甘蔗最终糖蜜制备食用液体糖的工艺研究  

Study on the Process of Preparing Edible Liquid Sugar from Sugarcane Final Molasses

作　　者：李美玲 王卓琳 黎庆涛[1] 戴宇超 李明星 LI Mei-ling;WANG Zhuo-lin;LI Qing-tao;DAI Yu-chao;LI Ming-xing(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China)

机构地区：[1]广西大学轻工与食品工程学院

出　　处：《中国调味品》2019年第12期111-116,共6页China Condiment

基　　金：广西壮族自治区科学技术厅重大专项计划（14122003-4）

摘　　要：将糖蜜稀释5倍,再经超滤和离子交换清净处理后,通过真空浓缩制得液体糖。超滤实验表明,采用8kDa的超滤膜在0.16MPa的跨膜压力下处理70min有最佳超滤效果。4种经验模型对超滤过程的膜通量变化情况的拟合结果显示滤饼形成模型拟合效果最好(R^2=0.97926)。离子交换实验表明,选择HZ016-D202树脂组,当两者体积比为1∶1、进料量为50mL、进料流速为1.5BV/h时可获得最好的脱盐脱色效果。清净后的样品吸光度和电导率显著降低,再经真空浓缩制得液体糖,其主要理化指标不仅满足了QB/T 4093-2010对全蔗糖液体糖的要求,且甜度和口感更佳。The molasses is diluted 5 times,and after being cleaned by ultrafiltration and ion exchange,liquid sugar is obtained by vacuum concentration.Ultrafiltration experiments show that the optimal ultrafiltration effect is obtained by using an ultrafiltration membrane of 8 kDa at a transmembrane pressure of 0.16 MPa for 70 min.The fitting results of the four empirical models on the membrane flux change in the ultrafiltration process show that the filter cake formation model has the best fitting effect(R^2=0.97926).Ion exchange experiments show that the best desalting and decolorizing effect is obtained when HZ016-D202 resin group is selected,the volume ratio of the two resins is 1∶1,the sampling amount is 50 mL,and the sampling flow rate is 1.5 BV/h.The absorbance and conductivity of cleaned sample are significantly decreased,and then liquid sugar is obtained by vacuum concentration.Its main physical and chemical indicators not only meet the requirements of QB/T 4093-2010 for full sucrose liquid sugar,but have better sweetness and mouthfeel.

关 键 词：甘蔗最终糖蜜 超滤 离子交换 经验模型 液体糖 

分 类 号：TS245.1[轻工技术与工程—制糖工程]