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蔗糖脂肪酸酯的合成及应用 总被引:7,自引:0,他引:7
蔗糖脂肪酸酯是蔗糖的深加工产物,介绍了蔗糖酯的性质、合成方法和应用。蔗糖酯是一种良好的非离子表面活性剂,有着广泛的用途,它的应用领域还在不断开发;蔗糖聚酯是新型的低热量油脂,可作为脂肪代用品及高血脂、高胆固醇的治疗预防药物。 相似文献
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微波场中蔗糖晶体生长动力学的研究 总被引:2,自引:0,他引:2
采用微波热效应方法对蔗糖溶液进行真空蒸发结晶,实验证实,在微波环境中生长的蔗糖晶体之轴向生长速率比常规加热方法的蔗糖晶体的生长速率大;利用计算机处理相应数据,获得生长动力学模型,并对有关的机理进行了初步探讨。 相似文献
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应用TC、DSC等方法对合成蔗糖聚油酸酯的热稳定性进行了较为详尽的研究,探讨了蔗糖聚油酸酯作为油脂替代品在油炸食品等方面的应用前景。 相似文献
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蔗糖酯和蔗糖脂肪酸多酯的合成与发展 总被引:2,自引:0,他引:2
介绍了食品乳化剂蔗糖酯和蔗糖脂肪酸多酯,重点综述了蔗糖酯和蔗糖脂肪酸多酯的合成方法,包括溶剂法、无溶剂法和相转移催化法等不同的合成方法,并对蔗糖酯和蔗糖脂肪酸多酯的发展作出了建议。 相似文献
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三氯蔗糖具有甜度大、甜味特性好、不被人体吸收、性质稳定及应用范围广等特点,是迄今性能最为优良的高甜度甜味剂.文章综述了国内外三氯蔗糖合成技术的研究进展,对三氯蔗糖合成方法的优缺点进行了分析,并对三氯蔗糖的应用提出展望. 相似文献
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目的研究验证三氯蔗糖及其合成中间体的结构表征。方法用红外光谱仪扫描,质谱仪进样分析蔗糖-6-乙酸酯、三氯蔗糖-6-乙酸酯和三氯蔗糖。结果鉴定了三氯蔗糖及其合成中间体的主要官能团,分子离子与碎片离子。结论成功解析了三氯蔗糖及其合成中间体蔗糖-6-乙酸酯与三氯蔗糖-6-乙酸酯的分子结构。 相似文献
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Combined Effect of Sucrose and Heat Treatment Temperature on the Thermal Resistance of Staphylococcus aureus MF-31 总被引:1,自引:0,他引:1
The combined effect of sucrose and heat treatment temperature on the thermal resistance of Staphylococcus aureus MF-31 was examined by determining the relationships between the D value, temperature and each of three parameters (water activity, osmotic pressure and water binding energy) related to sucrose-water binding. The results showed that sucrose and temperature had a significant interactive effect on thermal resistance. More specifically, sucrose increased the heat resistance, and this effect was greater at lower temperatures than at higher temperatures. The effect of sucrose on the Z value was slight compared to its effect on the D value. 相似文献
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以三种不同赤小豆淀粉为原料,通过分析添加蔗糖前后淀粉的糊化性能、热力学性能、消化性能等特性,探究蔗糖对淀粉性能的影响。结果表明:直链淀粉含量较高的珍珠红赤小豆淀粉,具有较大的粒径、较高的峰值黏度和回生值,但其糊化温度和最终黏度较低;当添加10%的蔗糖后,三种淀粉的平均粒径、峰值黏度、凝沉性和快速消化淀粉(Rapidly digestible starch,RDS)显著降低(P<0.05),而三种淀粉的糊化温度、热焓值、回生值和衰减值却显著增加(P<0.05);慢速消化淀粉(Slowly digestible starch,SDS)含量除珍珠红赤小豆淀粉外均显著增加(P<0.05),淀粉凝胶性以及抗性淀粉(Resistant starch,RS)虽有下降,但不显著。蔗糖的添加促进了赤小豆淀粉的回生;抑制了淀粉的糊化、降低了抗老化性和消化性。 相似文献
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In this study, seven different ice cream samples were produced using sucrose, high fructose corn syrup (HFCS), glucose syrup (GS), honey, sucrose + GS, sucrose + HFCS and sucrose + honey mixtures (1/1). The ice cream samples containing only sucrose were used as control.
