甜叶菊水提液的高效絮凝新工艺研究  

New Technology of Highly Efficient Flocculation of Stevia Leaf Water Extracts

作　　者：邵佩霞[1] 徐仲伟[1] 王永华[1] 宁正祥[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《食品工业》2009年第2期11-14,共4页The Food Industry

基　　金：广东省科技计划支持项目;项目编号:2005A20303002

摘　　要：研究新型絮凝剂及其絮凝-助凝结合新工艺在甜叶菊水提液澄清过程中的作用,详细分析不同絮凝剂的絮凝原理,并对几种絮凝剂的絮凝效果进行比较,提出了替代传统絮凝反应的高效絮凝-助凝新工艺。In this paper, experiments were conducted to study the effect of flocculation in the clarifying treatment of Stevia rebaudiana Bertoni extracts by means of new flocculants and its application technology. The flocculating mechanism of different kinds of flocculants are discussed in detail. Then made comparison of these flocculants for their flocculent effect and chose highly efficient one in stead of traditional flocculation technology.

关 键 词：甜叶菊 絮凝剂 澄清 聚合氯化铝(PAC) 聚丙烯酰胺(PAM) 

分 类 号：TS201[轻工技术与工程—食品科学]