甘蔗糖蜜沉析率的影响因素研究  

Study on the influence factors of precipitation rate of sugarcane molasses

作　　者：苏江滨[1] 徐日益[1] 尚红岩[1] 黄向阳[1] 

机构地区：[1]广州甘蔗糖业研究所广东省生物工程研究所,广东广州510316

出　　处：《广西糖业》2016年第5期26-31,共6页Guangxi Sugar Industry

基　　金：广东省省级科技计划项目(2013B010102002;2014A010107017;2016B070701005);广东省科学院科研平台环境与能力建设专项资金项目(2016GDASPT-0208)

摘　　要：通过酒精聚沉并反复洗涤所得甘蔗糖蜜胶体凝聚物经电镜能谱分析表明,除了粘性蛋白复合物、多糖碳水化合物外,还含有大量的K^+、Ca^(2+)、Na^+盐。由此可反映糖蜜自身所含无机盐可破坏胶粒水化层且中和胶粒电荷,胶粒随后克服分子间阻力并相互碰撞凝聚逐步析出,即表明糖蜜沉析是盐析过程。进一步研究表明,pH、温度、保温时间对糖蜜沉析率基本无影响。在46~66°Bx间,糖蜜沉析率和锤度成正向线性关系,以糖蜜锤度为横坐标(x)、沉析率为纵坐标(y),线性回归方程为y=0.000908x-0.020157,R2=0.9999,温度、保温时间、pH对糖蜜沉析率基本无影响,最佳沉析条件为66°Bx、温度和pH自然、静置半小时,沉析率达3.96%。该沉析法简单、节能、安全且能显著提高甘蔗糖蜜的沉析率。As little as 0.008% of molasses colloids have an unfavorable effect to the yeast cells,therefore it is a useful approach in increasing the alcohol productivity by removing the molasses colloids. SEM- EDS analysis showed that the precipitate formed by alcohol addition consisting of potassium,calcium, sodium salts and colloidal particles. It revealed that precipitation was a complex process mixed with？col- loids and metal sauhs aggregation. In other words,the precipitation process is salting out. Further study showed that pH,temperature and soaking time had few effect on the colloidal precipitation rate. In a range from 46 to 66~Bx,the colloidal precipitation rate rose in step with the molasses brix,the equation was y= 0.000908x-0.020157,R2=0.9999. The optimum conditions for precipitation were leaving the 66° Bx molasses with natural pH for half an hour at the natural temperature,and the colloidal precipitation rate was amount to 3.96%. This method was simple,energy-saving and safe ,which also increased the pre- cipitation rate significantly.

关 键 词：甘蔗糖蜜 胶体凝聚物 盐析 沉析率 

分 类 号：TS249.3[轻工技术与工程—制糖工程]