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％。     

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。     

利用产黄青霉制备高活力蔗糖转化酶

利用产黄青霉发酵法制备具蔗糖转化酶活力的生物催化剂，制备工艺简单，无需特殊提纯手段。该酶制剂经研究表明：以10％蔗糖为底物，于37℃，pH7．0±0．5条件下，经6h连续转化可将10％蔗糖溶液完全转化为转化糖浆，其转化率达到100％。     

沙棘饮料工艺研究

以沙棘为主要原料,经调配、均质、杀菌等工序加工制成复合饮料。通过单因素、正交实验对产品风味、稳定性进行了研究。结果表明：原料配比（体积比）为沙棘浆：桃浆：水=3：7-90;质量分数70％糖浆的体积分数为6％,0．5g／L甜蜜素溶液的体积分数为5％,500g／L柠檬酸的体积分数为O．18％;最适稳定剂配方（以质量分数计）为单甘脂0．05％,蔗糖酯0．1％,黄原胶0．15％。     

蔗糖水解物合成GCA的研究

研究利用蔗糖水解物合成ＧＣＡ（２－甲基－５－（Ｄ－阿糖四羟基丁基）－３－甲酸忆 喃），对蔗糖水解及转化为糖浆浓缩的条件进行了探讨，利用正交实验对转化糖交与乙酰乙酸乙酯反应合成ＧＣＡ的工艺条件进行优化，取得了较好的结果。     

5-羟甲基糠醛在F-55果葡糖浆贮存过程中的变化研究

5-羟甲基糠醛(HMF)作为影响果葡糖浆风味的异味化合物之一,在贮存过程中的变化很可能直接影响到果葡糖浆制成品口感的好坏。研究了HMF在F-55果葡糖浆贮存过程中的变化情况,结果表明温度升高会导致HMF含量在40 d后达到最高峰。果葡糖浆在低温条件下贮存,且贮存期控制在40 d内,可减少HMF对糖浆质量的影响。     

麦苗汁营养酸奶的研制

通过单因素和正交试验对麦苗汁营养酸奶的配方和最佳发酵工艺条件进行优化,并对产品质量作出评价。研究表明,麦苗汁酸奶的最佳配方（在原料乳的基础上）：麦苗汁添加量为5％,蔗糖添加量为8％（均为质量分数）,同时加入质量分数为0、2％的PGA和0．1％CMC—Na：最佳发酵工艺条件为温度42℃,发酵时间4h。在此工艺条件下制备的麦苗汁营养酸奶具有感官品质佳、稳定性好和营养丰富等特点。     

颗粒活性炭固定床精制F-90果葡糖浆的工艺

研究采用颗粒活性炭固定床精制F-90果葡糖浆的工艺,利用颗粒活性炭的吸附特性,去除F-90果葡糖浆中影响品质的不良物质5-羟甲基糠醛(HMF)。通过单因素试验分别考察温度、流速、初始p H值对HMF去除率的影响,得到最优水平分别为:温度70℃、流速1.0 BV/h、p H 5.2;并且发现在使用颗粒活性炭去除F-90果葡糖浆中HMF的体系中,存在着一定的吸附平衡关系。采用Design Expert 8.0.6设计响应面试验,以HMF去除率为响应值进行分析,考察温度、糖浆初始p H值和流速对HMF的综合影响,得知各因素对其影响的显著性大小依次为:初始p H值温度流速;优选出最佳工艺条件为:温度69.5℃、流速0.9 BV/h、p H 5.1。经过验证试验测得HMF的去除率为87.05%,与预测值基本吻合,回归模型拟合度较好。     

糖浆气浮工艺中蔗糖转化损失的探讨

用不纯糖液中蔗糖水解的经验公式算出在ＰＨ＝６．２，温度为８０℃，停留时间４０ｍｉｎ下糖浆气浮中蔗糖转化损失为０．０２８８％，２０００ｔ／ｄ厂一天损失蔗糖７１．５ｋｇ。用雅塘，上思等糖厂生产实绩 说明，糖浆气浮工艺可提高糖浆纯度，降低干泥糖度，减少废蜜产率及纯度，提高煮炼收回收。使用气浮工艺而增加的停留时间引起的蔗糖转化量是很小的。     

蔗糖水解物合成药性物质GCA的研究

蔗糖水解物合成药性物质GCA的研究──许喜林等,福建糖业,1998（2）,7～9本文研究了以蔗糖为原料合成一种药性物质GCA的工艺过程,主要内容包括：（1）蔗糖酸化水解条件的研究;（2）转化糖浆的浓缩;（3）转化糖浆与乙酸乙酸乙酯反应合成GCA的研究,并用正交试验法对工艺条件进行了优化,此最佳工艺条件同样适用于葡萄糖直接与乙酸乙酸乙酯反应合成GCA;（4）GCA的结果与文献相符,证明产物为GCA。蔗糖水解物合成药性物质GCA的研究     

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.     

