硅酸镁-石灰乳法对原糖回溶糖浆脱色性能的研究

Study on the Decolorization Performance of Raw Sugar Re-dissolved Syrup by Magnesium Silicate-lime Milk Method

采用复分解沉淀法制备新生硅酸镁,通过X射线衍射图谱、X射线能谱分析、扫描电镜和红外吸收光谱技术对样品的形貌和结构进行表征。以原糖回溶糖浆为研究对象,探讨硅酸镁对原糖回溶糖浆的脱色性能,并以脱色率为指标,考察硅酸镁用量、脱色温度、脱色时间、吸附pH对原糖回溶糖浆脱色性能的影响。结果表明,在硅酸镁用量0.2%、吸附温度50℃、吸附时间1 h、pH 11.00时,硅酸镁对糖汁的脱色率为80.47%。结果表明,硅酸镁-石灰乳法对糖汁具有较理想的澄清脱色性能,在原糖清净脱色方面具有一定的应用前景。

The nascent magnesium silicate was prepared by metathesis precipitation method, and the morphology and structure of the samples were characterized by X-ray diffraction, X-ray energy spectrum analysis, scanning electron microscopy and infrared absorption spectroscopy. The decolorization performance of magnesium silicate on raw sugar syrup was studied by taking the raw sugar syrup as the research object. The effects of magnesium silicate dosage, decolorization temperature,decolorization time and adsorption pH on the decolorization performance of raw sugar syrup were investigated by taking the decolorization rate as the index. The results showed that when the dosage of magnesium silicate was 0.2%, the adsorption temperature was 50 ℃, the adsorption time was 1 h, and the pH was 11.00, the decolorization rate of magnesium silicate to sugar juice was 80.47%. The results showed that the magnesium silicate-lime milk method had ideal clarification and decolorization performance for sugar juice, and had a certain application prospect in the purification and decolorization of raw sugar.