降低绵白糖中5-羟甲基糠醛含量的研究

研究了绵白糖生产用转化糖浆制备过程中影响5-羟甲基糠醛（5-HMF）形成、蔗糖转化率以及糖浆色值的因素,并通过正交试验,优化出酸法水解蔗糖生产转化糖浆的工艺条件,即糖浆锤度为75°B,pH值1．5,温度75℃,反应时间60min。在优化条件下每百克转化糖浆含有3．02mg5-HMF,糖浆色值为93．9IU,蔗糖转化率达到91．5％。     

pH对白砂糖转化糖浆色值的影响

色值是转化糖浆的一个重要质量指标。它直接影响到绵白糖的质量,本文比较了不同水解pH值及中和pH值对转化糖浆制备工程色值的影响,并选择了转化糖浆制备过程的最佳pH值。     

转化糖浆用阴树脂脱色试验

绵白糖必须要含有一定量的转化糖,以保持绵软性和提高甜度。绵糖中的转化糖,一般是以液体转化糖浆,在干燥前加入绵糖中,因此要求转化糖浆中的还原糖含量须高一些。用国产阳树脂和阴树脂制造转化糖浆的试验证明转化率不高,仅40—50％。而用盐酸转化,转化率一般可达90％以上。在制造转化糖浆时,因为在加热、中和过程中,要增加色值,一般要增加1—4倍。     

卫星糖厂改进转化糖浆系统设备布置

我厂扩建前(200t/d)转比糖机位于底层,料糖人工搬运,转化糖浆用耐酸泵(两台电动机7.5kw)送到6m层转化糖浆贮箱;在簸送机往提升机送糖时流加转化糖浆。按700t/d扩建方案,1.2m~3转化糖机移置靠     

制转化糖浆工艺条件的试验

转化糖浆的色值,直接影响绵糖质量。我们在化验室试验了制得转化率高、色值低的转化糖浆的工艺条件。转化温度将原料糖(含转糖<0.08％)加水溶成70°Bx的糖浆,分别在70、75、80、85℃下恒温转化,化学纯盐酸(比重为1.19)     

影响转化糖浆质量的因素及控制方法

0前言 我公司改制前只生产砂糖,改制后为适应市场的需要而生产绵糖,因绵糖与砂糖的本质区别是绵糖中需加入转化糖浆,故转化糖浆的制造就成为生产当中的关键.由于我们对转化糖浆的制备从理论上缺乏认识,从实践上缺少经验,导致在生产当中制作的转化糖浆色值高,影响了成品糖的质量,故我公司针对这种情况认真的做了分析和研究,从试验当中找到正确的方法,现将试验结果与大家共同探讨.     

高麦芽糖浆使用探讨

糖浆作为啤酒生产的辅助原料,在国际上早已广泛应用。目前国内有许多糖浆生产企业,开发了啤酒专用糖浆。我公司在利用啤酒专用糖浆,降低成本方面取得了一些经验。1.糖浆的种类糖浆的种类很多,有低、中、高转化糖浆,高麦芽糖浆,低聚麦芽糖浆和大麦糖浆等。啤酒生产中使用较多的是大麦糖浆和高麦芽糖浆。     

利用生物转化方法从甘蔗废糖蜜生产转化糖浆

甘蔗废糖蜜经稀释后（按１：４加水），利用大孔阴离子交换树脂脱色，得到略显黄色的糖浆溶液，其蔗糖的回收率为７８．３１％。糖浆经浓缩使其蔗糖浓度达到２０％－２５％后，再利用固定化市售活性干酵母将其转化为含果糖２５％－３０％的可食用转化糖浆，转化率为６７．４０％以上。结果１００ｇ甘蔗废糖蜜可生产出６０－６５ｇ的转化糖浆。     

