N,O-羧甲基壳聚糖澄清甘蔗混合汁的工艺研究  

Process Study on Cane Mixed Juice Clarification with N, O-Carboxymethyl Chitosan

作　　者：何惠欢[1] 任勤[2] 谢志荣[3] 刘继栋[2] 陆登俊[2] 

机构地区：[1]广西工业职业技术学院,南宁530001 [2]广西大学轻工与食品工程学院,南宁530004 [3]南宁糖业股份有限公司明阳糖厂,南宁530227

出　　处：《食品工业》2016年第3期110-113,共4页The Food Industry

基　　金：广西教育厅高校科研项目(LX2014609);广西科技开发计划项目(桂科重14122004-2)

摘　　要：研究采用N,O-羧甲基壳聚糖对甘蔗混合汁进行澄清处理,考察了磷酸用量、羧甲基壳聚糖用量、二次加热温度、絮凝剂PAM用量等因素对澄清效果的影响,通过正交试验优化澄清工艺,在磷酸用量(以P2O5总含量计)350 mg/kg蔗汁、羧甲基壳聚糖用量500 mg/kg蔗汁、二次加热温度75℃、絮凝剂PAM用量3 mg/kg蔗汁条件下,纯度差和脱色率的平均值分别为1.76%和65.72%。结果表明,N,O-羧甲基壳聚糖对甘蔗混合汁具有良好的澄清效果,为探索蔗汁清净新工艺提供了理论依据。Cane mixed juice clarification with N, O-carboxymethy chitosan was studied. The effects of clarification on the dosage of phosphoric acid, dosage of carboxymethy chitosan, second heating temperature and dosage of PAM were investigated. The juice clarification process was optimized by the orthogonal test, and the optimal clarified conditions are as following： Phosphoric acid 350 mg/kg juice, carboxymethy chitosan 500 mg/kg juice, PAM 3 mg/kg juice, under 75 ℃. In the optimal condition, the average juice purity difference and decolorization ratio value were 1.76% and 65.72%, separately. The results showed that N, O-carboxymethy chitosan had a good clarification effects, and this study provided theory basis for a new cane juice clarification technology.

关 键 词：羧甲基壳聚糖 甘蔗混合汁 澄清 脱色 

分 类 号：TS244[轻工技术与工程—制糖工程]