果糖结晶工艺的优化  

Optimization on the Crystallization of Fructose

作　　者：闫序东[1] 杨瑞金[2] 华霄[2] 张文斌[2] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,无锡214122 [2]江南大学食品学院,无锡214122

出　　处：《农业机械学报》2009年第9期155-160,共6页Transactions of the Chinese Society for Agricultural Machinery

基　　金："十一五"国家科技支撑计划资助项目(2006BAD05A07);江苏省自然科学基金资助项目(BK2008003);江南大学食品科学与技术国家重点实验室目标导向资助项目(SKLF-MB-200804)

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。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.

关 键 词：结晶果糖 酶解 表面活性剂 结晶工艺 

分 类 号：Q532.3[生物学—生物化学] Q556.2