改性磷酸的制备及其对糖汁脱色作用的研究  

Preparation of Modified Phosphoric Acid and Its Decolorization of Mixed Juice

作　　者：李凯[1] 谢彩锋[1] 陆海勤[1] 李红[1] 林金梅[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：《食品研究与开发》2014年第6期59-62,共4页Food Research and Development

基　　金：基金项目：广西自然基金项目(0778006-15);广西科技开发计划项目(桂科能10100025)

摘　　要：研究开发一种新型的糖用脱色剂——改性磷酸,即在磷酸分子上接上带有正电荷的氨基基团(-R4N+),加强蔗汁澄清中磷酸钙沉淀的电中和作用,有效将蔗汁中带负电的胶体、色素等非糖份除去,提高澄清效率。试验表明,相对于未改性的磷酸,改性磷酸能更有效除去蔗汁中的酚类物质、铁等非糖份,提高澄清效率,简纯度提高0.59,脱色率提高17.43;同时还能减少硫磺、絮凝剂等用量,对提高糖品质量和糖份收回,降低生产成本具有积极意义。This research had prepared a modified phosphoric acid used in the cane sugar juice as decolorant by modified traditional industrial phosphoric acid. The amino positive charges （-R4N＋）of the modified phosphoric acid could enhance the neutralization between calcium phosphate and colorants and colloids , which both was negative charges of cane juice, resulted better clarification. Compared with traditional industrial phosphoric, the different purity between mixed juice and clear juice was increased by 0.59, the decolorization rate of modified phosphoric acid was increase by 17.43%, and decrease the other clarifying agents to create the economic effect.

关 键 词：改性磷酸 制糖 脱色 混合汁 

分 类 号：TS241[轻工技术与工程—制糖工程]