【摘要】 传统制糖工艺通过添加电解质的方式达到澄清的目的,不仅增加了食糖的加工成本,且残留在成品糖中的化学助剂成分还将成为食糖安全隐患。广西大学绿色制糖团队经过20年不断地试验研究,成功研发出适用于甘蔗混合汁澄清的糖用陶瓷膜,并逐步实现了小试、生产规模化以及产品多样化。更多还原

【Abstract】 Traditional clarification process adopts chemical clarification procedure with addition of electrolytes to break the stable colloidal system to precipitate the non-sugar impurities.The large consumption of chemicals showed increasingly costs of processing and the probably existed residual chemicals is becoming a safety threaten. After 20 years of constantly test research,the team of green processing of sugar industry of Guangxi University has developed a sugar ceramic membrane for clarification of sugarcane mixed juice,and has gradually achieved small trials,production scale,and product diversification.更多还原