饴糖产品热絮凝物的测定研究  

Floc Production by Heat Treatment of Maltose Syrup

作　　者：刘莹莹[1,2] 黄立新[1] 罗建勇 郭峰 周彦斌 

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

出　　处：《现代食品科技》2016年第4期254-258,共5页Modern Food Science and Technology

基　　金：国家自然科学基金重点项目(31130042);广州市科技计划项目(2012J430058)

摘　　要：传统的麦芽饴糖在加热或灭菌时出现絮凝沉淀物的现象,是饴糖产品较为普遍存在的质量问题,影响了其食品饮品的加工应用。本文在4.50~5.50的p H值范围内,通过100℃水浴和灭菌加热的处理,发现对问题饴糖产品的热絮凝物的产生量的影响很小,糖液的湿絮凝物得率都约1.50%。研究发现絮凝沉淀物呈现多量的无定型区外,也具有一定的结晶结构,红外光谱与蛋白含量83.77%的大米蛋白样品很接近;主要为蛋白质和灰分,含量分别为81.79%和17.66%,脂肪含量低;絮凝沉淀物所含的碳、氢和氧之外的元素,硫元素含量比例最大,铁、钙、硅和氯元素次之,构成了絮凝沉淀物灰分的主体;其550℃灼烧后残留的灰分试样,主要为二氧化硅的组分,为硅藻土助滤剂所带来的杂质物质。饴糖中的蛋白质在热絮凝物形成过程中起主导作用,其它的钙、铁、硅等元素或离子的成分物质也促进了蛋白质的热絮凝。The flocculent precipitate formed when traditional maltose syrup is exposed to heat or sterilization treatment is a relatively common quality problem,limiting the application of maltose syrup in food and beverage processing.In this study,a water bath at 100°C or sterilization treatment at p H 4.50 to 5.50 showed a minimal effect on the amount of floc produced by heat in maltose syrup and the generation rate of wet sedimentation of maltose syrup solution was approximately 1.50%.The results also showed that the flocs contained crystalline structure in addition to a large number of amorphous regions.The infrared spectrum of the floc was very similar to that of rice protein,with a protein content of 83.77%.The floc was mainly composed of 81.79% protein and 17.66% ash,with a small amount of fat.In addition to carbon,hydrogen,and oxygen elements,sulfur was present in the highest proportion in the floc,followed by iron,calcium,silicon,and chlorine;sulfur was the main component of the ash in the floc as well.The main component of the residual ash samples after calcination at 550°C was silica,derived from the impurities in diatomite filter aid.Proteins in the maltose syrup play a major role in the heat-induced flocculation process and other elements such as calcium,iron,silicon,and ions also promote the heat-induced flocculation of proteins.

关 键 词：饴糖 絮凝物 成分 受热 

分 类 号：TS236.2[轻工技术与工程—粮食、油脂及植物蛋白工程]