摘要
果葡糖浆是一种葡萄糖与果糖组成的混合糖浆，原料淀粉经淀粉酶液化和糖化酶糖化得到葡萄糖，部分葡萄糖经葡萄糖异构酶作用转化成果糖，最终得果葡糖浆，被广泛的应用于食品行业。果葡糖浆中乙醛超标是生产过程的关键控制问题，乙醛产生的主要原因是微生物作用的生物化学反应引起。本文首先研究气相色谱法检测乙醛的分离度、定量限、检测限、重复性、精密度、准确度和线性范围，得到准确有效对果葡糖浆中乙醛含量进行检测的参数。
通过对生产果葡糖浆的不同环节取样进行微生物和乙醛检测，找出乙醛在生产过程中的变化趋势，以及微生物和乙醛的对应关系，并且对果葡糖浆乙醛含量的工艺控制进行研究，找出在果葡糖浆工业化生产过程中乙醛控制的主要途径。探索了转鼓过滤操作控制环境微生物，对葡萄糖离交进料温度、异构前闪蒸温度、SO2含量、异构后pH值、脱色温度、蒸发浓缩真空度等各工序操作参数进行试验，形成果葡糖浆生产过程中乙醛含量控制的优化工艺参数，具体如下：控制转鼓过滤环境沉降菌小于150cfu/g，葡萄糖离交进料温度58℃，异构前闪蒸温度控制在68℃，SO2含量控制在110ppm，异构后pH控制在4.0-4.5，脱色温度控制在58℃，蒸发浓缩真空度控制在-0.08Mpa，实现乙醛含量的有效控制。
过程控制的关键在于提升检测方法的准确性和可靠性，保证进料速度和生产连续性，防止糖液在中间罐的停留时间过长，减少和抑制污染微生物生长，从而实现目标控制。本研究结果有助于指导改良果葡糖浆生产工艺和提升产品质量，具有很好的应用前景。
关键词：果葡糖浆；乙醛监测；气相色谱法；微生物作用；过程控制
ABSTRACT
High fructo syrup is mixed syrup constituted of gluco and fructo, which is widely ud in food industry. It's source from starch. The starch is saccharified by enzymes to be saccharification liquid, and a part of gluco is isomerized to be fructo via gluco isomera. The acetaldehyde producing in high fructo syrup was mainly due to the biochemical reaction of the microorganisms. The key control parameter in the high fructo syrup production is to control acetaldehyde content. Gas chromatography method is applied to test acetaldehyde, the resolution, limit of detection, limit of quantification, repeatability, precision, accuracy and linearity is rearched to obtain the accurate and efficient parameter to test acetaldehyde.
Samples at different operational units in production were collected to monitor the microorganism and acetaldehyde to find the change trend of acetaldehyde in production and the relation between microorganism and acetaldehyde. Perform rearch on production process for acetaldehyde to explore the method to control acetaldehyde in industrial production. The rearch on microorganism monitoring to vacuum-type drum filter operation environment, the feed temperature of gluco ion-ex
change process, temperature of flash evaporation before isomate process, SO2 concentration, pH after isomate process, temperature of decoloring process, and vacuum value when evaporation and concentration. Eventually to determine the optimized production process to control acetaldehyde is as: The operation environment microbial test of vacuum-type drum filter is less than 150cfu/g, the feed temperature of gluco ion-exchange process to be 58℃, temperature of flash evaporation before isomate process to be 68℃, SO2 concentration to be 110ppm, pH after isomate process to be 4.0-4.5, temperature of decoloring process to be 58℃, and the vacuum for evaporation and concentration to be -0.08Mpa. The above can effectively control the acetaldehyde content.
利比亚沙漠The key for process control is to improve the accuracy and reliability of test method to ensure the material flow rate and production continuity to prevent the gluco liquid staying long time in the intermediate tanks to reduce and prevention the growth of microorganism to ensure the control of acetaldehyde. The study result provides guidance to make high fructo syrup production process better and improve product quality. It will have a good application prospect.
