摘  要  实验以传统的碱性亚硫酸法工艺为基础，针对混合汁采用不同一次加热温度（40℃，50℃，60℃，70℃）和时间（10min，20 min，30 min，40 min）对清汁质量的影响做了研究。实验结果表明：相同的加热时间内，一次加热温度在40℃时，清汁蔗糖分最高，还原糖含量较低，色值最低，但过滤速度最慢，钙盐含量也较高；一次加热温度在50℃、60℃时，其各项指标处于中间状态，但60℃的纯度最高，钙盐含量最低，工艺效果更好；加热温度在70℃时，清汁蔗糖分最低、色值最高，其沉降过滤速度最快。时间对清汁质量的影响尤为显著，加热时间控制在10min～20min之内一次加热温度为 60℃左右时可以达到最佳的工艺效果。 关键词   清汁；蔗糖分；纯度；还原糖；钙盐；色值 influence of different heating temperatures and time on the quality of clarified juice by lu jun abstract   d on the conventional alkaline sulfitation process, the influence of 1st juice heating at different temperatures (40℃, 50℃, 60℃, 70℃) and time (10min, 20 min, 30 min, 40 min) on quality of clarified juice were studied. the results showed that the sucrose and calcareous salt were the highest. the color and the filtering speed were the lowest at 40℃ during the same heating time. the indexes of clarified juice were medium between 50℃ and 60℃, but the effect of clarification was better because of higher purity and lower calcareous salt at 60℃. the sucrose was the lowest, the color and the filtering speed were the highest at 70℃. the quality of clarified juice has a direct bearing about outstanding with heating time, the optimum results of clarification can be achieved at 60℃ and between 10min ~20min. keywords  clarified juice; sucrose; purity; reducing sugar; calcareous salt; color         在制糖生产过程中，为了提高清净效率，除去更多的非糖分杂质，减少糖分损失，提高回收率，通常是采用加灰、加硫、加磷、加热等措施达到工艺技术指标的要求。而在加灰清净过程中，加热是其中一个非常重要的工艺过程。在加热过程中，除了能产生蛋白质变性凝结大量的微细颗粒（包括蔗蜡等）外，还可以把含氮物、少量类脂物及三价氧化物和硅酸等非糖物的主要成分除去。另外,提高温度可以促进各种化学反应，特别是各种钙盐的沉淀析出。[1,2]       有文献报道[3]，在制糖过程