一种甘蔗混合汁无硫二步澄清工艺优化研究  

Optimization of a Two-step Sulfur-free Clarification Process of Sugarcane Mixed Juice

作　　者：谢彩锋[1] 马英群 丁慧敏[1] 杭方学[1] 陆海勤[1] 李凯[1] 

机构地区：[1]广西大学轻工与食品工程学院,南宁530004 [2]中国科技开发院广西分院,南宁530012

出　　处：《食品工业》2016年第7期63-67,共5页The Food Industry

基　　金：桂科重14122003-6

摘　　要：以石灰、磷酸、单宁和Ca(HCO_3)_2作为澄清剂对甘蔗混合汁进行二步澄清处理,通过单因素试验和正交试验确定第二步澄清最佳工艺参数。二步澄清最适工艺参数反应pH 8.6,单宁用量为150 mg/L,1.66%的Ca(HCO_3)_2溶液用量为10 mL/100 mL蔗汁。无硫二步澄清工艺的澄清效果与亚硫酸法的没有显著性差异(p<0.05),满足了白砂糖生产的工艺要求,可解决了我国白砂糖含SO_2问题,对提高了我国食糖食用安全性具有积极意义。Mixed juice of sugarcane was clarified by using lime, phosphoric acid, tannin, and Ca（HCO3）2 solution as clarified agents. The optimum parameters were studied based on single factor experiment and orthogonal experiment. The optimum parameters of the second step clarification were： reaction pH 8.6, tannin dosage 150 mg/L and 1.66% Ca（HCO3）2 solution 10 mL/100 mL mixed juice. There were no obvious significant differences between two-step sulfur-free clarification process and sulfitation clarification process （p 〈 0.05）, which could be used to produce white granulated sugar, and benefit to improve food safety of sugar.

关 键 词：甘蔗 混合汁 无硫 澄清 

分 类 号：TS244[轻工技术与工程—制糖工程]