葡聚糖对煮糖及白砂糖晶体形态的影响

Effects of Dextran on Boiling and White Sugar Crystal Morphology

葡聚糖是高分子高粘度多糖,对制糖生产过程危害很大。通过使用小型试验型真空煮糖设备煮制含有不同葡聚糖的糖浆,分析糖膏粘度、煮糖时间、提糖率及观察蔗糖晶体形态,研究煮糖物料中含不同浓度的葡聚糖对煮糖操作及白砂糖晶形的影响。结果表明:葡聚糖浓度增大,会增大糖膏粘度,延长煮糖时间,降低提糖率,改变蔗糖晶体形态甚至出现针状晶体;高分子量葡聚糖比低分子量葡聚糖对煮糖影响更大。

Dextran is a kind of polysaccharide, a macromolecule and high viscosity material. It can do great harm in the sugar producing process. Using a small experimental vacuum equipment to cook syrup containing different dextran, this paper analyzed the massecuite, boiling time, sugar extraction rate, observed the sucrose crystal morphology, studied the influence of boiled sugar material containing different concentrations of dextran to the operation of boiling sugar and sugar crystal morphology. The results showed that dextran concentration increases will increase the viscosity of massecuite, prolong boiling time, reduce the sugar extraction rate, change sucrose crystal morphology even cause acicular crystals to appear. High molecular weight dextran has greater influence on boiling sugar than low molecular one has.