新型功能性食品原料——低聚木糖的研制  

Development of Xylo-oligosaccharide Preparation

作　　者：洪枫[1] 陈琳[1] 余世袁[1] 

机构地区：[1]南京林业大学,江苏南京210037

出　　处：《食品与生物技术学报》1999年第5期65-69,共5页Journal of Food Science and Biotechnology

摘　　要：综述了低聚木糖的研究进展。介绍了制备低聚木糖的主要方法:酸水解法;热水解法(包括蒸汽爆破法);酶水解法(包括间歇和连续两种生产方式);微波降解法。The developmend of xylo-oligosaccharide preparation was reviewed in this paper. There were four methods producing xylo-oligoseccharides as follows. (1)hydrolysis from xylan with acid; (2)extracting from plants with hot water(including steam explosion); (3)enzymatic hydrolysis; (4)degrading xylan with microwave.

关 键 词：功能性食品 低聚木糖 甜味剂 

分 类 号：TS245[轻工技术与工程—制糖工程]