果葡糖浆在饮料中的应用

一、果葡糖浆的生产原理及型号果葡糖浆是用淀粉为原料,经过α—淀粉酶液化,葡萄糖淀粉酶糖化,得到葡萄糖溶液,然后用葡萄糖异构酶进行转化,将一部分葡萄糖转变为含有一定数量果糖的糖浆。因为糖分组成主要是果糖和葡萄糖,所以称为果葡糖浆(又名高果糖浆、异构糖浆等)。     

白砂糖转化糖浆的转化率快捷测定

本文在分析蔗糖和转化糖的比施光性质的基础上，介绍了白砂糖生产转化糖浆的转化率忆人捷测定和计算式，并将这一方法绘制成计算图，使用该方法可以方便地对绵白糖生产转化糖浆的制备过程进行测控。     

转化糖浆中5—羟甲基糠醛的形成

研究了转化糖浆生产过程中影响5－羟甲基糖醛（5－HMF）形成的因素,并通过正交试验和单因素试验,优化出蔗糖酸水解生产转化糖浆的较优工艺条件,即蔗糖水解液质量分数为72．7％,PH值2．0,温度80度,反应时间90min。在优化条件下每百克转化糖浆中5－HMF的含量为1．6mg,总还原糖的质量分数为78．2％。     

The Interrelationship between Agricultural Food Crops for the Production of Sweeteners

Historically, sugar cane and sugar beets were the two major food crops that have furnished extractable sucrose as a basic sweetener need of millions throughout the world. With the revolutionary advances in enzyme technology witnessed since 1967 on corn starch, a new sweetener development is emerging that has a potential to furnish the multitudes with a natural sweetener which for all practical purposes is equivalent to the product obtained upon hydrolysis of sucrose, namely, invert. This enzymatic innovation for the conversion of corn syrup to high fructose corn syrup, is closing the gap between sweeteners from beets and cane and a high fructose syrup or an invert produced not only from corn syrup, but from any agricultural food crop rich in starch such as wheat, rice, potato or tapioca. Sucrose, invert and high fructose syrup now converge to meet the demand in furnishing energy and sweetness to the millions throughout the world.     

Effect of invert sugar on the drying kinetics and water mobility of osmosed‐air dried cantaloupe

Effect of partially replacing sucrose with invert sugar on drying kinetics of osmosed cantaloupe was evaluated using four levels of invert sugar (0, 5, 10 and 15% (v/v)) to partially replace sucrose syrup at 50 °Brix. The osmosed samples were then dried at 60 °C. The osmosed cantaloupe without invert sugar exhibited the fastest drying rate. The drying rate decreased with increasing amounts of invert sugar. An increase in the degree of water binding to invert sugar is the most likely explanation for this effect and is supported by the observed decrease in the NMR relaxation time. The use of invert sugar could reduce water activity of final product but not significantly improve overall appearance. Six different mathematical models were tested for their goodness of fit with experimental data. Modified Henderson and Pabis model was found to give the best fit and was able to predict the drying time accurately.     

Libyan Date Syrup (Rub Al-Tamr)

Representative samples of date syrup were obtained from the local market and analysed. The chemical composition and some characteristics of these samples were investigated. The reducing sugars of the syrup comprised about 95% of its total sugars content. The major sugars present were glucose—48.70%, fructose-45.21%, and sucrose—6.09%. Furthermore, the coloring matters of date syrup were isolated, separated and further investigated. It was concluded that the color groups, degradation products of reducing sugars, melanoidines, and iron-polyphenolic complexes, contributed to the color of date syrup. The melanoidine-type compounds, which comprised the major part of syrup colorants, showed a low selective adsorption tendency on both charcoal and anion resins. An efficient clarification of date syrup has been achieved by the use of calcium phosphate precipitation. The results obtained may be of help in devising industrial processes for the utilization of dates, abundantly grown in Libya, in the production of “Total invert liquid sugar” with multiple commercial uses of its own.     

