葡萄糖浆异构酶法制备果葡糖浆的工艺研究

Study on Preparation Process of Fructose Syrup by Technology of Isomerase

文章以高纯葡萄糖浆为主要原料,采用异构酶法制备果葡糖液,后经脱色、精滤、离子交换、真空蒸发浓缩等工序制得果葡糖浆产品。通过单因素试验,并结合二次回归正交旋转组合设计进行异构酶法工艺条件研究,得出其最佳工艺条件。研究结果表明异构酶法的最佳工艺条件为:葡萄糖液浓度为47%(W/W),pH为8.3,温度为60℃,葡萄糖异构酶添加量为10.2mg/g葡萄糖,异构时间为38h,此条件下测得果葡糖浆中的果糖含量为18.52%。

In this paper,the fructose syrup is produced by the technology of isomerase,with glucose syrup of high purity as the main raw materials,which involves some processes including decolorization,refined filtration,ion exchange,vacuum evaporation concentration and so on.The optimal technological conditions of the technology of the fructose syrup are explored by single factor experiment together with the design of two regression orthogonal rotary combination.The findings indicates that under the glucose concentration of47%(W/W),pH value of8.3,temperature of60℃,adding content of glucose isomerase of10.2mg/g glucose and the isomerism time of38h,the fructose content of fructose syrup is measured18.52%,which are the optimal conditions for the production of the fructose syrup.