1) glucose effect
葡糖效果
2) fructose-glucose syrup
果葡糖浆
1.
Experiments on chromatographically separating fructose-glucose syrup were carried out on 20-column-4-area moving bed equipment.
利用20柱4区连续移动床亲合色谱对果葡糖浆进行分离的中试级生产试验。
2.
This paper introduces the catalytic methods for sucrose hydrolvsis in the production of fructose-glucose syrup.
介绍了以蔗糖为原料水解生产果葡糖浆的三种不同催化方法:酸催化水解法、酶催化水解法和强酸阳离子交换树脂催化水解法,并分析评价了这三种不同方法的优缺点。
3.
Experiments on chromatographically separating fructose-glucose syrup were carried out on a self-designed and built 10-column simple simulated moving bed equipment.
用自行设计制作的10柱简易模拟移动床装置,对果葡糖浆进行了色谱分离实验。
3) high fructose syrup
果葡糖浆
1.
High Fructose Syrup Characteristic and its Applications in Food Industry;
果葡糖浆的特性及其在食品工业中的应用
2.
Market analysis and development strategy of high fructose syrup
果葡糖浆市场分析及发展策略
3.
An on line reducing sugar monitoring system was used in production processes of high fructose syrup The system was convenient and rapid in determination of reducing sugar The accuracy was 97 6%, the CV was less than 2 32% and a cycle time was less than 7 mi
利用还原糖在线检测技术对果葡糖浆生产过程中还原糖的变化进行了在线检测。
4) fructose syrup
果葡糖浆
1.
Application of polarimetry to determination of fructose in fructose syrup;
旋光法在分析果葡糖浆中果糖含量的应用
2.
Study on application of fructose syrup in fruit juice;
果葡糖浆在果汁饮料中的应用研究
3.
Study of the application of fructose syrup in baked food;
果葡糖浆在烘焙产品中的应用
5) Fructose corn syrupsn
果葡糖浆
1.
The varieties,basic characteristics of fructose corn syrupsn,and the development process of fructose corn syrupsn in production technology and the present production condition in our country are reported.
介绍了果葡糖浆的种类、基本特性、果葡糖浆的生产技术发展过程以及目前我国果葡糖浆的生产现
6) glucose and fructose mixture
果葡糖浆
1.
Selectivities of three catalysts and hydrogenation of glucose and fructose mixture was studied , self-made catalyst Ni(I) was selected, It was found that pH and temperature have effects on the selectivity of the reaction, it can get higher selectivity in acid solution and at low temperature.
研究了不同催化剂和工艺条件对果葡糖浆加氢反应制备甘露醇的选择性的影响。
补充资料：果葡糖浆
分子式：
CAS号：
性质：糖分主要组成为果糖和葡萄糖的糖浆。无色、透明的浆液。组成为果糖42%、葡萄糖53%、低聚糖5%。甜度与蔗糖相等。采用酶法工艺：淀粉经α-淀粉酶液化、糖化得糖化液，含葡萄糖95%。精制后再将其中葡萄糖异构化，使一部分转变成果糖。最后经精制、浓缩而成。采用分子筛分离果糖和葡萄糖的色谱分离工艺，分离果糖含量42%的果葡糖浆得果糖含量高达94%的糖液，再与果糖含量42%的果葡糖浆混合生产出果糖含量分别为55%和90%的产品，甜度分别为蔗糖的1.1倍和1.4倍。广泛用于饮料、面包、糕点、罐头、乳制品和糖果中。果糖含量高的果葡糖浆特别适于糖尿病人食用。
CAS号：
性质：糖分主要组成为果糖和葡萄糖的糖浆。无色、透明的浆液。组成为果糖42%、葡萄糖53%、低聚糖5%。甜度与蔗糖相等。采用酶法工艺：淀粉经α-淀粉酶液化、糖化得糖化液，含葡萄糖95%。精制后再将其中葡萄糖异构化，使一部分转变成果糖。最后经精制、浓缩而成。采用分子筛分离果糖和葡萄糖的色谱分离工艺，分离果糖含量42%的果葡糖浆得果糖含量高达94%的糖液，再与果糖含量42%的果葡糖浆混合生产出果糖含量分别为55%和90%的产品，甜度分别为蔗糖的1.1倍和1.4倍。广泛用于饮料、面包、糕点、罐头、乳制品和糖果中。果糖含量高的果葡糖浆特别适于糖尿病人食用。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条