CAJ | 학술논문

采用磷酸法对甘蔗糖蜜进行澄清处理，探讨浓磷酸、静置时间、pH值、保温时间等对还原糖含量的影响，并通过正交实验得到最佳的净化工艺。研究发现，其最佳净化工艺为：糖蜜以1：6水稀释，煮沸过滤后，往滤液中加浓磷酸调pH值至3.5，静置时间为12 h，加氢氧化钙回调使溶液pH值至7.0，在65℃～70℃水浴保温30 min。
채용린산법대감자당밀진행징청처리，탐토농린산、정치시간、pH치、보온시간등대환원당함량적영향，병통과정교실험득도최가적정화공예。연구발현，기최가정화공예위：당밀이1：6수희석，자비과려후，왕려액중가농린산조pH치지3.5，정치시간위12 h，가경양화개회조사용액pH치지7.0，재65℃～70℃수욕보온30 min。
The paper studies the purifying treatment of the sugar cane molasses with Phosphoric acid method. Phosphoric acid, standing time, pH valence and holding time are studied on effects of reducing sugar content. Through the single factor and orthogonal experiment, the best purifying treat-ment process is as fol ows:the molasses are diluted with water at the ration of 1:6, and then boiled and filtered. The filtrate is laid stil for 12 h after ad-justing pH to 3.5 with concentrated H3PO4. After adjusting pH to 7.0 with Ca(OH)2 again, and it is heated for 30 min between 65℃and 70℃.