原糖水解生产果葡糖浆的工艺优化
|
摘要
高果糖浆和结晶果糖具有独特的风味,是食品和饮料常用的甜味剂。以原糖作为原料生产高果糖浆和结晶果糖,可增加蔗糖产品的多样化,提高蔗糖的市场竞争力。原糖水解条件优化,为降低5-羟甲基糠醛的生成量和糖浆的色度,在保证达到水解程度的前提下,考察水解pH值、时间和温度3个参数对糖浆副产物生成量的影响,最后确定操作条件:水解pH值为2.0±0.1,水解时间为(30±5)min,加热温度为90～93℃,获得较好的水解效果,使5-HMF的生成量最少,果葡糖浆色度的增值最低。
High fructose syrup and crystalline fructose have unique flavor and are the sweeteners commonly used in food and beverage.The production of high fructose syrup and crystalline fructose with raw sugar as the raw material can increase the diversification of sucrose products and improve the market competitiveness of sucrose.Optimize the hydrolysis conditions of raw sugar,in order to reduce the amount of 5-hydroxymethylfurfural and syrup chromaticity,on the premise of guaranteeing the degree of hydrolysis,the effects of pH,time and temperature on the byproduct generation quantity of syrup are investigated.Finally,the operating conditions are as follows:the hydrolysis pH is 2.0±0.1,the hydrolysis time is(30±5)min,the heating temperature is 90～93 ℃,the better hydrolysis effect is obtained,the amount of 5-HMF is the least,and the fructose syrup has the lowest increase in chromaticity.
High fructose syrup and crystalline fructose have unique flavor and are the sweeteners commonly used in food and beverage.The production of high fructose syrup and crystalline fructose with raw sugar as the raw material can increase the diversification of sucrose products and improve the market competitiveness of sucrose.Optimize the hydrolysis conditions of raw sugar,in order to reduce the amount of 5-hydroxymethylfurfural and syrup chromaticity,on the premise of guaranteeing the degree of hydrolysis,the effects of pH,time and temperature on the byproduct generation quantity of syrup are investigated.Finally,the operating conditions are as follows:the hydrolysis pH is 2.0±0.1,the hydrolysis time is(30±5)min,the heating temperature is 90～93 ℃,the better hydrolysis effect is obtained,the amount of 5-HMF is the least,and the fructose syrup has the lowest increase in chromaticity.
引文
[1]刘宗利,杨海军.果葡糖浆生产及市场趋势展望[J].中外食品工业,2003(8):24-26.
[2]Zargaraan A,Kamaliroosta L,Yaghoubi A S,et al.Effect of substitution of sugar by high fructose corn syrup on the physicochemical properties of bakery and dairy products:a review[J].Nutrition and Food Sciences Research,2016,4(3):3-11.
[3]鲁海波,熊卫东.果葡糖浆在果汁饮料中的应用研究[J].饮料工业,2004,7(1):31-34.
[4]Hsu T M,Konanur V R,Taing L,et al.Effects of sucrose and high fructose corn syrup consumption on spatial memory function and hippocampal neuroinflammation in adolescent rats[J].Hippocampus,2015,25(2):227-239.
[5]赵金和,兰翠玲,苏钦芳,等.酸催化蔗糖水解的动力学研究[J].应用化工,2013,42(12):2191-2193.
[6]张卫东,刘泽槟,陈骏佳,等.不同种类的酸对蔗糖的水解催化研究[J].甘蔗糖业,2014(3):31-35.
[7]Acsde A,Lcde A,Costa A M,et al.Sucrose hydrolysis catalyzed by auto-immobilized invertase into intact cells of Cladosporium cladosporioides[J].Electronic Journal of Biotechnology,2005,8(1):54-62.
[8]Langeroodi N S.Silica-supported vanadium oxide nanoparticles as efficient heterogeneous catalyst for hydrolysis of sucrose[J].Russian Journal of Physical Chemistry A,2012,86(4):628-631.
[9]杨晓瑞,梁金花,徐文龙,等.果葡糖浆的制备工艺研究[J].食品与发酵科技,2013(2):40-43.
[10]林庆生,曾祥燕.蔗糖溶液浓度对强酸阳离子树脂催化水解的影响[J].食品科学,2004,25(9):56-58.
[11]潘艺,林庆生,陈健.酸性阳离子交换树脂催化蔗糖水解及超声波对过程的影响[J].食品科学,2007,28(1):79-81.
[12]Lund D B,Fennema O,Powrie W D.Enzymic and acid hydrolysis of sucrose as influenced by freezing[J].Journal of Food Science,2010,34(4):378-382.
