| 一种原生态红糖澄清工艺的研究 |
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| 引用本文： | 陆海勤,李凯,苏佳廷,梁欣泉. 一种原生态红糖澄清工艺的研究[J]. 广西蔗糖, 2014, 0(3): 27-32 |
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| 作者姓名： | 陆海勤 李凯 苏佳廷 梁欣泉 |
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| 作者单位： | 广西大学轻工与食品工程学院,广西南宁530004 |
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| 基金项目： | 基金项目：广西科技攻关项目（原生态糖的开发与工艺研究,桂科攻11107004-3）. |
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| 摘 要： | 研究了以壳聚糖作为混合汁澄清剂,采用上浮澄清技术,对混合汁进行澄清处理,在提高清汁质量时,尽可以保存营养成分。结果显示,壳聚糖上浮澄清的清汁浊度比土法红糖的降低了81.68%,清汁酚含量比亚硫酸法的高18.5%,氨基氮高10.7%,蛋白质高26.7%,淀粉降低20.8%;其最佳澄清工艺条件为一次加热至40℃,壳聚糖添加量80mg/L,500目筛网过滤。
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| 关 键 词： | 原生态红糖 土法红糖 壳聚糖 亚硫酸法 |
Research on clarification process of one original ecology brown sugar |
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| Lu Hai-qin,Li Kai,Su Jia-ting,Liang Xin-quan. Research on clarification process of one original ecology brown sugar[J]. Guangxi Sugarcane & Canesugar, 2014, 0(3): 27-32 |
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| Authors: | Lu Hai-qin Li Kai Su Jia-ting Liang Xin-quan |
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| Affiliation: | ( Institute of Light Industry and Food Engineering, Guangxi University, Nanning 530004) |
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| Abstract: | The chitosan was studied as a mixed juice clarifying agent without other chemical additives. In order to reserve sugarcane juice nutrition ingredient and the original ecological features,improve the quality of juice,remove the sugarcane chaff,the chitosan was added into to the mixed juice floating clarification. In contrast with the traditional brown sugar process and traditional sulfitation process,this study can remain most of nutrition in-gredient in the sugarcane, and reduce turbidity. |
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| Keywords: | Original ecological brown sugar Traditional brown sugar Chitosan Traditional sulfitation process |
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