摘要
本文研制出了一条以蔗糖为原料，生产纯结晶果糖技术路线。其工艺流程包括：①蔗糖的水解，②果糖、葡萄糖的分离，③果糖液精制，④果糖结晶。采用化学法分离果、葡糖浆，并得到了可进行果糖结晶的高质量的果糖液，克服了色谱分离技术要求高、在我国难以实现工业化的缺点。在进行果糖结晶前，对果糖液进行脱盐和脱色等精制处理。可根据不同的要求采取两种不同的结晶工艺，生产出两种结晶果糖产品。一种产品为小颗粒结晶果糖，另一种产品为大颗粒结晶果糖，其晶体颗粒大小达到０．２～０．３ｍｍ。两种结晶果糖产品果糖的结晶率可达到６０％。其纯度均超过试剂果糖纯度。采用本工艺流程，１００吨蔗糖可产２４．７吨结晶果糖，３２．５吨结晶葡萄糖，５３．８吨果葡糖浆。
An efficient process of production of pure crystalline fructose(PCF) from sucrose was researched and developed. The process consisted of four partial operations, i. e. hydrolysis of sucrose; seperation of fructose and glucose; purification of fructose solution obtained;crystallization of fructose from aqueous solution.The seperation was a chemical process. Under properly selected conditions of the seperation, the fructose solution obtained was able to be crystallized.optimization studies on crystallization of fructose from aqeuous solution was carried out and the effect of the process variables on product quality was examined. Under proper conditions of crystallization the rate of crystallization of fructose was above 60% and the purity of products was higher than fructose reagent and the size ranged from 0. 2 to 0. 3mm.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1996年第2期34-37,共4页
Food and Fermentation Industries
关键词
蔗糖
分离
结晶果糖
转化
Sucrose
Seporation
Crystallization
PCF