[13]Adnadjevic B K,Jovanovic J D.A comparative kinetics study on the isothermal heterogeneous acid-catalyzed hydrolysis of sucrose under conventional and microwave heating[J].Journal of Molecular Catalysis A-Chemical,2012,356:70-77.
[14]储闯.工业化果葡糖浆生产过程中控制乙醛与5-羟甲基糠醛产生的研究[D].北京:北京化工大学,2013.
[15]Ghaderi F,Shadbad M R S,Hoseinzadeh M.Effect of pH and storage temperature on 5-(hydroxymethyl)furfural(5HMF)formation in USP syrup preparation[J].Pharmaceutical Sciences,2015,21(1):1-5.
[16]Ros-Polski V,Popovic V,Koutchma T.Effect of ultraviolet-C light treatment on hydroxymethyl furfural(5-HMF)content in high fructose corn syrup(HFCS)and model syrups[J].Journal of Food Engineering,2016,17(9):78-87.
[17]Asikin Y,Kamiya A,Mizu M,et al.Changes in the physicochemical characteristics,including flavour components and Maillard reaction products,of non-centrifugal cane brown sugar during storage[J].Food Chemistry,2014,149(8):170-177.
[18]张健,孙学谦,崔强,等.果葡糖浆中5-HMF生成影响因素及其去除方法[J].物理化学进展,2013,2(3):27-32.
[19]徐英钊.离子液体中纤维素及其葡萄糖单体催化转化5-羟甲基糠醛的研究[D].天津:南开大学,2011.
[20]张春鹏.微波辅助制备5-羟甲基糠醛的实验研究[D].南京:南京工业大学,2008.
[21]郭峰,罗建勇,朱晓立.果葡糖浆中5-羟甲基糠醛的检测方法研究进展[J].现代农业科技,2010(11):20-22.
[22]侯平然,刘佐才,方贞华.转化糖浆中5-羟甲基糠醛的形成[J].冷饮与速冻食品工业,2001(1):1-3.
[23]李惠安,伍伯良,许永苗,等.5-羟甲基糠醛在F-55果葡糖浆贮存过程中的变化研究[J].食品工程,2014(2):39-41.
[24]Popovic S S,Tekic M N,Djuric M S.Kinetic models for alkali and detergent cleaning of ceramic tubular membrane fouled with whey proteins[J].Journal of Food Engineering,2009,94(3-4):307-315.
[25]Daw S F P.Decomposition of hydroxymethyl furfural in solution and protective effect of fructose[J].Journal of British Studies,1998,11(5):1855-1863.
[26]Jiang N,Huang R,Qi W,et al.Effect of formic acid on conversion of fructose to 5hydroxymethyl furfural in aqueous/butanol media[J].Bioenergy Research,2012,5(2):380-386.
[27]And F S A,Yoshida H.Acid-catalyzed production of 5-hydroxymethyl furfural from d-fructose in subcritical water[J].Industrial&Engineering Chemistry Research,2013,45(7):2163-2173.
[28]高萌.不同热处理条件及货架期对牛乳中5-HMF生成量的影响及热杀菌工艺参数的确定[D].咸阳:西北农林科技大学,2012.
[29]王露露,董蕊,范超,等.蜂王浆在贮藏过程中5-羟甲基糠醛、10-羟基-2-癸烯酸及精氨酸双糖苷含量的变化[J].食品科学,2016,37(2):271-275.
[30]努尔艾力·斯拉木,夏西木卡玛尔·买买提,古丽米热·吐尔地,等.固体酸Hf/PMO催化转化葡萄糖制取5-羟甲基糠醛[J].应用化工,2017,46(9):1660-1664.
[2]Zargaraan A,Kamaliroosta L,Yaghoubi A S,et al.Effect of substitution of sugar by high fructose corn syrup on the physicochemical properties of bakery and dairy products:a review[J].Nutrition and Food Sciences Research,2016,4(3):3-11.
[3]鲁海波,熊卫东.果葡糖浆在果汁饮料中的应用研究[J].饮料工业,2004,7(1):31-34.
[4]Hsu T M,Konanur V R,Taing L,et al.Effects of sucrose and high fructose corn syrup consumption on spatial memory function and hippocampal neuroinflammation in adolescent rats[J].Hippocampus,2015,25(2):227-239.
[5]赵金和,兰翠玲,苏钦芳,等.酸催化蔗糖水解的动力学研究[J].应用化工,2013,42(12):2191-2193.
[6]张卫东,刘泽槟,陈骏佳,等.不同种类的酸对蔗糖的水解催化研究[J].甘蔗糖业,2014(3):31-35.
