葡聚糖在制糖生产过程中的影响  

Effects of glucan on sugar production

作　　者：苏丽 温惠宇 谢凌波 Su Li;Wen Hui-yu;Xie Ling-bo(Cofco Chongzuo Sugar Co.,Ltd.,Chongzuo 532200,China)

机构地区：[1]中粮崇左糖业有限公司,广西崇左532200

出　　处：《广西糖业》2021年第5期24-28,共5页Guangxi Sugar Industry

摘　　要：葡聚糖是L.M.肠膜明串珠菌与蔗糖反应的产物,对甘蔗制糖生产产生不良的影响,在甘蔗制糖工艺过程中无法避免存在葡聚糖的影响,基本上贯穿于整个生产工艺流程。葡聚糖主要从原料、澄清、煮糖和造蜜等方面影响产糖率,需在源头上尽量减少葡聚糖含量,以达到减少葡聚糖对后续工段影响的目的。Dextran is the product of the reaction between Leuconostoc and sucrose,which has a negative impact on the sugar industry,the influence of dextran cannot be avoided in the sugar process,which basically runs through the entire production process flow.The influence of dextran on the sugar yield is mainly caused by raw materials,clarification,boiling sugar,molasses making,etc.,and reducing the dextran content needs to be reduced at the source as much as possible to achieve the purpose of reducing the influence of dextran on subsequent sections.

关 键 词：葡聚糖 产糖率 原料 甘蔗 澄清 煮糖 造蜜 

分 类 号：TS244[轻工技术与工程—制糖工程]