酶提高低质量原糖加工效率的应用  

Application of enzyme improving processing efficiency of low quality raw sugar

作　　者：赵路 吴鹏 刘宝龙 宋宵因 Zhao Lu;Wu Peng;Liu Bao-long;Song Xiao-yin(Suzhou Kunlan Bio-technology Co.,Ltd.,Suzhou,Jiangsu 215123)

机构地区：[1]苏州昆蓝生物科技有限公司,江苏苏州215123

出　　处：《广西糖业》2021年第5期20-23,共4页Guangxi Sugar Industry

摘　　要：文章简述了部分原糖在加工过程中,糖浆黏度大,废蜜率高,糖分损失多,生产效率低。通过应用制糖专用复合酶,降解原糖中淀粉、α-葡聚糖和果胶等多聚糖物质,降低了糖浆黏度,缩短了煮糖时间,提高了煮糖效率,有效的解决了因原糖质量差产生的问题。使用复合酶后,生产效率更高,产糖率提高了0.81%,废蜜产率下降1.19%。In the processing of some raw sugars,the viscosity of syrup is large,the yield of molassesis high,the loss of sugar is much,and the production efficiency is low.Through the application of special complex enzyme for sugar production,the polysaccharide substances such as starch,α-glucan and pectin in raw sugar are degraded,the viscosity of syrup is reduced,the time of boiling sugar is shortened,the efficiency of boiling sugar is improved,and the problems caused by poor quality of raw sugar are effectively solved.After the use of the complex enzyme,the production efficiency is higher,the sugar yield is increased by 0.81%,and the yield of molasses is decreased by 1.19%.

关 键 词：原糖 黏度 制糖专用复合酶 产糖率 废蜜产率 

分 类 号：TS244[轻工技术与工程—制糖工程]