Effect of carbohydrate structure on glucose utilization and biosynthesis of lipids, proteins and glucagon in rats]

It was established that utilization of labelled glucose depended on food carbohydrate structure. Saccharose increased 1.5-fold the labelling of lipids in the liver and lowered insignificantly glycogen labelling. Similar quantity of invert sugar sharply reduced glycogen labelling. When starch was substituted for corn syrup lipid labelling increased two-fold, while glycogen labelling decreased down to 26% of the control level. Lipid/glycogen labelling ratio in saccharose feeding was 2, in invert sugar--4, in corn syrup--17.     

Microbiological, physicochemical and sensory quality of maple syrup aseptically packaged in paper-based laminate

Quality of maple syrup packaged in paper-based laminate at 82°C or room temperature (25°C) was evaluated and compared to a reference syrup packaged in glass bottles stored at 4°C. to prevent microbial growth and blown containers, maple syrup must be heated at 82°C before packaging. Significant pH decrease related to storage temperature was similar to the observation of other authors for glass bottles and cans. Syrup in laminate cartons stored at 4°C, had higher transmittance measurements with time, but at higher storage temperatures, browning effect related to caramelization of sugars balances this transmittance increase. Changes in invert sugar level were significant only in syrup packaged in laminate at 25°C and stored at 23°C and 37°C and were related to the microbial growth. Physicochemical changes were not large enough to affect the overall quality of the product. 'Burnt sugar' off-flavour was detected for samples stored at 37°C. Packaging maple syrup in paper-based laminate at 82°C is an economic alternative to glass bottles, while maintaining a good quality product.     

Discrimination and classification of adulterants in maple syrup with the use of infrared spectroscopic techniques

Food adulteration is a profit‐making business for some unscrupulous manufacturers. Maple syrup is a soft target for adulterators owing to its simplicity of chemical composition. The use of infrared spectroscopic techniques such as Fourier transform infrared (FTIR) and near‐infrared (NIR) as a tool to detect adulterants such as cane and beet invert syrups as well as cane and beet sugar solutions in maple syrup was investigated. The FTIR spectra of adulterated samples were characterised and the regions of 800–1200 cm^?1 (carbohydrates) and 1200–1800 and 2800–3200 cm^?1 (carbohydrates, carboxylic acids and amino acids) were used for detection. The NIR spectral region between 1100 and 1660 nm was used for analysis. Linear discriminant analysis (LDA) and canonical variate analysis (CVA) were used for discriminant analysis, while partial least squares (PLS) and principal component regression (PCR) were used for quantitative analysis. FTIR was more accurate in predicting adulteration using the two different regions (R² > 0.93 and 0.98) compared with NIR (R² > 0.93). Classification and quantification of adulterants in maple syrup show that both NIR and FTIR can be used for detecting adulterants such as pure beet and cane sugar solutions, but FTIR was superior to NIR in detecting invert syrups. © 2002 Society of Chemical Industry     

Discrimination and classification of adulterants in maple syrup with the use of infrared spectroscopic techniques

Food adulteration is a profit‐making business for some unscrupulous manufacturers. Maple syrup is a soft target of adulterators owing to its simplicity of chemical composition. In this study the use of Fourier transform infrared (FTIR) spectroscopy and near‐infrared (NIR) spectroscopy to detect adulterants such as cane and beet invert syrups as well as cane and beet sugar solutions in maple syrup was investigated. The FTIR spectrum of adulterated samples was characterised and the regions 800–1200 cm^?1 (carbohydrates) and 1200–1800 and 2800–3200 cm^?1 (carbohydrates, carboxylic acids and amino acids) were used for detection. The region between 1100 and 1660 nm in the NIR spectrum was used for analysis. Linear discriminant analysis (LDA) and canonical variate analysis (CVA) were used for discriminant analysis, while partial least squares (PLS) and principal component regression (PCR) were used for quantitative analysis. FTIR was more accurate in predicting adulteration using two different regions (R² > 0.93 and >0.98) compared with NIR (R² > 0.93). Classification and quantification of adulterants in maple syrup show that NIR and FTIR can be used for detecting adulterants such as pure beet and cane sugar solutions, but FTIR was superior to NIR in detecting invert syrups. © 2003 Society of Chemical Industry