膜技术分离脱脂乳中酪蛋白胶束和乳清蛋白工艺的研究  

Research on clarification and decolorization of waste sugar solution of preserved sweet potato

作　　者：陈洁兰[1] 赵力超[1] 

机构地区：[1]华南农业大学,广东广州510642

出　　处：《食品工业科技》2009年第9期236-239,共4页Science and Technology of Food Industry

摘　　要：研究了甘薯果脯废糖液果胶酶澄清及活性炭脱色工艺，利用单因素和正交实验分别确定了果胶酶澄清的最佳工艺以及活性炭脱色的最佳工艺。结果表明，果胶酶用量0．035％，pH3．0，温度40℃，澄清80min的效果最好，透光率可达91．4％；为进一步降低糖液色度，添加2％活性炭，75℃保温搅拌60min，糖液脱色率达到64．22％，透光率迭到96．4％。处理后糖液可应用于果脯循环利用或清型饮料加工，从而实现废糖液的综合利用。The methods of clarifying and decolorization of waste sugar solution which was produced in the process of preserved sweet potato were studied.The optimal conditions of sugar solution clarification using pectinase were： 0.035% pectinase, pH 3.0,temperature at 40℃, and time for 80min, light transmission rate could reach 91.4%.The optimal conditions of sugar solution clarification using active carbon were：2% active carbon,temperature at 75℃ and time for 60min, the decolorization rate could reach 64.22%, light transmission could reach 96.4%.The results could supply technological support for reusing sugar solution in the production of preserved sweet potato.

关 键 词：甘薯 废糖液 果胶酶 澄清 脱色 

分 类 号：TS209[轻工技术与工程—食品科学]