大豆糖蜜澄清工艺的研究  

Clarifying Technology of Soybean Molasses

作　　者：刘洋[1] 高玉荣[1] 王长远[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《农产品加工（下）》2010年第8期19-21,共3页Farm Products Processing

基　　金：大庆高新区创新基金研发项目(DQGX08YF037)

摘　　要：为了利用大豆糖蜜发酵生产单细胞蛋白,对大豆糖蜜的澄清工艺进行了研究。以除浊率和脱色率为指标,研究了稀释浓度、加酸种类、pH值、加热温度对大豆糖蜜澄清效果的影响。结果表明,加酸种类对澄清效果影响不显著,稀释浓度、pH值、加热温度对大豆糖蜜澄清效果影响显著。最佳澄清工艺条件为:在大豆糖蜜质量分数15%,用磷酸调pH值至3.5,在80℃恒温水浴30min,大豆糖蜜的除浊率为99.24%,脱色率为95.18%。To be used as substrate for producing single cell protein, the clarification process of soybean molasses is studied. Effects of diluted concentration, kinds of acids, pH and temperature on clarification are researched by using decolorization rate and turbidity removal rate as indicators. The results show that the effect of acids is not significant and that of diluted concentration, pH and temperature are significantly. The optimal clarifying conditions of soybean molasses： dilute concentration of 15%, pH 3.5, inoculated at 80 ℃ for 30 min are determined by single factor experiments. Under these conditions, the turbidity removal rate of soybean molasses is 99.24%, and the decolorization rate is 95.18%.

关 键 词：大豆糖蜜 澄清 除浊率 脱色率 

分 类 号：TS209[轻工技术与工程—食品科学]