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用白糖代替酸作胶乳凝固剂,就是从胶乳中加入白糖经水解作用后,生成单糖而被细菌吸收利用,产生大量的多种有机酸质胶乳达到凝固目的。通过对无氨与含氨胶乳用白糖凝固的大量试验,初步得出不同胶乳凝固浓度、不同凝固气温、不同氨含量适宜凝固用糖量的回归方程。并进行了验证试验。在无氨胶乳的正交试验中得出凝固时间、凝固浓度、凝固用糖量的最优工艺条件和影响凝固效果的主要因素。试验还表明,只要凝固剂用量适宜,白糖凝固与酸凝固胶乳其干胶回收率没有明显差异,白糖凝固所得产品其塑性保持率比醋酸凝固高,颜色较浅,其它质量指标无差异。
Sugar instead of acid as a latex coagulant, that is, adding sugar from the latex after hydrolysis, generating monosaccharides and bacterial absorption and utilization, resulting in a large number of a variety of organic acid latex to achieve the purpose of coagulation. Through a large number of tests on coagulation of non-ammonia and ammonia-containing latex with sugar, the regression equations of different latex coagulation concentration, different freezing temperature and different ammonia content for coagulation sugar were obtained. And conducted a verification test. In the orthogonal experiment without ammonia latex, the optimum conditions for the setting time, the concentration of coagulation, the amount of sugar for coagulation and the main factors affecting the coagulation effect were obtained. The experiment also showed that as long as the dosage of coagulant is suitable, there is no obvious difference between the recovery rate of the dried sugar of the coagulated sugar and the coagulated latex. The plastic retention ratio of the coagulated product is higher than that of the coagulated acetic acid, the color is lighter, and the other quality indexes are not different.