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1.Production of High-Fructose Syrup by Inulinase from Jerusalem Artichokes
一步酸法水解菊粉生产高果糖浆收藏指正
2.The study results show that within the product formulation, the content of fruit juice is 12% and that of fruit pellets is 8%, high fructose syrup and AK sugar accounts for 60% and 40% of the total sweetness respectively; and the flavor and taste of the product is good.
结果表明:产品配方中,果汁含量占12%、果粒含量占8%、果葡糖浆和AK糖分别占总糖甜度的60%和40%,产品的风味和口感较好;收藏指正
3.The moisture loss (%ML) increased with increasing osmotic dehydrating temperature in 70±l°Brix high fructose corn syrup.
在高果糖浆(70±1°Brix)渗透脱水时,随着渗透温度的升高,蓝莓的脱水率随之增加。收藏指正
4.The solid gain (%SG) augmented also with increasing osmotic dehydrating temperature in 70±l°Brix high fructose corn syrup.
在高果糖浆(70±1°Brix)渗透脱水时,随着渗透温度的升高,蓝莓固性物获取率也随之增加。收藏指正
5.The absolute values of slope increased with increasing osmotic dehydrating time. The correlative coefficients of linear were 0.9815,0.941 and 0.9228, respectively. The water activity of osmo-dehydrated blueberries versus osmotic dehydration time in 70±l°Brix high fructose corn syrup under different temperature was a positive linear relationship.
蓝莓在蔗糖溶液(70±1°Brix)中渗透脱水的处理温度45℃、55℃、65℃下各水分含量直线斜率的绝对值也随温度的升高而增加,相关系数的R~2依次为0.9815、0.941、0.9228。收藏指正
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