红糖膏中蔗糖结晶抑制方法及展望  

Inhibition Methods for Crystallization of Sucrose in Brown Sugar Massecuite and Its Prospect

作　　者：张志明 陈鹏 王硕 魏琳 谢彩锋[1] ZHANG Zhi-ming;CHEN Peng;WANG Shuo;WEI Lin;XIE Cai-feng(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China)

机构地区：[1]广西大学轻工与食品工程学院,南宁530004

出　　处：《中国调味品》2020年第8期167-171,共5页China Condiment

基　　金：广西重点研发计划(桂科AB18126090)。

摘　　要：红糖膏因含有丰富的营养物质和多种功效,日益受到消费者喜爱。但在红糖膏生产、运输等过程中,蔗糖因浓度高易结晶析出,因此抑制蔗糖结晶是保障红糖膏质量的关键。文章介绍了目前抑制蔗糖结晶的常用方法,包括添加无机盐、糖类物质、蔗糖转化酶、酸类物质及聚合物等,分析了它们的抑制结晶效果及作用原理,在此基础上对红糖膏蔗糖结晶的抑制方法进行了展望,为解决红糖膏蔗糖结晶难题提供了理论参考。The brown sugar massecuite is popular among consumers for its rich nutrition and various functions.However,in the production and transportation of brown sugar massecuite,sucrose is easy to crystallize because of its high concentration,so inhibiting sucrose crystallization is the key to ensure the quality of brown sugar massecuite.In this paper,the commonly used methods for inhibiting sucrose crystallization including adding inorganic salts,sugars,invertase,acids and polymers,etc.are introduced,their inhibition crystallization effects and action principles are analyzed.On this basis,the inhibition methods for crystallization of sucrose in brown sugar massecuite are prospected,which have provided theoretical reference for solving the problems of crystallization of sucrose in brown sugar massecuite.

关 键 词：蔗糖 抑制 结晶 无机盐 柠檬酸 蔗糖酶 

分 类 号：TS244.4[轻工技术与工程—制糖工程]