摘要
为了探索糖汁清浊分流澄清新工艺,研究甘蔗压榨中一压汁、二压汁和混合汁的常规成分、无机成分及氨基酸含量的差异。采用甘蔗制糖统一分析方法、电感耦合等离子体发光光谱仪(ICP-AES)、氨基酸分析仪等检测分析方法。结果发现,一压汁的品质优于混合汁,显著优于二压汁。与一压汁相比:混合汁的纯度低1.53 Gp,色值高35.21%(3 358 IU560),无机成分高16.59%,氨基酸含量高19.00%;二压汁纯度低5.22 Gp,色值高60.24%(5 745 IU560),无机成分高58.07%,氨基酸含量高41.11%。蔗汁中的非糖分主要集中在二压汁中。
In order to investigate the novel cane juice clarification process through the clear and turbid juice distributary, the conventional parameters and contents of mineral components and amino acids of the first expressed juice, second expressed juice and mixed juice were determined and their differences investigated. The standard analytical method for cane suagr process incorporating the ICP-AES , the amino acid analyzer etc. was adopted. The result showed that compared with the first expressed juice , the purity of the mixed juice was lower by 1.53 Gp, the value of color higher by 35.21%（3 358 IU560）, the inorganic component higher by 16.59%, the content of amino acid higher by 19.00%, and the purity of the second expressed juice was lower by 5.22 Gp , the value of color higher by 60.24%（5 745 IU560）, the inorganic component higher by 58.07%, the content of amino acid higher by 41.11%. The quality of the first expressed juice was better than that of the mixed juice and was significantly superior to that of the second expressed juice. The non-sugars were mainly remained in the second expressed juice.
出处
《食品研究与开发》
CAS
北大核心
2015年第13期5-8,共4页
Food Research and Development
基金
广西科学基金项目(2011GXNSFC018006
桂科转1298009-13)
关键词
甘蔗
一压汁
二压汁
混合汁
糖汁分析
sugarcane
first expressed juice
second expressed juice
mixed juice
juice analysis
