甘蔗亚硫酸法制糖过程中的灰分及其对生产的影响  

Ash Content in Sulfitation Process and Its Effect on Production

作　　者：刘桂云 柳颖 常国炜 梁达奉 LIU Gui-yun;LIU Ying;CHANG Guo-wei;LIANG Da-feng(Guangdong Provincial Bioengineering Institute（Guangzhou Sugarcane Industry Research Institute）/Guangdong Key Lab of Sugarcane Improvement ＆ Biorefinery,Guangzhou 510316;Guangxi Sugar Industry Research and Development Center,Guangxi State Farms Sugar Industrial Group Company Limited,Nanning 530002)

机构地区：[1]广东省生物工程研究所(广州甘蔗糖业研究所)广东省甘蔗改良与生物炼制重点实验室,广东广州510316 [2]广西农垦糖业集团股份有限公司广西糖业研发中心,广西南宁530002

出　　处：《甘蔗糖业》2018年第3期24-29,共6页Sugarcane and Canesugar

基　　金：广东省酶制剂与生物催化工程技术研究中心项目;广东省科技计划项目(2016A010105011);广西科技计划项目(桂科AB16380099)

摘　　要：制糖生产中的灰分是无机非糖分的总称,是生产物料的主要成分之一,其含量过多会影响蒸发煮糖设备和产品质量,增加糖蜜糖分损失等。随着制糖过程的进行,物料中灰分成分和含量会发生变化。本文介绍了亚硫酸法糖厂制糖原料、在制品、产品及副产品中灰分情况、灰分对制糖生产的影响,以期为降低灰分对制糖生产的负面影响和减少产品中灰分含量提供参考和依据。The ash in the sugar production was a generic term for the inorganic non-sugars, which was one of the main components of the production material. High levels of ash had a bad influence on evaporation equipment and pan boiling system, reduced quality of the products, increased sugar loss of molasses. Ash composition and content would change with the process of sugar production. The ash content of sugar raw materials, work-in-process, products and by-products, the effect of ash on sugar production were introduced in this paper, in order to provide reference and basis for reducing the negative effects of ash in sugar production and the ash content in the products.

关 键 词：灰分 亚硫酸法 制糖生产 产品质量 

分 类 号：TS249[轻工技术与工程—制糖工程]