李凯,朱中燕,潘莉莉,徐勇士,蒙丽丹

• 1:广西大学轻工与食品工程学院
• 2:广西绿色制糖工程技术研究中心
• 3:广西蔗糖产业协同创新中心
• 4:广西制糖学会

摘要(Abstract)：

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。

关键词(KeyWords)： 果葡糖浆;水解;5-羟甲基糠醛;色度

Abstract:

Keywords:

基金项目(Foundation): 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)

作者(Author): 李凯,朱中燕,潘莉莉,徐勇士,蒙丽丹

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