转化糖浆

pH对白砂糖转化糖浆色值的影响

The Effect of the pH Value on the Color of Invert Syrup

本文比较了不同水解pH值及中和pH值对转化糖浆制备过程色值的影响，并选择了转化糖浆制备过程的最佳pH值。

As a major effect factor of the color produce , the influence of different pH conditions in the preparing of invert syrup are compared in this paper . After that , the optimum pH conditions are chosen .

通过14（3~3）正交试验确定了木薯淀粉酸水解为还原性转化糖浆的理想条件：盐酸浓度2.0%（V／V），水解温度80℃，淀粉乳浓度6g／100mL。

The results showed that the optimum conditions were : hydrochloric acid concentration 2.0 % , hydrolysis temperature 80'C , and the concentration of tapioca starch 6g / 100mL .

色值是转化糖浆的一个重要质量指标，它直接影响到绵白糖的质量。

Color is an important quality index of the white sugar .

通过高效液相色谱仪对纯化后的碎米转化糖浆的成分进行分析。

The components in purified syrup from broken rice were determined using HPCL .

提高转化糖浆质量的研究

Study on improving the quality of invert syrup

以凉薯为原料，采用真空渗糖工艺，用转化糖浆和葡萄糖代替部分蔗糖，通过正交实验探讨制取凉薯低糖果脯的最佳工艺。

In this paper the vacuuming sugar infusion technics of low sugar preserved fruit of pachyrhizus was studied .