新型甜味剂三氯蔗糖的研究

研究了三步法合成三氯蔗糖的新工艺,确定了各步最佳反应条件:蔗糖-6-乙酯回流温度93℃和反应时间7h;向反应体系中加入甲苯作为共溶剂,使DMF使用量下降了三分之二,降低了生产成本;采用氯化亚砜与DMF生成的Vilsimier试剂进行氯化,三氯氧磷与蔗糖-6-乙酯在1∶10时,氯化效果最好,反应具有操作简单,反应时间短,避免使用吡啶和剧毒的光气。探索了氯化后不经三氯蔗糖单酯结晶提纯,直接制备三氯蔗糖的新方法,通过大孔树脂柱,得到了纯度大于95%的产品,终产率高于37%。     

新型甜味剂三氯蔗糖在食品加工中的应用

本文对三氯蔗糖的物理化学特性、特点及其在食品加工中作为甜味添加剂应用做了详细的论述。     

最新开发的强力甜味剂—三氯蔗糖

最新开发的强力甜味剂──三氯蔗糖郑建仙（华南理工大学，广州，５１０６４１）０引言由于蔗糖相对来说比较便宜，分子中又带有许多活性羟基团，因此，常被用来作化学改性研究的最好原料以寻求一种新的甜味衍生物。４，１＇，６＇－三氯－４，１＇，６＇－三脱氧半乳蔗糖...     

超级甜味剂三氯蔗糖的开发与研究

三氯蔗糖在很多用途方面可替代蔗糖,是迄今为止开发出来的一种最为理想的强力甜味剂,甜度大约是蔗糖的400～800倍,其甜味纯正;有广泛的pH稳定范围和热稳定性.介绍了三氯蔗糖的甜味特性、物理性质和产生甜味的原因以及它在食品工业上的开发研究和应用.     

三氯蔗糖的特性及其在食品加工中的应用

对三氯蔗糖的物理化学特性，特点及其在食品加工中为甜味剂的应用作了详细论述。     

改善三氯蔗糖稳定性的研究

三氯蔗糖作为强力甜味剂,具有甜度高、甜味特性好、安全性高等突出优点,但是在保存的过程中不可避免的会产生气味。本文研究了通过加入缓冲剂、调节溶液pH和改变最终产品含水量等方法改善三氯蔗糖产品的稳定性。      

改善三氯蔗糖稳定性的研究

三氯蔗糖作为强力甜味剂,具有甜度高、甜味特性好、安全性高等突出优点,但是在保存的过程中不可避免的会产生气味。本文研究了通过加入缓冲剂、调节溶液pH和改变最终产品含水量等方法改善三氯蔗糖产品的稳定性。     

Effect of a new sweetening agent from Stevia rebaudiana on animals]

Animals received saccharol adequate (by sweetness) to sugar, and in 10- and 50-fold increased amounts. The data of chronic 10-month experiments studied in the time course after 2, 5, 10 months have permitted a conclusion that saccharol included into the ration during long periods, does not produce a significant effect on the parameters of metabolic processes and morphological picture of the internal organs in test animals. Saccharol in 50-fold increased amounts inhibits the activity of oxidative phosphorylation in the hepatic tissue of rats.     

Alternative sweetening of yoghurt

The influence of different sweeteners on the quality of yoghurt was studied using a sucrose sweetened yoghurt as the reference. The alternative sweeteners used were xylitol, sorbitol, fructose, cyclamate and saccharin. The sweeteners were added to the yoghurt either prior to or after incubation. The influence of xylitol and sorbitol were studied more closely by investigating their growth retarding effects on the yoghurt culture. The quality of the yoghurt varieties was evaluated by pH, titratable acidity, viscosity, microbiological quality, sensory properties and storage stability.
All the sweeteners used were suitable for sweetening of yoghurt after incubation. However, saccharin could be used only when mixed with xylitol to cover its disturbing bitter aftertaste when used alone.
Sweetening with sorbitol prior to incubation was problematic. To obtain a suitable sweetness of the yoghurt 15% of sorbitol had to be added. This amount retarded the growth of the yoghurt culture so greatly that no acid, aroma or coagulation was formed in the product. Even a concentration 7% made the yoghurt significantly different from the normal yoghurt. The sweetness of yoghurt prepared with less than 7% of sorbitol is very slight. Consequently, sorbitol is not suitable for use as the only sweetener in pre-sweetened yoghurt. However, its use was possible in combination with sucrose. Xylitol proved to be a good yoghurt sweetener for pre-incubation sweetening, in spite of a slight retarding effect on the growth of the bacteria. At 8% concentration, which was the most preferred, the retarding effect of xylitol was negligible.     

