摘要
5-羟甲基糠醛是影响果葡糖浆风味的异味物质之一,在果葡糖浆的生产工艺上无法完全去除,需要通过调节工艺参数得以控制。通过分析活性炭对5-羟甲基糠醛的吸附力及对糖浆的脱色效果,得出了不同工艺制造的粉状活性炭的优劣性,为果葡糖浆生产厂家活性炭的选择及添加比例提供参考。
5-hydroxymethylfurfural is one of the off-odor compounds that influence the flavor of high fructose syrup, it can＆#39;t be completely wiped up in fructose production process and can be controlled by adjusting experimental operating parameters. By analyzing the effects of activated carbon for absorption of 5-hydroxymethylfurfural by and decolorization of fructose syrup, the advantages and disadvantages of different activated carbon were found out. This result is available for the reference to choose and use activated carbon in producing fructose syrup.
出处
《食品工程》
2014年第2期48-50,共3页
Food Engineering
关键词
果葡糖浆
过滤
活性炭
5-
羟甲基糠醛
fructose syrup
filtration
activated carbon
5-hydroxymethylfurfural
