淀粉糖生产过程中滤渣组分性质的测定研究

Determination of the component properties of filter residue in the process of starch sugar production

采集多个批次果葡糖液和啤酒糖液的滤渣样品,观测其显微形态,进行红外分析并测定它的粗脂肪、蛋白质和灰分等指标,发现滤渣干物质主要为粗脂肪、蛋白质和糖,果葡糖浆滤渣的灰分含量低,啤酒糖浆过滤时添加硅藻土,其滤渣中灰分含量最大,降低了二次利用价值。分析测定其中的粗脂肪的脂肪酸组成和DSC相变性质,它们的脂肪酸组成均为棕榈酸、硬脂酸、亚油酸和亚麻酸,含量接近,棕榈酸和亚油酸合计达95%左右,在室温下为固态,与玉米油不同。

Batches of filter residues samples for glucose liquid and beer starch sugar were collected. Their microscopic morphology and infrared analysis were carried out, the essential components such as crude fat, protein and ash were determined. The results found that the dry matter of filter residue were mainly crude fat, protein and sugar. The ash content of fructose syrup residue was low. The diatomaceous earth was added to filter beer syrup, the content of ash was largest, reducing the value of secondary utilization. The fatty acid composition and the DSC phase change properties of the crude fat were determined. Their fatty acid compositions were all palmitic acid, stearic acid, linoleic acid and linolenic acid. Their content were proximity. The contents of palmitic acid and linoleic acid were close to 95%, solid at room temperature, and different from corn oil.