唐婷范,李琦,陈金足,程昊,李利军

• 1:广西科技大学生物与化学工程学院
• 2:广西糖资源绿色加工重点实验室
• 3:广西柳州螺蛳粉技术创新中心
• 4:蔗糖产业省部共建协同创新中心

摘要(Abstract)：

糖汁清净是制糖工序中的关键工序。文章以NaOH和MgCl_2·6H_2O为原料制备新生氢氧化镁浆，以除浊率和脱色率为评价指标，分别考察新生氢氧化镁投入量、反应温度、糖浆初始pH、絮凝剂聚丙烯酰胺(PAM)用量对赤砂糖回溶糖浆的清净效果。获得的最佳工艺为新生氢氧化镁投入量0.080 g、反应温度35℃、糖浆初始pH 5.00、1%聚丙烯酰胺(PAM)用量2.0 mL,在该工艺条件下赤砂糖回溶糖浆的脱色率为83.1%,除浊率为93.9%,清净效果明显优于商业氢氧化镁。采用扫描电镜(SEM)、X射线衍射仪(XRD)、傅里叶变换红外光谱仪(FT-IR)、比表面积及孔隙度分析仪(BET)、纳米粒度和Zeta电位分析仪对新生氢氧化镁进行表征，结果表明新生氢氧化镁呈不规则颗粒状，晶型结构好，比表面积为61.85 m~2/g,平均孔径为258.69??,粒径为300 nm, Zeta电位为42.40 mV。新生氢氧化镁对赤砂糖回溶糖浆的清净机理主要为静电中和和表面吸附。该研究结果可为发展镁法制糖工艺提供新的参考。

关键词(KeyWords)： 新生氢氧化镁;赤砂糖;清净;脱色率;除浊率

Abstract:

Keywords:

基金项目(Foundation): 广西自然科学基金资助(2019GXNSFDA245025,2025GXNSFHA069196,2022GXNSFAA035490);; 广西糖资源绿色加工重点实验室主任基金资助(GXTZYZR202401)

作者(Author): 唐婷范,李琦,陈金足,程昊,李利军

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