中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 龙眼果葡糖浆生产工艺 福建农业学报 2018 (9) 975-979
Position: Home > Articles > Producing High Fructose Syrup from Longan Juice Fujian Journal of Agricultural Sciences 2018 (9) 975-979

龙眼果葡糖浆生产工艺

作  者：
高慧颖;姜帆;王琦;黄贤贵;赖呈纯
关键词：
龙眼;果葡糖浆;果糖;葡萄糖
摘  要：
以新鲜的龙眼果汁为原料,考察龙眼果葡糖浆制备过程中除蛋白、酶解和异构化等工艺的最佳实施条件。结果显示:在可溶性固形物含量为30%的龙眼果汁中添加0.12%的柠檬酸,70℃保温60min,除蛋白效果佳,其理论(葡萄糖+果糖)值为42.19%,添加1.5%的蔗糖水解酶,60℃酶解2h可使龙眼果汁中的果糖含量达到(18.34±0.75)%,蔗糖水解率达到80%以上;调节龙眼果汁的pH值8.0±0.2,葡萄糖异构酶添加量为0.1mg·g-1葡萄糖,60℃异构60min,龙眼果汁中的果糖含量达到(27.71±0.67)%;经过浓缩处理后龙眼果葡糖浆的可溶性固形物(干物质)含量≥65%,其(葡萄糖+果糖)含量占干物质含量的97.90%,果糖含量高于67.20%,符合国标中相关指标的要求。
译  名：
Producing High Fructose Syrup from Longan Juice
作  者：
GAO Hui-ying;JIANG Fan;WANG Qi;HUANG Xian-gui;LAI Cheng-chun;Institute of Agricultural Engineering Technology,Fujian Academy of Agricultural Sciences;Fruit Research Institute,Fujian Academy of Agricultural Sciences;
单  位：
GAO Hui-ying%JIANG Fan%WANG Qi%HUANG Xian-gui%LAI Cheng-chun%Institute of Agricultural Engineering Technology,Fujian Academy of Agricultural Sciences%Fruit Research Institute,Fujian Academy of Agricultural Sciences
关键词：
longan;;high fructose syrup;;fructose;;glucose
摘  要：
High fructose syrup was produced from raw longan juice.Optimizations on the deproteinization,enzymatic hydrolysis and isomerization of the process were performed.The results showed the optimized deproteinization to be executed with a soluble solid content of 30% and an addition of 0.12%citric acidat a heating temperature of 70℃for 60 min to reach a theoretical fructose and glucose content of 42.19%.For the enzymatic hydrolysis,1.5%sucrose hydrolase was added to the juice at 60℃for 2 hto obtain a fructose content of(18.34±0.75)% with more than 80% sucrose hydrolyzed.The isomerization was carried out with an addition of 0.1 mg·g-1 glucose isomerase at 60℃for 60 min to arrive at a fructose content of(27.71±0.67)%.The resulting high fructose longan syrup had no less than 65% dry matters,of which 97.90% were fructose and glucose and no less than 67.20% were fructose,meeting the national standard for the product category.

相似文章

导出引用
计量
文章访问数: 7
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46