酸法水解在蔗糖转化糖浆生产工艺中的应用研究  

Study on the Application of Acid Hydrolysis in the Production of Sucrose Invert Syrup

作　　者：欧红莹 郑博强 李绍波 农晓如 黄楚云 沈佳颖 黄锦敏 OU Hongying;ZHENG Boqiang;LI Shaobo;NONG Xiaoru;HUANG Chuyun;SHEN Jiaying;HUANG Jinmin(Guangxi Agricultural Vocational and Technical University,Nanning 530007,China;Guangxi Blue Development Technology Co.,Ltd.,Nanning 530033,China)

机构地区：[1]广西农业职业技术大学,广西南宁530007 [2]广西蓝发生物科技有限公司,广西南宁530033

出　　处：《现代食品》2024年第14期114-117,共4页Modern Food

基　　金：自治区级大学生创新创业实训计划项目(202316205017);自治区级和国家级大学生创新创业训练计划项目(202416205001X)。

摘　　要：为提高蔗糖转化糖浆的质量,降低成本,满足市场需求,本文研究了不同柠檬酸添加量、水添加量、熬煮时间和熬煮温度条件下蔗糖制备转化糖浆的转化率。通过正交实验,最终确定酸法水解在蔗糖转化糖浆生产中的最优工艺为:柠檬酸添加量0.6%,加水量35%,熬煮时间90 min,熬煮温度95℃,测得蔗糖的转化率为32.85%。To improve the quality of sucrose invert syrup,reduce its cost and meet the market demand,the conversion rate of sucrose to invert syrup was studied under the conditions of different amount of citric acid,amount of water,boiling time and boiling temperature.Through orthogonal experiment,the optimal process of acid hydrolysis in sucrose conversion syrup production was determined as follows:the amount of citric acid added was 0.6%,the amount of water added was 35%,the boiling time was 90 min,the boiling temperature was 95℃,and the measured conversion rate of sucrose was 32.85%.

关 键 词：酸法水解 蔗糖转化糖浆 工艺研究 

分 类 号：TS244[轻工技术与工程—制糖工程]