摘要
考察干物质含量、温度、酸碱度、添加糖种类等因素对葡萄糖浆粘度的影响。结果表明,干物质含量增加或添加麦芽糖会使糖浆粘度升高;温度升高,添加果糖、葡萄糖或蔗糖会导致糖浆粘度下降;酸碱度对葡萄糖浆的粘度没有明显影响。
Influences of dry matter content,temperature,pH,adding carbohydrates on viscosity of glucose syrup were investigated.The results show that the increase of dry matter content or adding maltose can increase the viscosity of the syrup.Increasing temperature,adding fructose,glucose or sucrose cause the viscosity of the syrup to decrease.Acidity(measured in pH)has no obvious effect on the viscosity of glucose syrup.
作者
李碧珠
徐正康
叶晓蕾
罗建勇
LI Bizhu;XU Zhengkang;YE Xiaolei;LUO Jianyong(Guangzhou shuangqiao Co.,Ltd.,Guangdong Guangzhou 510280,China)
出处
《食品工程》
2018年第1期53-55,共3页
Food Engineering
基金
广东省科技创新领军人才项目(2014 TX01N068)
