单 位：
江南大学食品科学与技术国家重点实验室;江南大学食品学院
摘 要：
针对国内结晶果糖生产中存在的问题,对果糖结晶工艺进行改进,并优化工艺参数。研究发现,向高果糖浆中加入表面活性剂Span 60,可使结晶果糖的变异系数降低51.5%,提高果糖晶体均匀性;在进行结晶前,用高效糖化酶降解低聚糖,可将果糖浆粘度降低26.2%。酶解最佳工艺条件为:酶解时间20 h,强效糖化酶用量为600 mg/kg,pH值4.0,酶解温度55℃。优化的果糖结晶工艺条件为:晶种添加量为2%,初始过饱和度为1.02~1.08,添加乙醇前的降温速率为0.4℃/h;乙醇添加量为0.2,Span 60用量为100 mg/kg。添加乙醇后降温速率:52~46℃为0.28℃/h,46~43℃为0.55℃/h,43~35℃为0.80℃/h,35~25℃为0.90℃/h。在优化条件下,最终提糖率为56.92%,结晶果糖平均粒径为221.9μm。
译 名：
Optimization on the Crystallization of Fructose
作 者：
Yan Xudong1 Yang Ruijin2 Hua Xiao2 Zhang Wenbin2(1.State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China2.School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
关键词：
Crystalline fructose,Enzymatic hydrolysis,Surfactant,Crystallization
摘 要：
The improvement of the crystalline technique of fructose was reported.The effect of sucrose ester S-570 and surfactant Span 60 on crystals was studied,and the results show that the CV of crystals can be reduced by 51.5% when adding 100 mg/kg Span 60.The optimal glucoamylase is utilized to hydrolyze oligosaccharides in fructose syrup,under the optimal conditions: enzymes/oligosaccharides 600 mg/kg and hydrolysis time 20 h,pH value 4.0,reaction temperature 55℃,fructose syrup concentration 60%.The optimized cooling-crystallization conditions are as follows,seeds amount 2%,initial supersaturation degree 1.02～1.08,cooling rate before adding ethanol 0.4℃/h,ethanol concentration 0.2,cooling rate after adding ethanol: 0.28℃/h(52～46℃),0.55℃/h(46～43℃),0.80℃/h(43～35℃),0.90℃/h(35～25℃).With the optimized parameters,the final product yield is 56.92%,and the mean size is 221.9 μm.
