摘要
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％。
This paper studied factors of effect on 5 -hydroxymethyffurfural （5 -HMF） formation in making invert syrup for production of soft white sugar. By orthogonal test, the optimun conditions Were selected in making invert syrup, i. e. , pill. 5, 75℃ and 60 min. Using these conditions for sucrose hydrolysis, percent of conver- sion, color and content of 5 - Hydroxymethylfurfural of invert syrup was 91.5%, 93.9 IU and 3.02mg/100g respectively.
出处
《中国甜菜糖业》
2010年第3期1-3,共3页
China Beet & Sugar
关键词
5-羟甲基糠醛
转化糖浆
绵白糖
蔗糖
5 - Hydroxymethylfurfural
Soft white sugar
Invert syrup
Sucrose
