摘要
利用番茄酱为原料生产果葡糖浆,将番茄酱经过稀释、离心、酶解澄清等工艺处理后,对其澄清汁透光率的变化进行研究,经过超滤、大孔树脂净化、浓缩,使之达到果葡糖浆的指标要求。试验确定了反应温度55℃时,Pectimex CL酶对番茄酱澄清汁透光率影响较大,番茄酱中可溶性固形物含量为8%,酶用量60 mL/m^3,酶解时间2 h,大孔树脂上样速度1.5 BV/h,最大上样量8.0 BV。结果表明,该工艺生产的果葡糖浆干物质≥77%,葡萄糖+果糖(占干物质)≥95%,产品无色透明,收率为91.2%～94.4%,符合国标要求。
High fructose syrup is produced by ketchup, the change of transmittance of clarified ketchup is studied, through dilution, centrifugation, enzymatic clarification, and let it to reach the parameters by ultrafiltration, resin purification, concentration, etc., determine that at 55 ℃ reaction temperature, Pectimex CL enzyme has the biggest influence to transmittance of clarified ketchup. The soluble solids content in ketchup is 8%, dosage of enzyme is 60 mL/m3, 2 h hydrolysis time, and speed is 1.5 BV/h and maximum 8.0 BV of macroporous resin. By this process of production, The results show the content of dry matter of high fructose syrup is no less than 77%, the content of acid polydex and levulose is no less than 95%, clarifica- tion transparent, 91.2%-94.4% in the recovery, in accordance with the national standard.
出处
《农产品加工（下）》
2013年第5期25-28,共4页
Farm Products Processing
关键词
番茄酱
果葡糖浆
透光率
酶
ketchup
high fructose syrup
transmittance
enzyme