Keywords: high fructo syrup; acetaldehyde monitoring; gas chromatography; microbial effect; process control
目录
摘要................................................................... I ABSTRACT ............................................................... II 第一章绪论. (1)
1.1果葡糖浆的发展背景 (1)
1.1.1果葡糖浆的种类及组成 (1)
1.1.2果葡糖浆的应用领域 (2)
1.1.3果葡糖浆的质量标准 (3)
1.1.4果葡糖浆的生产工艺 (5)
1.2果葡糖浆生产用淀粉原料和淀粉酶 (12)
1.2.1 酶在淀粉糖加工的应用 (13)
1.2.1.1葡萄糖生产 (14)
1.2.1.2果葡糖浆生产 (15)
1.3果葡糖浆生产中的乙醛问题 (16)
1.3.1果葡糖浆生产过程中乙醛的形成原理 (17)
1.3.2果葡糖浆生产过程中乙醛的影响因素 (18)
1.4本论文研究目的、意义及主要内容 (19)
1.4.1研究目的 (19)
1.4.2 研究意义 (19)
1.4.3 研究内容 (19)鸟加偏旁组成新字
第二章果葡糖浆中乙醛检测的可接受标准验证 (21)
2.1引言 (21)
2.2 材料 (21)
2.2.1样品 (21)
2.2.2 试剂 (21)
2.2.3仪器： (22)
2.3 试验方法 (22)
2.3.1乙醛含量的测定方法 (22)
2.3.2乙醛含量检测方法验证可接受标准 (23)
2.4 结果与讨论 (24)
2.4.1乙醛含量专属性验证 (24)
2.4.2乙醛含量检出限和定量限验证 (24)
2.4.3乙醛含量重复性和精密度验证 (25)随手的近义词
凯夫拉线2.4.4乙醛含量线性范围验证 (25)
2.4.5乙醛含量准确度验证 (27)
2.5本章小结 (28)
第三章果葡糖浆生产过程乙醛生成的影响因素研究 (29)
3.1引言 (29)
3.2材料 (29)
显着3.2.1样品： (29)
3.2.2试剂： (29)
3.2.3仪器： (30)
3.3实验方法 (30)
3.3.1转鼓过滤操作环境对乙醛含量影响的实验 (30)
3.3.2葡萄糖离交进料温度对乙醛含量影响的实验 (30)
3.3.3葡萄糖异构前闪蒸温度对乙醛含量影响的实验 (30)
3.3.4 葡萄糖异构前调节SO
浓度对乙醛含量影响的实验 (31)
网址生成二维码2
3.3.5葡萄糖异构后pH调节对乙醛含量影响的实验 (31)
3.3.6 F42脱色温度对乙醛含量影响的实验 (31)
3.3.7 F42浓缩蒸发真空度对乙醛含量影响的实验 (31)
3.3.8乙醛含量与微生物关系的实验 (31)
3.3.9乙醛在生产过程中的变化趋势分析实验 (31)
3.4结果与讨论 (31)
3.4.1转鼓过滤操作环境对乙醛含量的影响 (31)
3.4.2葡萄糖离交进料温度对乙醛含量的影响 (32)
3.4.3葡萄糖异构前闪蒸温度对乙醛含量的影响 (33)
含量对乙醛含量的影响 (33)
3.4.4 葡萄糖异构前调节SO
2
3.4.5葡萄糖异构后pH调节对乙醛含量的影响 (34)
3.4.6 F42脱色温度对乙醛含量的影响 (35)
3.4.7 F42蒸发浓缩真空度对乙醛含量的影响 (35)
3.4.8乙醛含量与微生物关系 (36)
正能量手抄报
3.4.9乙醛在生产过程中的变化趋势分析 (37)
3.5本章小结 (38)
第四章结论与展望 (41)
4.1结论 (41)
腌制肉4.2创新性 (41)
4.3展望 (42)
参考文献 (43)
攻读硕士学位期间取得的研究成果 (45)
致谢 (46)
