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当前位置: 首页 > 文章 > 甘蔗糖蜜沉析率的影响因素研究 广西糖业 2016 (5) 26-31
Position: Home > Articles > Study on the influence factors of precipitation rate of sugarcane molasses Guangxi Sugar Industry 2016 (5) 26-31

甘蔗糖蜜沉析率的影响因素研究

作  者：
苏江滨;徐日益;尚红岩;黄向阳
单  位：
广州甘蔗糖业研究所广东省生物工程研究所
关键词：
甘蔗糖蜜;胶体凝聚物;盐析;沉析率
摘  要：
通过酒精聚沉并反复洗涤所得甘蔗糖蜜胶体凝聚物经电镜能谱分析表明,除了粘性蛋白复合物、多糖碳水化合物外,还含有大量的K~+、Ca~(2+)、Na~+盐。由此可反映糖蜜自身所含无机盐可破坏胶粒水化层且中和胶粒电荷,胶粒随后克服分子间阻力并相互碰撞凝聚逐步析出,即表明糖蜜沉析是盐析过程。进一步研究表明,pH、温度、保温时间对糖蜜沉析率基本无影响。在46~66°Bx间,糖蜜沉析率和锤度成正向线性关系,以糖蜜锤度为横坐标(x)、沉析率为纵坐标(y),线性回归方程为y=0.000908x-0.020157,R2=0.9999,温度、保温时间、pH对糖蜜沉析率基本无影响,最佳沉析条件为66°Bx、温度和pH自然、静置半小时,沉析率达3.96%。该沉析法简单、节能、安全且能显著提高甘蔗糖蜜的沉析率。
译  名：
Study on the influence factors of precipitation rate of sugarcane molasses
作  者：
Su Jiang-bin;Xu Ri-yi;Shang Hong-yan;Huang Xiang-yang;Guangzhou Sugarcane Industry Research Institute;
关键词：
sugarcane molasses;;colloidal agglomerate;;salting out;;precipitation rate
摘  要：
As little as 0.008% of molasses colloids have an unfavorable effect to the yeast cells,therefore it is a useful approach in increasing the alcohol productivity by removing the molasses colloids. SEM-EDS analysis showed that the precipitate formed by alcohol addition consisting of potassium、calcium、sodium salts and colloidal particles. It revealed that precipitation was a complex process mixed with?colloids and metal saults aggregation. In other words,the precipitation process is salting out. Further study showed that p H、temperature and soaking time had few effect on the colloidal precipitation rate. In a range from 46 to 66°Bx,the colloidal precipitation rate rose in step with the molasses brix,the equation was y= 0.000908x-0.020157,R2=0.9999. The optimum conditions for precipitation were leaving the 66°Bx molasses with natural p H for half an hour at the natural temperature,and the colloidal precipitation rate was amount to 3.96%. This method was simple、energy-saving and safe,which also increased the precipitation rate significantly.

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