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Position: Home > Articles > The Technique Investigation on Producing Fructooligosaccharide Syrup by Immobilized Enzyme FOOD SCIENCE 2003,24 (2) 82-85

固定化酶法生产蔗果低聚糖糖浆技术的探讨

作  者:
何社强
单  位:
广东江门生物技术开发中心
关键词:
固定化酶;蔗果低聚糖;糖浆;60批次
摘  要:
本文探讨了固定化酶生产蔗果低聚糖糖浆的生产技术,研究证明固定化酶可生产60批次,并对生产过程中pH值、灭菌时间、灭菌温度、不同原料糖源的因素进行了探讨,对保质期内产品中蔗果低聚糖(GF2、GF3、GF4)含量的变化进行测定。
译  名:
The Technique Investigation on Producing Fructooligosaccharide Syrup by Immobilized Enzyme
作  者:
He Sheqiang
关键词:
immobilized enzyme;fructooligosaccharide;sugar juice;60 times
摘  要:
The technique to produce fructooligosaccharide syrup by immobilized enzyme was investigated. The results proved that the immobilized enzyme could be used repeatedly 60 times. The factors in the production process such as pH value, disinfection time, disinfection temperature and different sugar material, etc., were studied. The amount of fructooligosaccharides (GF2、GF3、GF4) remained during quality storage was assayed.

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