[1]宁方尧,梁 勇,何惠欢,等.用于酿酒的蔗汁澄清工艺研究[J].甘蔗糖业,2019,(02):050-54.
 NING Fang-yao,LIANG Yong,HE Hui-huan,et al.Study on Clarification Technology of Sugarcane Juice for Winemaking[J].Sugarcane & Canesugar,2019,(02):050-54.
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用于酿酒的蔗汁澄清工艺研究
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《甘蔗糖业》[ISSN:1005-9695/CN:44-1210/TS]

卷:
期数:
2019年02期
页码:
050-54
栏目:
研究与开发
出版日期:
2019-04-30

文章信息/Info

Title:
Study on Clarification Technology of Sugarcane Juice for Winemaking
文章编号:
1005-9695(2019)02-0050-05
作者:
宁方尧梁 勇何惠欢黄 凯*
(广西工业职业技术学院,广西南宁530001)
Author(s):
NING Fang-yao LIANG Yong HE Hui-huan HUANG Kai
(Guangxi Vocational & Technical Institute of Industry, Nanning, Guangxi 530001)
关键词:
全汁利用生物絮凝剂低温澄清离心沉降
Keywords:
Whole juice utilization Bio-flocculants Low temperature clarification Centrifugal sedimentation
分类号:
TS244+.2
文献标志码:
A
摘要:
通过低温沉降和强制离心沉降技术澄清糖汁的实验研究,分析了影响低温澄清混合汁过程的主要因素——温度、生物絮凝剂添加量和pH,筛选出较好的强制离心沉降条件。在确定蔗汁磷酸总值300 mg/kg的条件下,正交实验结果表明,低温沉降的条件为:预灰pH 7.3,蔗汁温度为35℃,絮凝剂用量3 mg/kg;强制离心沉降实验条件为:转速5000 r/min(离心力为2319.7 g),离心时间180 s,拟合曲线方程为:y=-233.0ln(x)+694.5,R?=0.993。
Abstract:
This paper studied the clarification of sugarcane juice by means of low temperature sedimentation and forced centrifugal sedimentation. The main factors of the temperature, the amount of bio-flocculants and pH were analyzed. The better conditions of forced centrifugal sedimentation were screened out. Under certain conditions of 300 mg/kg total phosphoric acid in cane juice, the orthogonal experimental results showed that the conditions of low temperature sedimentation were as follows: pH of preliming juice was 7.3, the temperature of cane juice was 35℃, and the amount of bio-flocculants was 3 mg/kg. The experimental conditions of forced centrifugal settlement were as follows: rotational speed was 5000 r/min(centrifugal force was 2319.7 g), centrifugal time was 180 s, curve equation: y=-233.0ln(x)+694.5, R?=0.993.

参考文献/References:

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相似文献/References:

[1]李雨虹,曾练强,马 步,等.生物絮凝剂的制备及其在蔗汁澄清的应用探索[J].甘蔗糖业,2015,(05):033.
 LI Yu-hong,ZENG Lian-qiang,MA-Bu,et al.Preparation of Bioflocculant and Its Application in Clarification Process of Sugarcane Juice[J].Sugarcane & Canesugar,2015,(02):033.

备注/Memo

备注/Memo:
收稿日期:2018-11-07;修回日期:2019-03-20
基金项目:广西教育厅中青年教师基础能力提升项目(KY2016YB712)
作者简介:宁方尧(1977-),硕士,研究方向:制糖生产过程强化;E-mail:83168721@qq.com
*通讯作者:黄凯,博士,副教授,研究方向:碳水化合物绿色加工;E-mail:huangkai820216@163.com
引文格式:宁方尧,梁勇,何惠欢,等. 用于酿酒的蔗汁澄清工艺研究[J]. 甘蔗糖业,2019(2):50-54.
更新日期/Last Update: 2019-04-29