聚葡萄糖合成工艺的研究

采用真空热熔缩聚法合成聚葡萄糖,以合成产物中还原糖含量为检测指标。考察了食用酸、多元醇、反应温度、反应时间、真空度等因素对聚葡萄糖合成效果的影响,通过正交实验确定了聚葡萄糖最佳合成工艺为:在搅拌速率90r/min、真空度101kPa、反应温度170℃、反应时间50min、柠檬酸用量0.7%、山梨醇11.8%的条件下,得到的聚葡萄糖中还原糖含量低于2%,产品色泽较浅,口感良好。

Synthesize technology of polydextrose

The polydextrose was synthesized by the polymerization at reduced pressure. The content of reducing sugar in the product was regarded as the index of examination. This paper studied edible polycarboxylic acids, polylols, synthetic temperature, synthetic time and vacuum degree etc., as factors of impacts on the polymerization. According to the orthogonal experimental design, the optimum synthetic conditions of polydextrose was showed as following: stir speed was 90 r/min, vacuum degree was 101 kPa, synthetic...