食品安全质量检测学报
食品安全質量檢測學報
식품안전질량검측학보
FOOD SAFETY AND QUALITY DETECTION TECHNOLOGY
2014年
12期
4172-4176
,共5页
无水葡萄糖%流动性%晶种%正交试验
無水葡萄糖%流動性%晶種%正交試驗
무수포도당%류동성%정충%정교시험
anhydrous glucose%liquidity%seed%orthogonal experiment design
目的：为了提高无水葡萄糖产品晶体的均匀程度,改善产品的流动性,以最大限度满足高端食品客户对产品投料及颗粒度的需求。方法以所得无水葡萄糖产品的流动性为指标,选取100目筛上物的无水葡萄糖作为制备晶种母体,通过单因素试验确定了与成品流动性有关的因素,选取四因素三水平进行正交试验设计。结果以无水葡萄糖、无水乙醇的体积比为1：1比例下,连续研磨4 h,并将研磨所得混悬液作为煮糖结晶用晶种,在葡萄糖含量为98.5%条件下,当煮糖蒸发的糖液浓度达到78%时,添加75 mL晶种,继续煮糖结晶至14 h左右,离心分离、流化床干燥。所得的无水葡萄糖产品的流动性最好。结论该方法不仅解决了批次之间存在颗粒度差异、产品流动性差等问题,同时还提高了产品的分离效能,保证了干燥过程的顺利进行和批产品之间的均一性和稳定性。同时所涉及的产品流动性检测方法,更方便员工掌握、操作,有利于生产现场的调节与控制。
目的：為瞭提高無水葡萄糖產品晶體的均勻程度,改善產品的流動性,以最大限度滿足高耑食品客戶對產品投料及顆粒度的需求。方法以所得無水葡萄糖產品的流動性為指標,選取100目篩上物的無水葡萄糖作為製備晶種母體,通過單因素試驗確定瞭與成品流動性有關的因素,選取四因素三水平進行正交試驗設計。結果以無水葡萄糖、無水乙醇的體積比為1：1比例下,連續研磨4 h,併將研磨所得混懸液作為煮糖結晶用晶種,在葡萄糖含量為98.5%條件下,噹煮糖蒸髮的糖液濃度達到78%時,添加75 mL晶種,繼續煮糖結晶至14 h左右,離心分離、流化床榦燥。所得的無水葡萄糖產品的流動性最好。結論該方法不僅解決瞭批次之間存在顆粒度差異、產品流動性差等問題,同時還提高瞭產品的分離效能,保證瞭榦燥過程的順利進行和批產品之間的均一性和穩定性。同時所涉及的產品流動性檢測方法,更方便員工掌握、操作,有利于生產現場的調節與控製。
목적：위료제고무수포도당산품정체적균균정도,개선산품적류동성,이최대한도만족고단식품객호대산품투료급과립도적수구。방법이소득무수포도당산품적류동성위지표,선취100목사상물적무수포도당작위제비정충모체,통과단인소시험학정료여성품류동성유관적인소,선취사인소삼수평진행정교시험설계。결과이무수포도당、무수을순적체적비위1：1비례하,련속연마4 h,병장연마소득혼현액작위자당결정용정충,재포도당함량위98.5%조건하,당자당증발적당액농도체도78%시,첨가75 mL정충,계속자당결정지14 h좌우,리심분리、류화상간조。소득적무수포도당산품적류동성최호。결론해방법불부해결료비차지간존재과립도차이、산품류동성차등문제,동시환제고료산품적분리효능,보증료간조과정적순리진행화비산품지간적균일성화은정성。동시소섭급적산품류동성검측방법,경방편원공장악、조작,유리우생산현장적조절여공제。
ObjectiveTo improve the degree of uniformity and liquidity of anhydrous glucose crystal products and to satisfy high-end customer's demand for product feeding and granularity.Methods Take the anhydrous glucose liquidity as an index and selects 100 mesh sieve anhydrous glucose as the seed crystal. The influencing factors of finished product’s liquidity are determined by the single factor experiment, and the four-factor and three-level orthogonal experiment design.Results Add anhydrous glucose and anhydrous ethanol under the volume ratio of 1:1 in stainless steel ball mill, grinding for 4 h and take the suspension liquid as the boiling sugar crystallization seed. Under the condition of glucose content is 98.5%. When the concentration of glucose in the liquid reaches 78%, add 75 mL seed, then continue to boil sugar crystallization for about 14 h, centrifugal separation and fluidized bed drying. The liquidity of the anhydrous glucose product is the best.Conclusion It not only solves the granularity differences between batches and poor liquidity problems, but also improves the separation efficiency of products, thus ensures the drying process smoothly and the homogeneity and stability between batches. At the same time, liquidity detection method for the product is more convenient for staff control and operation, it is good for adjusting and controlling during manufacturing.
