柠檬酸用于制备转化糖浆的工艺优化

姚宇晨　耿勤　吴子毅　杨钊　王宝　赵抒娜　徐光辉

摘 要：本文以柠檬酸添加量、加热温度和加热时间为实验因素，以感官评价为实验指标，通过单因素和正交实验优化蔗糖制备转化糖浆的工艺条件。结果表明，蔗糖溶液浓度为65%时，添加0.2%柠檬酸，70 ℃下加热40 min，制得的蔗糖转化糖浆口感最优。将该糖浆在室温放置保存，pH下降缓慢，蔗糖转化率逐渐上升，但感官品质未出现明显变化，可为以转化糖浆为原料的食品饮料开发提供优质的原料，为转化糖浆的工业应用奠定了良好基础。

关键词：转化糖浆;加工工艺;正交实验;优化;感官评价

Abstract：In this paper， the key control factors were heating temperature， heating time and the amount of citric acid added. The process conditions were optimized by single factor and orthogonal experiments. The results showed that when the concentration of sucrose solution was 65%， adding 0.2% citric acid and heating at 70 ℃ for 40 min， the sucrose inverted syrup was suitable. When the syrup was stored at room temperature， the sucrose conversion rate rose slowly， the pH declining rate slowed down gradually， the sensory quality remained unchanged， and the properties were basically stable. This product has built a good foundation for the industrial application of inverted syrup.

Key words：Inverted syrup; Processing technology; Orthogonal experiment; Optimization; Sensory evaluation

中图分类号：TS244

以蔗糖为原料生产的转化糖浆具有口感好、风味佳、色泽单一、黏度小、品质稳定、保质期长且无返砂现象等优点[1-2]，其可作为风味糖浆和功能性复配糖浆的基料，广泛应用于糖果、饮料、烘焙等食品的加工及医药行业[3-4]。目前，蔗糖转化糖浆的制备方法主要有酸法、酶法和阳离子交换树脂法[5]，工业生产中多使用操作简单的酸法，即蔗糖以酸为催化剂在一定的pH、温度和时间等条件下发生水解反应生成葡萄糖、果糖，进一步分解生成甘油醛、醋酸、乳酸及其他有机酸[6]。

近年来，国内外开展了一系列关于转化糖浆的研究，在其原料种类、加工工艺及产品特性上做了优化和分类，制备方法从简单的食品级酸法制备到酶法和酸法相结合的制备技术[7]，除杂处理上从单一的树脂脱色技术到活性炭和离子交换树脂脱色相结合的脱色处理方法[8]。……