The Preparation And Characteristic Of Sweet Lfavour In The Sugarcane Molasses

As one of the major by-products in sugar industry, sugarcane molasses is mainlyconsisted of sugars, sweet flavor, pigments, collides, inorganic ash and so on. And sugars aremainly composed by sucrose, glucose and fructose. The consistency of molasses is about80oBx, but it is difficult to be crystallized with so many impurities. As molasses containssubstantial pigments with sweet flavor, the additional values of molasses can be remarkablyenlarged, on the premise that these pigments can be separated from molasses and added intosoy sauce、beverage and so on.First, the thesis begins with an analysis of the components in molasses. On the base ofHPLC-RID method, the respective content of sucrose, glucose and frucose is detected to be254.32mg/mL,68.00mg/mL, and91.28mg/mL. The consistency of molasses is78.8oBx,while the content of K+is about44.8mg/mL. Through the GC/MS analysis, it can beconcluded that the major volatile matters of molasses are derivants of furan、furfurol、pyranone and so forth.Second, the ultrafiltration process of molasses is studied. It is illustrated that the majorflavour and color substances range from10kDa to100kDa. And the relation between therepeat time of ultrafiltration and the filtration rate of sugars is taken into such account thatwhen the repeat time of ultrafiltration reached5times, the filtration rate of sugar can reach97%. Two samples are separated from molasses through ultrafiltration, they are the samples of10kDa-50kDa(sample A) and50kDa-100kDa(sample B), the main flavour substances of thetwo samples are ketones, alcohols, lipid. Sample A can reach51052.63EBC of color intensity,3.84of red index and6.32of yellow index. Sample B can reach67368.42EBC of colorintensity,3.38of red index and5.54of yellow index. They all satisfy the marketingrequirements.Then, the stability of samples is studied. Such analysis claims that being stable betweenpH3-7, the samples have good thermostability. But after citric acid、hydrogen peroxide andVC are added to the sample solution, its absorbancy drops.Referenced to relevant standards, typical properties of samples were researched, there isno5-HMF and4-MEI in the samples, and the production is positive charged. Both the twosamples have high salt tolerance.As to the antioxidant activity of samples, it is detected that the samples have highoxidation resistance, and can be used as food additive with antioxidation fuction.Lastly, the structure of sample is discussed. Judging from the infrared spectrogram of the two samples, it is convinced that the IR spectrum of the two samples were basically the same,both including hydroxyl, aldehyde group, ketone group and furanoid.