甘蔗糖厂降低亚硫酸法产品残硫量的初步研究  

Primary Study of Residual Sulfur Content of Sulfitation Sugar Mill Product

作　　者：韦宇[1,2] 李岩[1] 卢家炯[1,2] 黎庆涛[1,2] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530000 [2]广西大学糖业工程技术中心,广西南宁530000

出　　处：《现代食品科技》2010年第2期180-183,共4页Modern Food Science and Technology

摘　　要：通过配制模拟糖汁,根据亚硫酸法工艺原理将混合汁中复杂的成分简化为蔗糖、还原糖、多酚类物质和含氨基物质,通过实验研究了L30澄清助剂(主要由亚硫酸氢钙和柠檬酸组成)的澄清作用,并确定其最佳配比及其添加量,其中亚硫酸氢钙为400mg/L,柠檬酸为60mg/L。在该最优添加水平下,模拟糖汁的色值降低了30.72%,纯度提高了1.00AP,浊度降低了34.16%,SO2含量降低了70.53%。According to principles of the sulfitation process, the sophisticated ingredients in mixed juice are simplified as sucrose, reducing sugar, polyphenol and some substance containing amino groups and stimulant juice was made. Results showed that the highest clarification effect of L30 auxiliary （Mainly composition of calcium bisulfite and citric acid） was achieved under the following optimum conditions： 400 mg/L of calcium bisulfite and 60 mg/L of citric acid, under which the color of simulate juice was reduced by 30.72% and the purity was enhanced by 1.00AP. Besides, the turbidity was reduced by 34.16% and the purity of SO2 was reduced by 70.53%.

关 键 词：SO2 亚硫酸法 澄清 甘蔗糖厂 

分 类 号：TS245.1[轻工技术与工程—制糖工程]