[7]Acsde A,Lcde A,Costa A M,et al.Sucrose hydrolysis catalyzed by auto-immobilized invertase into intact cells of Cladosporium cladosporioides[J].Electronic Journal of Biotechnology,2005,8(1):54-62.
[8]Langeroodi N S.Silica-supported vanadium oxide nanoparticles as efficient heterogeneous catalyst for hydrolysis of sucrose[J].Russian Journal of Physical Chemistry A,2012,86(4):628-631.
[9]杨晓瑞,梁金花,徐文龙,等.果葡糖浆的制备工艺研究[J].食品与发酵科技,2013(2):40-43.
[10]林庆生,曾祥燕.蔗糖溶液浓度对强酸阳离子树脂催化水解的影响[J].食品科学,2004,25(9):56-58.
[11]潘艺,林庆生,陈健.酸性阳离子交换树脂催化蔗糖水解及超声波对过程的影响[J].食品科学,2007,28(1):79-81.
[12]Lund D B,Fennema O,Powrie W D.Enzymic and acid hydrolysis of sucrose as influenced by freezing[J].Journal of Food Science,2010,34(4):378-382.
[13]Adnadjevic B K,Jovanovic J D.A comparative kinetics study on the isothermal heterogeneous acid-catalyzed hydrolysis of sucrose under conventional and microwave heating[J].Journal of Molecular Catalysis A-Chemical,2012,356:70-77.
[14]储闯.工业化果葡糖浆生产过程中控制乙醛与5-羟甲基糠醛产生的研究[D].北京:北京化工大学,2013.
[15]Ghaderi F,Shadbad M R S,Hoseinzadeh M.Effect of pH and storage temperature on 5-(hydroxymethyl)furfural(5HMF)formation in USP syrup preparation[J].Pharmaceutical Sciences,2015,21(1):1-5.
[16]Ros-Polski V,Popovic V,Koutchma T.Effect of ultraviolet-C light treatment on hydroxymethyl furfural(5-HMF)content in high fructose corn syrup(HFCS)and model syrups[J].Journal of Food Engineering,2016,17(9):78-87.
[17]Asikin Y,Kamiya A,Mizu M,et al.Changes in the physicochemical characteristics,including flavour components and Maillard reaction products,of non-centrifugal cane brown sugar during storage[J].Food Chemistry,2014,149(8):170-177.
[18]张健,孙学谦,崔强,等.果葡糖浆中5-HMF生成影响因素及其去除方法[J].物理化学进展,2013,2(3):27-32.
[19]徐英钊.离子液体中纤维素及其葡萄糖单体催化转化5-羟甲基糠醛的研究[D].天津:南开大学,2011.
[20]张春鹏.微波辅助制备5-羟甲基糠醛的实验研究[D].南京:南京工业大学,2008.
[21]郭峰,罗建勇,朱晓立.果葡糖浆中5-羟甲基糠醛的检测方法研究进展[J].现代农业科技,2010(11):20-22.
[22]侯平然,刘佐才,方贞华.转化糖浆中5-羟甲基糠醛的形成[J].冷饮与速冻食品工业,2001(1):1-3.
[23]李惠安,伍伯良,许永苗,等.5-羟甲基糠醛在F-55果葡糖浆贮存过程中的变化研究[J].食品工程,2014(2):39-41.
[24]Popovic S S,Tekic M N,Djuric M S.Kinetic models for alkali and detergent cleaning of ceramic tubular membrane fouled with whey proteins[J].Journal of Food Engineering,2009,94(3-4):307-315.
[25]Daw S F P.Decomposition of hydroxymethyl furfural in solution and protective effect of fructose[J].Journal of British Studies,1998,11(5):1855-1863.
[26]Jiang N,Huang R,Qi W,et al.Effect of formic acid on conversion of fructose to 5hydroxymethyl furfural in aqueous/butanol media[J].Bioenergy Research,2012,5(2):380-386.
[27]And F S A,Yoshida H.Acid-catalyzed production of 5-hydroxymethyl furfural from d-fructose in subcritical water[J].Industrial&Engineering Chemistry Research,2013,45(7):2163-2173.
[28]高萌.不同热处理条件及货架期对牛乳中5-HMF生成量的影响及热杀菌工艺参数的确定[D].咸阳:西北农林科技大学,2012.
[29]王露露,董蕊,范超,等.蜂王浆在贮藏过程中5-羟甲基糠醛、10-羟基-2-癸烯酸及精氨酸双糖苷含量的变化[J].食品科学,2016,37(2):271-275.
[30]努尔艾力·斯拉木,夏西木卡玛尔·买买提,古丽米热·吐尔地,等.固体酸Hf/PMO催化转化葡萄糖制取5-羟甲基糠醛[J].应用化工,2017,46(9):1660-1664.