结晶麦芽糖性质及其制备工艺  

The characterization and preparation of crystalline maltose

作　　者：罗建勇 徐丽霞 扶雄[2] 黄强[2] 姜维[2] 

机构地区：[1]广州双桥股份有限公司,广东广州510280 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《粮食与油脂》2011年第6期47-49,共3页Cereals & Oils

基　　金：国家农业成果转化资金项目(2009GB2E000280)

摘　　要：与传统淀粉糖品相比,结晶麦芽糖具有甜度低、口味纯、不易结晶、防龋齿、不依赖胰岛素代谢等优点,广泛应用于保健食品,医药等高附加值领域,其市场需求量不断增长。该文介绍结晶麦芽糖种类、性质和制备工艺,并对制备方法研究进展和不足进行探讨,为结晶麦芽糖工业化生产提供参考。Compare with traditional starch sugar,crystalline maltose has many unique characteristics,including low sweetness,purity flavor,not ready to crystallize,preventing dental cavity,metablism not rely on insulin.Crystalline maltose has potential application in high–valued area such as health–care food and medicine et al,and the market requirement is increased with potential growing.The classification,characterization and preparation of crystalline maltose were introduced,and the research progress and problems of preparation were discussed,which may provide theoretical foundation for its industrialization.

关 键 词：结晶麦芽糖 淀粉糖 淀粉衍生物 

分 类 号：TS245.5[轻工技术与工程—制糖工程]