摘要
采用真空热熔缩聚法合成聚葡萄糖,以合成产物中还原糖含量为检测指标。考察了食用酸、多元醇、反应温度、反应时间、真空度等因素对聚葡萄糖合成效果的影响,通过正交实验确定了聚葡萄糖最佳合成工艺为:在搅拌速率90r/min、真空度101kPa、反应温度170℃、反应时间50min、柠檬酸用量0.7%、山梨醇11.8%的条件下,得到的聚葡萄糖中还原糖含量低于2%,产品色泽较浅,口感良好。
The polydextrose was synthesized by the polymerization at reduced pressure. The content of reducing sugar in the product was regarded as the index of examination. This paper studied edible polycarboxylic acids, polylols, synthetic temperature, synthetic time and vacuum degree etc., as factors of impacts on the polymerization. According to the orthogonal experimental design, the optimum synthetic conditions of polydextrose was showed as following： stir speed was 90 r/min, vacuum degree was 101 kPa, synthetic temperature was 170 ℃, synthetic time was 50 min, citric acid was 0.7%, sorbitol was 11.8%, in that condition, the content of reducing sugar was less than 2%, and it was a better tasting product of lighter colour.
出处
《食品科技》
CAS
北大核心
2011年第5期87-90,共4页
Food Science and Technology
关键词
聚葡萄糖
熔融缩聚
还原糖含量
polydextrose
molten polycondensation
the content of reducing sugar
