食品工程
食品工程
식품공정
FOOD ENGINEERING
2014年
2期
48-50
,共3页
伍伯良%许永苗%叶晓蕾%黄智钧%杨曦宇
伍伯良%許永苗%葉曉蕾%黃智鈞%楊晞宇
오백량%허영묘%협효뢰%황지균%양희우
果葡糖浆%过滤%活性炭%5- 羟甲基糠醛
果葡糖漿%過濾%活性炭%5- 羥甲基糠醛
과포당장%과려%활성탄%5- 간갑기강철
fructose syrup%filtration%activated carbon%5-hydroxymethylfurfural
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-羥甲基糠醛是影響果葡糖漿風味的異味物質之一，在果葡糖漿的生產工藝上無法完全去除，需要通過調節工藝參數得以控製。通過分析活性炭對5-羥甲基糠醛的吸附力及對糖漿的脫色效果，得齣瞭不同工藝製造的粉狀活性炭的優劣性，為果葡糖漿生產廠傢活性炭的選擇及添加比例提供參攷。
5-간갑기강철시영향과포당장풍미적이미물질지일，재과포당장적생산공예상무법완전거제，수요통과조절공예삼수득이공제。통과분석활성탄대5-간갑기강철적흡부력급대당장적탈색효과，득출료불동공예제조적분상활성탄적우렬성，위과포당장생산엄가활성탄적선택급첨가비례제공삼고。
5-hydroxymethylfurfural is one of the off-odor compounds that influence the flavor of high fructose syrup, it can'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.
