磷酸-蔗糖钙法对糖汁清净作用的研究

Study on the effect of phosphoric acid-sucrose calcium method on the purification of sugar juice

赤砂糖回溶糖浆采用磷酸-蔗糖钙法进行澄清脱色,考察了糖浆pH值、反应温度、中和汁pH值以及反应时间对糖浆澄清脱色的影响。结果表明,用磷酸调节赤砂糖回溶糖浆pH值至3.00、反应温度35℃,以蔗糖钙溶液中和至pH值为7.20,反应5 min,脱色率可达61.8%,除浊率达到96.6%。结合X衍射图谱、扫描电镜图以及光学显微图像,对澄清脱色机理进行了探讨。

This paper studied the clarification and decolorization of the syrup of the brown sugar by phosphoric acid-sucrose calcium method.The effects of syrup pH,reaction temperature,neutral juice pH and reaction time on the clarification and decolorization of the brown sugar redissolved syrup were investigated.The results showed that the brown sugar redissolved syrup was adjusted to 3.00,the reaction temperature was 35℃,the sodium sucrose solution was neutralized to pH 7.20,and the reaction was allowed to proceed for 5 min.The decolorization rate was 61.8%and the turbidity was 96.6%.The mechanism of clarifying decolorization was discussed by means of X-ray diffraction,scanning electron microscope and optical microscope.