糖浆气浮工艺条件的研究  

Study of Technological Conditions of Syrup Floatation

作　　者：何凤仪[1] 李汴生[1] 李锦生 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]东莞市东糖集团有限公司,广东东莞523243

出　　处：《现代食品科技》2010年第1期76-80,共5页Modern Food Science and Technology

摘　　要：研究了糖浆气浮工艺中磷酸加入量、预灰pH值、硫熏强度、硫熏中和pH值等因素对糖浆脱色率和气浮效果的影响,并对几种因素进行正交试验研究,确定了最佳气浮工艺条件的组合方案,结果表明最佳工艺条件是磷酸加入量为800mg/kg,预灰pH7.5,硫熏强度12ml,硫熏中和pH8.5。The effects of the contents of phosphoric acid, the pH of pre-ash, the intensity of sulfitation, and the pH of sulfitation-neutra on decolorization and floatation of syrup were studied in this paper. The orthogonal test showed that optimum content of phosphoric acid, pH of pre-ash, intensity of sulfitation and neutralisation pH value in sulfitation were 800mg/kg, 7.5, 12ml and 8.5, respectively.

关 键 词：糖浆 气浮 磷酸 硫熏 

分 类 号：TS244[轻工技术与工程—制糖工程]