国内外果葡糖浆生产现状与前景分析

1 果葡糖浆生产的发展状况果葡糖浆又名高果糖浆、异性化糖(日本)、异构糖或High-Fructose CornSyrap HFCS(包括HFCS—42,HFCS—55)。国际上将果葡糖浆的生产发展分为三代。第一代果葡糖浆也叫果葡糖浆,简称42糖,其糖分组成为果糖42%(干基,下同)、葡萄糖53%、低聚糖5%,浓度为71%,甜度约等于蔗糖;第二代果葡糖浆叫高果葡糖浆,简称55糖,其糖分组成为果糖55%、葡萄糖40%、低聚糖5%,浓度为77%,甜度约为蔗糖的1.1倍;第三代果葡糖浆叫高纯果葡糖浆,简称90糖,其糖分组成为果糖90%、葡萄糖7%、低聚糖3%,浓度为80%,甜度约为蔗糖的1.4倍。此外,美国Xyrofin公司还生产果糖纯度为97%以上的结晶果糖,纯果糖的甜度为蔗糖的1.5~1.7倍。     

一种新型糖源——结晶果葡糖

<正>结晶果葡糖是以玉米淀粉为原料,应用现代生物转化技术和先进的结晶技术而得到的一种淀粉糖,其主要成份是结晶果糖和结晶葡萄糖。该产品具有甜度高、低热量、保湿性好、富含营养、护肝保健、易于运输等特点。结晶果葡糖成为继果葡糖浆、高果糖浆、高纯果糖浆之后的一种工业果糖产品。结晶果葡糖是     

从果葡糖浆中分离果糖的研究

本文研究利用蔗糖水解成为果葡糖浆，从果葡糖浆中分离现果糖浆和葡萄糖浆，果葡糖浆的分离方法采用钠盐沉淀葡萄糖或钙盐沉淀果糖的方法，本法采用离子树脂法也称色谱分离法，证实了色谱分离法完全能实现。     

谈果葡糖浆的发展现状与应用前景

０前言果葡糖浆是近三十年来崛起的新型淀粉糖产品，它是以淀粉为原料，经α－淀粉酶液化、糖化酶水解淀粉成葡萄糖后，再通过葡萄糖异构酶的异构化反应而制成的一种果糖和葡萄糖的混合糖浆．目前商品果葡糖浆产品主要有：果糖含量占糖量４２％的称为果葡糖浆（简称Ｆ—４...     

二篇 果葡糖浆开辟酿酒行业新纪元

果葡糖浆 (Ｆｒｕｃｔｏｓｅｃｏｒｎｓｙｒｕｐｓ)也称高果糖浆或异构糖浆 ,它是以酶法糖化淀粉所得的糖化液经葡萄糖异构酶的异构作用 ,将其中的一部分葡萄糖异构成果糖 ,由葡萄糖和果糖而组成的一种混合糖浆。作为一种新型食糖 ,它越来越受到人们的重视和欢迎。果葡糖浆与蔗糖相比 ,以甜度高、风味好、热量低、营养丰富等特性占了优势 ,逐步替代大部分蔗糖。目前美国是世界上最大的果葡糖浆生产国和消费国 ,1 996/1 997年生产果葡糖浆 758 4万吨 ,约占世界总产量 1 0 2 4 1万吨的 3 /4。目前 ,美国消费果葡糖浆和葡萄糖浆的数量已超过蔗…     

国内外果葡糖浆生产现状与前景分析

1．果葡糖精装生产的发展状况国际上将果葡糖浆的生产发展分为三代。第一代果葡精装也叫果葡糖浆，简称42糖，其糖份组成为果糖42％（干基，下同）、葡萄糖53％、低聚据5％，浓度为71说，甜度约等于蔗糖；第H代吴葡糖浆叫高果葡糖浆，简称55糖，其精份组成为果糖55％、葡萄糖40％、低聚精5％，浓度为77％，甜度约为蔗糖的1．l倍；第三代果葡糖浆叫高纯果葡糖浆，简称叨糖，其精份组成为果糖叨％、葡萄糖7％，低聚精3％，浓度为80％．甜度约为蔗糖的1．4倍。第一代果葡糖浆的研制生产开始于以淀粉作原料，50年代发现葡萄糖经碱（NaO、KOH…     

