用于酿酒的蔗汁澄清工艺研究
|
摘要
通过低温沉降和强制离心沉降技术澄清糖汁的实验研究,分析了影响低温澄清混合汁过程的主要因素——温度、生物絮凝剂添加量和pH,筛选出较好的强制离心沉降条件。在确定蔗汁磷酸总值300mg/kg的条件下,正交实验结果表明,低温沉降的条件为:预灰pH7.3,蔗汁温度为35℃,絮凝剂用量3 mg/kg;强制离心沉降实验条件为:转速5000 r/min(离心力为2319.7 g),离心时间180 s,拟合曲线方程为:y=-233.0ln(x)+694.5,R2=0.993。
This paper studied the clarification of sugarcane juice by means of low temperature sedimentation and forced centrifugal sedimentation. The main factors of the temperature, the amount of bio-flocculants and pH were analyzed. The better conditions of forced centrifugal sedimentation were screened out. Under certain conditions of 300 mg/kg total phosphoric acid in cane juice, the orthogonal experimental results showed that the conditions of low temperature sedimentation were as follows: pH of preliming juice was 7.3, the temperature of cane juice was 35℃, and the amount of bio-flocculants was 3 mg/kg. The experimental conditions of forced centrifugal settlement were as follows: rotational speed was 5000 r/min(centrifugal force was 2319.7 g),centrifugal time was 180 s, curve equation: y=-233.0 ln(x)+694.5, R2=0.993.
This paper studied the clarification of sugarcane juice by means of low temperature sedimentation and forced centrifugal sedimentation. The main factors of the temperature, the amount of bio-flocculants and pH were analyzed. The better conditions of forced centrifugal sedimentation were screened out. Under certain conditions of 300 mg/kg total phosphoric acid in cane juice, the orthogonal experimental results showed that the conditions of low temperature sedimentation were as follows: pH of preliming juice was 7.3, the temperature of cane juice was 35℃, and the amount of bio-flocculants was 3 mg/kg. The experimental conditions of forced centrifugal settlement were as follows: rotational speed was 5000 r/min(centrifugal force was 2319.7 g),centrifugal time was 180 s, curve equation: y=-233.0 ln(x)+694.5, R2=0.993.
引文
[1]保国裕,蓝艳华,朱绍熹.甘蔗原汁红糖的活性营养物与开发应用优势[J].甘蔗糖业,2015(1):30-36.
[2]REIN P,BENTO L,ELIS B.Direct production of white sugar from sugarcane juice or sugar beet juice:US07226511B2[P].2007-06-05.
[3]MAURICIO D J,NOVOA A V,LINARES A F,et al.Antioxidant activity of phenolics compounds from sugarcane(Saccharum officinarum L.)juice[J].Plant Foods for Human Nutrition,2006,61(4):187-92.
[4]CALABIA B P,TOKIWA Y.Production of D-lactic acid from sugarcane molasses,sugarcane juice and sugar beet juice by Lactobacillus delbrueckii[J].Biotechnology Letters,2007,29(9):1329-1332.
[5]DUARTE-ALMEIDA J M,SALATINON A,GENOVESEM I,et al.Phenolic composition and antioxidant activity of culms and sugarcane(Saccharum officinarum L.)products[J].Food Chemistry,2011,125(2):660-664.
[6]糖品统一分析方法国际委员会.糖品分析--国际统一分析方法[M].北京:轻工业出版社,1982.
[7]黄凯,罗英极,何惠欢.甘蔗混合汁低温气浮澄清技术研究[J].食品工业,2015(1):94-96.
[8]广州甘蔗糖业研究所.甘蔗制糖化学管理统一分析方法[M].北京:轻工业出版社,1997:118-119.
[9]王颉.实验设计与SPSS应用[M].北京:化学工业出版社,2007.
[2]REIN P,BENTO L,ELIS B.Direct production of white sugar from sugarcane juice or sugar beet juice:US07226511B2[P].2007-06-05.
[3]MAURICIO D J,NOVOA A V,LINARES A F,et al.Antioxidant activity of phenolics compounds from sugarcane(Saccharum officinarum L.)juice[J].Plant Foods for Human Nutrition,2006,61(4):187-92.
[4]CALABIA B P,TOKIWA Y.Production of D-lactic acid from sugarcane molasses,sugarcane juice and sugar beet juice by Lactobacillus delbrueckii[J].Biotechnology Letters,2007,29(9):1329-1332.
[5]DUARTE-ALMEIDA J M,SALATINON A,GENOVESEM I,et al.Phenolic composition and antioxidant activity of culms and sugarcane(Saccharum officinarum L.)products[J].Food Chemistry,2011,125(2):660-664.
[6]糖品统一分析方法国际委员会.糖品分析--国际统一分析方法[M].北京:轻工业出版社,1982.
[7]黄凯,罗英极,何惠欢.甘蔗混合汁低温气浮澄清技术研究[J].食品工业,2015(1):94-96.
[8]广州甘蔗糖业研究所.甘蔗制糖化学管理统一分析方法[M].北京:轻工业出版社,1997:118-119.
[9]王颉.实验设计与SPSS应用[M].北京:化学工业出版社,2007.