质含量的新技术新方法的开发提出了一个新的途径。Sticrose ester is a common surfactant which is widely used in pan-processing. The effects of sucrose ester on the inorganic ions and the amino acid have been researched under laboratory condition. By experiments, sucrose ester will reduce the remainder of iron in the sugar crystal, however it makes the remainder of amino acid increase in the sugar crystal. Through a series of one-factor experiments, the best HLB value of sucrose ester, the concentration of sucrose ester, temperature, pH value were selected. The experimental results are significant to developing new technologies and new methods of controlling the colored components in sugar products.

关 键 词：白糖 氨基酸 蔗糖酯 

分 类 号：TS243.4[轻工技术与工程—制糖工程]