果葡糖浆的结晶性研究进展  

Research Progress on the Crystallization of Fructose Syrup

作　　者：贾慧慧[1] 袁卫涛[1] 杨海军[1] 

机构地区：[1]保龄宝生物股份有限公司,山东禹城251200

出　　处：《山东食品发酵》2013年第4期41-43,共3页Shandong Food Ferment

摘　　要：果葡糖浆在贮藏过程中出现的结晶现象,属于葡萄糖在过饱和溶液中的正常析出,本文综述了果葡糖浆结晶的特点并对延缓结晶的措施进行了简述。The crystallization phenomenon of fructose syrup during storage is a normal precipition of glucose in supersaturated solution. This review summarizes the characteristics of crystallization, and the measures on delaying crystal is briefly introduced.

关 键 词：果葡糖浆 结晶 过饱和 

分 类 号：TS245.4[轻工技术与工程—制糖工程]