甘蔗混合汁无硫澄清工艺的澄清效果研究
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摘要
分析无硫澄清工艺的清汁、糖浆与白砂糖理化指标,并通过T检验分析这些物料理化指标与亚硫酸法的差异显著性。同时分析无硫澄清工艺过程Ca_3(PO_4)_2、CaCO_3及单宁钙协同CaCO_3等沉淀物微观结构及吸附蔗汁胶体、色素效果,探讨无硫澄清的除杂脱色原理。结果表明,无硫澄清工艺清汁和糖浆在纯度、色值、还原糖含量等指标T检验p值均大于0.05,而清汁浊度、糖浆电导灰分及浊度的p值小于0.05,表明无硫澄清工艺与亚硫酸法工艺清汁、糖浆在纯度、色值、还原糖含量等关键指标无显著差异,在清汁浊度、糖浆浊度与电导灰分存在显著性差异;所煮制白砂糖不含SO_2,色值为46 IU,浊度21 MAU,水分0.07%,电导灰分0.024%,色值与浊度明显优于亚硫酸法(色值62 IU,浊度38 MAU,表明无硫澄清工艺完全可以满足一级白砂糖生产的工艺要求,且在色值与混浊度更具有优势。从扫描电子显微镜图可知,纯水体系生成的CaCO_3、Ca_3(PO_4)_2和单宁钙沉淀具有明显的晶体结构,晶体间存在许多空隙,且在蔗汁体系生成CaCO_3、Ca_3(PO_4)_2及单宁钙沉淀晶体间绝大多数空隙已全部或大部分被填充,特别单宁钙,空隙数量已显著减少,甚至观察不到,表明上述沉淀物生成时会同步吸附混合汁的胶体、色素等形成共沉淀,从而将它们除去,胶体去除率与脱色率达到46.17%和50.61%,优于亚硫酸法,这可由清汁、糖浆及白砂糖紫外全波扫描图证实。
Qualities of clear juice,syrup and white granulated sugar of sulfur-free clarification process were prepared and determined,the removal rates of colloid and pigment in sugarcane juice by Ca3(PO4)2,CaCO3 and tannin calcium cooperated with CaCO3 generated during sulfur-free clarification process were analyzed,and the microstructure of these precipitates was studies by scanning electron microscope T analysis between sulfur-free clarification process and sulfitation process showed that p values of apparent purity(AP),color value,reducing sugar content of clear juice and syrup were higher than 0.05,whereas the p values of clear juice turbidity and syrup conductivity ash and turbidity were lower than 0.05,which indicated that the difference of AP,color value,reducing sugar content of clear juice and syrup were not significant,but the difference of juice turbidity,syrup conductivity ash content and turbidity were significant. The quality of clear juice and syrup both met with the requirements to produce white granulated sugar. The white granulated sugar of sulfur-free clarification process contained no SO2,and color was 46 IU,turbidity was 38 MAU,moisture content was 0.07 %,ash content was 0.024 %,all quality indicators could meet with requirements of national first-grade white granulated sugar standard,color value and turbidity were obviously better than that of sulfitation process(color 62 IU,turbidity 38 MAU). Figure SEM showed that CaCO3,Ca3(PO4)2 and tannin calcium in pure water had obvious crystal structure,there were many gaps between the crystals,whereas,the voids of these precipitates were filled in with the presence mixed juice,especially tannin calcium,the void had been significantly reduced,even not observed,which indicated that the pigments and colloid matters were absorbed by the precipitates form simultaneously,and precipitate together,resulted in removal of colloid and pigment. The removal rates of colloid pigments were 46.17 % and 50.61 %,better than that of sulfitation process,which was confirmed by UV fulllength wave scan.
