碎米制备高果糖浆的工艺  

Preparation Optimization of High Fructose Syrup from Broken Rice

作　　者：张秋子[1] 王泽南[1] 陈聪[1] 吴红引[1] 李莹[1] 刘鹏[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品科学》2010年第18期188-191,共4页Food Science

基　　金：安徽省教育厅重点项目(Kj2010A276)

摘　　要：研究碎米制备高果糖浆的工艺,主要对碎米葡萄糖异构化制取果葡糖液、钙型树脂分离果糖和葡萄糖获得高果糖浆的工艺进行优化。通过单因素和正交试验,得到制取果葡糖液的最优条件:异构酶加酶量9mg/g碎米葡萄糖、pH7.5、反应温度70℃、反应时间35h;通过正交试验,得到树脂分离制取高果糖浆的最优条件:分离温度70℃、糖液体积分数20%、洗脱液流速4mL/min、进料量40mL。在优化条件下获取的高果糖浆果糖含量为89.64%。The preparation of high fructose syrup from broken rice based on glucose isomerization to fructose and calcium type ion exchange resin separation between fructose and glucose was optimized using single factor and orthogonal array design methods.The optimal isomerization conditions were found to be：glucose isomerase amount 9 mg/g broken rice;reaction temperature 70℃;pH 6.5;and reaction duration 35 h,and the optimal conditions for the separation between fructose and glucose were as follows：separation temperature 70℃;sample concentration 20%;elution solvent flow rate 4 mL/min;and sample loading amount 40 mL.The content of fructose of the syrup obtained under the above conditions was 89.64%.

关 键 词：碎米 高果糖浆 异构化 果糖 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]