食用糖浆生产工艺中甜高粱秸秆中糖类提取工艺的研究

N. Husiatynska, N. Hryhorenko, O. Kalenyk, Mykola Husiatynskyi, S. Teterina
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引用次数: 2

摘要

为了提高目标产品的质量和产量,有必要加强从甜高粱秸秆中提取糖物质的工艺。分析了甜高粱加工工艺中糖物质提取的现有技术。提出了一种榨取含糖物质的联合技术,即压榨和扩散榨汁。给出了高粱秸秆榨汁压榨工艺的优化结果。根据压榨程度、秸秆中固体和糖的初始含量等因素,建立了产物和糖的物质平衡方程。设计了一种榨汁率、榨饼率和总糖含量的计算方法,根据该方法,秸秆初榨可保证榨汁率在25 ~ 35%之间,榨饼率平均为75 ~ 65%,含糖量在60%以上。实验证明,采用逆流工艺从压榨饼中提取糖类物质,可保证原料中糖类物质的完全提取。确定了该工艺的合理参数。在66-70°C的温度和20分钟的时间下,可以得到固体含量为13.0%,总糖含量为11.10%,纯度为85.38%的提取物。为了加强甜高粱植物原料中糖物质的提取,提高提取工艺的技术水平,并在工业条件下实施所设计的方法,进行了研究。在食品工业中进一步实施这些结果,可以使生产各种含糖产品成为可能,包括有机产品和作为食品中糖的天然替代品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Studying the Process of Extracting Sugary Substances from the Stalks of Sweet Sorghum in the Technology of Making Food Syrups
The need to intensify the process of extracting sugar substances from sweet sorghum stalks in order to improve the quality and yield of the target product has been substantiated. Existing techniques of sugar substance extraction used in sweet sorghum processing technologies have been analyzed. The application of a combined technique for extracting sugary substances has been proposed implying the production of pressed and diffusion juice. The results of optimizing the press technique of juice extraction from sorghum stalks are given. The equations of material balance of products and sugars have been built, depending on such factors as the degree of pressing, the initial content of solids and sugars in the stalks. A procedure for calculating the yield of pressed juice, cake, and the content of total sugars has been devised, according to which the preliminary pressing of the stalks ensures the extraction of juice in the range of 25‒35 %, the yield of the pressed cake is 75‒65 % on average, with a sugar content exceeding 60 %. It has been experimentally established that the use of the anti-current process of extraction of sugar substances from the pressed cake ensures their complete extraction from raw materials. The rational parameters for this process have been defined. At a temperature of 66–70 °C and a duration of 20 minutes, it is possible to obtain an extract whose content of solids is 13.0 %, total sugars ‒ 11.10 %, and whose purity is 85.38 %. The research was carried out in order to intensify the extraction of sugar substances from sweet sorghum plant raw materials, to improve the technical level of the extraction process, and implement the devised method under industrial conditions. Further implementation of these results in the food industry could make it possible to establish the production of a wide range of sugar-containing products, both organically and as a natural substitute for sugar in food products.
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