淀粉糖化工艺及关键技术

该文概述国内外淀粉糖发展概况,简要介绍淀粉糖化中各种酶功能,商业化酶制剂特性;异构化糖制取时液化、糖化、异构化酶反应工艺条件,及色层分离、脱色、脱盐等精制关键技术要点。     

双氧噁噻嗪钾的应用

<正> 随着消费市场趋向于追求营养丰富、有益健康而又独具风味的食品,现今大部分食品及饮料生产商都在不断钻研各种无糖、低卡路里的食品与饮料,其中一个重要的配方是使用各种新型的高甜度甜味剂,以取代传统的天然糖类物质。由诺维公司研制称为素力(Sunett)的双氧(口恶)噻嗪钾(Acesulfame K),便是被广泛应用的甜味剂之一,还在不断地开发更新更广的应用领域,以期满足各个食品行业的需要。     

Study of physiological and toxic effects of a sweetening agent stevioside (review of the literature)

The review consist of modern data of physiologic and toxic effects on organism of sweetening stevioside with low energy value. His sweetening is considered by the most of investigators as not toxic, not mutadenic and not cardinogenic one.     

新型涂料印花粘合剂JP的应用研究

采用改性的方法,合成了一种新型的涂料印花粘合剂JP,将其应用于棉织物的印花,通过正交实验得到了JP用于棉织物涂料印花的最佳工艺。用该工艺进行印花,织物的摩擦牢度可提高1级,皂洗牢度提高0．5级,并且织物手感柔软滑爽。     

Detection of Clostridium botulinum in natural sweetening.

Various sugar products were examined for contamination with C. botulinum spores. Type A, B and C spores were detected in three of 56 samples of sugar for apiculture, which may attest the significance of bee-feed as a source of contamination of honey. The heavy contamination of honey with C. botulinum spores sometimes encountered, however, can not be explained unless some other factors, e.g., that allowing germination and multiplication of the spores somewhere during honey production, are found. Type A spores were detected in some samples of raw sugar and molasses and also in two of 41 samples of brown sugar lump, but not in refined sugar or other various samples taken at a sugar factory or in sugar cane left on the field in Okinawa. The fact that some natural sweetenings are contaminated with C. botulinum spores, even in low concentrations, may be food-hygienically important.     

发酵甜味汁在食醋生产中的应用

在食醋生产中添加0．5‰的发酵甜味汁效果最佳,一方面使用方便,而且安全健康,同时还能改善食醋的风味和口感,另一方面降低了食醋的生产成本,促进食醋生产的健康发展。     

一种新型脱墨剂在书刊纸脱墨中的替代

为了降低废纸脱墨的成本,在生产中用新型脱墨剂来代替现用脱墨剂。通过实验,对工艺流程中不同测量点的脱墨浆进行物理性能分析,实验结果证明在生产系统成浆质量稳定提高的前提下,新型脱墨剂用量比现用脱墨剂用量降低,可以有效替代现用脱墨荆。     

新型保油剂的研制

根据不同胶体的性质,选择合适的胶体进行复配试验,研究其对火腿肠制品产生的保油效果.通过在火腿肠制品中进行试验,得出最佳复配胶的比例为:瓜尔豆胶:黄原胶:卡拉胶＝4:1:1.