高纯度结晶麦芽糖醇制备工艺的研究  

Studies on the producing technology of high purity crystalline maltitol

作　　者：高辉[1] 邹磊[1] 

机构地区：[1]中国环境管理干部学院,河北秦皇岛066004

出　　处：《中国调味品》2011年第6期97-99,共3页China Condiment

摘　　要：文章研究了以固体麦芽糖为原料,经过加氢分离纯化制得结晶麦芽糖醇的工艺,通过实验确定了制备结晶麦芽糖醇的最佳工艺条件为:通过加氢反应得到的含量为87.43%麦芽糖醇糖浆,将其浓度调为75%,在60℃开始降温结晶,50℃时按干物质的1.5%加入麦芽糖醇晶种,养晶12 h,缓慢降温,每1 h降温1℃,结晶时间最少48 h,可得到99%以上的结晶麦芽糖醇。Study on manufacture technology of crystal maltitol from high maltose powdered,which is after hydro-genation to separation and purification.Make sure best technology condition：The content obtains which through the hydrogenation is 87.43% malt sugar alcohol syrup,The maltitol liquid density is 75%,the temperature heated up 60 ℃,when temperature was 50 ℃,joining 1.5% dry materials to the malt sugar alcohol seed crystal,the slow temperature decreased,each 1 h decreasing temperature 1 ℃ was good,the crystallization was at least 48h,Can obtain is bigger than 99% crystallization malt sugar alcohol.

关 键 词：麦芽糖 麦芽糖醇 加氢 结晶 制备工艺 

分 类 号：TS264.9[轻工技术与工程—发酵工程]