结晶果糖的生产工艺

本文叙述以蔗糖或淀粉果葡糖浆为原料，利用模拟移动床和无机分子筛吸附剂，经水解、分离、结晶等工序制取结晶果糖，产品质量高。该工艺成熟，具有操作控制简便，运行平稳，原料适用范围大等特点。     

色层法分离果糖与葡萄糖酸的工艺研究

该文考查各分离介质的几个主要性能指标,选定国产００１×４强酸性离子交换树脂钙型作为分离果糖与葡萄酸的分离介质。在长径比为２５的层析柱上,以正交实验确定最佳的色层分离工艺,其分离度Ｒｆ达到０．８７。实验结果经离子色谱鉴定：富含果糖部分的纯度达９５．５７％,得率９６．１１％,富含葡萄糖酸纯度达９１．９０％,得率９７．８６％。因而本文从理论上和实验上论证了氧化──色层法分离果葡糖浆中的果糖和葡萄糖,是一种效益明显,切实可行的分离工艺。     

一代新糖源和营养源——果葡糖浆简介

一、概况果萄糖浆是一种近代新发展起来的糖品,不少国家和地区称它为高果糖浆或异构糖浆。因为其精分组成主要是果糖和葡萄糖,故称为果葡糖浆。果葡糖浆是当今世界上除蔗糖外一种最重要的糖源。按其发展阶段可分为三代产品:第一代产品称为42糖,其糖分组成(干物质,下同):     

第二代果葡糖浆的开发及应用

果葡糖浆工业化生产大体经历30多年的历史。60年代,研究成功酶法转变葡萄糖成果糖的异构化技术后,淀粉糖工业开始大量生产果葡糖浆,其产品已成为食品工业重要的甜味剂。国际上将果葡糖浆的生产发展分为三代。第一代果葡糖浆简称为42型糖浆。其糖分组成中含果糖42%(干基)、葡萄糖53%低聚糖5%、浓度为71%-72%。甜度约等于蔗糖(干基)。第二代果葡糖浆也叫高果糖浆。简称55型糖浆,其中含果糖55%、葡萄     

蔗糖水解制取结晶果糖技术研究

为提升制糖产业的综合效益,以白砂糖为原料开发附加值更高的结晶果糖,探讨用蔗糖原料制取高纯度结晶果糖的最优工艺方法.实验以高浓度蔗糖液(55％w/w)为原料,食品酸味剂柠檬酸为水解剂,通过蔗糖水解、脱色、阴阳离子树脂除盐,以钙型树脂分离、纯化果葡糖液,在常温下得到结晶果糖和结晶葡萄糖.实验优化蔗糖最佳水解工艺条件:水解温...     

Co-crystallization of Sucrose at High Concentration in the Presence of Glucose and Fructose

ABSTRACT: Co-crystallization of sucrose from a highly concentrated sucrose syrup (≤ 7% moisture, w/w) at 131 °C with 0, 5, 10, 15, and 20% of fructose, glucose, or a mixture of fructose and glucose was investigated. The crystallization of sucrose was delayed in presence of these lower molecular weight sugars. The DSC melting endotherm of co-crystallized samples exhibited a decrease in crystalline sucrose in the sample as a function of increased level of glucose and fructose. The mechanical strength of co-crystallized granules was found to be related to the moisture content and the amount of glucose or fructose content in the sample. The samples containing 10, 15, and 20% glucose in co-crystallized product demonstrated crystallization of glucose in its monohydrate form during 1 mo of storage.     

