摘要
本文探讨了固定化酶生产蔗果低聚糖糖浆的生产技术,研究证明固定化酶可生产60批次,并对生产过程中pH值、灭菌时间、灭菌温度、不同原料糖源的因素进行了探讨,对保质期内产品中蔗果低聚糖(GF2、GF3、GF4)含量的变化进行测定。
The technique to produce fructooligosaccharide syrup by immobilized enzyme was investigated. The results proved that the immobilized enzyme could be used repeatedly 60 times. The factors in the production process such as pH value, disinfection time, disinfection temperature and different sugar material, etc., were studied. The amount of fructooligosaccharides (GF2、GF3、GF4) remained during quality storage was assayed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第2期82-85,共4页
Food Science
