柠檬酸用于制备转化糖浆的工艺优化  

Optimization of Citric Acid Used in the Preparation of Invert Syrup

作　　者：姚宇晨 耿勤 吴子毅 杨钊 王宝 赵抒娜 徐光辉 Yao Yuchen;Geng Qin;Wu Ziyi;Yang Zhao;Wang Bao;Zhao Shuna;Xu Guanghui(COFCO Nutrition and Health Research Institute Co.,Ltd.,Beijing Engineering Laboratory of Geriatric Nutrition&Foods,Beijing Key Laboratory of Nutrition&Health and Food Safety,Beijing 102209,China;COFCO Tunhe Chongzuo Sugar Co.,Ltd.,Chongzuo 532200,China;COFCO Sugar Co.,Ltd.,Key Laboratory of Quality&Safety Control for Sugar Crops and Tomato,Ministry of Agriculture of the PRC,National Sugar Processing Technology Research and Development Center,Changji 831100,China)

机构地区：[1]中粮营养健康研究院有限公司,老年营养食品研究北京市工程实验室,营养健康与食品安全北京市重点实验室,北京102209 [2]中粮屯河崇左糖业有限公司,广西崇左532200 [3]中粮屯河糖业股份有限公司,农业部糖料与番茄质量安全控制重点实验室,国家糖料加工技术研发专业中心,新疆昌吉831100

出　　处：《现代食品》2019年第24期106-110,共5页Modern Food

摘　　要：本文以柠檬酸添加量、加热温度和加热时间为实验因素,以感官评价为实验指标,通过单因素和正交实验优化蔗糖制备转化糖浆的工艺条件。结果表明,蔗糖溶液浓度为65%时,添加0.2%柠檬酸,70℃下加热40 min,制得的蔗糖转化糖浆口感最优。将该糖浆在室温放置保存,pH下降缓慢,蔗糖转化率逐渐上升,但感官品质未出现明显变化,可为以转化糖浆为原料的食品饮料开发提供优质的原料,为转化糖浆的工业应用奠定了良好基础。In this paper,the key control factors were heating temperature,heating time and the amount of citric acid added.The process conditions were optimized by single factor and orthogonal experiments.The results showed that when the concentration of sucrose solution was 65%,adding 0.2%citric acid and heating at 70℃for 40 min,the sucrose inverted syrup was suitable.When the syrup was stored at room temperature,the sucrose conversion rate rose slowly,the pH declining rate slowed down gradually,the sensory quality remained unchanged,and the properties were basically stable.This product has built a good foundation for the industrial application of inverted syrup.

关 键 词：转化糖浆 加工工艺 正交实验 优化 感官评价 

分 类 号：TS244[轻工技术与工程—制糖工程]