Sucrose Degradation Under Model Processing Conditions

ABSTRACT: During raw and refined sugars processing, chemical changes occur that affect yield and end product color. Model sucrose solutions of 65 and 15 brix were treated with invert sugar levels of 0 to 4%, adjusted to pH 6 to 9, then processed 85 7deg;C for 0 to 6 h. Sucrose loss was correlated with changes in invert sugar concentration under acid conditions. Invert sugars concentrations were correlated with color development under alkaline conditions. At both 65 and 15 brix sucrose, and pH below 7.5, samples showed a 25% increase in invert sugars from acid hydrolysis. Sucrose loss was 1.6% with 3% invert sugar present. At pH 8.5 and higher, color increased in direct correlation with invert sugar concentrations.     

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.     

提高转化糖浆质量的研究

转化糖浆的质量受多种因素的影响 ,通过实验 ,确定了制备转化糖浆的最佳工艺条件 ,经工厂生产使用 ,证明这些选择是可行的     

Production of inverted sucrose syrup using yeast cells adhered to polyethylenimine treated cotton threads

Yeast cells containing invertase were immobilized on cotton thread waste through adhesion using polyethylenimine (PEI). Cells adhered strongly and were not eluted by change in temperature, ionic concentration or on continuous use for the hydrolysis of sucrose syrup. About 4.4 g of cells could be bound to 10 g of cotton thread. The cotton threads (30 g) containing adhered cells were used in a packed bed column for the continuous hydrolysis of 60% (w/v) sucrose syrup at the rate of about 67 kg per month. At an operational temperature of 45'C the column did not show any decrease in activity for over a month. However, higher temperatures drastically reduced the operational half life of the system. Comparative studies carried out at the same cell loading and under identical operational conditions indicated that adhered cells were more efficient than calcium alginate entrapped cells for the inversion of sucrose.     

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.     

海藻糖对荔枝罐头非酶褐变特性的影响

在糖水荔枝罐头中添加不同糖液,通过测定贮藏期间罐头果肉色差值、糖液中5-HMF(5-羟甲基糠醛)、总糖、总氨基酸含量的变化,探讨海藻糖对糖水荔枝(桂味)罐头果肉的护色效果。结果表明:贮藏结束时,糖液为100%海藻糖的荔枝果肉褐变程度较低,色差值比100%蔗糖液组和50%蔗糖+50%海藻糖液组分别低14.0%和13.9%;5-HMF含量仅增加0.4倍,而100%蔗糖液组和50%蔗糖+50%海藻糖液组分别增加1.2倍和1.6倍;100%海藻糖组的氨基酸含量分别比100%蔗糖液组及50%蔗糖+50%海藻糖液组高13.5%和4.4%。说明海藻糖能够有效降低糖水荔枝罐头的美拉德反应程度,护色效果明显。     

高效液相色谱法分析大豆和大豆低聚糖浆中糖的组成与含量

采用高效液相色谱法(HPLC)对大豆种子及市售的大豆低聚糖浆中的可溶糖进行了分析,并利用α-半乳糖苷酶酶解大豆低聚糖浆及结合HPLC分析来推测大豆低聚糖浆的糖组成。HPLC分析条件为:Sugar-D色谱柱,75%乙腈为流动相,柱温40℃,流速为1.0ml/min,示差折光检测器。Sugar-D色谱柱的分离效果好,基线稳定,相对标准偏差1.0%～2.0%,标准回收率96.7%～100.7%。分析结果表明大豆种子和市售的大豆低聚糖浆中均含有果糖、蔗糖、蜜二糖、棉子糖、水苏糖以及二种保留时间介于蔗糖与蜜二糖之间的未知成分,而大豆低聚糖浆中还含有葡萄糖(半乳糖)和甘露三糖;大豆种子中主要含有蔗糖和水苏糖,而大豆低聚糖浆中含有较多的蔗糖、果糖、水苏糖和葡萄糖(半乳糖),功能性低聚糖主要为水苏糖和甘露三糖。     

蔗糖生产中糖分解物5—HMF的HPLC法测定

提出了用高效液相色谱法测定蔗糖溶液中糖的降解产物５－羟甲基糠醛（５ＨＭＦ）的方法，并对清汁、糖浆及各种糖蜜样品进行了分析。