With novel quartus ammonium cationic bagasse cellulose as clarifying agent of sugar juice, a series of tests carried out was presented in this paper.On the basis of monofactorial tests, the orthogonal test was designed and analysed using SPSS software.Purity improvement rate(PIR) and color value reduction rate(CVRR) were chosen as two research indicators.The optimal clarification parameters were found as follows:react temperature 80℃, and the quartus ammonium group cationic bagasse cellulose dosage 0.4g per 100mL sugar juice, contact time 40 minutes , pH 8.
The oligo-xylose was produced from the bagasse.Response surface methodology was designed for the optimal condition by factors and levels.Results indicated that when the bagasse was heated with microwave at 0.9MPa for 17min and subsequently hydrolysed with 0.7% xylanase,the content of reducing sugar reached 9.21mg/ml.The TLC demonstrated that xylobiose and xylotriose were the main components in the hydrolysate.
As a kind of biocatalysts, enzyme, which extensively applied in the food production, has mild condition of reaction and prominent characteristics such as efficiency, the specificity and so on. The applications of several kinds of enzymes such as α-Amylase, pectinase, SOD etc. To the process of cold beverage were introduced and predicts its direction of development, the future development of this technique were reviewed.
