亚硫酸法甘蔗糖厂澄清工艺条件对蔗汁除酚和脱色效果的影响  

The Effect of Clarification Process Parameters on Phenol Removal and Decolorization of Cane Juice in Sulfitation Cane Sugar Mills

作　　者：何惠欢[1] 梁贤慧 陆登俊[3] 

机构地区：[1]广西工业职业技术学院,南宁530001 [2]广西华蓝设计(集团)有限公司,南宁530011 [3]广西大学轻工与食品工程学院,南宁530004

出　　处：《食品工业》2015年第5期112-115,共4页The Food Industry

基　　金：广西教育厅高校科研项目(LX2014609)

摘　　要：系统研究甘蔗制糖亚硫酸法澄清工艺条件对蔗汁除酚和脱色效果的影响,澄清工艺单因素试验和正交试验结果表明蔗汁除酚率与脱色率的关系不是简单的正相关关系,而是取决于具体澄清工艺参数的变化;蔗汁澄清最佳工艺条件为P2O5总含量为400 mg/kg,预灰p H为6.8,硫熏强度为18 m L,中和p H为7.2。在此条件下,除酚率和脱色率的平均值分别达57.2%和60.8%。The effect of clarification conditions on phenol removal and decolofization of cane juice in sulfitation cane sugar mills have been systematically researched. The results of single factor test and orthogonal test of clarification process showed that the relationship of phenol removal rate and decolorization rate were not positive correlation simply, it depended on the change of specific clarification process parameters. The optimum technological conditions for sugar cane juice clarification was as followings： total P205 content 400 mg/kg, preliming pH 6.8, sulfitation intensity 18 mL, neutralization pH 7.2, and the phenol removal rate and decolofization rate were 57.2% and 60.8%, respectively.

关 键 词：亚硫酸法澄清工艺 蔗汁 色值 总酚含量 

分 类 号：TS244[轻工技术与工程—制糖工程]