结晶果糖生产关键技术现状分析  

Analysis on the Actuality of Key Technology of Crystalline Fructose Production

作　　者：冯军伟 刘世欣 段兰兰 FENG Junwei;LIU Shixin;DUAN Lanlan(Henan Feitian Agricultural Development Stock Co.,Ltd.,Qixian 456750,China)

机构地区：[1]河南飞天农业开发股份有限公司,河南淇县456750

出　　处：《现代食品》2021年第15期21-24,29,共5页Modern Food

摘　　要：随着人们保健意识的增强、健康观念的改变,结晶果糖已经成为世界公认的健康食品。果糖结晶要求的高纯度、结晶特性,使得高效的分离纯化技术和稳定的结晶技术成为其工业化生产的关键点和难点。本文重点分析了结晶果糖生产过程中异构化、分离纯化和结晶技术现状,并提出相关建议,以供参考。With the enhancement of people’s health awareness and the change of health concept,crystalline fructose has become a world recognized health food.Because of the high purity and crystallization characteristics of crystalline fructose,efficient separation and purification technology and stable crystallization technology become the key and difficult points of its industrial production.This paper focuses on the current situation of isomerization,separation and purification and crystallization technology in the production of crystalline fructose,and puts forward relevant suggestions for reference.

关 键 词：结晶果糖 异构 分离纯化 结晶 

分 类 号：TS245.4[轻工技术与工程—制糖工程]