镁盐与硫酸盐对蔗汁澄清影响的初步研究  

Effects of magnesium salt and sulphate on mixed juice clarification

作　　者：谢彩锋[1] 马英群[1] 李凯[1] 梁欣泉[1] 陆登俊[1] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《中国甜菜糖业》2012年第3期5-8,共4页China Beet & Sugar

基　　金：基金项目：广西科学研究与技术开发计划项目（桂科攻10100022-20）,广西甘蔗糖业创新平台建设（桂科能10100025）,广西科学研究与技术开发计划项目（桂科攻09321018）;科技部科技人员服务企业行动项目：2009GJE10004）

摘　　要：初步探索了镁、硫酸根对蔗汁澄清的影响及其作用机理。结果表明，镁盐或硫酸根会使蔗汁的沉降速度明显减慢，同时使清汁纯度明显下降，影响程度随镁盐或硫酸盐含量的增加而加强，主要是因为镁盐与硫酸根的存在，使磷酸与钙的反应并没有生成具有优异除杂脱色的磷酸钙而是粘度较大的磷酸复合物，所生成的絮状沉淀物粒度较小且不结实，导致澄清效果变差。Effects of magnesium salt and sulphate on mixed juice clarification and its mechanism were studied. The results indicated that both magnesium salt and sulphate had obvious negative effects on mixed juice clarification, especially settling velocity and apparent purity, and their negative effects become stronger with their contents increase. The main reason could he that the resultant of reaction between phosphoric acid and calcium was a high viscosity and small size complex, not network structure calcium phosphate due to magnesium salt and sulphate existing, which resulted in high settling resistance and poor clarification.

关 键 词：工业磷酸 镁盐 硫酸根 蔗汁 澄清 

分 类 号：TS244.2[轻工技术与工程—制糖工程]