制糖、浓汁及再熔磺化处理对甜菜糖品质的影响规律

V. Gorodetsky, S. Semenikhin, N. Daisheva, N. Kotlyarevskaya
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引用次数: 0

摘要

众所周知,为了获得高质量的结晶糖(Extra和TS1),有必要确保生产尽可能低颜色的浓缩含糖中间体,因为正是这些中间体直接决定了所得结晶糖的颜色。在实验室研究了用不同试剂,即酸酐和亚硫酸氢钠,对浓缩中间体——浓汁和糖浆B+C进行磺化处理对甜菜糖质量的影响。已经确定,与亚硫酸氢钠相比,使用二氧化硫对浓缩中间体进行磺化处理可使其颜色减少更多——分别从996,70 ICUMSA单位减少到830,30 ICUMSA单位和857,30 ICUMSA单位。用不同的浓缩中间体试剂进行磺化处理,可以降低糖的颜色。因此,根据颜色指数,在实验室条件下,根据GOST 33222-2015的要求,从亚硫酸处理获得的样品中获得的糖对应于TS1类,而从未经处理的样品中获得的糖对应于TS2类。因此,在危急情况下,磺化处理可以提供质量更高的糖类。已经确定,在长期储存(长达100天)的浓缩含糖中间体中,它们的颜色会增加,然而,与亚硫酸氢钠处理相比,使用二氧化硫的初步亚硫酸氢处理在储存期间提供了最小的颜色增加。贮藏100 d后,颜色相对于初始值的增加分别为18.46和36.26%。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Identification of influential patterns of sulfitation treatment of sugar production thick juice and remelt on the beet sugar quality
It is well known that in order to obtain crystalline sugar of a high quality category (Extra and TS1), it is necessary to ensure the production of concentrated sugar-containing intermediates with the lowest possible color, since it is these intermediates that directly determine the color of the resulting crystalline sugar. Laboratory studies have been carried out on the effect of sulfitation treatment using various reagents, namely, sulfurous anhydride and sodium bisulfite, of concentrated intermediates – thick juice and remelt syrup B+C of sugar production on the quality of beet sugar. It has been established that the sulfitation treatment of concentrated intermediates using sulfur dioxide provides a greater reduction in their color compared to sodium bisulfite – from 996,70 to 830,30 and 857,30 ICUMSA units respectively. It has been established that sulfitation treatment with using various reagents of concentrated intermediates provides a decrease in the color of sugar. So, according to the color index, sugar obtained in laboratory conditions from samples obtained using sulfitation treatment, according to the requirements of GOST 33222-2015, corresponds to category TS1, and obtained from an untreated sample, to category TS2. Thus, in a critical situation, sulfitation treatment can provide sugar with a higher quality category. It has been established that during long-term storage (up to 100 days) of concentrated sugar-containing intermediates, their color increases, however, preliminary sulfitation treatment using sulfur dioxide provides the smallest increase in color during storage, compared with treatment with sodium bisulfite. The increase in color after 100 days of storage relative to the initial values was 18,46 and 36,26%, respectively.
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