摘要
果葡糖浆近几年发展很快,但竞争也很激烈。本文从酶的装填方式及异构酶的装填量、葡萄糖浆的质量、异构柱出口果糖含量控制、干物浓度几方面提出一些建议。
Fructose syrup has been developing rapidly in recent years,but the competition is fierce.Some suggestions are put forward,including the filling method of enzyme,the filling amount of isomerase,the quality of glucose syrup,the fructose content in the export of isomers,and the concentration of dry matter.
出处
《粮食与食品工业》
2018年第1期61-63,共3页
Cereal & Food Industry
关键词
异构酶装填方式
葡萄糖浆质量
果糖含量
干物浓度
isomerase filling method
quality of glucose syrup
fructose content
dry matter concentration