The acidity values of the samples with sucrose and GS were lower than those of the others. The viscosity value of the sample containing honey and stored for 15 days was the lowest. When honey together with sucrose (1/1) was added to the ice cream mixture, the viscosity increased. On the other hand, using honey increased the fat destabilization value. The overrun ratio of the sample with sucrose was the highest. The lowest melting ratio was determined in samples containing GS at the beginning of storage period. The melting ratios of the ice creams slightly increased during 15 days of the storage. The highest glucose and fructose amounts were observed in the samples made with honey. Panellists preferred the ice cream samples with sucrose + GS compared to control and the other samples.
Due to increasing consumer demands for low calorie foods, products made with alternative sweeteners have became more popular recently. Changing attitudes in sucrose consumption have heightened because of its causing effect to diabetes and obesity. Therefore there is a need for evaluating the alternative sweeteners. Although there were many studies about ice cream in the literature, there are few studies on using different sugars in ice cream production. 相似文献
The acidity values of the samples with sucrose and GS were lower than those of the others. The viscosity value of the sample containing honey and stored for 15 days was the lowest. When honey together with sucrose (1/1) was added to the ice cream mixture, the viscosity increased. On the other hand, using honey increased the fat destabilization value. The overrun ratio of the sample with sucrose was the highest. The lowest melting ratio was determined in samples containing GS at the beginning of storage period. The melting ratios of the ice creams slightly increased during 15 days of the storage. The highest glucose and fructose amounts were observed in the samples made with honey. Panellists preferred the ice cream samples with sucrose + GS compared to control and the other samples.
PRACTICAL APPLICATIONS
Due to increasing consumer demands for low calorie foods, products made with alternative sweeteners have became more popular recently. Changing attitudes in sucrose consumption have heightened because of its causing effect to diabetes and obesity. Therefore there is a need for evaluating the alternative sweeteners. Although there were many studies about ice cream in the literature, there are few studies on using different sugars in ice cream production. 相似文献
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目的研究广西名特优水果——芒果中的糖组分含量情况,为民众日常选择食用芒果提供科学依据。方法利用高效液相色谱法测定芒果中糖组分的含量,分析不同成熟度芒果中糖组分的变化情况。结果芒果果实中的糖分主要由果糖、蔗糖和葡萄糖组成,但是由于葡萄糖的甜度不明显,所以对果实中甜度的贡献主要以果糖和蔗糖为主。结论蔗糖、果糖、葡萄糖的共同作用为芒果的鲜甜口感和良好的营养价值起到很好的贡献。从糖分分析的结果来看,芒果营养价值高,甜度高,具有良好的食用口感和食用价值。 相似文献
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Amorphous sucrose showed typical thermal transitions of amorphous materials. The temperatures of those transitions, glass transition, crystallization and melting, decreased with increasing moisture content. The glass transition temperature of dry amorphous sucrose at 57°C was decreased to -46°C as the sucrose was plasticized with excess water. That value remained constant due to maximal freeze-concentration with 72-73% sucrose in the unfrozen matrix which showed ice melting at -34°C. Concentrated solutions may become supercooled resulting in partial freeze-concentration with resultant lowering of glass transition temperature. 相似文献
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旨在提高肠膜明串珠菌Leuconostoc mesenteroides CICC-23614发酵蔗糖产右旋糖酐的效率。以单因素实验为基础,以蔗糖、细菌蛋白胨、Na2HPO4·12H2O及KH2PO4浓度作为影响因子,以蔗糖转化率为响应值,采用响应面分析法对肠膜明串珠菌培养基中各成分浓度条件进行研究,利用高效液相色谱法(HPLC)对发酵液中的蔗糖进行定量分析,优化得到最佳发酵培养基。结果显示,经过优化的最佳的培养基为:蔗糖101.31 g/L,细菌蛋白胨5.66 g/L,Na2HPO4·12H2O 1.11 g/L和KH2PO40.15 g/L。以优化后的培养基进行发酵,重复试验验证,发酵24 h,蔗糖转化率可达91.9%,与预测值误差仅为2.13%,相较于原始培养基发酵结果,蔗糖转化率是原始培养基培养条件下的1.6倍。 相似文献
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Stability of Trehalose, Sucrose and Glucose to Nonenzymatic Browning in Model Systems 总被引:5,自引:0,他引:5
J. O'BRIEN 《Journal of food science》1996,61(4):679-682
The rate of nonenzymatic browning was compared in freeze-dried model systems containing lysine and glucose, sucrose or trehalose at pH 2.5 and a water activity of 0.33. Rate constants for brown color formation (A420) were from 200 to 2000-fold greater for the sucrose than for the trehalose system. Some rate constants for sucrose browning approached those for glucose, indicating that extensive hydrolysis had occurred. The results indicate that use of trehalose rather than sucrose may be of value in stabilizing some systems vulnerable to nonenzymatic browning. 相似文献