| 原糖水解生产果葡糖浆的工艺优化 |
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| 引用本文： | 李凯,朱中燕,潘莉莉,徐勇士,蒙丽丹. 原糖水解生产果葡糖浆的工艺优化[J]. 中国调味品, 2019, 0(5): 149-153 |
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| 作者姓名： | 李凯 朱中燕 潘莉莉 徐勇士 蒙丽丹 |
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| 作者单位： | 广西大学轻工与食品工程学院;广西绿色制糖工程技术研究中心;广西蔗糖产业协同创新中心;广西制糖学会 |
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| 基金项目： | 广西科技重大专项(桂科AA17204092-4);广西科技计划项目(桂科AB16380005);广西科技计划项目(桂科AB17195069);广西重点研发计划(桂科AB18126090) |
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| 摘 要： | 高果糖浆和结晶果糖具有独特的风味,是食品和饮料常用的甜味剂。以原糖作为原料生产高果糖浆和结晶果糖,可增加蔗糖产品的多样化,提高蔗糖的市场竞争力。原糖水解条件优化,为降低5-羟甲基糠醛的生成量和糖浆的色度,在保证达到水解程度的前提下,考察水解pH值、时间和温度3个参数对糖浆副产物生成量的影响,最后确定操作条件:水解pH值为2.0±0.1,水解时间为(30±5)min,加热温度为90～93℃,获得较好的水解效果,使5-HMF的生成量最少,果葡糖浆色度的增值最低。
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| 关 键 词： | 果葡糖浆 水解 5-羟甲基糠醛 色度 |
Process Optimization of Producing Fructose Syrup by Raw Sugar Hydrolysis |
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| LI Kai,ZHU Zhong-yan,PAN Li-li,XU Yong-shi,MENG Li-dan. Process Optimization of Producing Fructose Syrup by Raw Sugar Hydrolysis[J]. China Condiment, 2019, 0(5): 149-153 |
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| Authors: | LI Kai ZHU Zhong-yan PAN Li-li XU Yong-shi MENG Li-dan |
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| Affiliation: | (College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China;Research Center for Sugar Engineering and Technology in Guangxi Province, Nanning530004, China;Collaborative Innovation Center for Sugar Industry in GuangxiProvince, Nanning 530004, China;Association of Sugar Industry inGuangxi Province, Nanning 530004, China) |
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| Abstract: | High fructose syrup and crystalline fructose have unique flavor and are the sweeteners commonly used in food and beverage. The production of high fructose syrup and crystalline fructose with raw sugar as the raw material can increase the diversification of sucrose products and improve the market competitiveness of sucrose. Optimize the hydrolysis conditions of raw sugar, in order to reduce the amount of 5-hydroxymethylfurfural and syrup chromaticity, on the premise of guaranteeing the degree of hydrolysis, the effects of pH, time and temperature on the byproduct generation quantity of syrup are investigated. Finally, the operating conditions are as follows: the hydrolysis pH is 2.0± 0.1, the hydrolysis time is (30±5) min, the heating temperature is 90~93 ℃, the better hydrolysis effect is obtained, the amount of 5-HMF is the least, and the fructose syrup has the lowest increase in chromaticity. |
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| Keywords: | fructose syrup hydrolysis 5-hydroxymethylfurfural chromaticity |
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