Qualities of clear juice,syrup and white granulated sugar of sulfur-free clarification process were prepared and determined,the removal rates of colloid and pigment in sugarcane juice by Ca3(PO4)2,CaCO3 and tannin calcium cooperated with CaCO3 generated during sulfur-free clarification process were analyzed,and the microstructure of these precipitates was studies by scanning electron microscope T analysis between sulfur-free clarification process and sulfitation process showed that p values of apparent purity(AP),color value,reducing sugar content of clear juice and syrup were higher than 0.05,whereas the p values of clear juice turbidity and syrup conductivity ash and turbidity were lower than 0.05,which indicated that the difference of AP,color value,reducing sugar content of clear juice and syrup were not significant,but the difference of juice turbidity,syrup conductivity ash content and turbidity were significant. The quality of clear juice and syrup both met with the requirements to produce white granulated sugar. The white granulated sugar of sulfur-free clarification process contained no SO2,and color was 46 IU,turbidity was 38 MAU,moisture content was 0.07 %,ash content was 0.024 %,all quality indicators could meet with requirements of national first-grade white granulated sugar standard,color value and turbidity were obviously better than that of sulfitation process(color 62 IU,turbidity 38 MAU). Figure SEM showed that CaCO3,Ca3(PO4)2 and tannin calcium in pure water had obvious crystal structure,there were many gaps between the crystals,whereas,the voids of these precipitates were filled in with the presence mixed juice,especially tannin calcium,the void had been significantly reduced,even not observed,which indicated that the pigments and colloid matters were absorbed by the precipitates form simultaneously,and precipitate together,resulted in removal of colloid and pigment. The removal rates of colloid pigments were 46.17 % and 50.61 %,better than that of sulfitation process,which was confirmed by UV fulllength wave scan.
引文
[1]陈子华.锅炉烟道气饱充上浮新工艺在糖厂的应用[J].甘蔗糖业,2010(1):31-34
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[9]杨勇,夏宏义,夏乐晗,等.柿果成熟过程中总酚和缩合单宁含量变化的研究[J].食品科学,2014,35(19):66-71
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[12]Lina Falc觔o,Maria Eduarda M.Araújo.Tannins characterisation in new and historic vegetable tanned leathers fibres by spot tests[J].Journal of Cultural Heritage,2011,12(2):149-156
[13]石闪闪,何国庆.单宁酸及其应用研究进展[J].食品工业科技,2012,33(4):410-412
[14]QIN Xl,LIU YH.Research and application of vegetable tannin in water treatment[J].Industry Water Treatment,2006(6):8-11
[15]周少基,沈美英.一种单宁及其改性物在制糖工艺中的应用:200310103730.6[P].2003-10-26
[16]马英群,谢彩锋,丁慧敏,等.甘蔗混合汁无硫二步澄清工艺的白砂糖质量研究[J].甘蔗糖业,2015(3):23-27
