糖粉中(淀粉类)抗结剂的鉴定研究

Qualitative Study on Anti-caking Agent in Powdered Sugar(Starch-type)

糖粉由白砂糖粉碎加工而成,在糕点等烘焙食品中有广泛的应用,但糖粉颗粒细小,易吸潮结块。本文通过测定糖粉产品的蔗糖、还原糖含量和浊度、电导率等理化指标,观测其水溶及其碘色反应特性,分离富集抗结剂试样,进行热重曲线、显微观测、红外光谱、X-射线荧光光谱和X-射线衍射等多种仪器的比较分析,开展糖粉中的抗结剂的结构及其成分的定性研究,综合结果发现所添加的抗结剂为玉米原淀粉,建立了一套适用于糖粉中抗结剂的定性检测的体系方法。

Processed from the white granulated sugar, the powdered sugar has a wide range of applications in baked food like pastry. However, its particles are small and easier to absorb moisture and to cake. In this paper, the structure and ingredient of the anti-caking agent in the sugar powder are studied from different aspects by analyzing the physical and chemical indexes such as the content of moisture, sucrose and reducing sugar, turbidity and electrical conductivity of the powdered sugar products, observing the water-soluble and iodine reaction characteristics, separating the anti-caking agent samples and using the thermogravimetric curves, microscopic observation, infrared spectroscopy, X-ray fluorescence spectroscopy and X-ray diffraction. The results showed that the anti-caking agent added in the sugar powder was maize starch, and a comprehensive, accurate and scientific method for the qualitative detection of the anti-caking agent in the powdered sugar is established.