Crystallization behavior of lactose/sucrose mixtures during water-induced crystallization

The crystallization behavior of lactose/sucrose mixtures during water-induced crystallization was studied to gain more insight about their crystallization during storage. Solutions with different ratios of lactose and sucrose, 75:25 and 50:50, were spray dried to produce amorphous powders. The powders were kept at a controlled temperature and humidity to study their sorption–desorption behavior. X-ray diffraction and light microscopy analysis were performed to study their crystallization behavior. Two-step desorption was observed after sieving the powders as sample preparation. Sieving decreased the crystallization time for lactose/sucrose mixture 75:25 from 22 days to 2.5 days. Based on the X-ray diffraction analysis during this two-step process of water desorption, it was concluded that lactose crystallizes first and more quickly than sucrose. The degree of crystallization for the lactose crystals increases by 89% (relative to their final level of crystallinity), whereas sucrose crystals increase their level of crystallinity by only 28% during the first step of crystallization in the lactose/sucrose (75:25) mixtures. The light microscopy images also suggested that the crystallization of amorphous lactose/sucrose powders during water-induced crystallization may occur as a solution rather than in the solid phase.     

Chemical and molecular dynamics analysis of crystallization properties of honey

Honey crystallization is a natural phenomenon commonly found in honey products. To better understand the characteristics of honey crystallization, the concentrations of the four major compositions (namely glucose, fructose, sucrose, and maltose) were determined in the liquid, crystal, and mixed forms of honey. Our study revealed the contents of glucose and fructose in three forms varied significantly (p < 0.05). Molecular dynamics simulation was performed to investigate honey crystallization process. All the simulation systems had a tendency to form a cubic crystal. When the ratio of glucose/fructose is 2.5:1, which is the same as the crystal found in honey, a shorter time and lower root-mean-square deviation were found compared to the ratios at 2:1, 1:1, and pure glucose. It infers that glucose/fructose at 2.5:1 is the most stable honey crystallization, relatively. The morphology of crystals found in honey, which was observed under an environment scanning electron microscope, looked like sticky balls with indistinct edges, different from that plates or granule of glucose crystal with flattened edges. These results indicated that the relative content of glucose and fructose had a significant effect on the crystallization of honey. The glucose/fructose at 2.5:1 probably is the critical ratio of honey crystallization, at which honey can form stable crystalline deposit speedily.     

由蔗糖生产葡萄糖酸钙和果糖的工艺研究

以蔗糖为原料，通过水解，电解，纯化等工艺过程可以制得葡萄糖酸钙和果糖，研究了影响各工艺过程的因素，确定了水解，电解的最佳工艺条件，在此条件下，蔗糖水解转化率大于９０％，水解液电解转化率在于９０％，产物葡萄糖酸钙和果糖的纯度大于９０％。     

蔗糖转化果葡糖浆的生产工艺和分离提取研究进展

简述了蔗糖水解生产果葡糖浆的相关工艺技术,包括酸催化水解法、酶水解法和阳离子交换树脂法,同时介绍了果葡糖浆的分离技术,包括离子交换树脂吸附分离、色谱分离、结晶分离、硼酸盐分离、复盐分离等,以期为蔗糖转化果葡糖浆的资源化高效利用提供参考。     

离子色谱法同时测定蛋白胨中葡萄糖、果糖、蔗糖、麦芽糖、乳糖含量

目的建立离子色谱法同时检测蛋白胨中葡萄糖、果糖、蔗糖、麦芽糖、乳糖的分析方法。方法样品用水作为提取剂,用OnGuard Ⅱ RP柱和OnGuard Ⅱ H柱净化,50mmol/LNaOH溶液作为流动相,用Carbopac PA20柱进行离子色谱分析。结果在该条件下5种糖都能得到较好分离,线性良好,葡萄糖、果糖、蔗糖、乳糖和麦芽糖的检出限为0.002、0.004、0.011、0.007、0.018 mg/L,平均回收率为90.59%～97.68%(n=9)。结论该方法操作简便、灵敏度高,可用于作为蛋白胨中葡萄糖、果糖、蔗糖、麦芽糖、乳糖的检测。     

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。     

Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models

Dehydrated sugar solutions were used as models of thermal behavior of amorphous foods, and of the effect of temperature, moisture content and time on physical state of such foods. The transition temperatures determined were glass transition (T_g), crystallization (T_cr) and melting (T_m) which all decreased with increasing moisture. T_g of a sucrose/ fructose model had a slightly lower value than the empirical “sticky point,” at all moisture contents studied. Crystallization of sucrose was delayed by addition of fructose or starch. Crystallization above T_g was time-dependent, and the relaxation time of this process followed the WLF equation.