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[20]钱洪智,徐伟,王炫征,等.应用Hach2100AN浊度仪测定水质浑浊度[J].中国卫生检验杂志,2009,19(11):2706-2708
[21]高正卿,陈勇,何桂源,等.一种改进的甘蔗糖厂亚硫酸法新工艺[J].中国糖料,2011(3):54-57
[22]陈维钧,许斯欣.蔗汁清净[M].北京:中国轻工业出版社,2001:105-108
[23]邓先勇,陶胜国.制糖废蜜糖分损失的影响因素及其计算[J].企业科技与发展,2013(15):45-46
[24]中国轻工业联合会.GB 317-2006白砂糖[S].北京:中国标准出版社,2006
[25]林庆生,赖凤英,吴卓霖,等.大幅度降低白砂糖二氧化硫含量的讨论与实践[J].广西蔗糖,2003(2):21-25
[26]霍汉镇.各种非糖分地蔗糖结晶质量的影响及其在生产过程中的变化(上)[J].甘蔗糖业,2015(4):33-39
[2]董毅宏,黄世钊,何华柱,等.糖厂锅炉烟道气二氧化碳的富集及其在亚硫酸法制糖澄清工艺的应用[J].广西大学学报,自然科学版,2009,34(5):631-634
[3]王秀霞,林庆生,赖凤英.白砂糖中二氧化硫的产生原因及降低办法[J].现代食品科技,2006(2):167-169
[4]ZHEN Zhou Zhu,Houcine Mhemdi.Dead end ultra-filtration of sugar beet juice expressed from cold electrically pre-treated slices:Effect of membrane polymer on fouling mechanism and permeate quality[J].Innovative Food Science and Emerging Technologies,2016,36:75-82
[5]JIAN Quan Luo,XIAO Feng Hang,Wei Zhai,et al.Refining sugarcane juice by an integrated membrane process:Filtration behavior of polymeric membrane at high temperature[J].Journal of Membrane Science,2016,509(1):105-115
[6]V Jegatheesan,L Shu,G Keir.Evaluating membrane technology for clarification of sugarcane juice[J].Reviews in Environmental Science and Bio/Technology,2012,11(2):109-124
[7]V Jegatheesan,D D Phong,L Shu,et al.Performance of ceramic micro-and ultrafiltration membranes treating limed and partially clarified sugar cane juice[J].Journal of Membrane Science,2009,327(1):69-77
[8]张亮亮,汪咏梅,徐曼,等.植物单宁化学结构分析方法研究进展[J].林产化学与工业,2012,32(3):107-116
[9]杨勇,夏宏义,夏乐晗,等.柿果成熟过程中总酚和缩合单宁含量变化的研究[J].食品科学,2014,35(19):66-71
[10]顾海峰,李春美,钟慧臻,等.柿子单宁优化提取工艺探讨[J].食品科技,2007,32(2):133-136
[11]谢枫,樊在军,张青林,等.柿单宁在重金属吸附中的应用研究进展[J].华中农业大学学报,2012,31(3):391-396
[12]Lina Falc觔o,Maria Eduarda M.Araújo.Tannins characterisation in new and historic vegetable tanned leathers fibres by spot tests[J].Journal of Cultural Heritage,2011,12(2):149-156
[13]石闪闪,何国庆.单宁酸及其应用研究进展[J].食品工业科技,2012,33(4):410-412
[14]QIN Xl,LIU YH.Research and application of vegetable tannin in water treatment[J].Industry Water Treatment,2006(6):8-11
[15]周少基,沈美英.一种单宁及其改性物在制糖工艺中的应用:200310103730.6[P].2003-10-26
[16]马英群,谢彩锋,丁慧敏,等.甘蔗混合汁无硫二步澄清工艺的白砂糖质量研究[J].甘蔗糖业,2015(3):23-27
[17]章文波,陈红艳.实用数据统计分析及SPSS12.0应用[M].北京:人民邮电出版社,2006:212-215
[18]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,1982:212-213
[19]李墉,郑长庚.甘蔗制糖化学管理分析方法[M].广州:中国轻工总会甘蔗糖业质量监督检测中心,1995:51-54
[20]钱洪智,徐伟,王炫征,等.应用Hach2100AN浊度仪测定水质浑浊度[J].中国卫生检验杂志,2009,19(11):2706-2708
[21]高正卿,陈勇,何桂源,等.一种改进的甘蔗糖厂亚硫酸法新工艺[J].中国糖料,2011(3):54-57
[22]陈维钧,许斯欣.蔗汁清净[M].北京:中国轻工业出版社,2001:105-108
[23]邓先勇,陶胜国.制糖废蜜糖分损失的影响因素及其计算[J].企业科技与发展,2013(15):45-46
[24]中国轻工业联合会.GB 317-2006白砂糖[S].北京:中国标准出版社,2006
[25]林庆生,赖凤英,吴卓霖,等.大幅度降低白砂糖二氧化硫含量的讨论与实践[J].广西蔗糖,2003(2):21-25
[26]霍汉镇.各种非糖分地蔗糖结晶质量的影响及其在生产过程中的变化(上)[J].甘蔗糖业,2015(4):33-39